Listeria monocytogenesgrowth kinetics in refrigerated ready-to-eat dips and dip components

Refrigerated ready-to-eat (RTE) dips often have pH and water activity combinations conducive to the proliferation of foodborne pathogens, includingListeria monocytogenes. This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, along with individual dip components including avocado, basil, chickpeas, cilantro, eggplant, garlic, and jalapeno pepper. Dips and dip components were inoculated with 2 log CFU/g ofL.monocytogenesand stored at 10 degrees C for 28 days. The pathogen was enumerated throughout storage and growth rates were determined using the DMFit program to compute the time required forL.monocytogenesto achieve a 1 log CFU/g increase in population. Survival and growth rates varied significantly between the refrigerated RTE dips and dip components assessed in this study. For dips,L.monocytogenesprogressively decreased in baba ghanoush, pesto, and tahini. In contrast, the pathogen proliferated in both hummus and guacamole and the highest growth rate was observed in guacamole (0.34 +/- 0.05 log CFU/g per day) resulting in a 1 log CFU/g increase in population in 7.8 days.L.monocytogenesproliferated in all dip components with the exception of eggplant and garlic. The pathogen achieved the highest growth rate in chickpeas (2.22 +/- 1.75 log CFU/g per day) resulting in a computed 1 log CFU/g increase in only 0.5 days. Results from this study can aid in understanding howL.monocytogenesbehaves in refrigerated RTE dips and dip components and data can be utilized in understanding product formulations and in risk assessments.