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Heat treatment applied at a temperature above 100º C to remove all forms of life, including spores. It is an absolute term implying the loss of viability or removal of all the micro–organisms contained in a food, which is treated in such a way as to prevent subsequent contamination.
Last Posts
IOC Executive Secretariat takes part in solidarity team-building activities at Fundación Trébol
Staff members of the Executive Secretariat of the International Olive Council (IOC) visited Fundación Trébol in Madrid on 3 December where they took part in a series of inclusive workshops alongside users of the...
Closing ceremony celebrates IOC scholarship holders at University of Jaén tasting course
The International Olive Council (IOC) marked the end of the 22nd International Course for Experts in Virgin Olive Oil Tasting at the University of Jaén on 18 December, where 24 professionals from IOC member countries...
This week on OHIS
MADRID, SPAIN / 22.12.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 This week’s newsletter explores two recent systematic reviews and meta-analyses...
