Occurrence of Listeria monocytogenes in green table olives

Journal of Food Protection

Volumn 67, Issue 10, 2004, Pages 2189-2194

  Caggia, Cinzia ^a   Randazzo, Cinzia L ^a   Salvo, Monia D I ^a   Romeo, Flora ^b   Giudici, Paolo ^c  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^c UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LISTERIA; LISTERIA MONOCYTOGENES; OLEACEAE;

EID: 6944229337     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.10.2189     Document Type: Article

References (44)

1. Ahamad, N., and E. H. Marth. 1989. Behavior of Listeria monocytogenes at 7, 13, 21 and 35°C in tryptose broth acidified with acetic, citric, or lactic acid. J. Food Prot. 52:688-695.
2. Ahamad, N., and E. H. Marth. 1990. Acid-injury of Listeria monocytogenes. J. Food Prot. 53:26-29.
3. Amiot, M. J., A. Fleuriette, and J. J. Macheix. 1986. Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 3:823-826.
4. Anonymous. 1995. Microbiology of food and animal stuffs. Horizontal method for the detection and enumeration of L. monocytogenes. Draft International Standard ISO/DIS 11290. ISO, Switzerland.
5. Anonymous. 1999. El mercado international de las aceitunas de mesa. Olivae 79:27-29.
6. Brown, M. H., and I. R. Booth. 1991. Acidulants and low pH, p. 22-43. In N. J. Russell and G. W. Gould (ed.), Food preservatives. Blackie Academic Professional, London.
7. Buchanan, R. L., W. G. Damert, R. C. Whiting, and M. Van Schothorst. 1997. Use of epidemiologic and food survey data to estimate a purposefully conservative dose-response relationship for Listeria monocytogenes levels and incidence of listeriosis. J. Food Microbiol. 60:918-922.
8. Capita, R., and C. Alonso-Calleja. 2003. Comparison of different most-probable number methods for enumeration of Listeria in poultry. J. Food Prot. 66:65-71.
9. Department of Health and Human Services, U.S. Food and Drug Administration, and Center for Food Safety and Applied Nutrition. 2001. Bacteriological analytical manual online. Appendix 2. Available at: http://vm.cfsan.fda.gov. Accessed 10 June 2002.
10. Farber, J. M., and F. Pagotto. 1992. The effect of acid shock on the heat resistance of Listeria monocytogenes. Lett. Appl. Microbiol. 15:197-201.
11. Fernàndez Díez, M. J., R. de Castro Ramos, A. Garrido Fernàndez, F Gonzàlez Cancho, F. Gonzàlez Pellissò, M. Nosti Vega, A. Heredia Moreno, M. I. Mìiguez Mosquera, L. Rejano Novarro, M. C. Duràn Quintana, F. Sànchez Roldàn, P. Garcìa Garcìa, and A. de Castro. 1985. Unidad estructural de investigación de Química, Microbiología y tecnología de aceitunas de mesa y otros productos vegetales, p. 51-123. In Consejo Superior de Investigaciones CIENTIFICAS (CSIC; ed.), Biotecnologìa de las Aceituna de Mesa. CSIC, Madrid.
12. Garrido-Fernàndez, A. 1997. Effect of processing conditions on lactic acid bacteria growth in table olive fermentations. Acetes Colloq. LACTIC 97 lactic acid bacteria, p. 277-316.
13. Garrido Fernández, A., P. Garcia Garcia, and M. Brenes Balbuena. 1995. Olive fermentation, p. 593-627. In H. J. Rhem and G. Reed (ed.), Biotechnology: enzymes, biomass, food and feed. VCH, New York.
14. Gazzetta Ufficiale n. 291 del 13 dicembre 1993. Ordinanza Ministeriale dell' 11 ottobre 1978. Numerazione della Listeria monocytogenes mediante la tecnica dell'MPN in alimenti sfusi o preconfezionati destinati per loro natura ad essere consumati previa cottura o ehe rechino sulla confezione la dizione "da consumarsi previa cottura" (esclusi il latte e i derivati del latte).
15. Genigeorgis, C. A., D. Dutulescu, and J. Fernández- Garayábal. 1989. Prevalence of Listeria spp. in poultry meat at the supermarket slaughterhouse level. J. Food Prot. 52:618-624.
16. Gohil, V. S., M. A. Ahmed, R. Davies, and R. K. Robinson. 1995. The direct enumeration of Listeria monocytogenes in a food with a low background microflora. Food Control 6:365-369.
17. Heisick, J. E., D. E. Wagner, M. L. Merman, and J. T. Peeler. 1989. Listeria spp. found on fresh market produce. Appl. Environ. Microbiol. 55:1925-1927.
18. Hitchins, A. D. 1998. FDA, p. 141-160. In G. J. Jackson (ed.), Bacteriological analytical manual, 7th ed. AOAC International, Arlington, Va.
19. Hitchins, A. D. 2001. Listeria monocytogenes, chap. 10. In FDA bacteriological manual on line. Available at: http://www.cfsan.fda.gov. Accessed 26 September 2002.
20. Ho, J. L., K. N. Shandes, G. Friedland, P. Ecking, and D. W. Fraser. 1986. An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals. Arch. Int. Med. 146:520-524.
