A study on survival of Listeria monocytogenes during manufacture and ripening of Kashar cheese

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dc.contributor.buuauthorÇetinkaya, Figen
dc.contributor.buuauthorSoyutemiz, Gül Ece
dc.contributor.departmentUludağ Üniversitesi/Veterinerlik Fakültesi/Besin Hijyeni ve Teknolojisi Anabilim Dalı.tr_TR
dc.contributor.researcheridAAI-1993-2021tr_TR
dc.contributor.scopusid8657771200tr_TR
dc.contributor.scopusid8416745200tr_TR
dc.date.accessioned2022-06-30T06:49:39Z
dc.date.available2022-06-30T06:49:39Z
dc.date.issued2004
dc.description.abstractThis study was performed to determine the survival of Listeria monocytogenes during the manufacture and ripening of Kashar, a popular cheese in Turkey. Raw milk was inoculated at 4 different levels with L. monocytogenes serotype 4b (ca. 3, 4, 5, and 6 log cfu ml(-1) for group 1, 2, 3 and 4 cheeses, respectively) and made into Kashar cheese using the traditional technique. Following dry salting for 10 days at 18 +/- 2degreesC, the Kashar cheese was ripened for 20 days at the same temperature and then stored at 5 +/- 1degreesC for 3 months. Samples of milk, coagulum, curd and cheese were tested for Listeria numbers by surface plating on Oxford Agar. In all groups the numbers of pathogens remained nearly constant during the initial stages of cheese production. However, an approximately 1 log cfu g(-1) increase was detected in L. monocytogenes counts, while the pH decreased from 6.37-6.40 to 5.03-5.07, during curd acidification. Heat treatment of ripe curd at 75degreesC for 5 min greatly influenced viability, but was not enough to destroy all the bacteria, especially when inoculated at high levels. The pathogen was not isolated on the 60(th) and 120(th) days of ripening in group 2 and 3 cheeses, respectively. Meanwhile. 1.83 log cfu g(-1) bacteria remained viable in group 4 even after 120 days of ripening. As a consequence, it was determined that in conjunction with the heat treatment of curd, a ripening period of 4 months was necessary to eliminate L. monocytogenes when its levels were lower than 6 log cfu ml(-1). It was concluded that the techniques used in the production stages of Kashar cheese are not sufficient to eliminate high contamination (6 log cfu ml(-1)) by L. monocytogenes and the cheese may pose a risk of food-borne listeriosis.en_US
dc.identifier.citationÇetinkaya, F. ve Soyutemiz, G. E. (2004). “A study on survival of Listeria monocytogenes during manufacture and ripening of Kashar cheese”. Turkish Journal of Veterinary and Animal Sciences, 28(5), 927-932.tr_TR
dc.identifier.endpage932tr_TR
dc.identifier.issn1300-0128
dc.identifier.issue5tr_TR
dc.identifier.scopus2-s2.0-11844264017tr_TR
dc.identifier.startpage927tr_TR
dc.identifier.urihttps://journals.tubitak.gov.tr/cgi/viewcontent.cgi?article=2917&context=veterinary
dc.identifier.urihttp://hdl.handle.net/11452/27507
dc.identifier.volume28tr_TR
dc.identifier.wos000226210000022tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.trdizinTrDizintr_TR
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTÜBİTAKtr_TR
dc.relation.journalTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccess*
dc.subjectVeterinary sciencesen_US
dc.subjectKashar cheeseen_US
dc.subjectListeria monocytogenesen_US
dc.subjectSurvivalen_US
dc.subjectBacteriocinsen_US
dc.subjectGrowthen_US
dc.subjectMilk4-degrees-cen_US
dc.subjectInhibitionen_US
dc.subjectCamemberten_US
dc.subjectBehavioren_US
dc.subjectFoodsen_US
dc.subjectFateen_US
dc.subject.emtreeAcidificationen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeBacterial counten_US
dc.subject.emtreeBacterial survivalen_US
dc.subject.emtreeCheeseen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeHeat treatmenten_US
dc.subject.emtreeIsolation procedureen_US
dc.subject.emtreeListeria monocytogenesen_US
dc.subject.emtreeMilken_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreePhen_US
dc.subject.emtreeTemperatureen_US
dc.subject.scopusCheeses; Escherichia Coli; Ewe Milken_US
dc.subject.wosVeterinary sciencesen_US
dc.titleA study on survival of Listeria monocytogenes during manufacture and ripening of Kashar cheeseen_US
dc.title.alternativeKaşar peynirinin üretimi ve olgunlaşması sırasında Listeria monocytogenes’in canlıların sürdürmesi üzerine bir araştırmatr_TR
dc.typeArticle
dc.wos.quartileQ4en_US

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