Studies of Rebaking Cream-Filled Pastries

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Abstract
Eclairs containing custard filling artificially inoculated with a toxicogenic strain of Staphylococcus aureus were heated for from 15 to 40 min. at 216 to 220[degree] C. Bacterial counts of the custard showed the presence of from 200,000 to 3,000,000 organisms per ml. immediately before the eclair shells were filled. The filling from eclairs re-baked for 15 min. or longer contained no viable staphylo-cocci. Heating longer than 20 min. was found impractical as the shells became toasted while heating for 30 min. or longer, producing charring. No appreciable difference in the appearance and palatability of the eclairs following re-baking occurred. Similar results were obtained with chocolate cream pie and Boston cream pie. The use of this procedure in bakeries should reduce greatly the incidence of food poisoning induced by the enterotoxins of staphylococci in custard-filled products.

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