Effects of process stages on Turkish delight/lokum microbiological quality

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dc.contributor.authorIpek, Dilvin
dc.contributor.authorZorba, Nukhet N. Demirel
dc.date.accessioned2025-01-27T20:14:45Z
dc.date.available2025-01-27T20:14:45Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe sources of microbiological contamination at the lokum production lines of two local confectionaries were determined. Surface samples from the production lines were evaluated by standard and ATP bioluminescence methods. Microbial loads of raw materials were also determined. The trays and cutting knives were found to be the primary contamination sources, and personnel hands were found to be the secondary contamination sources, while all of them were found to be the secondary sources when the standard swab method was applied. Raw materials were not sources of contamination, because of their microbiological loads and the following high-temperature cooking stages. The microbial loads of lokum also were not high, due to product contents and the processes applied to lokum. There is a need for further studies related to the effects of process steps on the physical and the chemical quality of lokum. Training for workers in food safety at the confectionaries is also needed.
dc.description.sponsorshipScientific Research Project Commission of Canakkale Onsekiz Mart University [BAP2007/72]
dc.description.sponsorshipThis study was supported by Scientific Research Project Commission of Canakkale Onsekiz Mart University (BAP2007/72).
dc.identifier.doi10.1111/ijfs.12514
dc.identifier.endpage2066
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9
dc.identifier.scopus2-s2.0-84906309481
dc.identifier.scopusqualityQ1
dc.identifier.startpage2061
dc.identifier.urihttps://doi.org/10.1111/ijfs.12514
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21191
dc.identifier.volume49
dc.identifier.wosWOS:000340533500013
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectCCP
dc.subjectconfectionary
dc.subjectfood safety
dc.subjectgood manufacturing practices
dc.subjectlokum
dc.subjectquality
dc.titleEffects of process stages on Turkish delight/lokum microbiological quality
dc.typeArticle

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