Table 1 Microbiological determination (CFU/g) and pH of green table loose olives
From: Microbiological and safety evaluation of green table olives marketed in Italy
| Â | TBC | LAB | Yeasts | pH |
|---|---|---|---|---|
Brined olives | ||||
  A | 2.3 × 104 | 1.0 × 105 | 7.4 × 103 | 4.4 |
  B | 1.2 × 105 | 2.0 × 102 | 2.1 × 105 | 3.6 |
  C | 6.0 × 103 | 2.2 × 102 | 9.2 × 103 | 3.7 |
  D | 3.0 × 103 | 5.7 × 103 | 2.0 × 102 | 3.4 |
  E | 2.0 × 105 | 8.0 × 106 | 1.2 × 105 | 4.0 |
  F | 3.0 × 105 | 1.6 × 104 | 2.1 × 104 | 4.3 |
  G | 4.9 × 105 | 2.2 × 105 | 2.4 × 103 | 3.5 |
Seasoned olives | ||||
 Cracked | ||||
  H | 8.6 × 106 | 4.0 × 106 | 3.0 × 106 | 3.4 |
  I | 3.0 × 105 | 1.3 × 106 | 6.8 × 105 | 3.7 |
  L | 7.5 × 106 | 4.0 × 106 | 1.7 × 107 | 3.7 |
  M | 9.0 × 105 | 1.8 × 105 | 1.2 × 106 | 3.5 |
  N | 1.9 × 107 | 2.8 × 105 | 2.2 × 107 | 3.9 |
  O | 1.2 × 106 | 2.8 × 103 | 3.7 × 106 | 3.5 |
 Whole | ||||
  P | 1.4 × 106 | 2.8 × 105 | 1.2 × 106 | 4.6 |
  Q | 6.4 × 106 | 1.8 × 105 | 1.2 × 106 | 4.2 |
  R | 1.1 × 105 | 3.7 × 105 | 1.1 × 105 | 4.2 |
  S | 1.2 × 104 | 4.5 × 105 | 3.4 × 104 | 3.8 |
  T | 3.0 × 105 | 2.0 × 106 | 2.6 × 106 | 4.3 |
  U | 1.6 × 104 | 2.5 × 104 | 5.8 × 105 | 4.3 |
  V | 6.7 × 106 | 1.0 × 107 | 4.6 × 106 | 4.6 |