Factors affecting the thermal resistance of Salmonella Typhimurium in tahini.

Salmonella enterica is a leading human pathogen responsible for foodborne outbreaks worldwide. In the last decade, foods with low water activity (a) and high-fat content have been involved in an increased occurrence of foodborne outbreaks. This research focuses on the foodstuff tahini, which is often linked to Salmonella infection outbreaks and recalls.