Table 6.
Scoring system assigned to the different physico-chemical and microbiological parameters analyzed and samples collected.
| Type of sample | Parameters* | Units | Scores | Source** | |||
|---|---|---|---|---|---|---|---|
| Air environment | MB and Y/M | cfu/m3 | <10 (0) | 10–100 (1) | 101–300 (2) | >300 (3) | 1 |
| Food-contact surfaces | MB | cfu/cm2 | <1 (0) | 1–10 (1) | 11–100 (2) | >100 (3) | 2 |
| Ent | cfu/cm2 | <1 (0) | 1–5 (1) | 5–10 (2) | >10 (3) | 2 | |
| Olive fruits (semi-elaborated) | MB | cfu/g | <103 (0) | 103–104 (1) | 104−106 (2) | >106 (3) | 3, 4, 5 |
| Ent | cfu/g | < 20 | 21–50 | 51–100 | >100 | 3, 4, 5 | |
| LAB | cfu/g | <103 (0) | 103–104 (1) | 104–106 (2) | >106 (3) | 3, 4, 5 | |
| Y/M | cfu/g | <103 (0) | 103–104 (1) | 104–105 (2) | >105 (3) | 3, 4, 5 | |
| CPS | cfu/g | <20 (0) | 21–50 | 51–100 | >100 | 3, 4, 5 | |
| SRC | cfu/g | <20 (0) | – | – | ≥20 (3) | 3, 4, 5 | |
| Olive fruits (finished product) and olive dressings (garlic and red pepper) | MB | cfu/g | <103 (0) | 103−104 (1) | 104–105 (2) | >105 (3) | 3, 4, 5 |
| Ent | cfu/g | <20 | 21–50 | 51–100 | >100 | 3, 4, 5 | |
| LAB | cfu/g | <102 (0) | 102–104 (1) | 104–105 (2) | >105 (3) | 3, 4, 5 | |
| Y/M | cfu/g | <102 (0) | 102–104 (1) | 104–105 (2) | >105 (3) | 3, 4, 5 | |
| CPS | cfu/g | <20 (0) | 21–50 | 51–100 | >100 | 3, 4, 5 | |
| SRC | cfu/g | <20 (0) | – | – | ≥20 (3) | 3, 4, 5 | |
| LM | cfu/g | <1 /25g (0) | – | – | ≥1 /25 g (3) | 6 | |
| Salm | cfu/g | <1 /25g (0) | – | – | ≥1 /25 g (3) | 6 | |
| Brines | MB | cfu/ml | <102 (0) | 102−103 (1) | 103−105 (2) | >105 (3) | 3, 4, 5 |
| Ent | cfu/ml | <20 | 21–50 | 51–100 | >100 | 3, 4, 5 | |
| LAB | cfu/ml | <102 (0) | 102–103 (1) | 103–105 (2) | >105 (3) | 3, 4, 5 | |
| Y/M | cfu/ml | <102 (0) | 102–103 (1) | 103–105 (2) | >105 (3) | 3, 4, 5 | |
| pH | – | <4.0 (0) | 4.0–4.2 (1) | 4.2–4.3 (2) | >4.3 (3) | 7 | |
| FA | g/100 ml | >0.3 (0) | 0.2–0.3 (1) | 0.1–0.2 (2) | <0.1 (3) | 7 | |
| NaCl | % (w/v) | >6.0 (0) | 5.5–6.0 (1) | 5.0–5.5 (2) | <5.5 (3) | 7 | |
| Sugar | % (g/l) | <2.0 (0) | 2.0–9.0 (1) | 9.0–19.0 (2) | >19.0 (3) | 7 | |
| Olive dressing (herbs) | SRC | cfu/g | <20 | 21–100 | 101–103 | >103 | 3, 4, 5 |
| Water | MB | cfu/100 ml | <1 (0) | 1–50 (1) | 51–100 (2) | >100 (3) | 8 |
| Col | cfu/100 ml | <1 (0) | – | – | ≥1 (3) | 8 | |
| SRC | cfu/100 ml | <1 (0) | – | – | ≥1 (3) | 8 | |
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; LM, L. monocytogenes; Salm, Salmonella sp.
1 (Al Dagal et al., 1992); 2 (Sneed et al., 2004); 3 [Codex Standard for Table Olives (Codex 66-1981, 2013, Codex Alimentarius Commission, 1981)]; 4 (Trade Standard Applying to Table Olives, IOC, 2004); 5 [Code des Bonnes Pratiques Loyales pour les Olives de Table (Federation des Industries Condimentaires de France, 2000)]; 6 [Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, Commission Regulation, 2007); 7 (Royal Decree 1230/2001, of 8 November, approving the Technical-sanitary Regulation for the elaboration, distribution and sale of table olives); 8 [Royal Decree 140/2003 (Royal Decree, 2003) of 7 February, establishing the sanitary quality criteria of water for human consumption].