Survival of foodborne pathogens in natural cracked olive brines

This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log cfu/mL) for all species assayed. The maximum death rate (k) was 9.98, 51.37, 38.35 and 53.01 h, while the time for 4 log reductions (4D) was 0.96, 0.36, 0.36 and 0.24 h for E. coli, S. aureus, L. monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr, while decreased k. A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica. Partial Least Squares regression showed that the most influential phenols on microbial survival were EDA (dialdehydic form of decarboxymethyl elenolic acid), HyEDA (EDA linked to hydroxytyrosol), hydroxytyrosol 4-glucoside, tyrosol, and oleoside 11-methyl ester. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms.The research leading to these results has received funding from the Junta de Andalucía through PrediAlo Project (AGR7755: www.predialo.science.com.es) and FEDER European funds. Thanks to Copusan S.C.A (Alozaina, Málaga, Spain) for supplying the fruits and facilities for the development of experiments. FNAL wishes to thank the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG thanks the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government and ‘Aloreña de Málaga’ Olive Manufacturing Association, for her pre-doctoral fellowship (training program of Ph.D. in companies). Authors also express their gratitude to F. Rodríguez-Gómez, M. Brenes, and C. Romero from Instituto de la Grasa (CSIC, Seville) for their invaluable help during HPLC analyses.Peer Reviewe

Procedimiento para la obtención de una solución favorecedora del crecimiento de plantas a partir de aguas de lavado del proceso de elaboración de aceitunas verdes estilo español y uso de dicha solución

La presente invención se refiere a un procedimiento para la obtención de una solución favorecedora del crecimiento de plantas a partir de aguas de lavado del proceso de elaboración de aceitunas verdes estilo español o sevillano, caracterizado porque comprende las siguientes etapas: (a) acidificación del agua de lavado hasta un valor de pH inferior a 3 unidades; (b) almacenamiento del agua en condiciones anaeróbicas; y (c) elevación del pH del concentrado hasta un valor superior a 4 unidades. Así mismo se refiere a la solución obtenida a partir de dicho procedimiento y a su uso para favorecer el crecimiento de plantas.Peer reviewedConsejo Superior de Investigaciones Científicas (España), Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción EcológicaA1 Solicitud de patente con informe sobre el estado de la técnic

Emotional theory of mind in eating disorders

The general aim of this ex post facto study was to investigate the emotional component of theory of mind (eToM) in a sample of 97 female patients with eating disorders (ED), considering all the diagnostic subtypes. Empirical research on this matter in ED is limited, specially focused on anorexia nervosa (AN), and results have been contradictory. The Reading the Mind in the Eyes test was administered to the patients and to 39 healthy controls. The emotional valence of the items was also examined. Patients with bulimia nervosa (BN) and ED-not otherwise specified (EDNOS) showed a poorer eToM ability compared to controls, especially in relation to positive emotions and non-emotional cognitive states. AN patients showed no differences in relation to controls. These results suggest that BN and EDNOS may show a specific pattern of difficulties inferring complex emotions, while AN patients would have no relevant difficulties in this regard. These deficits may need to be targeted in psychological treatmentEl objetivo general del presente estudio ex post facto fue investigar el componente emocional de la teoría de la mente (eToM) en una muestra de 97 mujeres con trastornos de la conducta alimentaria (TCA), considerando todos los subtipos diagnósticos. La investigación empírica realizada a este respecto en los TCA es limitada, enfocada especialmente en anorexia nerviosa (AN), y los resultados encontrados han sido contradictorios. Se administró el 'Test de los Ojos' a las pacientes y a 39 controles sanos. La valencia emocional de los ítems también se examinó. Las pacientes con bulimia nerviosa (BN) y TCA no especificado (TCANE) mostraron una peor habilidad en eToM que las controles, especialmente en relación a las emociones positivas y a los estados cognitivos no emocionales. No se encontraron diferencias entre las pacientes con AN y el grupo control. Los resultados sugieren que las pacientes con BN y TCANE podrían mostrar un patrón específico de dificultades a la hora de inferir emociones complejas en los otros, mientras el grupo de AN no presentaría ninguna dificultad relevante. Estos déficits necesitarían ser tenidos en cuenta en el tratamiento psicológic

