Cream-based products are among the most popular categories of food. This group includes cakes, pastries, mousses, cream desserts, cream-filled doughnuts, and other confectionery products containing milk or eggs.
These products are generally high in calories. Their composition creates favourable conditions for the growth of microorganisms: high moisture content, a neutral pH, substantial amounts of protein and fat, and, in many cases, the absence of further heat treatment. For these reasons, cream-based desserts are considered among the highest-risk ready-to-eat foods.
According to data from the European Food Safety Authority (EFSA) and the United States Food and Drug Administration (FDA), a significant proportion of food safety incidents associated with confectionery products result from inadequate temperature control and cross-contamination.
Recent scientific studies, including articles published in the International Journal of Food Microbiology, the Journal of Food Protection, and Food Control, confirm that most problems associated with cream-based products are linked not to the recipe itself but to improper storage, transportation, or errors made by staff. This means that appropriate consumer behaviour is often just as important as the hygiene standards maintained by the manufacturer.
The particular risks associated with cream-based products stem from their composition. Milk, cream, eggs, and other protein-rich ingredients contain large amounts of water and nutrients, creating almost ideal conditions for bacterial growth. If such a product is left at room temperature for several hours, the number of microorganisms may increase very rapidly. Some of these microorganisms merely cause the product to spoil, while others are pathogens capable of causing serious food poisoning.
One of the most significant hazards identified in the scientific literature is Listeria monocytogenes. Unlike many other microorganisms, this bacterium can grow even at refrigeration temperatures. Several studies published in 2024 and 2025 showed that if a cream-based product becomes contaminated during production, packaging, or sale, Listeria may continue to multiply slowly but steadily even when the product is stored at the recommended temperature. This is why strict adherence to the product’s shelf life is just as important as maintaining the correct storage temperature. Consumers often assume that a dessert kept in the refrigerator remains safe to eat after its expiry date, but scientific evidence does not support this assumption. Refrigeration slows the growth of microorganisms but does not always stop it completely.
Another significant hazard is Staphylococcus aureus. This bacterium occurs naturally on human skin, which means that products are often contaminated during preparation, decoration, or packaging. Studies show that if a cream-based product is left at room temperature for several hours, the bacterium may begin to produce toxins. The particular concern is that these toxins are heat-stable and cannot be destroyed by reheating the product. Therefore, the common assumption that “a reheated product is safe” is not correct in every case.
Consumers often wonder how they can determine whether a cream-based product is safe. Unfortunately, scientists note that the most dangerous pathogens do not always cause changes in a product’s organoleptic properties, such as its colour, taste, or smell. Consequently, even a cake or pastry that looks completely normal may be contaminated. A product’s safety must therefore never be assessed solely on the basis of its appearance.
In practice, one of the most common mistakes is associated with transportation. For example, someone may purchase a birthday cake, leave it in a car for several hours, and only then take it to an event. During the summer, the temperature inside a vehicle can rise to 40–50°C, creating ideal conditions for the rapid growth of microorganisms. EFSA recommendations state that perishable foods should be refrigerated as soon as possible after purchase. If transportation takes longer than one hour, particularly in hot weather, it is advisable to use an insulated bag or cooling packs.
When purchasing a cream-based product, consumers should pay attention not only to its expiry date but also to the conditions in which it is displayed and sold. If a cake or pastry is stored in a refrigerated display case, consumers should make sure that the refrigerator is functioning properly. Studies show that refrigerator temperatures in small retail outlets sometimes significantly exceed the recommended limit, reducing product safety. It is also advisable to assess the cleanliness of the display case and counters, the integrity of the packaging, and the product’s visible condition. Damaged packaging, melted cream, or separated liquid generally indicates improper storage.
After being brought home, the product should be placed in the refrigerator immediately. Consumers often assume that if a cake is going to be served in the evening, leaving it on the kitchen counter during the day will not cause a problem. However, research shows that bacteria multiply most rapidly within the temperature range of 5°C to 60°C. The product should therefore be removed from the refrigerator only shortly before it is served.
Particular caution is required for pregnant women, older adults, and people with weakened immune systems.
The safety of homemade cakes and creams is another important consideration. Many people believe that homemade products are safer, but this is not always the case. Their safety depends on the quality of the ingredients used, hygienic preparation conditions, refrigerator temperature, and storage time. When preparing a cream-based dessert at home, it is advisable to use pasteurized dairy products and pasteurized eggs. Work surfaces and utensils must also be kept clean.
Recent scientific research once again confirms that the safety of cream-based products depends on maintaining the “cold chain”—keeping the product at the appropriate temperature continuously from production until it reaches the consumer’s table. If this chain is disrupted at any stage, the risk of microbial growth increases significantly. Consumers can therefore make an important contribution to protecting their own health by following a few simple rules: purchasing products from reputable retailers, checking expiry dates carefully, avoiding leaving desserts at room temperature for extended periods, minimizing transportation time, and refrigerating products promptly.
Modern food safety science confirms that a significant proportion of foodborne illnesses can be prevented. Although manufacturers are responsible for producing safe food, its safety at the point of consumption often also depends on the everyday decisions made by consumers. Awareness, good hygiene practices, and compliance with basic storage requirements are the most effective ways to ensure that cream-based desserts are both enjoyable and safe to eat.
