Fate of Salmonella during sesame seeds roasting and storage of tahini.


Tahini is usually consumed without further heat treatment, and roasting of sesame seeds is the only Salmonella inactivation step in its traditional production process. This study examined the efficiency of the roasting process in the elimination of Salmonella from sesame seeds and the survival of Salmonella in tahini during storage. Sesame seed and tahini… (More)
DOI: 10.1016/j.ijfoodmicro.2013.03.010


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