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Report DRAFT: TESTS INDICATE OLIVE OIL LABELED AS “EXTRA VIRGIN” OFTEN FAILS INTERNATIONAL
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Document Date: 2011-12-06 12:31:22

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File Size: 202,01 KB

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Company

Fleming / Facebook / /

Continent

North America / /

Country

Italy / United States / Morocco / Spain / Greece / /

Event

Product Recall / Product Issues / /

Facility

Davis campus / Western Institute / University of California / /

IndustryTerm

oil sample / produced oil / oil components / stored olive oil / microbial food safety / retail market / separation systems / Olive oil production methods / corn oil / virgin olive oil quality / food phenolic compounds / oil phase / cloudy olive oil / chemical and microbial characteristics / manufacturing practices / oil extraction processes / oil production methods / blended olive oil / food safety literature / oil droplets / food products / olive oil affecting / oil / garlic-in-olive oil product / olive processing / food / olive oil / olive oil processing / virgin olive oil mayonnaise samples / sunflower oil / olive oil samples / oil phases / food safety / olive oil types / virgin olive oil / retail standards / stored oil / virgin olive oil industrial extraction process / extraction systems / clear product / extract oil / /

Organization

Center for Produce Safety / U.S. Department of Agriculture / UC Food Safety / University of California / Davis / International Olive Council / European Commission / Food Safety / Western Institute / /

Person

J.L. Etchells / Mary Palumbo / W.M. Walter / Jr. / Linda J. Harris / /

Position

specialist / food scientist / leader / Director / /

Product

UC Food Safety website / acetic acid / /

ProvinceOrState

California / /

Region

central Italy / southern Italy / north Italy / Mediterranean / /

Technology

chromotography / html / http / /

URL

www.internationaloliveoil.org/estaticos/view/222-standards / http /

SocialTag