| dc.contributor.author |
Grounta, A |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.contributor.author |
Panagou, EZ |
en |
| dc.date.accessioned |
2014-06-06T06:52:51Z |
|
| dc.date.available |
2014-06-06T06:52:51Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.12.017 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6212 |
|
| dc.subject |
Escherichia coli O157:H7 |
en |
| dc.subject |
Listeria monocytogenes |
en |
| dc.subject |
Salmonella |
en |
| dc.subject |
Staphylococcus aureus |
en |
| dc.subject |
Survival |
en |
| dc.subject |
Table olives |
en |
| dc.subject.other |
sodium chloride |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bacterial survival |
en |
| dc.subject.other |
bacterial transmission |
en |
| dc.subject.other |
colony forming unit |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.subject.other |
fermentation |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
food processing |
en |
| dc.subject.other |
food safety |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
olive |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
physical chemistry |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.subject.other |
Salmonella enteritidis |
en |
| dc.subject.other |
Salmonella typhimurium |
en |
| dc.subject.other |
Staphylococcus aureus |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Escherichia coli O157 |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Food Contamination |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Storage |
en |
| dc.subject.other |
Fruit |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Microbial Viability |
en |
| dc.subject.other |
Olea |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Staphylococcus aureus |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Oleaceae |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.subject.other |
Staphylococcus aureus |
en |
| dc.title |
Survival of food-borne pathogens on natural black table olives after post-processing contamination |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2012.12.017 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
The aim of this study was to evaluate the survival of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on natural black olives during aerobic storage without brine and to conclude about the safety of this fermented food. Fermented black olives (pH. 3.95; NaCl 6.02%) were artificially inoculated with 4 strains of Salmonella enterica ser. Enteritidis, 4 strains of S. enterica ser. Typhimurium, 3 strains of E. coli O157:H7, 3 strains of L. monocytogenes, and 3 strains of S. aureus either in monoculture or in mixed culture by submerging the fruits in a solution containing ca. 7.0. log. CFU/ml of each target pathogen. The olives were subsequently stored aerobically at 4 and 20 °C, and the pathogens were recovered on selective media for a time period of 15. days. Enrichment was employed to define the presence/absence of the target pathogens when their counts were below the detection limit of direct plating. Results showed that the population of all pathogens presented a rapid decline within the first 2. days of storage depending on storage temperature, type of inoculation (monoculture or cocktail) and strain. Storage at 4 °C seemed to prolong the survival of certain strains of pathogens as compared to 20 °C by ca. 1. day. Enrichment revealed the absence (<. 1. CFU/25. g) of Salmonella and E. coli O157:H7 from olive samples with the exception of all strains of L. monocytogenes at 4 °C and one strain at 20 °C that were detected by selective enrichment until the end of storage. The results of this study indicate that natural black olives are not a favorable environment to support the growth of the investigated pathogens after post-processing contamination provided that the olives have been subjected to proper fermentation process. © 2012 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
161 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2012.12.017 |
en |
| dc.identifier.spage |
197 |
en |
| dc.identifier.epage |
202 |
en |