Multi-modal intervention strategies to reduce Salmonella in tahini: Chemical, thermal, and biofilm control approaches

• Chemical treatments caused dose- and time-dependent Salmonella reductions on sesame seeds. • Industrial roasting fully inactivated Salmonella , linked to critical water activity reductions. • Salmonella in tahini showed thermal tolerance, requiring prolonged heat for inactivation. • H₂O₂ potently inhibited mono- and co-culture biofilms on steel and stone surfaces. Tahini, a low water activity ( a w ) and high-fat (LW-HF) food matrix of considerable global gastronomic and nutritional significance, faces recurrent Salmonella occurrences that underscore a significant public health imperative. Despite its intrinsic matrix properties often perceived as inherently inhibitory to microbial proliferation, these incidences necessitate rigorous investigation into advanced pathogen control. This study systematically investigates multi-modal Salmonella intervention strategies spanning the entire tahini production continuum. Its objectives encompassed the quantitative assessment of the antimicrobial efficacy of diverse chemical agents for sesame seed decontamination and the characterization of Salmonella log reduction during industrial roasting under defined temperature- a w conditions. Furthermore, the study determined the thermal inactivation kinetics of Salmonella in tahini paste across a specified temperature range and evaluated the efficacy of hydrogen peroxide for the prevention and eradication of biofilms on stainless steel and traditional stone surfaces. Our findings indicate all tested chemical treatments induced Salmonella reduction on sesame seeds in a dose- and time-dependent manner. The multi-stage roasting protocol consistently yielded significant pathogen reduction, with complete inactivation achieved concomitant with critical a w reduction. Within the tahini matrix, Salmonella demonstrated pronounced thermal tolerance, thereby necessitating extended high-temperature exposure for significant inactivation. Furthermore, hydrogen peroxide showed notable antimicrobial activity against mature Salmonella and co-culture biofilms. This research provides crucial empirical data for establishing validated food safety protocols, especially for low water activity, high-fat foods. These advancements are pivotal for enhancing microbiological safety, mitigating public health risks, and bolstering the market integrity of such global commodities.