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

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 monocyto...

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Autores principales: Osaili, Tareq M., Al-Nabulsi, Anas A., Al Sheikh, Yasmeen M., Alaboudi, Akram R., Olaimat, Amin N., Al-Holy, Murad, Al-Rousan, Walid M., Holley, Richard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700748/
https://www.ncbi.nlm.nih.gov/pubmed/34945523
http://dx.doi.org/10.3390/foods10122972
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author Osaili, Tareq M.
Al-Nabulsi, Anas A.
Al Sheikh, Yasmeen M.
Alaboudi, Akram R.
Olaimat, Amin N.
Al-Holy, Murad
Al-Rousan, Walid M.
Holley, Richard
author_facet Osaili, Tareq M.
Al-Nabulsi, Anas A.
Al Sheikh, Yasmeen M.
Alaboudi, Akram R.
Olaimat, Amin N.
Al-Holy, Murad
Al-Rousan, Walid M.
Holley, Richard
author_sort Osaili, Tareq M.
collection PubMed
description 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.
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spelling pubmed-87007482021-12-24 Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating Osaili, Tareq M. Al-Nabulsi, Anas A. Al Sheikh, Yasmeen M. Alaboudi, Akram R. Olaimat, Amin N. Al-Holy, Murad Al-Rousan, Walid M. Holley, Richard Foods Article 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. MDPI 2021-12-02 /pmc/articles/PMC8700748/ /pubmed/34945523 http://dx.doi.org/10.3390/foods10122972 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Osaili, Tareq M.
Al-Nabulsi, Anas A.
Al Sheikh, Yasmeen M.
Alaboudi, Akram R.
Olaimat, Amin N.
Al-Holy, Murad
Al-Rousan, Walid M.
Holley, Richard
Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title_full Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title_fullStr Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title_full_unstemmed Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title_short Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating
title_sort inactivation of salmonella spp., escherichia coli o157:h7 and listeria monocytogenes in tahini by microwave heating
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700748/
https://www.ncbi.nlm.nih.gov/pubmed/34945523
http://dx.doi.org/10.3390/foods10122972
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