Health and Visual Assessment of Olive Mills (A Case Study of Five Mills in the City of Tarhuna, Libya)
DOI:
https://doi.org/10.65405/1as4za45Keywords:
Olive mills – Visual assessment. Olive oil qualityAbstract
The generators of olives are important centers in olive oil production, as training practices in them affect the product's best and consumer protection. This study, as randomly targeted the evaluation of (five) olive turbines in the metropolis in Tarhuna city- Libya, used specific standards with place, buildings, fruit handling, fitness inspection, corridors, equipment, water, laboratory, staff, toilets, toilets, liquid waste and packaging. Effects uncovered variation in adherence to health standards, compliance quotes between 30.29% and 48.9%. It was observed in the assessment that the highest lined factory number (1) became extraordinary, which became extraordinary in terms of total score (48.9 %), followed by mill number (five) (45.8 %). In contrast, the weakest generator factories (4) were the lowest assessment (30.29%), which was seen by Mills (3) and (2). Inspection confirmed a clear weakness in important components with fitness inspection, the availability of laboratories and packaging, and emphasized the pressure to improve fitness conditions in turbines. This is a look that aims to assess fitness conditions in 5 olive turbines in the city of Tarhuna, Libya.
Downloads
References
1. Ahmed M. A. Buzaian. (2022). ANCIENT OLIVE PRESSES AND OIL PRODUCTIONIN CYRENAICA (NORTH-EAST LIBYA). The British Institute for Libyan and Northern African Studies. ISBN: 978-1-915808-01-1.
2. Baechle, J. J., Chen, N., Makhijani, P., Winer, S., Furman, D. & Winer, D. A. (2023). Chronic inflammation and the hallmarks of aging. Molecular Metabolism, 74, 101755. https://doi.org/https://doi.org/10.1016/j.molmet.2023.101755
3. Ben Hamed, M., Hammami, M., & Karray, F. (2017). Impact of sanitary conditions on olive oil quality: A case study in Tunisia. Journal of Food Quality, 40(6), 567-576.
4. Beser Oktay Vehbib and Yonca Hürol. (2018). The conservation of traditional olive oil mills in Cyprus. JOURNAL OF ARCHITECTURAL CONSERVATION, VOL. 24, NO. 2, 105–133 https://doi.org/10.1080/13556207.2018.1483551
5. Brown, C. P. (2017). Microbial contamination in artisanal olive mills: A case study. International Journal of Food Microbiology, 123(4), 211–217.
6. Davis, L. M., Miller, P. Q., & Garcia, R. T. (2019). A comprehensive guide to olive oil production: Quality and safety. Food Science Publishers.
7. Elghandour, M. M., Shaaban, S. M., & Elbanna, K. (2019). Evaluation of the hygiene practices in olive oil processing units in the Mediterranean region. International Journal of Food Science, 2019, Article ID 5409324.
8. Elżbieta Kondratowicz-Pietruszka. (2006). ANALYSIS OF OXIDATIVE CHANGES OCCURRING IN OLIVE OIL DURING STORAGE. Department of Chemistry, Faculty of Commodity Science, Cracow University of Economics. Pol. J. Food Nutr. Sci. 2007, Vol. 57, No. 4(B), pp. 297-302.
9. FAO (2016). Good hygienic practices for olive oil processing. Food and Agriculture Organization of the United Nations.
10. Franca Angerosa, Luciano di Giovacchino. (1996). Natural antioxidants of virgin oil obtained by two and triphases centrifugal decanters. DOI: 10.3989/gya.1996.v47.i4.866. Istituto Sperimentale per la Elaiotecnica, Viale Petruzzi, 37. 65013 Citta'S. Angelo (Pescara) Italy. vol: 47(4).
11. Hussain, A., Khan, S., & Ahmed, S. (2020). Food safety and hygiene status of olive oil processing industries: A systematic review. Food Control, 110, 106958.
