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كائن حي دقيق أكثر مقاومة للحرارة من أولئك القادرين على النمو وتغيير منتج ما. وينبغي استخدام منحناه للموت الحراري من أجل تحديد المعالجة الحرارية بالتعقيم أو البسترة الأنسب لكل منتج. في حالة الزيتون، تؤخذ بكتيريا البروبيونيك التي تتحدد معدلتها لأوقات الموت الحراري من خلال درجة حرارة ذات مرجعية ب 62.4 درجة مئوية ومنحدر “z” ذو 5.25.
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This week on OHIS
MADRID, SPAIN / 03.02.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil, a key component of the Mediterranean diet, has been shown to have a positive...
Sector Statistics – January 2025
MADRID, SPAIN / 30.01.2025
Welcome to the IOC, the only intergovernmental organisation in the world to bring together all the stakeholders involved in the production and consumption of olive oil and table olives. Here you’ll find an overview of the...
The IOC Hosts Indian Delegation to Explore Future Collaboration
MADRID, SPAIN / 29.01.2025
On 28 January 2025, the International Olive Council (IOC) had the honour of welcoming a delegation from India to its headquarters in Madrid. The visit marked a significant step in strengthening collaboration between India...
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