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Abstract：
Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini halva), peanut butter, and chocolate, have been recently linked to numerous foodborne illness outbreaks and recalls. This review discusses the ingredients used and processing of OL aw products with a view to provide greater understanding of the routes of their contamination with foodborne pathogens and factors influencing pathogen persistence in these foods. Adequate heat treatment during processing may eliminate bacterial pathogens from OL aw foods; however, post-processing contamination commonly occurs. Once these products are contaminated, their high fat and sugar content can enhance pathogen survival for long periods. The physiological basis and survival mechanisms used by pathogens in these products are comprehensively discussed here. Foodborne outbreaks and recalls linked to OL aw foods are summarized and it was observed that serotypes of Salmonella enterica were the predominant pathogens causing illnesses. Further, intervention strategies available to control foodborne pathogens such as thermal inactivation, use of natural antimicrobials, irradiation and hydrostatic pressure are assessed for their usefulness to achieve pathogen control and enhance the safety of OL aw foods. Sanitation, hygienic design of manufacturing facilities, good hygienic practices, and environmental monitoring of OL aw food industries were also discussed.
摘要：
油性,低水活度(OLaw)产品，包括芝麻酱(芝麻酱)，halva(tahinihalva),花生酱,和巧克力,最近与许多食源性疾病的爆发和召回有关。这篇综述讨论了OLaw产品的使用成分和加工，以期更好地了解食源性病原体污染的途径以及影响这些食品中病原体持久性的因素。加工过程中适当的热处理可以消除OLaw食品中的细菌病原体；然而，后处理污染通常发生。一旦这些产品被污染，它们的高脂肪和高糖含量可以增强病原体的长期存活。这里全面讨论了病原体在这些产品中使用的生理基础和生存机制。总结了与OLaw食物有关的食源性暴发和召回事件，并观察到肠道沙门氏菌的血清型是引起疾病的主要病原体。Further,可用于控制食源性病原体的干预策略，如热灭活，使用天然抗菌剂，评估辐照和静水压力对实现病原体控制和提高OLaw食品安全性的有用性。环卫,制造设施的卫生设计，良好的卫生习惯，还讨论了OLaw食品工业的环境监测。
