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Most heat-resistant micro–organism of those that may potentially develop and cause product spoilage. Its thermal death time curve should be used to determine the most suitable heat sterilisation or pasteurisation treatment for each product. Propionic bacteria are taken as the reference micro–organisms for table olives, for which the equation of the thermal death time is defined by a reference temperature equal to 62.4 ºC and a z curve of 5.25.
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This week on OHIS
MADRID, SPAIN / 04.11.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen scientific evidence supporting the Mediterranean diet in...
IOC and IRESA strengthen cooperation in olive research and training
The International Olive Council (IOC) and the Institution of Agricultural Research and Higher Education of Tunisia (IRESA; Institution de la Recherche et de l’Enseignement Supérieur Agricoles) Tunisia signed a Memorandum...
IOC Hosts Productive Meeting of the Statistics Working Group
/ 30.10.2025
Strengthening the Backbone of Global Olive Sector Statistics Representatives from thirteen member countries gathered both in person at the headquarters of the International Olive Council (IOC) and online for the annual...
