Characterization and safety of commercial table olives from the Algerian market

Abstract

In this study, a comprehensive physicochemical characterization of commercial table olives from the Algerian market was conducted, revealing significant discrepancies with international regulations and indicating non-compliance with established standards. Spanish-style green olives and natural turning color olives, for the most part, did not meet the established standards regarding pH and salt concentration. Additionally, samples of oxidized black olives were found, which, due to their high pH, should undergo sterilization but were stored in non-sterilized containers. Microbiological analysis revealed high populations of Enterobacteriaceae and other spoilage microorganisms in the brines, indicating possible deficiencies in hygiene practices during production. The study evaluating the survival of pathogenic microorganisms in the samples indicated that the physicochemical conditions of the product, such as pH and salt concentration, played a crucial role in the non-survival of these pathogens. Furthermore, an antimicrobial effect of certain phenolic compounds present in olives was observed, highlighting the importance of these compounds in food safety.In summary, this study provides a snapshot of the quality of table olives available in the outlets surveyed and underscores the importance of strict microbiological control, quality, and appropriate production practices in the table olive industry in Algeria. The use of preservatives and heat treatments, along with good manufacturing and hygiene practices, are useful tools as control measures to reduce spoilage in table olives. Adhering to established standards in international regulations for table olive processing and implementing effective control measures are essential steps to ensure the quality, safety, and consumer acceptance of this traditionally valued food product.