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

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 year impact aw and storage temperature tahini on viability Salmonella serovars previously stressed by drying or heat exposure. samples adjusted values 0.17, 0.35 0.50 inoculated with mixed culture containing 106-107 CFU/g 4 unstressed, desiccation-or heat-stressed stored for up 12 months at 10 25 °C. Generally, unstressed decreased as time increased decreased. survival all during ca. 6.0 3.3log10 CFU/g, respectively. Exposing stress had no significant effect tahini, while desiccation significantly storage, especially °C tahini.