Table 2.
Analyses performed, parameters, concentration, and scores obtained from samples collected at processing step No. 2 (washing and cracking).
| Type of sample (No. analyses) | Units | Parameter* | Mean concentration (95% CI) | Score (mean, 95% CI) |
|---|---|---|---|---|
| Air environment (16) | cfu/m3 | MB | 210 (183.47, 236.77) | 2.00 (–) |
| Y/M | 103 (79.83, 126.91) | 1.38 (1.14, 1.61) | ||
| Hopper surface (16) | cfu/cm2 | MB | 36.60 (5.44, 67.70) | 2.63 (2.14, 3.00) |
| Ent | 73.5 (12.80, 134.17) | 1.50 (0.76, 2.24) | ||
| Olive fruit (36) | log10 cfu/g | MB | 5.70 (5.41, 5.87) | 1.67 (1.22, 2.11) |
| Y/M | 4.66 (4.40, 4.82) | 0.67 (0.33, 1.00) | ||
| LAB | 5.95 (5.76, 6.08) | 1.67 (1.22, 2.11) | ||
| Ent | <1.30 (–)** | 0.00 (–) | ||
| CPS | 1.07 (<1, 1.11) | 0.17 (0.03, 0.30) | ||
| SRC | <1.30 (–) | 0.00 (–) | ||
| Olive brine (24) | log10 cfu/ml | MB | 5.04 (4.59, 5.25) | 1.83 (1.37, 2.30) |
| Y/M | 4.87 (4.63, 5.03) | 1.83 (1.37, 2.30) | ||
| LAB | 6.59 (6.03, 6.83) | 1.33 (0.73, 1.94) | ||
| Ent | 4.38 (3.95, 4.59) | 1.33 (0.79, 1.88) | ||
| Water (18) | cfu/100 ml | MB | 1.34 (1.06, 1.50) | 0.83 (0.64, 1.02) |
| Col | <1.30 (–) | 1.00 (0.28, 1.71) | ||
| SRC | <1.30 (–) | 1.00 (0.28, 1.71) |
*
MB, Mesophilic bacteria; Y/M, yeast/molds; LAB, Lactic-acid bacteria; Ent, Enterobacteriaceae; CPS, coagulase positive Staphylococci; SRC, Sulphite Reducing Clostridia; Col, total coliforms.
**
CI 95% could not be estimated.