title: Survival of foodborne pathogens in natural cracked olive brines.
abstract: This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log10 cfu/mL) for all species assayed. The maximum death rate (kmax) was 9.98, 51.37, 38.35 and 53.01 h(-1), while the time for 4 log10 reductions (4Dr) was 0.96, 0.36, 0.36 and 0.24 h for E. coli, S. aureus, L. monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr, while decreased kmax. A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica. Partial Least Squares regression showed 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. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms.
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Medina
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain; Regulatory Council of Protected Designation of Origen Aloreña de Málaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Málaga, Spain.
authors.forename: Verónica
authors.initials: V
authors.lastname: Romero-Gil
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Garrido-Fernández
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain. Electronic address: fnarroyo@cica.es.
authors.forename: Francisco Noé
authors.initials: FN
authors.lastname: Arroyo-López
mesh_terms: D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development / Q000472:pathogenicity; D005285:Fermentation; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development / Q000472:pathogenicity; D050296:Microbial Viability; D031658:Olea / Q000382:microbiology*; D010636:Phenols / Q000494:pharmacology; D011714:Pyrans / Q000494:pharmacology; D019779:Salmonella enterica / Q000187:drug effects / Q000254:growth & development / Q000472:pathogenicity; D012492:Salts / Q000737:chemistry; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development / Q000472:pathogenicity
chemical_list: D010636:Phenols; D011714:Pyrans; D012492:Salts; C017082:brine; C000352:elenolic acid
keywords: Challenge tests; Food safety; Phenolic compounds; Survival models; Table olives