How long can you eat hummus after the expiration date?
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She is PhD in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “How long can you eat hummus after the expiration date?”. Also we will discuss what is the meaning of the expiration date, the shelf life of hummus,how to properly store it and how to tell if it has gone bad.
How long can you eat hummus after the expiration date?
Hummus, as other perishable products, should still be safe to consume after its expiration date until the time spoilage is evident (10).. For hummus that is prepared at home, it is best to consume it within 5 – 7 days.(1)
Hummus does not come with an expiration date. Instead, it is printed with either a best-by date (in case of shelf-stable variety) or use-by date (in case of the refrigerated variety).
Both of these dates have nothing to do with the expiration date or the safety of the hummus. If stored correctly, hummus lasts quite long after the printed date.
Food spoilage will cause changes in the sensory characteristics of the food, such as texture, smell, taste or appearance. Spoiled foods may not have pathogens or toxins present and still be safe to eat, but the changes on those characteristics will make them unacceptable for consumption (2).
It is possible that the shelf-stable or the unrefrigerated variety of hummus stays good for 1 month past the printed date if it is unopened.
The refrigerated variety may stay good for 5-7 days past this date, if unopened. But the homemade variety won’t last long and must be consumed within 1-2 days past the expiry.
However, the exact period during which hummus can be safely consumed after its expiration date cannot be definitively determined.
This variability arises from multiple factors, including how it was handled, the specific storage conditions it experienced, and whether any preservatives were incorporated into the hummus.
Once opened, both the shelf-stable and the refrigerated variety are best consumed within 7 days. Consuming expired hummus won’t necessarily harm you but eating spoiled hummus will lead to food poisoning.
What factors affect the shelf life of hummus?
There are several factors that can affect the shelf life of hummus. The first is the quality of the ingredients used. Fresh, high-quality ingredients will result in a longer shelf life compared to older or lower quality ingredients.
Throughout the process of preparing hummus, there is a risk of bacterial cross contamination arising from ingredients, utensils, and the surrounding environment, making it vulnerable to such contamination.
In homemade hummus there is no heat treatment during preparation and no chemical preservative is added.
These conditions limit the shelf life of hummus and it has to be stored at refrigerated temperatures. (7)
The storage conditions also play a crucial role in determining the shelf life of hummus. Proper storage in an airtight container in the refrigerator can extend the shelf life of hummus by several days.
Additionally, the use of preservatives can also affect the shelf life of hummus. Commercially produced hummus usually contains preservatives to extend its shelf life, while homemade hummus may not.
Therefore, it is important to be mindful of the ingredients used and the storage conditions when making and consuming hummus.
What is the shelf-life of hummus?
Store-bought hummus that has been kept in the refrigerator from the date of purchase will last for about 7 days after opening and 3 months unopened. Homemade hummus will last for 5 – 7 days after preparing it. (1)
The very first thing that should be considered is that this dip has a short shelf life once it’s opened so it spoils very fast, so after opening it make sure to not place it at room temperature for longer periods of time.
The following table shows an estimated shelf-life of homemade and commercially packaged hummus under different storage conditions.
| Unopened | Pantry | In the fridge | In the freezer |
| Shelf Safe | Date + 1 – 3 months | Not recommended | Not recommended |
| Refrigerated | Unsafe | 3-10 days | 6-8 months |
| Homemade hummus | Unsafe | 5-7 days | 6-8 months |
| Opened | In the fridge | In the freezer | |
| Shelf safe | Unsafe | 3-7 days | 6-8 months |
| Refrigerated | Unsafe | 4-6 days | 6-8 months |
How to properly store hummus?
To properly store hummus, first you have to know the type of hummus that you have; refrigerated, unrefrigerated or homemade.
Unrefrigerated hummus
Unrefrigerated hummus is heat treated with UHT (Ultra High Temperature) treatment that reduces the microbiological load to commercial sterility and enables storage at ambient temperature. (9)
An unopened container of unrefrigerated hummus can be stored in the pantry or the kitchen cabinet.
The rule of thumb is to keep it somewhere dry, cool, and dark, away from sources of heat like direct sunlight and the stovetop.
Once opened, it must be kept in the fridge. If the original container is not air-tight, transfer its contents to a good quality air-tight container.
Refrigerated hummus
The refrigerated hummus is usually heat treated by pasteurization, which reduces the microbiological load but some bacteria survive and the product needs to be stored under refrigerated conditions to control the growth rate. (9)
The hummus that is sold refrigerated should always sit in the fridge, whether opened or not.
Refrain from dipping food, dirty spoons, or your fingers into the hummus, this will accelerate spoilage. Always use clean spoons to scoop out hummus and make sure to tightly seal the container in between uses.
