Bacterial Pathogens in Refrigerated Baked Desserts Survey

Canadian Food Inspection Agency targeted survey analyzed 2,975 samples of pre-prepared, refrigerated baked desserts for bacterial pathogens from April 2016 to March 2018. The survey tested for Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella, and generic E. coli. Elevated pathogen levels were detected in a small number of samples, with no associated illnesses reported.

Use Cases

• Analyze prevalence rates of specific pathogens like Bacillus cereus, Staphylococcus aureus, and generic E. coli across a large sample set.
• Model contamination risk factors by comparing detection frequencies for Listeria monocytogenes versus Salmonella across dessert types.
• Assess the effectiveness of food safety controls by examining follow-up actions triggered by positive samples for pathogens like Staphylococcus aureus.
• Benchmark contamination levels by comparing the rate of elevated generic E. coli findings (12 samples) against other pathogens.

Strengths

• 2,975 analyzed samples provide a substantial basis for statistical analysis.
• Clear reporting of specific pathogen detection counts, including zero detections for Clostridium perfringens and Salmonella.

Limitations

• Unknown sample metadata (e.g., brand, production date, geographic origin) limits granular analysis.
• Survey covers a specific two-year period (2016-2018), which may not reflect current contamination profiles.

Provenance

Source

Canadian Food Inspection Agency

Collection Method

Targeted survey involving laboratory analysis of collected food samples.

Time Range

April 1, 2016 to March 31, 2018

Freshness

Data covers April 1, 2016 to March 31, 2018; metadata last updated April 2026.

Geography

Canada