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

ÇETİNKAYA, FİGEN; SOYUTEMİZ, G.Ece

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

Figen ÇETİNKAYA, (Uludağ Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Bursa, Türkiye)

G.Ece SOYUTEMİZ (Girilmedi)

Turkish Journal of Veterinary and Animal Sciences

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Yıl: 2004 Cilt: 28 Sayı: 5 Sayfa Aralığı: 927 - 932 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

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

Öz:

Bu çahşma, Türkiye'de yaygın olarak tüketilen kaşar peynirinin üretimi ve olgunlaşması sırasında Listeria monocytogenes'in canlılığını saptamak amacıyla gerçekleştirildi. Çiğ süt dört farklı düzeyde (1., 2., 3. ve 4. grup peynirler için sırasıyla 3, 4, 5, 6 log kob $ml^{-1}$) L monocytogenes serotip 4b ile inokule edildi ve geleneksel tekniğe göre kaşar peyniri üretildi. 18 ± 2 °C'de 10 gün süreyle kuru tuzlamayı takiben aynı ısıda 20 gün olgunlaşmaya bırakılan kaşar peynirleri, daha sonra 5 ± 1 °C'de 3 ay boyunca depolandı. Süt, pıhtı, teleme ve peynir örnekleri, Oxford agar'a uygulanan yüzey ekim tekniği ile Listeria sayıları açısından analiz edildi. Tüm gruplarda, peynir üretiminin başlangıç aşamalarında patojenin sayıları nispeten sabit kaldı. Bununla birlikte pıhtının fermentasyonu sırasında, pH 6,37-6,40'dan 5,03-5,07'ye azalırken, L. monocytogenes sayılarında yaklaşık 1 log kob $g^{-1}$ 'lık bir artış belirlendi. Telemeye 75 °C'de 5 dakika süreyle uygulanan ısı işlemi etkenin canlılığını önemli ölçüde etkilemesine rağmen, özellikle yüksek inokulasyonlu peynirlerde bakteriler'yeterince inhibe edilmedi. 2. ve 3. grup peynirlerde sırasıyla olgunlaşmanın 60. ve 120. günlerinde izole edilmeyen etken, 4. grup peynirlerde olgunlaşmanın 120. gününde bile l ,83 log kob $g^{-1}$ düzeyinde canlı kaldı. Sonuç olarak, 6 log cfu $ml^{-1}$)'den daha düşük L monocytogenes seviyelerini ortadan kaldırmak için telemeye uygulanan ısı işlemiyle birlikte dört aylık olgunlaşma süresinin gerekli olduğu belirlendi. Ayrıca, kaşar peynirinin üretim aşamalarında yararlanılan tekniklerin yüksek L. monocytogenes kontaminasyonunu (6 log cfu $ml^{-1}$ ) elimine etmediği ve bu peynirin gıda kökenli listeriosis için bir risk oluşturabileceği sonucuna varıldı.

Anahtar Kelime: yaşayabilme listerioz kaşar peyniri peynir yapımı pH peynir pıhtı gıda kaynaklı hastalıklar lor peynir olgunlaştırma ısıl işlem Listeria monocytogenes süt

Konular: Ziraat Mühendisliği

Kaşar peynirinin üretimi ve olgunlaşması sırasında Listeria monocytogenes' in canlılığını sürdürmesi üzerine bir araştırma

Öz:

This 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 ± 2 °C, the Kashar cheese was ripened for 20 days at the same temperature and then stored at 5 ± 1 °C 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 75 °C 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 60th and 120th 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.

Anahtar Kelime: cheese ripening heat treatment Listeria monocytogenes milk survival listeriosis kashar cheese cheesemaking pH cheeses coagulum foodborne diseases curd

Konular: Ziraat Mühendisliği

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	ÇETİNKAYA F, SOYUTEMİZ G (2004). A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. , 927 - 932.
Chicago	ÇETİNKAYA FİGEN,SOYUTEMİZ G.Ece A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. (2004): 927 - 932.
MLA	ÇETİNKAYA FİGEN,SOYUTEMİZ G.Ece A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. , 2004, ss.927 - 932.
AMA	ÇETİNKAYA F,SOYUTEMİZ G A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. . 2004; 927 - 932.
Vancouver	ÇETİNKAYA F,SOYUTEMİZ G A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. . 2004; 927 - 932.
IEEE	ÇETİNKAYA F,SOYUTEMİZ G "A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese." , ss.927 - 932, 2004.
ISNAD	ÇETİNKAYA, FİGEN - SOYUTEMİZ, G.Ece. "A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese". (2004), 927-932.

APA	ÇETİNKAYA F, SOYUTEMİZ G (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.
Chicago	ÇETİNKAYA FİGEN,SOYUTEMİZ G.Ece A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. Turkish Journal of Veterinary and Animal Sciences 28, no.5 (2004): 927 - 932.
MLA	ÇETİNKAYA FİGEN,SOYUTEMİZ G.Ece A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. Turkish Journal of Veterinary and Animal Sciences, vol.28, no.5, 2004, ss.927 - 932.
AMA	ÇETİNKAYA F,SOYUTEMİZ G A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. Turkish Journal of Veterinary and Animal Sciences. 2004; 28(5): 927 - 932.
Vancouver	ÇETİNKAYA F,SOYUTEMİZ G A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese. Turkish Journal of Veterinary and Animal Sciences. 2004; 28(5): 927 - 932.
IEEE	ÇETİNKAYA F,SOYUTEMİZ G "A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese." Turkish Journal of Veterinary and Animal Sciences, 28, ss.927 - 932, 2004.
ISNAD	ÇETİNKAYA, FİGEN - SOYUTEMİZ, G.Ece. "A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese". Turkish Journal of Veterinary and Animal Sciences 28/5 (2004), 927-932.