%0 Journal Article
%T State of knowledge on chemical, biological and nutritional properties of olive mill wastewater.
%A Zahi MR
%A Zam W
%A El Hattab M
%A Zahi MR
%A Zam W
%A El Hattab M
%J Food Chem
%V 381
%N 0
%D Jul 2022 1
%M 35114626
%F 9.231
%R 10.1016/j.foodchem.2022.132238
%X The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.