Investigation of some important microorganisms for food hygiene in tahini

Sesame (Sesamum indicum) and sesame-derived tahini foodstuffs are among the products produced in Türkiye and frequently used in traditional Turkish cuisine. In addition, tahini is consumed as a sauce in the meals and salads of Middle Eastern and Eastern Mediterranean regions and as a main ingredient in many ready-to-eat foods, such as halva or hummus. Tahini halva, which is frequently consumed in our country, has all the characteristics of tahini and is of tahini origin. However, commercially available sesame seeds and tahini are contaminated with certain levels of microorganisms and pose a risk to public health. This study aimed to investigate the number of coliform bacteria and the presence of Staphylococcus/Micrococcus and mold-yeast in tahini samples offered for sale in the market. In this context, 100 tahini samples were obtained from four countries (Türkiye, Syria, Lebanon, and Sudan). Coliform bacteria were detected in 91% of these samples, Staphylococcus/Micrococcus in 2%, and mold and yeast in 24%. Coliform bacteria were most frequently isolated from tahini samples of Syrian (95.8%), Staphylococcus/Micrococcus from Sudan (6.6%), and mold and yeast were most frequently isolated from Sudan (33%) origin. Accordingly, it was determined that the isolation of microorganisms that are important in terms of food hygiene from tahini is important for public health and it is evaluated that tahini samples should be controlled in terms of related microorganisms.