Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating
Tareq M. Osaili,
Anas A. Al-Nabulsi,
Yasmeen M. Al Sheikh,
Akram R. Alaboudi,
Amin N. Olaimat,
Murad Al-Holy,
Walid M. Al-Rousan,
Richard Holley
Affiliations
Tareq M. Osaili
Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
Anas A. Al-Nabulsi
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Yasmeen M. Al Sheikh
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Akram R. Alaboudi
Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Amin N. Olaimat
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
Murad Al-Holy
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
Walid M. Al-Rousan
Department of Nutrition and Food Processing, Al-Huson College, Al-Balqa Applied University, P.O. Box 50, Al-Huson 21510, Jordan
Richard Holley
Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desiccation and starvation stresses on pathogen survival; (iii) assess the impact of microwave heating on the physicochemical characteristics of tahini. The inoculated microorganisms in tahini were reduced with higher microwave power levels (p Salmonella spp., Escherichia coli O157:H7, and L. monocytogenes ranged from 6.18 to 0.50 min, 6.08 to 0.50 min, and 4.69 to 0.48 min, respectively, at power levels of 220 to 660 W, with z-values of 410, 440, and 460 W, respectively. Generally, desiccation and starvation stress levels prior to heating increased microbial resistance to heat treatment. Microwave heating did not affect acid, peroxide, p-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini with no compromise on quality.
