Purpose: The present work aims at developing a decision-making tool to standardize the HACCP system of Aloreña de Málaga table olives based on the identification of potential hazards or deficiencies in hygienic processes for the subsequent implementation of corrective measures.
Methods: Three representative companies were visited to collect samples from food-contact surfaces, olive fruits, brines, environmental control, olive dressings, water tank, and final product. A quantification system based on a percentage of accomplishment (Paccp0-100%) was developed based on a series of microbiological and physicochemical criteria as well as the relative importance of each elaboration step on total hygienic quality. ANOVA statistical analyses were conducted to evaluate significant differences (P<0.05) between obtained measurements.
Results: The calculated Paccp highlighted an increasing trend in the scored values as long as the elaboration process flows towards the final product (i.e., cracking step (Paccp=20%); packaging step (Paccp=70%). Presence of Staphylococcus aureus was obtained in intermediate fruits and olive dressings, which were identified as potential contamination sources if they are added as raw ingredients. Washing and cracking steps were identified as critical since high aerobic and Enterobacteriaceae counts were obtained (3-4 log log CFU/g). Significant differences were denoted between food companies (P < 0.05) regarding their implementation of HACCP systems.
Significance: The present work brings further the development of an easy-to-use, flexible and useful tool for the Aloreña de Málaga table olive food sector and can be potentially applied to other industries and vegetable products.