Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

AUTOR(ES)

OSAILI, Tareq; AL-NABULSI, Anas; NAZZAL, Dima; AL-HOLY, Murad; OLAIMAT, Amin; OBAID, Reyad; HOLLEY, Richard

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2021-03

RESUMO

Abstract Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of aw and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to aw values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 106-107 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the aw of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low aw tahini.

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