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

2008Journal article Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorPereira, J.A.
dc.contributor.authorBento, Albino
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2008-09-02T16:08:19Z
dc.date.available2008-09-02T16:08:19Z
dc.date.issued2008
dc.description.abstractTable 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.en
dc.identifier.citationPereira, A.P.; Pereira, J.A.; Bento, Albino; Estevinho, Letícia M. (2008). Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food and Chemical Toxicology. ISSN 0278-6915. 46:8, p. 2895-2902en
dc.identifier.doi10.1016/j.fct.2008.05.033
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/717
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectTable olivesen
dc.subjectMicrobiological characterizationen
dc.subjectFood safetyen
dc.titleMicrobiological characterization of table olives commercialized in Portugal in respect to safety aspectsen
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.familyNamePereira
person.familyNameBento
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameJosé Alberto
person.givenNameAlbino
person.givenNameLetícia M.
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridL-6798-2014
person.identifier.ridN-9706-2016
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccess
rcaap.typearticleen
relation.isAuthorOfPublicatione7df6eac-d667-415d-abdb-9fe17467475c
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscovery233115be-9d46-49d0-8b7d-2d64406d64a0

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