Salmonella can survive for long period of time in low-moisture foods and cause human illness after consumption of contaminated foods. Recently... Show moreSalmonella can survive for long period of time in low-moisture foods and cause human illness after consumption of contaminated foods. Recently, sesame seeds and tahini (sesame seeds pasta), have been identified as unusual sources of salmonellosis. Controlling specific steps during tahini processing and storage of tahini may minimize the risk of Salmonella contamination. This study examined the fate of Salmonella in different steps of tahini processing and refrigerated storage of tahini. A four serovar cocktail of Salmonella was used for inoculation of sesame seeds and tahini. Bacterial populations were determined by aerobic plate counts on both selective and non-selective media. Water activity of samples was determined during processing and storage. For the soaking step during tahini processing, unhulled dry sesame seeds with aw of 0.1 were inoculated with Salmonella, held 24 h, and then soaked in water at ambient temperature. Populations were monitored at 0, 18, 22 and 24 h. Salmonella decreased by 2 - 3-log CFU/g during drying and then increased by 5 log CFU/g after rehydration. Separately, inoculated de-hulled seeds with two different initial aw were roasted at three different temperatures (95, 110, and 130 ºC) for 90 min. Both the Salmonella populations and aw were determined at 10 min intervals during roasting. Finally, inoculated sesame seeds were processed into tahini. As a comparison, the same quantity of uninoculated roasted sesame seeds were processed into tahini, and then inoculated post-processing. Tahini was stored at 4 ºC for 17 weeks. Approximately 8 log CFU/g of Salmonella was detected initially in the sesame seeds prior to roasting with a 1-log CFU/g reduction after 20 min at 95 ºC when the aw of seeds decreased quickly. For different roasting temperatures, the aw declined much faster and stopped decreasing during roasting, while populations continue decreasing throughout the whole roasting. To investigate survival of Salmonella during refrigerated storage of tahini, approximately 9 log CFU/g of Salmonella was inoculated onto sesame seeds or into processed tahini without significant reduction throughout 17 weeks (p > 0.05). These results suggest that Salmonella contamination can be an issue at any step of tahini manufacture. M.S. in Food Safety and Technology, May 2016 Show less
