ArticleOpen veterinary journal2023
Microbiological safety and quality survey of some dairy confectioneries with cream filling and topping.
Article in Open veterinary journal, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Nationwide Five-Year Official Surveillance of Microbiological Hazards in Retail Food in Poland.Foods (Basel, Switzerland) · 2026Article
- Nutritional Value and Food Safety Assessment of Single-Cell Protein Derived fromFoods (Basel, Switzerland) · 2026Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Dairy confectionaries are recently categorized as an important part of different consumers' diets with increasing demand for cream-based cakes "Tourta" and gateau which are used as celebrating food for almost all occasions and celebrations. Aim: The study was designed for evaluating general quality and safety of such products. Methods: 100 cream-based (for topping and filing) samples; 50 cakes "Tourta" and 50 gateau, were purchased separately from several pastry shops covering international, national, and local brands in Great Cairo, Egypt, and subjected to microbiological analysis. Results: Results showed that international brands were the best for gateau samples while national brands were the best quality for cake samples. Regardless of the brand, the general hygienic quality of the cake product "Tourta" was lower on an average total colony, coliforms, yeast, and mold counts as compared with the gateau product. Although coliforms were found in 100% of the examined samples with the highest mean value of 33 × 10 Conclusion: Finally, it was concluded that; more attention is needed to cream-based cakes' quality and safety, with essential modification required in the standards of cakes in Egypt.
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