Survival of foodborne pathogens in natural cracked olive brines

Medina, Eduardo; Romero‐Gil, Verónica; Garrido‐Fernández, Antonio

doi:10.1016/j.fm.2016.05.017

Cited by 10 publications

(14 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…LM and Salm were not detected in any sample of fruits and brines in the finished product. This data is in concordance with the study carried out by Medina et al ( 2016 ), who related the inhibition of diverse food-borne pathogens (among them Listeria and Salmonella ) in Aloreña de Málaga brines by the presence of diverse phenolic compounds.…”

Section: Resultssupporting

confidence: 93%

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

Bellido¹,

Valero

Medina

et al. 2017

Front. Microbiol.

View full text Add to dashboard Cite

Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by means of a probabilistic assessment to standardize production process of Aloreña de Málaga table olives based on the identification of potential hazards or deficiencies in hygienic processes for the subsequent implementation of corrective measures. A total of 658 microbiological and physico-chemical data were collected over three consecutive olive campaigns (2014–2016) to measure the variability and relative importance of each elaboration step on total hygienic quality and product safety. Three representative companies were visited to collect samples from food-contact surfaces, olive fruits, brines, air environment, olive dressings, water tanks, and finished/packaged products. A probabilistic assessment was done based on the establishment of Performance Hygiene and Safety Scores (PHSS 0–100%) through a standardized system for evaluating product acceptability. The mean value of the global PHSS for the Aloreña de Málaga table olives processing (PHHSFTOT) was 64.82% (90th CI: 52.78–76.39%) indicating the high variability among facilities in the evaluated processing steps on final product quality and safety. Washing and cracking, and selection and addition of olive dressings were detected as the most deficient ones in relation to PHSSFi values (p < 0.05) (mean = 53.02 and 56.62%, respectively). The relative contribution of each processing step was quantified by different experts (n = 25) from the Aloreña de Málaga table olive sector through a weighted PHSS (PHSSw). The mean value of PHSSw was 65.53% (90th CI: 53.12–77.52%). The final processing steps obtained higher values for PHSSw being the finished product the most relevant one (mean = 18.44%; 90% CI: 10.34–25.33%). Sensitivity analysis concluded that intervention measures focused on reducing the contamination of washing brines could lead to an improvement of PHSSFTOT value to 67.03%. The present work can be potentially applied in the Aloreña de Málaga table olive food sector for improving food quality and safety assurance.

show abstract

Section: Resultssupporting

confidence: 93%

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

Bellido¹,

Valero

Medina

et al. 2017

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Additionally, the DOmax obtained from the antimicrobial effect of leaves olive extract against Salmonella enterica can be explained by the presence of numerous bioactive compounds such as phenolic compounds (oleuropein, verbascoside, quercetin-3-rutinoside, luteolin 7-glucoside). The main phenolic compounds detected in olive leaves was oleoside, which could exert an important antibacterial effect as demonstrated by Medina, Romero-Gil, Garrido-Fernández, and Arroyo-López [26]. This study reported the survival of pathogens (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in olive brines, and described 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.…”

Section: Effect Of Extracts On Bacterial Growthmentioning

confidence: 89%

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

et al. 2020

View full text Add to dashboard Cite

Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information regarding the impact of extraction methods, such as ultrasound and types of solvents, on their profile of antioxidant and anti-inflammatory compounds is provided. In addition, no information is available on the effects of extraction methods and solvents on the inhibition of pathogenic bacteria or promoting probiotic growth. In this scenario, this study was aimed to study the effects of ultrasound-assisted extraction (UAE) and solvent on the phenolic profile (Triple TOF-LC-MS/MS), antioxidant and anti-inflammatory compounds of olive and fig leaves. Results showed that UAE extracted more carotenoids compared to conventional extraction, while the conventional extraction impacted on higher flavonoids (olive leaves) and total phenolics (fig leaves). The antioxidant capacity of aqueous extract of fig leaves was three times higher than the extract obtained with ethanol for conventional extraction and four times higher for UAE. In general terms, hydroethanolic extracts presented the highest bacterial growth inhibition, and showed the highest anti-inflammatory activity. In conclusion, these side streams can be used as sources of bioactive compounds for further development of high-added-value products.

show abstract

“…The use of multivariate analysis to evaluate the behaviors of different challenge tests was recently proposed (Medina et al ., 2016). Hierarchical cluster analysis and non-metric multi-dimensional scaling plot were first adopted to explore the two matrices; Gower dissimilarity measures were applied to create resemblance matrixes (Anderson et al ., 2006).…”

Section: Methodsmentioning

confidence: 99%

“…The development of predictive models that explain the effects of a wide range of food variables ( e.g ., phenols content, nitrite, pH, NaCl) can elucidate some critical aspects on the food formulae/food process. Moreover, these approaches allow the selection of the most important attributes affecting the growth of pathogens (Mejlholm and Dalgaard 2007; Medina et al ., 2016). …”

Section: Introductionmentioning

confidence: 99%

Analysis of process factors of dry fermented salami to control Listeria monocytogenes

et al. 2017

View full text Add to dashboard Cite

Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with Listeria monocytogenes. For small and medium-scale food industry the manufacturing practices and products formulation are characterised by a wider variability and poor repeatability. The use of ad hoc challenge test and the comparison among different processing systems are strongly required. This paper reports a preliminary comparison among different challenge tests (n=12) commissioned by three manufacturers of raw-fermented salami during a period of three years (2013-2016). The challenge tests were designed to evaluate the growth potential (δ) of L. monocytogenes during the whole processing period of the salami. The doughs were prepared according to different formulations: the simplest formulation was represented by the use of salt, potassium nitrate, black pepper and starter cultures, while the most composited formulations also included the use of sugars and ascorbic acid in addition to nitrite salt. All the processing steps were conducted within an experimental laboratory dedicated for the processing of meat. After stuffing, the salami were dried and ripened under temperature and relative humidity control. The sugar inclusion can be considered as a protective factor, while the drying step at high temperature (above 20°C) was associated with higher δ values (δ>0.5 log10 cfu/g). The addition of starter cultures, and the subsequent acidification highlighted the importance of pH as the parameter able to affect the L. monocytogenes growth.

show abstract

Survival of foodborne pathogens in natural cracked olive brines

Cited by 10 publications

References 27 publications

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

Analysis of process factors of dry fermented salami to control Listeria monocytogenes

Contact Info

Product

Resources

About