Table 1.
Analyses performed, parameters, concentration and scores obtained from samples collected at processing step No. 1 (reception of raw materials and fermentation).
| Type of sample (No. analyses) | Units | Parameter* | Mean concentration (95% CI) | Score (mean, 95% CI) |
|---|---|---|---|---|
| Air environment (16) | cfu/m3 | MB | 208.87 (181.44, 236.31) | 1.56 (1.95, 2.30) |
| Y/M | 56.50 (24.98, 88.02) | 1.00 (0.74, 1.26) | ||
| Olive brine (32) | log10 cfu/ml | MB | 6.20 (5.91, 6.37) | 2.25 (1.77, 2.73) |
| Y/M | 5.00 (4.61, 5.21) | 1.75 (1.35, 2.15) | ||
| LAB | 6.30 (5.98, 6.48) | 2.00 (1.55, 2.45) | ||
| Ent | <1.30 (–) | 0.00 (–)** | ||
| Olive fruit (48) | log10 cfu/g | MB | 5.88 (5.54, 6.06) | 1.75 (1.42, 2.08) |
| Y/M | 4.30 (4.04, 4.47) | 1.25 (0.96, 1.54) | ||
| LAB | 5.79 (5.48, 5.97) | 1.50 (1.16, 1.84) | ||
| Ent | <1.30 (–) | 0.00 (–) | ||
| CPS | <1 (–) | 0.00 (–) | ||
| SRC | 1.07 (1.01, 1.11) | 0.50 (0.20, 0.80) | ||
| Olive brine (12) | – | pH | 4.23 (4.04, 4.42) | 1.50 (0.52, 2.48) |
| g/100 ml | FA | 0.77 (0.62, 0.92) | 0.00 (–) | |
| % (w/v) | NaCl | 7.44 (7.10, 7.77) | 0.00 (–) | |
| Water (18) | cfu/100 ml | MB | 14.30 (<10, 23.96) | 0.83 (0.64, 1.02) |
| Col | <10 (–) | 1.00 (0.28, 1.72) | ||
| SRC | <10 (–) | 1.00 (0.28, 1.72) |
*
MB, Mesophilic bacteria; Y/M, yeast/molds; LAB, Lactic-acid bacteria; Ent, Enterobacteriaceae; CPS, coagulase positive Staphylococci; SRC, Sulphite Reducing Clostridia; FA, free acidity; Col, total coliforms.
**
CI 95% could not be estimated.