| Title | Microbial Hazards and Their Implications in the Production of Table Olives. Foodborne pathogens and antibiotic resistance |
| Publication Type | Chapter of a book |
| Year of Publication | 2017 |
| Authors | Antonio Valero Díaz, Eduardo Medina Pradas; Francisco Noe Arroyo Lopez
Department of Food Science and Technology, University of Cordoba, Edificio Darwin, Córdoba, Spain Food Biotechnology Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain |
| Pagination | 119-138.2017 |
| Date Published | Published Online : 22-02-2017
Published Print: 13-12-2016 |
| ISBN | Print ISBN: 9781119139157 Online ISBN: 9781119139188 |
| Key words | Enterobacteriaceae; food safety; HACCP; lactic acid bacteria; microbial ecology; microbial safety; Propionibacteriaceae; table olives fermentation |
| Abstract | The process of transforming the olive drupe into a palatable food is the result of complex biochemical reactions that are influenced by microorganisms, which determine the quality, safety, and flavor of the final product. Enterobacteriaceae, Propionibacteriaceae, lactic acid bacteria (LAB), and yeasts are among the most relevant microbial groups that can affect positively or negatively the fermentation process. The microbial ecology of the table olives fermentation is a complex and dynamic process where microbiota suffers sequential changes along time. Nowadays, the study of microbial ecology can be approached by both culture-dependent or culture-independent molecular methods. Table olives have a long history of microbial safety and fermentation occurred spontaneously in presence of desirable microorganisms. The Hazard Analysis and Critical Control Point (HACCP) system constitutes a scientifically sound methodology having a systematic character since it allows identifying specific hazards and needed measures for their control, in order to ensure food safety. |
| DOI | 10.1002/9781119139188.ch5 |
| Link adress | http://onlinelibrary.wiley.com/doi/10.1002/9781119139188.ch5/pdf |
