Table 4.
Analyses performed, parameters, concentration, and scores obtained from samples collected at processing step No. 4 (packaging processes).
| Type of sample (No. analyses) | Units | Parameter* | Mean concentration (95% CI) | Score (mean, 95% CI) |
|---|---|---|---|---|
| Air environment (16) | cfu/m3 | MB | 184 (150.46, 216.73) | 2.17 (1.97, 2.37) |
| Y/M | 84.2 (63.77, 104.56) | 1.33 (1.08, 1.59) | ||
| Packaging containers (12) | cfu/cm2 | MB | <1 (–)** | 0.50 (0.00, 1.19) |
| Ent | <1 (–) | 0.00 (–) | ||
| Olive fruit (36) | log10 cfu/g | MB | 4.39 (4.08, 4.58) | 1.33 (1.07, 1.60) |
| Y/M | 3.80 (3.57, 3.95) | 1.00 (0.71, 1.29) | ||
| LAB | 3.75 (3.11, 3.99) | 0.50 (0.23, 0.77) | ||
| Ent | 2.68 (2.18, 2.91) | 1.50 (0.96, 2.03) | ||
| CPS | <1.30 (–) | 0.33 (0.16, 0.50) | ||
| SRC | <1.30 (–) | 1.00 (0.49, 1.51) | ||
| Olive brine (24) | log10 cfu/ml | MB | 1.62 (<1.30, 1.84) | 0.17 (0.00, 0.33) |
| Y/M | <1.30 (–) | 0.00 (–) | ||
| LAB | <1.30 (–) | 0.00 (–) | ||
| Ent | <1.30 (–) | 0.00 (–) | ||
| Handlers gloves (12) | cfu/cm2 | MB | 2.04 (<1.30, 2.34) | 1.40 (0.75, 2.05) |
| Ent | <1 (–) | 0.60 (0.00, 1.35) | ||
| Water (18) | cfu/100 ml | MB | 14.30 (<10, 23.96) | 0.83 (0.64, 1.02) |
| Col | <10 (–) | 0.00 (–) | ||
| SRC | <10 (–) | 0.00 (–) |
*
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.