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Survival of foodborne pathogens in natural cracked olive brines

机译：天然裂纹橄榄盐水中食源性病原体的生存

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摘要

This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staph-ylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Alorena de Malaga 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 log_(10) cfu/mL) for all species assayed. The maximum death rate (k_(max)) was 9.98, 51.37, 38.35 and 53.01 h~(-1), while the time for 4 log_(10) reductions (4D_r) 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 k_(max). 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.
机译：这项工作报告了食源性病原体种类（大肠杆菌，金黄色葡萄球菌，单核细胞增生性李斯特菌和肠炎沙门氏菌）的存活（挑战试验）在Alorena de Malaga食用橄榄盐水中。使用在GInaFIT excel软件中实现的带有尾部的对数线性模型拟合抑制。橄榄盐水对病原体具有相当大的抑制作用。 24小时后的残留（最终）种群（Fp）均低于所有检测物种的检出限（＜1.30 log_（10）cfu / mL）。最大死亡率（k_（max））为9.98、51.37、38.35和53.01 h〜（-1），而E下降4 log_（10）的时间（4D_r）为0.96、0.36、0.36和0.24 h。大肠埃希菌，金黄色葡萄球菌，单核细胞增生李斯特菌和小肠链球菌。盐水稀释增加Fp和4Dr，而降低k_（max）。聚类分析表明，大肠埃希氏菌总体上具有不同的行为，即它们对细菌的抵抗力最高，但其他细菌的行为相似，尤其是金黄色葡萄球菌和肠炎沙门氏菌。偏最小二乘回归表明，对微生物存活率影响最大的酚是EDA（脱羧甲基亚乙基酸的二醛形式），HyEDA（与羟基酪醇连接的EDA），羟基酪醇4-葡萄糖苷，酪醇和油苷11-甲基酯。结果证实食橄榄对食源性致病微生物有害。

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  • 来源
    《Food microbiology》 |2016年第10期|104-111|共8页
  • 作者

    Eduardo Medina; Veronica Romero-Gil; Antonio Garrido-Fernandez; Francisco Noe Arroyo-Lopez;

  • 作者单位

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain;

    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 Alorena de Malaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Malaga, Spain;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Challenge tests; Food safety; Phenolic compounds; Survival models; Table olives;

    机译：挑战测试;食品安全;酚类化合物;生存模型;食用橄榄;

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