Fate of Salmonella during sesame seeds roasting and storage of tahini

Basit Öğe Kaydı
dc.contributor.authorTorlak, Emrah
dc.contributor.authorSert, Durmus
dc.contributor.authorSerin, Pinar
dc.date.accessioned2024-02-23T14:03:09Z
dc.date.available2024-02-23T14:03:09Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractTahini is usually consumed without further heat treatment, and roasting of sesame seeds is the only Salmonella inactivation step in its traditional production process. This study examined the efficiency of the roasting process in the elimination of Salmonella from sesame seeds and the survival of Salmonella in tahini during storage. Sesame seed and tahini samples were inoculated with a cocktail of three serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo). Complete inactivation of Salmonella in sesame seeds, inoculated with 5.9 log cfu/g, was achieved by roasting at 110 degrees C for 60 mm, 130 degrees C for 50 mm, or 150 degrees C for 30 min. Salmonella levels in tahini (a(w) = 0.17) inoculated with 5.6 log cfu/g and stored for 16 weeks at 22 or 4 degrees C decreased by 4.5 and 3.3 log, respectively. Results of this study demonstrated that the standard roasting process is sufficient to inactivate Salmonella in sesame seeds and low water activity of tahini prevents microbial growth, but its composition allows Salmonella to survive for at least 16 weeks. Therefore, prevention of cross-contamination after roasting is crucial for food safety. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2013.03.010
dc.identifier.endpage217en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.issue2.Maren_US
dc.identifier.pmid23562834en_US
dc.identifier.scopus2-s2.0-84876369210en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage214en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2013.03.010
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11987
dc.identifier.volume163en_US
dc.identifier.wosWOS:000319247900022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonellaen_US
dc.subjectSesame Seedsen_US
dc.subjectTahinien_US
dc.subjectRoastingen_US
dc.subjectSurvivalen_US
dc.titleFate of Salmonella during sesame seeds roasting and storage of tahinien_US
dc.typeArticleen_US

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