Abstract
The survival ofListeria monocytogenes in two foods of Arabic origin, namely labneh and houmos, was studied. Counts ofL. monocytogenes in excess of 10000 cfu g −1from labneh (pH 3.8) were reduced to zero within 72 h at 4 and 10°C, but increased survival was noted at pH 4.5, especially in unsalted labneh; at 30°C, no organisms could be detected 24 h after inoculation. From a starting count of 27000 cfu g −1, L. monocytogenes was able to survive on houmos throughout the anticipated shelf life (3 days); when houmos was stored at 4 and 10°C under olive oil, the numbers ofListeria declined slowly over 3 days. It was concluded that care should be taken to avoid the contamination of houmos withListeria during preparation in the kitchen.
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