Growth and survival of Listeria monocytogenes in two traditional foods from the United Arab Emirates

The survival of Listeria monocytogenes in two foods of Arabic origin, namely labneh and houmos, was studied. Counts of L. monocytogenes in excess of 10 000 cfu g(-1) from labneh (pH 3.8) were reduced to zero within 72 h at 4 and 10 degrees C, but increased survival was noted at pH 4.5, especially in unsalted labneh; at 30 degrees C, no organisms could be detected 24 h after inoculation. From a starting count of 27 000 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 degrees C under olive oil, the numbers of Listeria declined slowly over 3 days. It was concluded that care should be taken to avoid the contamination of houmos with Listeria during preparation in the kitchen. (C) 1996 Academic Press Limited