1
|
Benítez-Cabello A, Delgado AM, Quintas C. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends. Foods 2023; 12:3712. [PMID: 37835365 PMCID: PMC10572816 DOI: 10.3390/foods12193712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.
Collapse
Affiliation(s)
- Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Food Biotechnology Department, Campus Universitario Pablo de Olavide, Building 46, Ctra, Sevilla-Utrera, km 1, 41013 Seville, Spain
| | - Amélia M. Delgado
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Célia Quintas
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| |
Collapse
|
2
|
Posada-Izquierdo GD, Arroyo-López FN, Valero A, Benítez-Cabello A, Rodríguez-Gomez F, Jiménez-Díaz R, García-Gimeno RM. Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
3
|
Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment and Applications to Olive Industry Products. Foods 2022; 11:foods11050752. [PMID: 35267385 PMCID: PMC8909149 DOI: 10.3390/foods11050752] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 02/01/2023] Open
Abstract
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.
Collapse
|
5
|
Improving inclusion and exclusion criteria in foodborne illness outbreak investigations: a case study. Epidemiol Infect 2020; 148:e24. [PMID: 32029020 PMCID: PMC7026893 DOI: 10.1017/s0950268820000138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The practice of foodborne illness outbreak investigations has evolved, shifting away from large-scale community case-control studies towards more focused case exposure assessments and sub-cluster investigations to identify contaminated food sources. Criteria to include or exclude cases are established to increase the efficiency of epidemiological analyses and traceback activities, but these criteria can also affect the investigator's ability to implicate a suspected food vehicle. A 2010 outbreak of Salmonella ser. Hvittingfoss infections associated with a chain of quick-service restaurants (Chain A) provided a useful case study on the impact of exclusion criteria on the ability to identify a food vehicle. In the original investigation, a case-control study of restaurant-associated cases and well meal companions was conducted at the ingredient level to identify a suspected food vehicle; however, 21% of cases and 22% of well meal companions were excluded for eating at Chain A restaurants more than once during the outbreak. The objective of this study was to explore how this decision affected the results of the outbreak investigation.
Collapse
|
6
|
Medina E, García‐García P, Romero C, Castro A, Brenes M. Aerobic industrial processing of Empeltre cv. natural black olives and product characterisation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eduardo Medina
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Pedro García‐García
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Concepción Romero
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Antonio Castro
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Manuel Brenes
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| |
Collapse
|
7
|
Zhang Q, Zhang F, Gong C, Tan X, Ren Y, Yao K, Zhang Q, Chi Y. Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm. RSC Adv 2020; 10:6609-6617. [PMID: 35496022 PMCID: PMC9049736 DOI: 10.1039/d0ra00490a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 02/05/2020] [Indexed: 11/24/2022] Open
Abstract
Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma extract dilution analysis, and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, respectively. The nitrite level of the two PRPs was 1.87–1.92 mg kg−1, which was below the limited value (20 mg kg−1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than NPRP, three common pathogens, namely, Salmonella spp., Staphylococcus aureus, and Shigella spp. were not detected. A total of 70 and 151 aroma compounds were detected in NPRP and FPRP, respectively, including 13 classes of compounds. The dominant aroma attributes of FPRP were sour, floral, mushroom-like, green, and smoky, while NPRP exhibits a mushroom-like flavor. Acetic acid, ethanol, α-terpineol, (E)-2-nonenal, 2-heptanol, phenylethyl alcohol, and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odour, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had negative roles on the aroma attributes. The aroma profile of PRPs was evaluated by GC-MS, GC-O, AEDA, OVA and spiking test. Biofilm can improve the variety and contents of aroma.![]()
Collapse
Affiliation(s)
- Qixian Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Feng Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Chuanjie Gong
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Xinyi Tan