Microbial Ecology of Watery Kimchi

© 2015 Institute of Food Technologists®. This article has been contributed by US Government employees and their work is in the public domain in the USA. The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on differential and selective media, high-performance liquid chromatography, and high-throughput DNA sequencing of 16S rDNA. Nabak kimchi showed similar trends as dongchimi, with increasing lactic and acetic acids and decreasing pH for each temperature, but differences in microbiota were apparent. Interestingly, bacteria from the Proteobacterium phylum, including Enterobacteriaceae, decreased more rapidly during fermentation at 4 °C in nabak cabbage fermentations compared with dongchimi. Although changes for Proteobacterium and Enterobacteriaceae populations were similar during fermentation at 10 and 20 °C, the homolactic stage of fermentation did not develop for the 4 and 10 °C samples of both nabak and dongchimi during the experiment. These data show the differences in biochemistry and microbial ecology that can result from preparation method and fermentation conditions of the kimchi, which may impact safety (Enterobacteriaceae populations may include pathogenic bacteria) and quality (homolactic fermentation can be undesirable, if too much acid is produced) of the product. In addition, the data also illustrate the need for improved methods for identifying and differentiating closely related lactic acid bacteria species using high-throughput sequencing methods.This work was carried out as part of the international collaborative R&D program funded by the Agency for Korea Natl. Food Cluster (2013), and supported in part by a grant from Pickle Packers Intl. Inc., Washington, D.C., U.S.A. The authors thank the Spanish Government (MECD) for the postdoctoral fellowship support for Dr. E. Medina-Pradas.Peer Reviewe

Presence of toxic microbial metabolites in table olives

© 2015 Medina-Pradas and Arroyo-López. Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favorable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins, or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.This paper has received funding from Junta de Andalucía regional Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es) and EU’s Seventh Framework Program (FP7/2007-2013) under grant agreement n°243471 (PROBIOLIVES: www.probiolives.eu). FA-L wishes to express thanks to the Spanish government for his Ramón y Cajal postdoctoral research contract, while EM-P would like to thank The Junta de Andalucía for his postdoctoral research contract.USD 875 APC fee funded by the EC FP7 Post-Grant Open Access PilotPeer Reviewe

Actualización en torno a la Emoción Expresada: Consideraciones teóricas, metodológicas y prácticas

In this theoretical article, issues of different nature related to Expressed Emotion (EE) have been reviewed. From its origins in the late 1960s, EE has become a very fruitful field of work for the understanding of the family factors involved in severe mental disorders and chronic illnesses, although without dedicating it enough critical thinking. An update from a comprehensive look at the literature is needed in several aspects in order to progress in their study qualitatively, which will have also important effect on the clinical work. First, it is called for consideration of the low EE and the inclusion of positive aspects, mainly the warmth, as protective factors, redirecting this subject into the framework of the positive psychology. Second, the bidirectional and dyadic nature of relationships between patients and their families around the EE is underlined, with the consequent methodological and practical implications regarding measurement, studies design, and clinical work.En el presente trabajo teórico se revisan cuestiones de diferente índole relacionadas con la Emoción Expresada (EE), un campo de trabajo que desde sus inicios a finales de los años sesenta ha llegado a ser muy fructífero para el entendimiento de los factores familiares implicados en los trastornos mentales graves y enfermedades de curso crónico, aunque al que no se le ha dedicado demasiada reflexión crítica. En varios aspectos se hace necesaria una actualización desde una mirada comprehensiva de la literatura que permita avanzar cualitativamente en su estudio, y que repercute en sus aplicaciones clínicas. Primero, se aboga por la consideración de la baja EE y la inclusión de los aspectos positivos, fundamentalmente la calidez, como factores de protección, redirigiendo el tema hacia la psicología positiva. Segundo, se subraya la naturaleza bidireccional y diádica de las relaciones entre pacientes y sus familias en torno a la EE, con las consecuentes implicaciones metodológicas y prácticas a nivel de medida, diseño de estudios y trabajo clínico

Antimicrobianos polifenólicos y oleosídicos en alimentos derivados de la aceituna

El olivo es una de las plantas cultivadas más antiguas. Su origen se remonta a los años 4000-3000 antes de nuestra Era en la región de Palestina. El olivo, Olea europaea L., pertenece a la familia Oleaceae y es la única especie de la familia con fruto comestible. Alrededor del 90 % de las aceitunas producidas se destina a la obtención de aceite de oliva y el resto se consume directamente como acei tunas de mesa (COI, 2007). Durante siglos, tanto el aceite de oliva como extractos de hojas de olivo se han empleado para tratar múltiples enfermedades, muchas de ellas de origen microbiano. Incluso en el Medievo, los alquimistas utilizaban el símbolo mostrado en la Figura 1 para designar al aceite de oliva como una entidad química distinta. En el siglo XIX usaban extractos de hojas de olivo para combatir la malaria y hoy son numerosas las empresas que comercializan estos extractos para el tratamiento, entre otros usos, de enfermedades de origen microbiano. Sin embargo, los productos más importantes que se obtienen del olivo, desde un punto de vista comercial, son las aceitunas de mesa y el aceite de oliva. Debido a la demanda creciente de alimentos con propiedades beneficiosas para la salud y de sustancias antimicrobianas de origen natural, los objetivos concretos de esta Tesis Doctoral fueron: a) Identificar los compuestos con mayor actividad antimicrobiana del aceite de oliva y aceitunas de mesa. b) Comparar la importancia de su actividad frente a la de otros compuestos (naturales y sintéticos) y alimentos. c) Explicar los problemas de inhibición del crecimiento de bacterias lácticas en aceitunas de mesa. d) Identificar una fuente importante de compuestos antimicrobianos de origen natural en los alimentos derivados de las aceitunas