Thermal destruction of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessert

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dc.authoridDURMAZ, HISAMETTIN/0000-0002-7761-9843
dc.authoridCelik, Serafettin/0000-0002-5605-5735
dc.contributor.authorDurmaz, H.
dc.contributor.authorCelik, S.
dc.contributor.authorAygun, O.
dc.date.accessioned2024-09-18T20:29:36Z
dc.date.available2024-09-18T20:29:36Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.endpage33en_US
dc.identifier.issn0026-3788
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-38749131247en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage30en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10959
dc.identifier.volume63en_US
dc.identifier.wosWOS:000252871700009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectListeria monocytogenes (thermal destruction)en_US
dc.titleThermal destruction of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish desserten_US
dc.typeArticleen_US

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