Prevention of the Growth of Salmonella spp. and Listeria spp. in Tahini by Using Antagonistic Microorganisms

Abstract

In this study, it was aimed to provide biocontrol of Salmonella spp. and Listeria spp. contamination in tahini. For this purpose, 10 different tahini samples were obtained from Kahramanmaraş market and enumeration of Salmonella spp., Listeria spp., total mesophilic aerobic bacteria (TMAB), yeast-mold, Staphylococcus spp. and coliform bacteria were made. Antagonistic effects of Lactiplantibacillus plantarum and CompaniLactobacillus alimentarius strains against Salmonella typhimurium and Listeria monocytogenes strains were determined. The numbers of all microorganisms inoculated on the 7th, 14th, 21st and 28th days, including the first day, were determined from the stored samples. Salmonella enterica serovar typhimurium was found in one sample. The mean TMAB and yeast-mold counts of the samples were determined as 3.50 and 3.39 log cfu/g, respectively. L. plantarum strains showed stronger antagonistic effects than C. alimentarius strains against pathogens in the medium.