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Article

Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating

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Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
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Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
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Department of Nutrition and Food Processing, Al-Huson College, Al-Balqa Applied University, P.O. Box 50, Al-Huson 21510, Jordan
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Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
*
Author to whom correspondence should be addressed.
Academic Editor: Declan J. Bolton
Foods 2021, 10(12), 2972; https://doi.org/10.3390/foods10122972
Received: 15 October 2021 / Revised: 23 November 2021 / Accepted: 24 November 2021 / Published: 2 December 2021
(This article belongs to the Special Issue Food-Borne Disease Prevention and Risk Assessment 2.0 Edition)
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 < 0.05) and longer exposure times. The D-values of unstressed 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. View Full-Text
Keywords: microwave; sesame paste; desiccation; starvation; D-value microwave; sesame paste; desiccation; starvation; D-value
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MDPI and ACS Style

Osaili, T.M.; Al-Nabulsi, A.A.; Al Sheikh, Y.M.; Alaboudi, A.R.; Olaimat, A.N.; Al-Holy, M.; Al-Rousan, W.M.; Holley, R. Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating. Foods 2021, 10, 2972. https://doi.org/10.3390/foods10122972

AMA Style

Osaili TM, Al-Nabulsi AA, Al Sheikh YM, Alaboudi AR, Olaimat AN, Al-Holy M, Al-Rousan WM, Holley R. Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating. Foods. 2021; 10(12):2972. https://doi.org/10.3390/foods10122972

Chicago/Turabian Style

Osaili, Tareq M., Anas A. Al-Nabulsi, Yasmeen M. Al Sheikh, Akram R. Alaboudi, Amin N. Olaimat, Murad Al-Holy, Walid M. Al-Rousan, and Richard Holley. 2021. "Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating" Foods 10, no. 12: 2972. https://doi.org/10.3390/foods10122972

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