Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110, Jordan.
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110, Jordan; Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates.
Food Microbiol. 2020 Apr;86:103338. doi: 10.1016/j.fm.2019.103338. Epub 2019 Sep 20.
Tahini is a popular food product in the Middle East region and is used as a major ingredient in several ready-to-eat food products. Tahini and its products have been linked to foodborne illness outbreaks and product recalls worldwide as a result of Salmonella spp. contamination. The objectives of the current study were to investigate: i) the effectiveness of 10 plant essential oil extracts on the viability of Salmonella spp. using disc diffusion ii) the antimicrobial activity of the most effective oils against Salmonella spp. in commercial or 10% w/v hydrated tahini (tahini-based product model) stored at 37, 25 and 10 °C for 28 d and iii) the effect of the addition of essential oil extracts on the sensory acceptability of tahini and hydrated tahini. Among the tested essential oils, thyme (TO) and cinnamon oil (CO) showed the highest antimicrobial activity against tested Salmonella spp. at 37 and 10 °C using a disc diffusion assay method. In tahini, the addition of 2.0% CO reduced the numbers of Salmonella spp. by 2.87, 2.64 or 2.35 log CFU/ml at 37, 25 or 10 °C, respectively, by 28 d. However, the antimicrobial activity of CO was more pronounced at all storage temperatures in hydrated tahini where no viable cells were detected after 3 d storage at 25 and 37 °C, or after 7 d at 10 °C. However, at 25 and 37 °C, the antimicrobial activity of CO was more evident since no viable cells were detected after 14 d when 0.5% was used. The numbers of Salmonella spp. were reduced by 3.29, 3.03 or 2.17 log CFU/ml at 37, 25 or 10 °C, respectively, after 28 d when 2.0% TO was added to tahini. Salmonella spp. were not detected in the hydrated tahini treated with 2.0% TO after 28 d at 37 °C or 25 °C, while at 10 °C, the numbers of Salmonella spp. were not significantly reduced after 28 d in hydrated tahini compared to the initial numbers at zero time. Therefore, the addition of TO and CO could be used to preclude the post process contamination of tahini with foodborne pathogens, yet, the addition of TO and CO to tahini reduced its consumer acceptability compared untreated tahini.
芝麻酱是中东地区一种受欢迎的食品，也是许多即食食品的主要成分。由于沙门氏菌污染，芝麻酱及其制品已在全球范围内导致食源性疾病爆发和产品召回。本研究的目的是调查：i）使用圆盘扩散法研究 10 种植物精油提取物对沙门氏菌活力的影响；ii）在 37°C、25°C 和 10°C 下，对最有效的油类对商业或 10%w/v 水合芝麻酱（芝麻酱产品模型）中沙门氏菌的抗菌活性，储存 28 天；iii）添加精油提取物对芝麻酱和水合芝麻酱感官可接受性的影响。在测试的精油中，百里香（TO）和肉桂油（CO）在 37°C 和 10°C 下使用圆盘扩散法对测试的沙门氏菌表现出最高的抗菌活性。在芝麻酱中，添加 2.0%CO 在 37°C、25°C 和 10°C 下分别将沙门氏菌的数量减少了 2.87、2.64 或 2.35 log CFU/ml，28 天。然而，CO 的抗菌活性在所有储存温度下在水合芝麻酱中更为明显，在 25°C 和 37°C 下储存 3 天后，或在 10°C 下储存 7 天后，均未检测到存活细胞。然而，在 25°C 和 37°C 下，当使用 0.5%时，14 天后未检测到存活细胞，因此 CO 的抗菌活性更为明显。在 37°C、25°C 或 10°C 下，添加 2.0%TO 后 28 天，沙门氏菌的数量分别减少了 3.29、3.03 或 2.17 log CFU/ml。在 37°C 或 25°C 下，用 2.0%TO 处理的水合芝麻酱在 28 天后未检测到沙门氏菌，而在 10°C 下，与零时间相比，水合芝麻酱中沙门氏菌的数量在 28 天后没有显著减少。因此，添加 TO 和 CO 可用于防止芝麻酱在加工后受到食源性病原体的污染，但与未处理的芝麻酱相比，添加 TO 和 CO 会降低芝麻酱的消费者接受度。
