تقدير المقاومة الحرارية للسالمونيلا في الطحينة

الملخص EN

Tahini is a major product in many areas of the Middle East and is obtained by grinding sesame seeds after they have been peeled and roasted, consisting of a high percentage of fat, protein and ash.

Tahini is often consumed raw, without any thermal treatment, and this may be a hazard to public health.

Salmonella has been linked in recent years with the consumption of foods with a high level of fat and low water activity.

This research estimates the percentage of moisture in tahini and studies thermal resistance of S.

typhimurium ATCC 13311 in tahini, using a bacterial suspension of sesame oil, at temperatures of 70, 80 and 90°C, for times ranging from 0 to 20 minutes.

Then, microorganisms were counted after thermal treatment, and values of D and Z were calculated.

The study concluded that there is an inverse relationship between the percentage of moisture and thermal resistance of Salmonella.

The values of D 70, 80 and 90 °C = 15.8, 12.4 and 9.6 minutes, respectively, and the value of Z = 92.5°C.