Table 5.
Analyses performed, parameters, concentration, and scores obtained from samples collected at processing step No. 5 (finished product).
| Type of sample (No. analyses) | Units | Parameter* | Mean concentration (95% CI) | Score (mean, 95% CI) |
|---|---|---|---|---|
| Olive brine (48) | log10 cfu/ml | MB | 3.08 (3.00, 3.14) | 1.67 (1.52, 1.81) |
| Y/M | 3.20 (3.06, 3.31) | 1.33 (1.10, 1.56) | ||
| LAB | 3.82 (3.48, 4.01) | 1.33 (1.04, 1.62) | ||
| Ent | <1.30 (–)** | 0.17 (0.05, 0.28) | ||
| CPS | <1.30 (–) | 0.00 (–) | ||
| SRC | <1.30 (–) | 0.50 (0.15, 0.85) | ||
| Olive fruit (48) | log10 cfu/ml | MB | 3.89 (3.65, 4.05) | 0.83 (0.56, 1.11) |
| Y/M | 3.85 (3.70, 3.96) | 1.33 (1.19, 1.48) | ||
| LAB | 4.35 (4.09, 4.52) | 1.00 (0.75, 1.25) | ||
| Ent | <1.30 (–) | 0.17 (0.05, 0.28) | ||
| CPS | <1.30 (–) | 0.50 (0.35, 0.65) | ||
| SRC | <1.30 (–) | 0.50 (0.15, 0.85) | ||
| LM | <−1.40 (–) | 0.00 (–) | ||
| Salm | <−1.40 (–) | 0.00 (–) | ||
| Olive brine (24) | – | pH | 4.23 (4.14, 4.32) | 1.50 (1.11, 1.89) |
| mEq/ml | FA | 0.31 (0.28, 0.34) | 0.50 (0.26, 0.74) | |
| % (w/v) | NaCl | 5.44 (5.36, 5.52) | 1.00 (0.75, 1.25) | |
| g/l | Sugar | 2.70 (2.00, 3.40) | 0.50 (0.35, 0.65) |
*
MB, Mesophilic bacteria; Y/M, yeast/molds; LAB, Lactic-acid bacteria; Ent, Enterobacteriaceae, CPS, coagulase positive Staphylococci; SRC, Sulphite Reducing Clostridia; LM, L. monocytogenes; Salm, Salmonella sp.; Col, total coliforms.
**
CI 95% could not be estimated.