Presence of toxic microbial metabolites in table olives
Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation and acidification are common practices for all of them. Preservation methods such as pasteurization or...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2015-08-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00873/full |
| _version_ | 1818990689761886208 |
|---|---|
| author | Eduardo eMedina-Pradas Francisco Noé eArroyo López |
| author_facet | Eduardo eMedina-Pradas Francisco Noé eArroyo López |
| author_sort | Eduardo eMedina-Pradas |
| collection | DOAJ |
| description | Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favourable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product. |
| first_indexed | 2024-12-20T19:58:22Z |
| format | Article |
| id | doaj.art-223dd23ea89d4f3fb29f25b5cd549a58 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-20T19:58:22Z |
| publishDate | 2015-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-223dd23ea89d4f3fb29f25b5cd549a582022-12-21T19:28:06ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2015-08-01610.3389/fmicb.2015.00873154906Presence of toxic microbial metabolites in table olivesEduardo eMedina-Pradas0Francisco Noé eArroyo López1Consejo Superior de Investigaciones Científicas (CSIC)Consejo Superior de Investigaciones Científicas (CSIC)Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favourable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00873/fullBiogenic AminesClostridiumMycotoxinsTable Olivesfoodborne pathogensMicrobial risk |
| spellingShingle | Eduardo eMedina-Pradas Francisco Noé eArroyo López Presence of toxic microbial metabolites in table olives Frontiers in Microbiology Biogenic Amines Clostridium Mycotoxins Table Olives foodborne pathogens Microbial risk |
| title | Presence of toxic microbial metabolites in table olives |
| title_full | Presence of toxic microbial metabolites in table olives |
| title_fullStr | Presence of toxic microbial metabolites in table olives |
| title_full_unstemmed | Presence of toxic microbial metabolites in table olives |
| title_short | Presence of toxic microbial metabolites in table olives |
| title_sort | presence of toxic microbial metabolites in table olives |
| topic | Biogenic Amines Clostridium Mycotoxins Table Olives foodborne pathogens Microbial risk |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00873/full |
| work_keys_str_mv | AT eduardoemedinapradas presenceoftoxicmicrobialmetabolitesintableolives AT francisconoeearroyolopez presenceoftoxicmicrobialmetabolitesintableolives |