Survival of food-borne pathogens on natural black table olives after post-processing contamination.

@article{Grounta2013SurvivalOF,
  title={Survival of food-borne pathogens on natural black table olives after post-processing contamination.},
  author={Athena Grounta and George-John E Nychas and Efstathios Z. Panagou},
  journal={International journal of food microbiology},
  year={2013},
  volume={161 3},
  pages={197-202}
}
The aim of this study was to evaluate the survival of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on natural black olives during aerobic storage without brine and to conclude about the safety of this fermented food. Fermented black olives (pH 3.95; NaCl 6.02%) were artificially inoculated with 4 strains of Salmonella enterica ser. Enteritidis, 4 strains of S. enterica ser. Typhimurium, 3 strains of E. coli O157:H7, 3 strains of L. monocytogenes, and 3… CONTINUE READING

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