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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.
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On 16 June 2026, the headquarters of the International Olive Council (IOC) welcomed a delegation from the recently established Women Soul of the Olive Tree Association (Mujer Alma de Olivo), led by its...
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This week on OHIS
Madrid, Spain / 12.06.2026
This week on the Olive Health Information System The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent research in the field of olive-related products continues to progress along two...
