Yeah, the very thought of that is something that can make you swear-off mass-produced, cream-filled pastries for good!
But, there is an interesting article I came across in the Journal of Food Safety having to do with preservatives, and how there may be a natural alternative to them spices.
Research has found that commercially available, powder-form versions of garlic, turmeric and ginger can act as a deterrent to Salmonella in ground beef. Now, there is a lot of Science-Speak in the journal entry, but it is good reading and really rather interesting. I suggest you check it out either on the web at http://ift.confex.com/ift/2005/techpr... or in print. The article reference can be found at the end of this post.
And dont worry, your Twinkie is safe, for now but how DO they get that cream filling in there??
Oh yeah, and you can find that article here:
Journal of Food SafetyVol. 26 Issue 2 Page 115 May 2006 EFFECT OF SPICES ON GROWTH AND SURVIVAL OF SALMONELLA TYPHIMURIUM DT 104 IN GROUND BEEF STORED AT 4 AND 8C MILAGROS UHART, NICOLE MAKS, SADHANA RAVISHANKAR