Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/717 |
Resumo: | Table 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. |
id |
RCAP_92697cc8f3868e0d052347cf25c11918 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/717 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspectsTable olivesMicrobiological characterizationFood safetyTable 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.ElsevierBiblioteca Digital do IPBPereira, Ana PaulaPereira, J.A.Bento, AlbinoEstevinho, Leticia M.2008-09-02T16:08:19Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/717engPereira, 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. 2895-29020278-691510.1016/j.fct.2008.05.033info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:03:44Zoai:bibliotecadigital.ipb.pt:10198/717Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:23.500071Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
title |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
spellingShingle |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects Pereira, Ana Paula Table olives Microbiological characterization Food safety |
title_short |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
title_full |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
title_fullStr |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
title_full_unstemmed |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
title_sort |
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects |
author |
Pereira, Ana Paula |
author_facet |
Pereira, Ana Paula Pereira, J.A. Bento, Albino Estevinho, Leticia M. |
author_role |
author |
author2 |
Pereira, J.A. Bento, Albino Estevinho, Leticia M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Pereira, Ana Paula Pereira, J.A. Bento, Albino Estevinho, Leticia M. |
dc.subject.por.fl_str_mv |
Table olives Microbiological characterization Food safety |
topic |
Table olives Microbiological characterization Food safety |
description |
Table 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. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-09-02T16:08:19Z 2008 2008-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/717 |
url |
http://hdl.handle.net/10198/717 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pereira, 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. 2895-2902 0278-6915 10.1016/j.fct.2008.05.033 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799135142599458816 |