Al-Nabulsi Anas A, Olaimat Amin N, Osaili Tareq M, Shaker Reyad R, Zein Elabedeen Noor, Jaradat Ziad W, Abushelaibi Aisha, Holley Richard A
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
Department of Food Science, Faculty of Agriculture, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
Food Microbiol. 2014 Sep;42:102-8. doi: 10.1016/j.fm.2014.02.020. Epub 2014 Mar 15.
Since tahini and its products have been linked to Salmonella illness outbreaks and product recalls in recent years, this study assessed the ability of Salmonella Typhimurium to survive or grow in commercial tahini and when hydrated (10% w/v in water), treated with 0.1%-0.5% acetic or citric acids, and stored at 37, 21 and 10 °C for 28 d. S. Typhimurium survived in commercial tahini up to 28 d but was reduced in numbers from 1.7 to 3.3 log10 CFU/ml. However, in the moist or hydrated tahini, significant growth of S. Typhimurium occurred at the tested temperatures. Acetic and citric acids at ≤0.5% reduced S. Typhimurium by 2.7-4.8 log10 CFU/ml and 2.5-3.8 log10 CFU/ml, respectively, in commercial tahini at 28 d. In hydrated tahini the organic acids were more effective. S. Typhimurium cells were not detected in the presence of 0.5% acetic acid after 7 d or with 0.5% citric acid after 21 d at the tested temperatures. The ability of S. Typhimurium to grow or survive in commercial tahini and products containing hydrated tahini may contribute to salmonellosis outbreaks; however, use of acetic and citric acids in ready-to-eat foods prepared from tahini can significantly minimize the risk associated with this pathogen.
由于近年来芝麻酱及其制品与沙门氏菌病疫情爆发和产品召回有关，本研究评估了鼠伤寒沙门氏菌在市售芝麻酱中以及在水合状态下（10% w/v 水溶液）、用0.1%-0.5%的乙酸或柠檬酸处理后，并在37℃、21℃和10℃下储存28天的存活或生长能力。鼠伤寒沙门氏菌在市售芝麻酱中存活长达28天，但数量从1.7降至3.3 log10 CFU/ml。然而，在潮湿或水合的芝麻酱中，鼠伤寒沙门氏菌在测试温度下显著生长。在市售芝麻酱中，≤0.5%的乙酸和柠檬酸在28天时分别使鼠伤寒沙门氏菌减少2.7-4.8 log10 CFU/ml和2.5-3.8 log10 CFU/ml。在水合芝麻酱中，有机酸的效果更显著。在测试温度下，7天后在0.5%乙酸存在下或21天后在0.5%柠檬酸存在下未检测到鼠伤寒沙门氏菌细胞。鼠伤寒沙门氏菌在市售芝麻酱和含有水合芝麻酱的产品中生长或存活的能力可能导致沙门氏菌病爆发；然而，在由芝麻酱制备的即食食品中使用乙酸和柠檬酸可以显著降低与这种病原体相关的风险。
