Effect of recipe composition and storage conditions on Salmonella survival in sauces made from contaminated tahini paste
{{output}}
Tahini paste, a low-moisture food, has been implicated in 20 salmonellosis outbreaks since 1995, with over 1,600 reported cases of illness. When used to prepare high-moisture foods (e.g., tahini sauce, hummus), contaminated tahini paste can pose an increased r... ...