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Yao Ren
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Kai Yao
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute
- Meishan 620020
- P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| |
Collapse
|
8
|
Romero-Gil V, Medina E, Garrido-Fernández A, Arroyo-López FN. Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging. Front Microbiol 2018; 9:2471. [PMID: 30464756 PMCID: PMC6234914 DOI: 10.3389/fmicb.2018.02471] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 09/27/2018] [Indexed: 11/26/2022] Open
Abstract
This study presents an approach to determine the survival of diverse foodborne pathogens (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in three Aloreña de Málaga table olive commercial presentations (fresh green, traditional, and cured olives). The microbial survival in this green natural table olive speciality was fit using a log-linear regression model implemented in GInaFIT. The contents of sugars, phenolic compounds, additives, salt, pH, and levels of autochthonous microorganisms differed among presentations and affected the survival of microorganisms. The inoculated initial populations of pathogens (7–8 log10 CFU/mL brine) decreased rapidly and, 48 h after inoculation, their counts were always below the detection limit (<1.3 log10 CFU/mL), except for S. aureus in the fresh green presentation which was ∼ 5.0 log10 CFU/mL. The highest maximum death rates (kmax) and lowest periods for 4 log10 reductions (4Dr) were observed in cured olives but decreased and increased, respectively, from the traditional to the fresh green presentations. L. monocytogenes and S. aureus were the most resistant species. The multivariate analysis showed that high concentrations of compounds released from the olives (sugars and phenols) were positively associated to 4Dr and negatively to kmax. Conversely, the presence of preservatives reduced 4Dr. This study, executed in commercial products, pointed out that packaged table olives are adverse habitats for foodborne pathogens with their effects being presentation dependent. The survival of S. aureus was particularly long in green fresh Aloreña de Málaga table olives packaged without preservatives; therefore, its changes in this presentation still requires further in-deep research.
Collapse
Affiliation(s)
- Verónica Romero-Gil
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Seville, Spain.,Regulatory Council of Protected Designation of Origen Aloreña de Málaga Table Olives, Málaga, Spain
| | - Eduardo Medina
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Antonio Garrido-Fernández
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Francisco Noé Arroyo-López
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Seville, Spain
| |
Collapse
|
9
|
Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale. Food Chem Toxicol 2018; 115:491-498. [DOI: 10.1016/j.fct.2018.03.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/08/2018] [Accepted: 03/30/2018] [Indexed: 11/18/2022]
|
10
|
García P, Romero C, Brenes M. Bioactive substances in black ripe olives produced in Spain and the USA. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
11
|
Bevilacqua A, Campaniello D, Speranza B, Sinigaglia M, Corbo MR. Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments. Front Microbiol 2018; 9:240. [PMID: 29497414 PMCID: PMC5819215 DOI: 10.3389/fmicb.2018.00240] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 01/31/2018] [Indexed: 11/13/2022] Open
Abstract
The fermentation of table olives relies on a complex microbiota of lactic acid bacteria (LAB), yeasts, and enterobacteria. Producers often add sugar to increase the growth rate of LAB, “but this practice could also increase the survival rate of some pathogens. Therefore, the main topic of this paper was to study the effect of sugar, salt and temperature on the survival of Staphylococcus aureus and Listeria monocytogenes in a synthetic brine through the theory of the Design of Experiments (simplex centroid). The addition of sugar could prolong the survival time of L. monocytogenes by 40 days, whereas an increase of the temperature caused a decrease of survival from 18 to 3 days. The survival time of S. aureus was prolonged by 50 days by combining sugar (2–4 g/l) and low temperatures (5–15°C). The use of desirability approach and prediction profiles suggests that the prolongation of the survival time of L. monocytogenes could be related to a shift in the geometrical shape of the death kinetic. This paper offers a structured statistical approach on the variables acting on the survival of two pathogens in brines and represents the first step to set up and design a predictive approach for olive producers.
