198 Modern Food Microbiology the synthetic pie base contained fewer than log10 2.00 bacteria per gram after final heating to 160◦ F (71.1◦ C) After overnight storage, however, the count rose to log10 4.15 The pie topping ingredients to be mixed with the pie base had a rather low count: log 2.78/g After being deposited on the pies, the pie topping showed a total count of log10 7.00/g In a study of the microbiological quality of french fries, Surkiewicz et al.57 demonstrated the same pattern—that is, the successive buildup of microorganisms as the fries underwent processing Because these products are cooked late in their processing, the incidence of organisms in the finished state does not properly reflect the actual state of sanitation during processing The geometric mean APC of 1,187 sample units of refrigerated biscuit dough was found to be 34,000/g, whereas for fungi, coliforms, E coli, and S aureus, the mean counts were 46, 11,