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reducción del número de microorganismos presentes en el entorno, por medio de agentes químicos o métodos físicos, a un nivel que no comprometa la seguridad o salubridad de un alimento
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Esta semana en el OHIS
MADRID, ESPAÑA / 23.01.2026
Esta semana en el sitio web del Olive Health Information Service La newsletter de la Universidad de Navarra y el COI dedicada a la salud Artículo 1 El boletín de esta semana destaca las investigaciones emergentes que...
IOC takes part in debates on the future of the Moroccan olive sector
The International Olive Council (IOC) took part in the Salon national de l’olivier, a major event running from 21 to 24 January dedicated to the promotion and development of the Moroccan olive sector. Under the theme...
2026: A promising year for the IOC
MADRID, SPAIN / 20.01.2026
Since its establishment in 1959, the International Olive Council (IOC) has worked tirelessly as the only intergovernmental organisation dedicated exclusively to the world of olives and olive oil. Through its comprehensive...
