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Survival of food-borne pathogens on natural black table olives after post-processing contamination

Grounda, Athina; Nychas, George John; Panagou, Efstathios


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{
  "DOI": "10.1016/j.ijfoodmicro.2012.12.017", 
  "container_title": "International Journal of Food Microbiology", 
  "language": "eng", 
  "title": "Survival of food-borne pathogens on natural black table olives after post-processing contamination", 
  "issued": {
    "date-parts": [
      [
        2013, 
        1, 
        2
      ]
    ]
  }, 
  "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 conclude about the safety of this fermented food. Fermented black olives (pH 3.95; NaCl 6.02%) were artificially inoculated with 4 strains of S. 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. Olives were subsequently stored aerobically at 4 and 20\u00b0C, and 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\u00b0C seemed to prolong the survival of certain strains of pathogens compared to 20\u00b0C by ca. 1 day. Enrichment revealed absence (< 1 cfu/25g) of Salmonella and E. coli O157:H7 from olive samples with the exception of all strains of L. monocytogenes at 4\u00b0C and one strain at 20\u00b0C that were detected by selective enrichment until the end of storage. The results of this study indicate that natural black olives are not a favourable environment to support the growth of the investigated pathogens after post-processing contamination provided that olives have been subjected to proper fermentation process.", 
  "author": [
    {
      "given": "Athina", 
      "family": "Grounda"
    }, 
    {
      "given": "George John", 
      "family": "Nychas"
    }, 
    {
      "given": "Efstathios", 
      "family": "Panagou"
    }
  ], 
  "page": "197-202", 
  "volume": "161", 
  "type": "article-journal", 
  "issue": "3", 
  "id": "1119"
}
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