title: Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste).
abstract: 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.
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan. Electronic address: anas_nabulsi@just.edu.jo.
authors.forename: Anas A
authors.initials: AA
authors.lastname: Al-Nabulsi
authors.affiliation: Department of Food Science, Faculty of Agriculture, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Amin N
authors.initials: AN
authors.lastname: Olaimat
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
authors.forename: Tareq M
authors.initials: TM
authors.lastname: Osaili
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
authors.forename: Reyad R
authors.initials: RR
authors.lastname: Shaker
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
authors.forename: Noor
authors.initials: N
authors.lastname: Zein Elabedeen
authors.affiliation: Department of Biological and Genetic Engineering, Faculty of Science and Art, Jordan University of Science and Technology, Irbid, Jordan.
authors.forename: Ziad W
authors.initials: ZW
authors.lastname: Jaradat
authors.affiliation: Department of Food Science, College of Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates.
authors.forename: Aisha
authors.initials: A
authors.lastname: Abushelaibi
authors.affiliation: Department of Food Science, Faculty of Agriculture, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Richard A
authors.initials: RA
authors.lastname: Holley
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D019343:Citric Acid / Q000494:pharmacology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D012478:Salmonella Food Poisoning; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D031685:Sesamum / Q000382:microbiology*
chemical_list: D005520:Food Preservatives; D019343:Citric Acid; D019342:Acetic Acid
keywords: Acetic acid; Citric acid; Organic acids; Salmonella Typhimurium; Sesame paste; Tahini