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Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar

2024Artigo científico Acesso aberto
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dc.contributor.authorMartins, Fátima
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2024-01-24T13:53:35Z
dc.date.available2024-01-24T13:53:35Z
dc.date.issued2024
dc.description.abstractThis study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/ disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, four cleaning/disinfection methods were applied to the tanks, including (i) pressurised water; (ii) a disinfectant product used to clean bowls (Vasiloxe); (iii) 10% sodium hydroxide solution (caustic soda liquid); and (iv) a disinfectant product used by the wine industry (Hosbit). For each sample collected, mesophilic aerobic bacteria, yeast and moulds (YMC), lactic acid bacteria (LAB), as well as total coliforms (TC) and Pseudomonas aeruginosa were evaluated. The results showed significant differences between the different cleaning/disinfection methods applied. The fermenter sanitised with only pressurised water showed a greater abundance of microorganisms than the others. Mesophilic aerobic bacteria were the predominant population, with counts ranging between 2.63 and 5.56 log10 CFU/100 cm2, followed by the moulds (3.11–5.03 log10 CFU/100 cm2) and yeasts (2.42–5.12 log10 CFU/100 cm2). High diversity of microbial communities was observed between the different fermenter tanks. The most abundant species belonged to Aureobasidium, Bacillaceae, Cladosporium, and Rhodotorula genera. LAB, TC, and P. aeruginosa were not detected. This study hopes to improve hygienic conditions and increase the quality assurance and safety of the final product.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/ 2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the Project OLIVECOA—Centenarian olive trees of Cˆoa Valley region: rediscovering the past to valorize the future, ref. COA/BRB/0035/2019. F´atima Martins acknowledges the financial support to the project “OleaChain: Competencies for sustainability and innovation in the traditional olive grove value chain in the North Interior of Portugal” (NORTE-06-3559-FSE-000188). Nuno Rodrigues thanks to National funding by FCT - Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. The authors also thank the table olive producers who generously provided their facilities for sampling.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, Fátima; Rodrigues, Nuno; Pereira, J.A.; Baptista, Paula; Ramalhosa, Elsa (2024). Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar. Food Microbiology. ISSN 0740-0020. 119, p. 1-10pt_PT
dc.identifier.doi10.1016/j.fm.2023.104425pt_PT
dc.identifier.eissn1095-9998
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10198/29354
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermentation tankspt_PT
dc.subjectTable olivespt_PT
dc.subjectMicroorganismspt_PT
dc.subjectFood safetypt_PT
dc.subjectGood practicespt_PT
dc.titleEffect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivarpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Microbiologypt_PT
oaire.citation.volume119pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePereira
person.familyNameBaptista
person.familyNameRamalhosa
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNamePaula
person.givenNameElsa
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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