21. Huss, H. H., L. V. Jørgensen, and B. F. Vogel. 2000. Control options for Listeria monocytogenes in seafoods. Int. J. Food Microbiol. 62:267-274.
22. International Commission on Microbial Specifications for Foods (ICMSF). 1994. Choice of sampling plan and criteria for Listeria monocytogenes. Int. J. Food Microbiol. 22:89-96.
23. Lorber, B. 1997. Listeriosis. Clin. Infect. Dis. 24:1-11.
24. Marsilio, V., B. Lanza, M. De Angelis, and N. Martinelli. 1995. Le tecnologie di trasformazione delle olive da tavola: il sistema sivigliano. Riv. Frutticol. 12:23-31.
25. McClain, D., and W. Lee. 1988. Development of USDA-FSIS method for isolation of Listeria monocytogenes from raw meat and poultry. J. Assoc. Off. Anal. Chem. 71:660-664.
26. Özay, G., and M. Borkakli. 1996. Effect of brine replacement and salt concentration on the fermentation of naturally black olives. Food Res. Int. 6:553-559.
27. Randazzo, C. L., C. Restuccia, A. D. Romano, and C. Caggia. 2003. Lactobacillus casei, dominant species in naturally fermented Sicilian green olives. Int. J. Food Microbiol. 2801:1-6.
28. Rocourt, J., and P. Cossart. 1997. Listeria monocytogenes, p. 337-352. In M. P. Doyle, L. R. Beuchat, and T. J. Montiville (ed.), Food microbiology fundamentals and frontiers. ASM Press, Washington, D.C.
29. Rodriguez de la Borbolla y Alcalà, J. M., and L. Rejiano Navarro. 1979. Sobre la preparaciòn de las aceitunas estilo sevillano. La fermentation I. Grasas Aceites 30:175-185.
30. Rodriguez de la Borbolla y Alcalà, J. M., and L. Rejiano Navarro. 1981. Sobre la preparaciòn de las aceitunas estilo sevillano. La fermentation II. Grasas Aceites 30:103-113.
31. Ruiz-Barba, J. L., M. Brenes-Balbuena, R. Jmènez-Diaz, P. Garcìa-Garcìa, and A. Garrido-Fernandez. 1993. Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine. J. Appl. Bacteriol. 74:15-19.
32. Ruiz-Barba, J. L., and R. Jmènez-Diaz. 1995. Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Appl. Environ. Microbiol. 61:1294-1297.
33. Russel, J. B., and F. Diez-Gonzalez. 1998. The effects of fermentation acids on bacterial growth. Adv. Microbiol. Physiol. 39:205-234.
34. Ryser, E. T. 1999. Food borne listeriosis, p. 299-358. In E. T. Ryser, and E. H. Marth (ed.), Listeria, listeriosis and food safety. Marvel Dekker, New York.
35. Schik, W. van, C. G. M. Gahan, and C. Hill. 1999. Acid-adapted Listeria monocytogenes displays enhanced tolerance against the antibiotics nisin and lacticin 3147. J. Food Prot. 62:536-539.
36. Seeliger, H. P. R., and K. Höhne. 1979. Serotyping of Listeria monocytogenes and related species, p. 31-49. In T. Bergan and J. R. Norris (ed.), Methods in microbiology. Academic Press, London.
37. Seeliger, H. P. R., and D. Jones. 1986. Genus Listeria, p. 1235-1245. in P. H. A. Sneath, N. S. Mair, M. E. Sharp, and J. G. Holt, (ed.), Bergey's manual of systematic bacteriology, vol. 2. Williams and Wilkins, Baltimore, Md.
38. Servili, M., M. Baldioli, R. Selvaggini, M. Macchioni, and G. Montedoro. 1999. Phenolic compounds of olive fruit: one and two dimensional nuclear magnetic resonance characterization of nüzhenide and its distribution in the constitutive part of fruits. J. Agric. Food Chem. 47:80-85.
39. Spyropoulou, K. E., N. G. Chorianopoulos, P. N. Skandamis, and G. J. E. Nychas. 2001. Survival of Escherichia coil O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources. Int. J. Food Microbiol. 66:3-11.
40. Szabo, E. A., L. Simons, M. J. Coventry, and M. B. Cole. 2003. Assessment of control measures to achieve a food safety objective of less than 100 CFU of Listeria monocytogenes per gram at the point of consumption for fresh precut iceberg lettuce. J. Food Prot. 66:256-264.
41. U.S. Food and Drug Administration. 1992. FDA bacteriological analytical manual, 7th ed. AOAC International, Washington, D.C.
42. U.S. Food and Drug Administration. 1998. Fish and fishery products, hazard and critical control guide. Available at: http://vm.cfsan.fda.gov/~dms/ haccp-2.html. Accessed 18 June 2002.
43. U.S. Food and Drug Administration, U.S. Department of Agriculture, and Centers for Disease Control and Prevention. 1998. Guidance for industry: guide to minimize microbial food safety hazards for fresh fruit and vegetables. Available at: http://vm.cfsan.fda.gov/~dms/prodguid.html. Accessed 26 October 1998.
44. Van Schothorst, M. 1998. Principles for the establishment of microbiological food safety objectives and related control measures. Food Control 9:379-385.