Abstract：
Salmonella is a leading cause of bacterial foodborne illness in the world. Although typically associated with foods of animal origin, low-moisture foods, such as tahini, are quickly gaining recognition as an important vehicle of Salmonella exposure. This review offers the Canadian perspective on the issue of Salmonella in tahini and tahini-based products. A summary of several recent food product recalls and foodborne outbreaks related to the presence of Salmonella in tahini and tahini-based products such as halva are presented. The properties of the food vehicles, their production practices, and potential routes of contamination are discussed. Particular focus is placed on the ecology of Salmonella in the tahini production continuum, including its survival characteristics and response to intervention technologies.
摘要：
沙门氏菌是世界上细菌性食源性疾病的主要原因。虽然通常与动物来源的食物有关，低水分食品,比如芝麻酱,作为沙门氏菌暴露的重要载体，正在迅速获得认可。这篇评论提供了加拿大对芝麻酱和基于芝麻酱的产品中沙门氏菌问题的看法。介绍了最近几次食品召回和食源性暴发的摘要，这些事件与芝麻酱和基于芝麻酱的产品（如halva）中存在沙门氏菌有关。食品车辆的特性，他们的生产实践，并讨论了污染的潜在途径。特别关注芝麻酱生产连续体中沙门氏菌的生态学，包括其生存特征和对干预技术的反应。
