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El microorganismo más termorresistente de los que pueden desarrollarse y alterar un producto. Su curva de destrucción térmica se debe utilizar, para fijar el tratamiento térmico de esterilización o pasterización más adecuado para cada producto. En el caso de la aceituna se toma a las bacterias propiónicas cuya ecuación para los tiempos de destrucción térmica se define por una temperatura de referencia de 62,4º C y una pendiente “z” de 5,25.
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Experts group on organoleptic assessment
Madrid / 22.09.2020
Around 40 experts took part in a videoconference meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The experts discussed topics of interest to the sector, including the latest methods...
IOC experts on organoleptic assesment
MADRID / 14.09.2020
Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...
The world olive oil market in one click
/ 09.09.2020
The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...
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