Effect of olive powder on the growth and inhibition of Bacillus cereus

A study was carried out to investigate the antimicrobial effect of olive powder on Bacillus cereus. Microorganism spores were inoculated in nutrient broth containing different olive powder concentrations and incubated at 32 degrees , 20 degrees , and 7 degrees C. Results indicated that this food ingredient had a bacteriostatic effect. It was observed that B. cereus cells did not grow at 7 degrees C. In the cases where growth occurred, it was modelled and parameters were deduced. In general the higher the concentration of olive powder, the higher the lag phase at both 32 degrees and 20 degrees C. Regarding the maximum specific growth rate (mu(max)), an effect of the food ingredient concentration was observed only at 20 degrees C incubation temperature. This study shows the potential for using olive powder to control B. cereus and opens the door for its use in commodities other than bakery products, such as mixed vegetables or purées. Olive powder could be used as an additional control measure in the case of cold chain break due to its effects in the lag phase, as well as a contributor to the flavor and health properties of these foodstuffs.