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Food Poisoning. Incidence of illness caused by the ingestion of microbe-infected foods that may on occasion include bakery products, especially if they contain cold-processed icings (q.v.), butter-cream fillings (q.v.) and meringues (q.v.) whose preparation involves the use of eggs (q.v.) and milk products (q.v.). The most commonly encountered type of infection is salmonellosis (q.v.), a condition caused by Salmonella (q.v.), a group of paratyphoid bacteria whose principal sources among bakery ingredients include eggs and egg products, milk and milk products, various types of flour, dried yeast (q.v.), dried coconut (q.v.), and others. Insanitary processing equipment is the most likely source of contamination in a bakery.