EFFECT OF TDS ON BACTERIAL GROWTH IN LEBANESE HUMMUS DIP

Abstract

This study was conducted to investigate the antimicrobial effect of thiamine dilaurylsulfate (TDS) on Hummus Dip, a traditional Lebanese food. A heat shock step was introduced after hummus cooking and before dip preparation. Lower bacterial counts were obtained even in the absence of any preservative and with better texture compared to non-heat shocked dip. Supplementing the dip with 2% TDS and 1% Malic acid completely inhibited bacterial growth over a period of one month at 4oC. Halt in bacterial growth was confirmed by growth curves. TDS induced DNA degradation in different bacterial stains. It induced stress on the growth of the isolated Escherichia coliO157:H7as shown by a significant increase in trehalose release (1.8x) after 6 hours incubation