Modelling Microorganisms in Food
Published on 19. March 2007
Book
Hardback
294 pages
978-0-8493-9149-1 (ISBN)
Description
While predictive microbiology has made a major contribution to food safety, many uncertainties linger, such as the growing evidence that traditional microbial inactivation models do not always fit the experimental data and that all the bacteria of one population do not necessarily behave homogeneously. These problems are all the more acute because of a growing interest in minimal processing techniques that is requiring greater precision from models. Edited by leading authorities, this volume reviews current developments in quantitative microbiology. Part 1 discusses best practice in constructing quantitative models and Part 2 looks at specific areas in new approaches to modelling microbial behavior.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
590 gr
ISBN-13
978-0-8493-9149-1 (9780849391491)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
University of Amsterdam and Unilever Food Research Centre Unilever Foods Development Europe, The Netherlands Wageningen University, The Netherlands
Content
Contents
Predictive Models for Predictive Microbiology
Predictive Microbiology: Past, Present, and Future, T.A. McMeekin, L.A. Mellefont, and T. Ross
Experimental Design, Data Processing, and Model Fitting in Predictive Microbiology, M.A.J.S. van Broekel and M.H. Zwietering
Uncertainty and Variability in Predictive Models of Microorganisms in Food, M.J. Nauta
Modelling Lag-Time in Predictive Microbiology with Special Reference to the Lag Phase of Bacterial Spores, J.P.P.M. Smelt and S. Brul
Application of Models and Other Quantitative Microbiology Tools in Predictive Microbiology, D. Legan
Predictive Models in Food Risk Assessment, M. Zwietering and M.J. Nauta
New Approaches to Microbial Modelling in Specific Areas of Predictive Microbiology
The Non-Linear Kinetics of Microbial Inactivation and Growth in Foods, M.G. Corradini and M. Peleg
Modelling of High Pressure Inactivation of Microorganisms in Foods, A. Diels
Mechanistic Models of Microbial Inactivation Behaviour in Foods, A.A. Teixeira
Modelling Microbial Interactions in Foods, F. Leroy and L. De Vuyst
A Kinetic Model as a Tool to Understand the Response of Saccharomyces cerevisiae to Heat Exposure, F. Mesonides, B. Bakker, S. Brul, and J. Teixeira de Mattos
Systems Biology and Food Science, S. Brul and H.V. Westerhoff
Predictive Models for Predictive Microbiology
Predictive Microbiology: Past, Present, and Future, T.A. McMeekin, L.A. Mellefont, and T. Ross
Experimental Design, Data Processing, and Model Fitting in Predictive Microbiology, M.A.J.S. van Broekel and M.H. Zwietering
Uncertainty and Variability in Predictive Models of Microorganisms in Food, M.J. Nauta
Modelling Lag-Time in Predictive Microbiology with Special Reference to the Lag Phase of Bacterial Spores, J.P.P.M. Smelt and S. Brul
Application of Models and Other Quantitative Microbiology Tools in Predictive Microbiology, D. Legan
Predictive Models in Food Risk Assessment, M. Zwietering and M.J. Nauta
New Approaches to Microbial Modelling in Specific Areas of Predictive Microbiology
The Non-Linear Kinetics of Microbial Inactivation and Growth in Foods, M.G. Corradini and M. Peleg
Modelling of High Pressure Inactivation of Microorganisms in Foods, A. Diels
Mechanistic Models of Microbial Inactivation Behaviour in Foods, A.A. Teixeira
Modelling Microbial Interactions in Foods, F. Leroy and L. De Vuyst
A Kinetic Model as a Tool to Understand the Response of Saccharomyces cerevisiae to Heat Exposure, F. Mesonides, B. Bakker, S. Brul, and J. Teixeira de Mattos
Systems Biology and Food Science, S. Brul and H.V. Westerhoff