Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> 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 <i>Salmonella</i> spp, <i>Escherichia coli<...
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| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2972 |
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| author | Tareq M. Osaili Anas A. Al-Nabulsi Yasmeen M. Al Sheikh Akram R. Alaboudi Amin N. Olaimat Murad Al-Holy Walid M. Al-Rousan Richard Holley |
| author_facet | Tareq M. Osaili Anas A. Al-Nabulsi Yasmeen M. Al Sheikh Akram R. Alaboudi Amin N. Olaimat Murad Al-Holy Walid M. Al-Rousan Richard Holley |
| author_sort | Tareq M. Osaili |
| collection | DOAJ |
| 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 <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. |
| first_indexed | 2024-03-10T04:07:55Z |
| format | Article |
| id | doaj.art-1559cad93f8f4265850fa787a74c121c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:07:55Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1559cad93f8f4265850fa787a74c121c2023-11-23T08:17:00ZengMDPI AGFoods2304-81582021-12-011012297210.3390/foods10122972Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave HeatingTareq M. Osaili0Anas A. Al-Nabulsi1Yasmeen M. Al Sheikh2Akram R. Alaboudi3Amin N. Olaimat4Murad Al-Holy5Walid M. Al-Rousan6Richard Holley7Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, JordanDepartment of Nutrition and Food Processing, Al-Huson College, Al-Balqa Applied University, P.O. Box 50, Al-Huson 21510, JordanDepartment of Food Science and Human Nutrition, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaTahini (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.https://www.mdpi.com/2304-8158/10/12/2972microwavesesame pastedesiccationstarvationD-value |
| spellingShingle | Tareq M. Osaili Anas A. Al-Nabulsi Yasmeen M. Al Sheikh Akram R. Alaboudi Amin N. Olaimat Murad Al-Holy Walid M. Al-Rousan Richard Holley Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating Foods microwave sesame paste desiccation starvation D-value |
| title | Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating |
| title_full | Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating |
| title_fullStr | Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating |
| title_full_unstemmed | Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating |
| title_short | Inactivation of <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in Tahini by Microwave Heating |
| title_sort | inactivation of i salmonella i spp i escherichia coli i o157 h7 and i listeria monocytogenes i in tahini by microwave heating |
| topic | microwave sesame paste desiccation starvation D-value |
| url | https://www.mdpi.com/2304-8158/10/12/2972 |
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