Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Abstract

a b s t r a c t Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives. The aim of the present work was to proceed to the microbiological characterization of table olives commercialized in the Portuguese market, with respect to their microbiological safety. The microbiological characterization was made in the olive pulp and packing brine of thirty-five table olives samples of different types and trade treatments, namely natural olives Cv. Galega (NOG), natural turning colour olives (NTCO), green olives (GO), black ripe olives (BO) and natural olives purchased in the traditional market and obtained from traditional producers (NOt). Simultaneously it was verified specific legislation of the table olives in what it concerns to labeling rules, pH values and the identification of isolated yeasts. In general, table olives consumed showed acceptable security with exception of four NOt samples that presented Staphylococcus aureus. In a considerable number of samples high number of microorganisms indicators of contaminations were observed that reveals the need of optimization the hygienic procedures during production process to improve the quality and safety of table olives. During the work seven yeasts were isolated from olive pulp and brine.

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

“…Similar results have been reported by others authors (Randazzo et al 2002). In a recent study carried out on table olives commercialized in Portugal, Pereira et al (2008) reported a distribution of microbial population between pulp and brine similar to that , the combination of a high NaCl concentration in fresh brine at the beginning of fermentation beside a high total polyphenol as evaluated at the end of fermentation (e.g. see sample C5, Table 1, 5), seems not inhibit the growth of lactobacilli (Table 2).…”

Survival of foodborne pathogens in natural cracked olive brines

“…Diverse authors have studied the survival and determined the presence of pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella sp.) in diverse table olive trade preparations (Spyropoulou et al, 2001;Caggia et al, 2004;Pereira et al, 2008;RASFF portal 2012a;Argyri et al, 2013;Grounta et al, 2013;Medina et al, 2013;Tataridou and Kotzekidou, 2015). Botulism, associated with Clostridium botulinum growth, is certainly the most relevant biohazard in table olives with several reported outbreaks (Debord et al, 1920;Fenicia et al, 1992;Cawthorne et al, 2005;Jalava et al, 2011;Pingeon et al, 2011;RASFF portal 2012b).…”

Microbiological Aspects of Table Olives

“…Clostridial bacteria are relatively common in the environment because they are spore-forming. Spores of C. botulinum were detected both in pasteurized and sterilized olives (Pereira et al, 2008) indicating a poor attention to the application of sterilisation parameters. The occurrence of C. botulinum appears, however, to be rare.…”

“…However, the Standards of the Codex Alimentarius prescribes the minimum requirements related to hygiene for table olives. The final product shall be free from microorganisms and parasites in amounts which may represent a hazard to health and shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health (Pereira et al, 2008). To reduce the risk of food-borne illness and spoilage phenomenon, good practices in agriculture (GAP), hygiene (GHP) and manufacturing (GMP) must be applied.…”