Tahini

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Salmonella survival in foods³

  Tahini and halva have caused Salmonella outbreaks, and the bacteria can survive in tahini for a long time.

• Salmonella outbreak source⁵

  In 2012, tahini from Turkey was linked to a salmonella outbreak in New Zealand.

• Food poisoning from hummus⁷

  In 2011, tahini used in hummus at restaurants was linked to Salmonella infections in 23 people.

• Salmonella growth in sauces⁸

  Salmonella in tahini grew fast in water-based sauce, but lemon juice and refrigeration reduced it.

Single cases of misuse or overdose

One person or one incident, such as an accidental overdose or a mistake in a kitchen or factory. They are real, but a single case does not show what happens at normal amounts, so the signal does not count them.

• Severe allergic reaction in children⁴

  A 6-year-old with eczema had a severe allergic reaction after eating bread with tahini.

• Sesame allergy reactions⁶

  A woman with sesame allergy had severe reactions after eating tahini, a sesame paste many people do not know contains sesame.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.