Homemade hummus
Just like the hummus that is sold refrigerated, homemade hummus also requires continuous refrigeration. Homemade hummus has a shorter shelf-life than commercially packaged hummus due to the lack of preservatives.
Can you freeze hummus?
Yes, you can freeze hummus. How well the hummus freezes depends and varies from brand to brand.
You can either freeze the hummus in small shallow containers or ice cube trays. To thaw your hummus safely you may leave it in the refrigeration overnight, put it in cold water or in the microwave. (8)
Thawing will result in some separation on top. Stir the defrosted hummus until homogenous. Once your hummus has been thawed, you should finish it within 5-7 days.
How to tell if the hummus has gone bad?
Some signs of spoiled hummus are:
- Appearance: The presence of discolored patches or spots is a sign of mold or bacterial growth, due to its high water content. (3).
- Smell: If it smells sour, strange, or with a strong ammonia-like smell, you should discard it immediately.
- When there is a high population of microorganisms, they begin to produce peptides instead of sugars, which leads to the accumulation of free amino acids, ammonia, and amines (11).
- Taste: A sour or rancid taste will indicate that the hummus has gone bad.
Legumes, such as chickpeas, contain an enzyme called lipoxygenase. This enzyme can produce off-flavors when the hummus is exposed to oxygen, and give it a rancid taste due to the breakdown of the fatty acids (13).
- Texture: If you notice slime formation on top of the hummus, it is a clear sign of spoilage.
The microbial load of hummus that produces its spoilage is formed mainly by lactic acid bacteria (12). Lactic acid bacteria ferment sugars of the food producing lactic acid, slime and CO2. (13)
How long can hummus sit out?
According to the standards of The Food and Drug Administration (FDA), hummus can sit out at room temperature for two hours.
The United States Department of Agriculture (USDA) recommends that perishable food items, such as homemade or refrigerated store-bought hummus, should not be kept at room temperature longer than two hours or one hour at temperatures over 90°F. The same applies for an opened package of unrefrigerated hummus.
Leaving the perishables at room temperature puts them at greater risk of developing bacteria. These bacteria shorten the shelf-life of the food while also threatening its safety.
What is the meaning of the expiration date?
An expiration date label provides consumers with information about the freshness of the product.
There is no federal policy related to expiration dates of perishable grocery products (except for infant formula) in the United States. On the other hand, the key European Union (EU) legislation for food date labeling defines two types of durability indicators.
“Best before”, i.e., is defined as the period within which the food will not be stale, which signifies freshness or quality of the food.
“Use by”, i.e., is defined as the period within which the food will not have harmful microbiological activity that could lead to food poisoning, which signifies safety.
Additionally, a product cannot be sold once it exceeds its designated use-by date. Conversely, a food item that has surpassed its best-before date is still deemed safe to consume, although its optimal quality may not be guaranteed (4).
Other FAQs about Hummus that you may be interested in.
How long can unopened hummus stay out of the fridge?
Conclusion
In this article, we answered the question “How long can you eat hummus after the expiration date?”, what is the meaning of the expiration date, the shelf life of hummus, and how to properly store it and how to tell if it has gone bad.
References
- United States Department of Agriculture. Food Keeper.
- Rawat, Seema. Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant Science and Research.
- Shaheen, M., Nsaif, M., and Borjac, J. Effect of TDS on bacterial growth in Lebanese hummus dip. BAU Journal, Health and Wellbeing.
- Hall-Phillips, Adrienne. Unclarity confusion and expiration date labels in the United States: A consumer perspective. Journal of Retailing and Consumer Services.
- United States Department of Agriculture. Leftovers and Food Safety.
- Food and Drug Administration. Are you Storing Food Safely?
- Yamani, M.I., Mehyar, G.F. Effect of chemical preservatives on the shelf life of hummus during different storage temperatures. Jordan Journal of Agricultural Sciences, Volume 7, No.1.
- Food Safety and Inspection Service, United States Department of Agriculture. Freezing and Food Safety.
- TetraPak. Increase Shelf Life of Hummus.
- United States Department of Agriculture. Food Product Dating.
- Al-Holy, M., Al-Qadiri, H., Lin, M., Rasco, B. Inhibition of Listeria innocua in Hummus by a Combination of Nisin and Citric Acid. Journal of Food Protection.
- Yamani, M.I., Al-Dababseh, B.A. Microbial Quality of Hoummos (Ckickpea Dip) Commercially Produced in Jordan. Journal of Food Protection.
- Huis in’t Veld, J.H.J. Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology.
