Fate of Escherichia coli O157: H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

dc.contributor.author	Argyri, AA	en
dc.contributor.author	Lyra, E	en
dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Tassou, CC	en
dc.date.accessioned	2014-06-06T06:52:32Z
dc.date.available	2014-06-06T06:52:32Z
dc.date.issued	2013	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2013.04.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6059
dc.subject	Escherichia coli O157:H7	en
dc.subject	Fermented foods	en
dc.subject	Listeria monocytogenes	en
dc.subject	Risk assessment	en
dc.subject	Salmonella Enteritidis	en
dc.subject	Tableolives	en
dc.subject.other	brine	en
dc.subject.other	inorganic salt	en
dc.subject.other	article	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	fermentation	en
dc.subject.other	food control	en
dc.subject.other	food storage	en
dc.subject.other	growth, development and aging	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	metabolism	en
dc.subject.other	microbial viability	en
dc.subject.other	microbiology	en
dc.subject.other	olive tree	en
dc.subject.other	Salmonella enteritidis	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Storage	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Olea	en
dc.subject.other	Salmonella enteritidis	en
dc.subject.other	Salts	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Lactobacillus pentosus	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Oleaceae	en
dc.subject.other	Salmonella enteritidis	en
dc.title	Fate of Escherichia coli O157: H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2013.04.001	en
heal.publicationDate	2013	en
heal.abstract	The survival of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during the storage of fermented green table olives cv. Halkidiki in brine was studied in parallel with the evolution of lactic acid bacteria (LAB), yeasts and pH. The olives were previously fermented with a starter culture (a potential probiotic strain of Lactobacillus pentosus B281 - starter process) or with the indigenous microbiota (control). After the end of fermentation, olives were placed in brine, inoculated with a cocktail of 5 strains of E.coli O157:H7, 5 strains of L.monocytogenes and 4 strains of S. Enteritidis, with a final concentration in the brine of ca. 7.0 log CFU/ml, and subsequently packaged in polyethylene pouches and stored at 20°C. The population of E.coli O157:H7 reduced gradually and was detected in the brine until the 27th day of storage in both cases (i.e., starter and control process), and on olive fruits until the 19th and 16th days of storage in the starter and control process, respectively. S. Enteritidis population showed also a decrease and it was detected until the 21st day of storage in both brine and olive fruits in both cases. The population of L.monocytogenes declined during storage and it was detected until the 31st day of storage in both brine and olive fruits in both cases, showing a longer survival period in comparison to the other two studied pathogens. The presence of the potential probiotic starter did not affect the pathogen survival. The results demonstrated that even though the growth of the pathogenic strains was not supported, they may survive for a long period in a stressful environment of a fermented product with low pH value (4.2) and high salt concentration (6.0%). These results are a valuable contribution to risk assessment studies related to ready to eat foods in general. © 2013 Elsevier Ltd.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	1	en
dc.identifier.volume	36	en
dc.identifier.doi	10.1016/j.fm.2013.04.001	en
dc.identifier.spage	1	en
dc.identifier.epage	6	en