12. Johnson, A. K., & Lee, B. S. (2018). Impact of sanitation practices on olive oil quality. Journal of Food Science and Technology, 55(2), 678–685.
13. Kilic, B., & Rivas, S. (2021). Implementation of HACCP and ISO 22000 standards in olive oil production: Challenges and benefits. Food Safety Journal, 12(2), 134-145.
14. Lorenzo Guerrini *, Bruno Zanoni, Carlotta Breschi, Giulia Angeloni, Piernicola Masella, Luca Calamai and Alessandro Parenti. (2020). Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure. doi:10.3390/molecules25020420. Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI),
15. Luciano Di Giovacchino, Simona Sestili, Daria Di Vincenzo. (2002). Influence of olive processing on virgin olive oil. European Journal of Lipid Science and Technology. 104(9‐10). DOI: 10.1002/1438-9312(200210)104:9/10<587::AID-EJLT587>3.0.CO;2-M.
16. Maria Gabriella Di Serio, Barbara Lanza, E. Iannucci. (2011). Valorization of wet olive pomace produced by 2 and 3-phases centrifugal decanter. Rivista Italiana Delle Sostanze Grasse. 88(2):111-117
17. Nizar Bellakhal A C , Mehmet A. Oturan B D , Nihal Oturan B and Mohamed Dachraoui C . (2006). Olive Oil Mill Wastewater Treatment by the Electro-Fenton Process. Environmental Chemistry 3(5) 345-349 https://doi.org/10.1071/EN05080.
18. Olive Council. (2006). Quality management guide for the olive oil industry: Olive oil mills (Technical Document No. T.33/Doc. no. 2‑4). International Olive Council.
19. Pérez, M., López-Yerena, A., Lozano-Castellón, J., Olmo-Cunillera, A., Lamuela-Raventós, R. M., Martin-Belloso, O., & Vallverdú-Queralt, A. (2021). Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants, 10(3), 417. https://doi.org/10.3390/antiox10030417.
20. Rahman, M., Islam, M., & Karim, R. (2018). Effects of hygienic conditions on the quality of olive oil: A review. Food Science and Nutrition, 6(3), 612-618.
21. Rodrigo-Comino. J, José M. Senciales and Yang Yu. (2021). Long-term changes in rainfed olive production, rainfall and farmer’s income in Bailén. Euro-Mediterranean Journal for Environmental Integration. Vol: 6(2). DOI: 10.1007/s41207-021-00268-1
22. Sánchez Villasclaras, S., & García Martín, J. F. (2024). Innovations and New Processes in the Olive Oil Industry. Processes, 12(8), 1570. https://doi.org/10.3390/pr12081570
23. Di Serio & Alessandro Biasone. 2010 Influence of olive crushing methods on the yields and oil characteristics. European Journal of Lipid Science and Technology. 112(12):1345 – 1355. DOI: 10.1002/ejlt.201000303
24. Smith, J. (2015). Traceability and hygiene in small-scale food production. Agricultural Press.
25. Taticchi, P., & Demartini, M. (2020). Corporate Sustainability in Practice: A Guide for Strategy Development and Implementation. Springer International Publishing.
26. Williams, E. F. (2020). Regional factors and rural enterprise collaboration in olive oil quality. Rural Development Studies, 4(1), 45–58.
27. Yang, J., Hayano, M., Griffin, P. T., Amorim, J. A., Bonkowski, M. S., Apostolides, J. K., Salfati, E. L., Blanchette, M., Munding, E. M., Bhakta, M., Chew, Y. C., Guo, W., Yang, X., Maybury-Lewis, S., Tian, X., Ross, J. M., Coppotelli, G., Meer, M. V., Rogers-Hammond, R., ... Sinclair, D. A. (2023). Loss of epigenetic information as a cause of mammalian aging. Cell, 186(2), 305-326.e27. https://doi.org/10.1016/j.cell.2022.12.027.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Comprehensive Journal of Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
