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

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Abstract

The aim of this study was to assess the microbiological quality and the ability of Listeria monocytogenes and Salmonella enterica 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.

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Authors and Affiliations

  1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Georgia Kanellou, Spiros Paramithiotis, Marios Mataragas & Eleftherios H. Drosinos

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  1. Georgia Kanellou
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  2. Spiros Paramithiotis
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  3. Marios Mataragas
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  4. Eleftherios H. Drosinos
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Correspondence to Spiros Paramithiotis.

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Kanellou, G., Paramithiotis, S., Mataragas, M. et al. Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C. Eur Food Res Technol 236, 391–397 (2013). https://doi.org/10.1007/s00217-012-1881-x

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  • DOI: https://doi.org/10.1007/s00217-012-1881-x

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