Effects of process stages on Turkish delight/lokum microbiological quality


INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.49, no.9, pp.2061-2066, 2014 (SCI-Expanded) identifier identifier


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.