Modeling in Food Microbiology: From Predictive Microbiology to Exposure Assessment

ISBN-13: 9781785481550 / Angielski / Twarda / 2016 / 102 str.

Membré, Jeanne-Marie Valdramidis, Vasilis

Opis

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.

This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issues related to modeling approaches and their applications in both microbial spoilage and safety.

Food spoilage is presented through applications of best-before-date determination and commercial sterility. Food safety is presented through applications of risk-based safety management. The different modeling aspects are introduced through probabilistic and stochastic approaches, including model and data uncertainty, but also biological variability.

• Features an extensive review of modelling terminology
• Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable software
• Revisits all statistical aspects related to exposure assessment
• Describes realistic examples of implementing microbial spoilage and safety modeling approaches

Spis treści

Chapter 1. Predictive MicrobiologyChapter 2. Quantifying Microbial PropagationChapter 3. Modeling Microbial Responses: Application to Food SpoilageChapter 4. Modeling Microbial Responses: Application to Food SafetyConclusion

O autorze

Jeanne-Marie Membré is Senior Research Scientist at the French National Institute for Agricultural Research in Nantes, France. Her research focuses on aspects of preservation, safety, microbiology and engineering of food. Vasilis Valdramidis is Senior Lecturer in Food Studies & Environmental Health at the University of Leuven in Belgium. His research interests include predictive

microbiology and modeling and food safety and preservation using natural antimicrobials, non-thermal technologies and disinfection.