Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage

Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage

Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to <i>Salmonella</i> outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on <i>Salm...

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Bibliographic Details
Main Authors: Yuanmei Xu, Xiangyu Guan, Biying Lin, Rui Li, Shaojin Wang
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
<i>Salmonella montevideo</i> CICC21588
tahini
natural antimicrobials
thermal inactivation
antimicrobial effects
Online Access:https://www.mdpi.com/2304-8158/10/6/1272

Internet

https://www.mdpi.com/2304-8158/10/6/1272

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