European Food Research and Technology

, Volume 236, Issue 2, pp 391–397

Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeriamonocytogenes during storage at 4 °C

Authors

  • Georgia Kanellou
    • Laboratory of Food Quality Control and Hygiene, Department of Food Science and TechnologyAgricultural University of Athens
    • Laboratory of Food Quality Control and Hygiene, Department of Food Science and TechnologyAgricultural University of Athens
  • Marios Mataragas
    • Laboratory of Food Quality Control and Hygiene, Department of Food Science and TechnologyAgricultural University of Athens
  • Eleftherios H. Drosinos
    • Laboratory of Food Quality Control and Hygiene, Department of Food Science and TechnologyAgricultural University of Athens
Short Communication

DOI: 10.1007/s00217-012-1881-x

Cite this article as:
Kanellou, G., Paramithiotis, S., Mataragas, M. et al. Eur Food Res Technol (2013) 236: 391. doi:10.1007/s00217-012-1881-x

Abstract

The aim of this study was to assess the microbiological quality and the ability of Listeria monocytogenes and Salmonellaenterica serovar Typhimurium strains to survive during storage at 4 °C of all available brand names of brined pickles and some in-bulk ones, in the district of Athens. None of the samples could be characterized as heavily contaminated. The microbial populations detected could be due to inadequacy of packaging, regarding the ones available in-bulk and improper thermal treatment in the case of the canned ones. Moreover, the ability of both pathogens to survive for 5 days at 4 °C, in some products, has been exhibited.

Keywords

Salmonella TyphimuriumListeriamonocytogenesPickles in brine

Copyright information

© Springer-Verlag Berlin Heidelberg 2012