Feasibility of Using Gamma Irradiation for Inactivation of Starvation-, Heat-, and Cold-Stressed Salmonella in Tahini

• Published in: Journal of food protection Vol. 79; no. 6; pp. 963 - 969
• Main Authors: Osaili, Tareq M, Al-Nabulsi, Anas A, Abubakar, Salisu A, Alaboudi, Akram R, Al-Holy, Murad A
• Format: Journal Article
• Language: English
• Published: United States Elsevier Limited 01.06.2016
• Subjects: Cold; Colony Count, Microbial; Dose-Response Relationship, Radiation; Epidemics; Food contamination & poisoning; Food Irradiation; Food Microbiology; Food safety; Gamma Rays; Gastroenteritis; Heat; Heat tolerance; Hot Temperature; Inactivation; Infections; Irradiation; Microorganisms; Potassium; Risk reduction; Salmonella; Salmonella - radiation effects; Seeds; Studies; Temperature; Lebanon
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-15-495

Salmonella continues to be the leading cause of acute gastroenteritis and recently has been involved in infections related to edible seeds and their products, including tahini. This study investigated the (i) effectiveness of using gamma irradiation to inactivate starvation- and heat- or cold-stressed Salmonella in tahini, (ii) effect of storage on the sensitivity of stressed Salmonella to irradiation, and (iii) effect of irradiation on the chemical and physical characteristics of tahini. Tahini samples were inoculated with a cocktail of unstressed or stressed (starvation and heat or cold stress) Salmonella isolates and then exposed after storage at 21°C for 0, 7, and 30 days to gamma irradiation for up to 2.0 kGy. Additionally, the effect of irradiation on the color, peroxide, p-anisidine, and acid values of tahini were assessed. The initial level of unstressed and starvation- and heat-stressed Salmonella in tahini decreased by ca. 4.6 log CFU/g after exposure to 2.0 kGy, while cold-stressed cultures decreased by 4.5 log after exposure to 0.6 kGy. Irradiation doses of 1.0 kGy after 7 days of storage or 0.75 kGy after 30 days of storage decreased the populations of the unstressed and starvation- and heatstressed Salmonella by ca. 3.4 or 2.6 log, respectively. The D10-value of the unstressed Salmonella was 0.43 kGy. Starvation and heat stresses showed no significant effect (P > 0.05) on the calculated D10-value, whereas cold stress significantly (P < 0.05) decreased the D10-value to 0.14 kGy. Preirradiation storage for 7 and 30 days significantly decreased the D10-value to 0.31 and 0.28 kGy, respectively. An irradiation dose of 2.0 kGy did not significantly affect the color, peroxide, p-anisidine, and acid values of tahini when compared with nonirradiated samples. Therefore, this study lays the foundation for using irradiation as an effective means for minimizing the risk of Salmonella in tahini without compromising its quality.