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È il microrganismo più resistente tra quelli il cui sviluppo può alterare un prodotto. La curva di distruzione termica del microrganismo di riferimento è utilizzata per scegliere il trattamento termico di sterilizzazione o pastorizzazione più adatto a un determinato prodotto. Per i batteri propionici, organismi di riferimento nel caso delle olive da tavola, l’equazione del tempo di distruzione termica è definita in base a una temperatura di riferimento di 62,4º C e una curva z di 5,25.
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On 27 January 2021, a group of officially appointed experts on table olives will meet by videoconference. Simultaneous interpretation will be provided in English, French, Italian and Spanish. From 10.00 to 12.00, the group...
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To contribute to our readers knowledge on international market matters, the Executive Secretariat publishes a monthly report on changes in producer prices of extra virgin olive oil, refined olive oil and refined olive pomace...
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MEDIA WATCH DECEMBER 2011
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