Between November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6–6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmonella positive samples compared to Salmonella negative samples. Investigation of the relationship between storage conditions, temperature, and pathogen levels during thawing revealed that the profiteroles reached temperatures permissive to pathogen growth (≥5 °C) much sooner than pathogen growth was observed and that the composition of the food matrix can influence bacterial levels upon thawing. Collectively these data can be used to inform guidance to minimize the risk of infection from the consumption of contaminated cream-filled frozen desserts.

2018 年 11 月至 2019 年 5 月期间，加拿大爆发了与肠道沙门氏菌相关的全国性沙门氏菌病疫情。冷冻泡芙中的肠炎。对相关食品的分析显示，沙门氏菌含量低，范围为 0.2 至 0.7 MPN/100 克。食物样本的水分活度和 pH 值分别介于 0.9479 至 0.9867 和 4.6 至 6.8 之间，表明有利于细菌生长的条件。卫生指标的更高水平的肠杆菌科细菌和大肠菌群均与沙门氏菌相比，阳性样品的沙门氏菌负样本。对解冻过程中储存条件、温度和病原体水平之间关系的调查表明，泡芙比观察到的病原体生长更早达到允许病原体生长的温度（≥5°C），并且食物基质的组成会影响细菌水平解冻后。总的来说，这些数据可用于提供指导，以最大限度地减少因食用受污染的奶油夹心冷冻甜点而感染的风险。