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.
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The main theme of this week are the multiple benefits associated with following a Mediterranean Diet (Med Diet), and its protective effects on various diseases, with a special focus on cardiovascular health. The Med Diet’s...
NEWSLETTER NO. 179: THE LATEST NEWS FROM THE IOC
MADRID, SPAIN / 27.03.2023
The January/February 2023 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive...