| Summary: | 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 <i>Salmonella</i> spp, <i>Escherichia coli</i> O157:H7, and <i>Listeria monocytogenes</i> 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 (<i>p</i> < 0.05) and longer exposure times. The D-values of unstressed <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7, and <i>L. monocytogenes</i> 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, <i>p</i>-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of <i>Salmonella</i> spp., <i>E. coli</i> O157:H7 and <i>L. monocytogenes</i> in tahini with no compromise on quality.
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