Determination of Chemical and Microbiological Quality in Commercial Tahini Samples

Tahini is a food product that frequently preferred both directly and as main ingredient in various ready-to-eat products consumed with interest, especially the Middle East geography. Its reputation has recently spread across continents to countries like Canada United States of America. was subjected number analyses ascertain its physicochemical microbiological quality within context study since it highly high consumption demand values. In this context, tahini samples 10 different brands were collected from producers commercially sold markets Balikesir Bursa. Samples taken two lot numbers for each company. As result analyzes made on samples, determined total oil amount changed between 49.76-58.7%, salt 0.001-0.0027%, ash 1.02%-1.28%, moisture value 1.1-1.5%; cultivations which presence yeast mold analyzed, an average 75 CFU/g viability determined, while Escherichia coli, screened indicator fecal contamination, Staphylococcus aureus Salmonella spp, are pathogenic microorganisms, not found be contaminated all samples. One accordance Turkish Food Codex Communiqué (TFC) terms oil. It concluded 90% manufactured line TFC when results chemical combined.