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    Antibacterial effectiveness of chitosan-propolis coated polypropylene films against foodborne pathogens
    (2013) Torlak E.; Sert D.
    Antibacterial properties of chitosan are well documented in the literature. However its antibacterial effectiveness in the film form is controversial due to the methodological differences in test methods used. In this study, antibacterial effectiveness of chitosan-coated polypropylene films alone and incorporating ethanolic extract of propolis (EEP) were evaluated against six foodborne pathogens (Bacillus cereus, Cronobacter sakazakii, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus) using the ISO 22196 method designed for the antibacterial treated plastic products. The results demonstrated that chitosan coated film exhibited the broad-spectrum antibacterial activity. Incorporation of EPP to coating at 10% (propolis resin/chitosan) enhanced antibacterial activity against all pathogens tested. Results of this study revealed that chitosan has antibacterial activity in the film form and that propolis is a promising antimicrobial for the food packaging applications. © 2013 Elsevier B.V.
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    Fate of Salmonella during sesame seeds roasting and storage of tahini
    (Elsevier B.V., 2013) Torlak E.; Sert D.; Serin P.
    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 samples were inoculated with a cocktail of three serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo). Complete inactivation of Salmonella in sesame seeds, inoculated with 5.9log cfu/g, was achieved by roasting at 110°C for 60min, 130°C for 50min, or 150°C for 30min. Salmonella levels in tahini (aw=0.17) inoculated with 5.6log cfu/g and stored for 16weeks at 22 or 4°C decreased by 4.5 and 3.3 log, respectively. Results of this study demonstrated that the standard roasting process is sufficient to inactivate Salmonella in sesame seeds and low water activity of tahini prevents microbial growth, but its composition allows Salmonella to survive for at least 16weeks. Therefore, prevention of cross-contamination after roasting is crucial for food safety. © 2013 Elsevier B.V..