Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

Detalhes bibliográficos
Autor(a) principal: OSAILI,Tareq
Data de Publicação: 2021
Outros Autores: AL-NABULSI,Anas, NAZZAL,Dima, AL-HOLY,Murad, OLAIMAT,Amin, OBAID,Reyad, HOLLEY,Richard
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100144
Resumo: Abstract Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of aw and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to aw values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 106-107 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the aw of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low aw tahini.
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spelling Effect of water activity and storage of tahini on the viability of stressed Salmonella serovarstahini safetywater activitySalmonellabacterial stressesstorageAbstract Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of aw and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to aw values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 106-107 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the aw of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low aw tahini.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100144Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.39219info:eu-repo/semantics/openAccessOSAILI,TareqAL-NABULSI,AnasNAZZAL,DimaAL-HOLY,MuradOLAIMAT,AminOBAID,ReyadHOLLEY,Richardeng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100144Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
title Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
spellingShingle Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
OSAILI,Tareq
tahini safety
water activity
Salmonella
bacterial stresses
storage
title_short Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
title_full Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
title_fullStr Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
title_full_unstemmed Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
title_sort Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
author OSAILI,Tareq
author_facet OSAILI,Tareq
AL-NABULSI,Anas
NAZZAL,Dima
AL-HOLY,Murad
OLAIMAT,Amin
OBAID,Reyad
HOLLEY,Richard
author_role author
author2 AL-NABULSI,Anas
NAZZAL,Dima
AL-HOLY,Murad
OLAIMAT,Amin
OBAID,Reyad
HOLLEY,Richard
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv OSAILI,Tareq
AL-NABULSI,Anas
NAZZAL,Dima
AL-HOLY,Murad
OLAIMAT,Amin
OBAID,Reyad
HOLLEY,Richard
dc.subject.por.fl_str_mv tahini safety
water activity
Salmonella
bacterial stresses
storage
topic tahini safety
water activity
Salmonella
bacterial stresses
storage
description Abstract Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of aw and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to aw values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 106-107 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the aw of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low aw tahini.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100144
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100144
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.39219
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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