Hygienic quality, study of enterobacteria isolated from table olives and antimicrobial activity of Olea europaea L from Tetouan, Morocco

Zakaria Mennane,Noureddine Elmtili,Jamal Abrini,S Bourekkadi,A Soulaymani,A Mokhtari,H Hami,K Slimani

doi:10.1051/e3sconf/202131901088

Zakaria Mennane, Noureddine Elmtili + Show 6 more

Open Access

https://doi.org/10.1051/e3sconf/202131901088

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Abstract

88 samples of traditional and industrial table olives were collected from various outlets in the city of Tetouan. The physical-chemical controls concerned: pH , ORP (oxydo-reducing potential) and TDE (total dry extract). The microbiological side are: total aerobic mesophilic flora ( TAMB), total coliforms (TC), Staphylococcus aureus (SA) and lactic bacteria (LB) with an identification of the most predominant enterobacteria species and their sensitivity. Also to investigate the antimicrobial activity of Olive (Olea europaea L.) .The obtained results for traditional olives far exceed food hygiene standards, especially when 29.20% of traditional samples are too loaded in TAMB and TC and 16.5% are contaminated with SA. This shows that good hygiene practices are not respected. As for industrial olives, the averages in TAMB and SA are below the thresholds set by the standards, and only 19.8% are contaminated with TC which indicates the compliance of the majority of industrial type. Black table olives are the most contaminated. The identification results of coliforms extracted from traditional olives show the predominance of Citrobacter freundii and klebsiella pneumoniae .The sensitivity test shows that 80% of Enterobacteriaceae tested were sensitive to all antibiotics.The result showed that the ethanolic extrats was active against all bacteria.

Highlights

This tree is characterized by an important medical and food properties within the fruit, leaves or other components
Like the work of Pereira.A.P (1) on traditional olives marketed in Portugal and which showed the presence of Clostridium sulphite-reducing, coliforms and fecal streptococcus, the same bacteria were detected by Z.Mennane (2)in traditional table olives from Morocco
For the samples of the cooperative, the pH is low, the ORP is the highest when comparing with the other brands, and the Total dry extract (TDE) is high For industrial pitted olives there is no difference between the brands and their Values of pH, POR and TDE are close . pH is correlated with the amount of free fatty and organic acids produced by microorganisms (20), and the recommended maximum pH value should be less than 4.3 (21)

Summary

Introduction

This tree is characterized by an important medical and food properties within the fruit, leaves or other components. During the preparation or storage, olive can be contaminated by pathogens or chemical elements, which threaten the health of consumers, several studies have shown this. Like the work of Pereira.A.P (1) on traditional olives marketed in Portugal and which showed the presence of Clostridium sulphite-reducing, coliforms and fecal streptococcus, the same bacteria were detected by Z.Mennane (2)in traditional table olives from Morocco. Nabbouti (8) on these plant foods, show the predominance of Klebsiella and Escherichia, and are characterized by a penicillinase-like resistance profile in 30% of the strains tested. All enterobacteria isolated by Nazha Haddia (9) (serratia spp,klebsiella spp and enterobacter spp), have resistance to Amoxicillin, Amoxicillin +clavulonic acid and cefalotin apart from Klebsiella spp Regarding the biological activity of olive leaves, various works have shown their antimicrobial power such as those of H.F. Al-Azzawie (10), A.N. Sudjana (11) and Lahdibi Sahraoui H(12). To protect the health of the consumer, good hygiene practices must be respected during preparation, storage and exposure

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