Thermal inactivation kinetics of foodborne pathogens during lahmacun baking and implications for public health
Food and Humanity, cilt.7, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.foohum.2026.101269
- Dergi Adı: Food and Humanity
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Baking, Cooking of foods, D-value, Microbial safety, Raw meat, Survive of pathogens, Thermal inactivation, Thermal treatment
- İnönü Üniversitesi Adresli: Evet
Özet
Lahmacun is the most widely consumed and popular fast food in Türkiye. The structure and composition of the lahmacun can be considered to be analogous to that of a pizza. There is lack of information about the survival of foodborne pathogens in lahmacun. Therefore, it was aimed to determine the survival and thermal inactivation of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella Typhimurium in lahmacun. For this purpose, the lahmacun mixture was inoculated with foodborne pathogens and their numbers were determined during 24 h of storage at 4 ± 1 °C. Moreover, the spiked lahmacuns were subjected to different cooking temperatures and times (180°C for 10 and 12.5 min, 200°C for 6 and 4 min, 220°C for 4.5 and 3 min, 240°C for 4 and 2 min and 300°C for 3 and 1.5 min). The numbers of E. coli O157:H7 and S . Typhimurium in the lahmacun mixture decreased by 2.03 and 1.82 log10 cfu/g, respectively, over a period of 2 h (P' 0.05), while L. monocytogenes remained constant throughout the refrigerated storage (P' 0.05). Specifically, thermal treatment at 240 °C for 4 min resulted in log reductions of ' 4.5 log10 cfu/g for E. coli O157:H7 and S . Typhimurium, and ' 5.0 log10 cfu/g for L. monocytogenes , effectively reducing all tested pathogens to below the limit of detection (LOD ' 1.0 log10 cfu/g) (P' 0.05). At this temperature, the D -values ranged between 0.78 and 0.87 min. The results of the current research show that the lahmacun mixture provides a suitable environment for the survival of foodborne pathogenic bacteria, and therefore an optimized thermal treatment (at 240°C for 4 min) is crucial to ensure the microbiological safety of lahmacun.