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.
Conference on nutrition labelling at IOC on 20 May
Madrid / 18.05.2022
THE INTERNATIONAL OLIVE COUNCIL AND THE ASSOCIATION QVEXTRA! TO HOLD CONFERENCE ON NUTRITIONAL AND HEALTH LABELLING OF EXTRA VIRGIN OLIVE OILS IN THE EUROPEAN UNION On 20 May 2022, the Minister of Agriculture, Fisheries and...
Executive Director on mission to Tunisia
Tunis / 17.05.2022
Executive Director Abdellatif Ghedira and the Head of the External Relations Department went on mission to Tunisia from 11 to 13 May 2022. The visit began with an audience granted by the Tunisian Minister of Agriculture,...