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Thermal destruction of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessert
(A V A Agrarverlag, 2008) Durmaz, H.; Celik, S.; Aygun, O.
This study was carried out to determine the thermal destruction norms (D and z-values) of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessert. Uncooked Kunefe samples were baked by holding the samples at 58.5, 62.5, 66.5 or 70.5 degrees C in an oven, and surviving cells were exposed for 2, 4 and 6 min at each baking temperature. Thermal death times (D-values) of L. monocytogenes 1/2b serotype in Kunefe determined by linear regression analysis were 26.41, 5.37, 2.18 and 1.08 min at 58.5, 62.5, 66.5 and 70.5 degrees C, respectively. The values for serotype 4b were calculated as 27.19, 8.13, 3.12 and 1.19 min at the same temperatures, respectively. Thermal resistance values (z-values) of L. monocytogenes serotypes 1/2b and 4b in Kunefe were determined as 8.77 and 8.93 degrees C, respectively. We found that thermal inactivation of L. monocytogenes serotypes in Kunefe at 70 degrees C for approximately 8-10 min ensured complete destruction of the pathogenic bacteria at a level of 10(6) CFU/g. D and z-values found in this study may help to design heating regimes in retail food industry leading to safe consumption of Kunefe contaminated with L. monocytogenes.