Collapse
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria R Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| |
Collapse
|
12
|
Medina E, Romero-Gil V, Garrido-Fernández A, Arroyo-López FN. Survival of foodborne pathogens in natural cracked olive brines. Food Microbiol 2016; 59:104-11. [PMID: 27375250 DOI: 10.1016/j.fm.2016.05.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 05/30/2016] [Accepted: 05/30/2016] [Indexed: 11/17/2022]
Abstract
This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log10 cfu/mL) for all species assayed. The maximum death rate (kmax) was 9.98, 51.37, 38.35 and 53.01 h(-1), while the time for 4 log10 reductions (4Dr) was 0.96, 0.36, 0.36 and 0.24 h for E. coli, S. aureus, L. monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr, while decreased kmax. A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica. Partial Least Squares regression showed that the most influential phenols on microbial survival were EDA (dialdehydic form of decarboxymethyl elenolic acid), HyEDA (EDA linked to hydroxytyrosol), hydroxytyrosol 4-glucoside, tyrosol, and oleoside 11-methyl ester. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms.
Collapse
Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain; Regulatory Council of Protected Designation of Origen Aloreña de Málaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Málaga, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain.
| |
Collapse
|
13
|
Mateus T, Santo D, Saúde C, Pires-Cabral P, Quintas C. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar. Int J Food Microbiol 2015; 218:57-65. [PMID: 26613162 DOI: 10.1016/j.ijfoodmicro.2015.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2015] [Revised: 10/23/2015] [Accepted: 11/14/2015] [Indexed: 12/20/2022]
Abstract
The present work aimed at studying the effect of the partial replacement of NaCl with KCl and CaCl2 of the fermenting brines on the microbiological quality of natural cracked green Maçanilha Algarvia table olives. Olives were fermented in different salt combinations (Brine 1-8% NaCl, Brine 2-4% NaCl 4% KCl, Brine 3-4% NaCl 4% CaCl2, Brine 4-4% KCl 4% CaCl2, and Brine 5-2.7% NaCl 2.7% KCl 2.7% CaCl2) and the abundance of yeasts and enterobacteria was determined. At the end of fermentation, the main microbial safety parameters were evaluated. Samples were analyzed according to standard methodologies and using Chromocult Agar (coliforms and Escherichia coli). The yeasts collected were grouped by restriction analysis of the ITS-5.8S rRNA gene and identified by partial sequencing of the 26S rRNA. Throughout the study, a decrease of the enterobacteria population was observed in all the fermentations, which was greater and faster in brines containing potassium and calcium. The main yeasts identified were Pichia membranaefaciens, Candida boidinii, Zygosaccharomyces mrakii, Priceomyces carsonii, Saccharomyces cerevisiae, Wickerhamomyces anomalus and the yeast-like fungus Galactomyces geotrichum. The highest yeast diversity was found in olives produced in Brines 1, 2 and 3 and the lowest in Brines 4 and 5, where only the species P. membranaefaciens, C. boidinii and G. geotrichum were identified. No Pseudomonas, E. coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes were found in the table olives produced.
Collapse
Affiliation(s)
- Tânia Mateus
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - David Santo
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Cíntia Saúde
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Paula Pires-Cabral
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Célia Quintas
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal.
| |
Collapse
|
14
|
Tataridou M, Kotzekidou P. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes. Int J Food Microbiol 2015; 208:122-30. [DOI: 10.1016/j.ijfoodmicro.2015.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/14/2015] [Accepted: 06/03/2015] [Indexed: 12/14/2022]
|
15
|
Medina-Pradas E, Arroyo-López FN. Presence of toxic microbial metabolites in table olives. Front Microbiol 2015; 6:873. [PMID: 26379648 PMCID: PMC4552003 DOI: 10.3389/fmicb.2015.00873] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 08/10/2015] [Indexed: 12/03/2022] Open
Abstract
Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favorable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins, or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.
Collapse
Affiliation(s)
- Eduardo Medina-Pradas
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
| |
Collapse
|