| Autor: |
Gohil, V. S., Ahmed, M. A., Davies, R., Robinson, R. K. |
| Zdroj: |
Food Microbiology; April, 1996, Vol. 13 Issue: 2 p159-164, 6p |
| Abstrakt: |
The survival ofListeria monocytogenesin two foods of Arabic origin, namely labneh and houmos, was studied. Counts ofL. monocytogenesin 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. monocytogeneswas 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 ofListeriadeclined slowly over 3 days. It was concluded that care should be taken to avoid the contamination of houmos withListeriaduring preparation in the kitchen. |
| Databáze: |
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