Effects of process stages on Turkish delight/lokum microbiological quality

Abstract

Summary The 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.

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

“…week. These results were in good agreement with the previous report about Turkish delight production ( _ Ipek & Zorba, 2008). It was reported that in the packaged Turkish delight samples, the aerobic mesophilic bacteria count was 7.0 3 10 1 cfu/g and yeast-mold and osmophilic yeast count was 1.0 3 10 1 cfu/g, while the coliform bacteria, E. coli, B. cherry-added samples (scores were 4.5, 3.6, and 3.7 for the control, T1…”

“…As seen in the Table , the total viable counts of the control Turkish delight samples decreased with each passing week and the initial viable count of 7.2 × 10 2 decreased to 51 at the end of the 20th week. These results were in good agreement with the previous report about Turkish delight production (İpek & Zorba, ). It was reported that in the packaged Turkish delight samples, the aerobic mesophilic bacteria count was 7.0 × 10 1 cfu/g and yeast‐mold and osmophilic yeast count was 1.0 × 10 1 cfu/g, while the coliform bacteria, E. coli , B. cereus , Staphylococcus spp., and Salmonella spp.…”

“…For the microbial load analysis, total mesophilic aerobic bacterial (TMAB) count, coliform, E. coli , Staphylococcus aureus , Bacillus cereus , and osmophilic yeast counts were performed as previously described (İpek & Zorba, ). The inoculations were made onto Plate Count Agar (Merck) to determine the aerobic mesophilic bacteria count, onto Fluorocult Violet Red Bile (VRB) Agar (Merck) to determine the coliform bacteria and Escherichia coli count, onto Baird‐Parker Agar to determine the Staphylococcus aureus count, and onto Worth Agar (Merck) to determine the osmophilic yeast count.…”

Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati

“…Literature review shows that there have been some researches into the quality of Turkish delight. [7][8][9][10][11][12][13][14][15][16][17][18][19] However, to our knowledge, there is just one study available concerning the physicochemical and sensory properties of Masghati. [20] Black plum peel is by-product of plum processing and no research has been done about the properties of this nutritional material.…”

Food ingredients, processing, structure and functionality: the success for the global food industry

“…Perhaps one of the most thought provoking articles of the year could be that of Shaw () discussing the possible toxicological effects of chemical residues and food additives in food systems. The way that food ingredients act in combination with each other to alter the quality and safety of foods was widely discussed in the journal, and complemented articles published in 2014 covering food safety and security and how processing and detection mechanisms can deliver foods fit for consumption (İpek & Demirel Zorba, ; Pimentel‐Filho et al ., ; Ramos‐Villarroel et al ., ; Soni et al ., ).…”