Stanley Brul - Modelling Microorganisms in Food

Description

Predicting the growth and behaviour of microorganisms in food more successfully has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact. The discipline of quantitative microbial ecology has also gained increasing importance for food safety management, particularly as modern processing methods more often operate closer to microbial death, survival and growth boundaries and therefore require more precise models. Modelling microorganisms in food assesses the latest developments and provides an outlook for the future of microbial modelling.

Part I discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time, followed by application of predictive models. The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing various mechanisms of inactivation and the importance of taking into account microbial interactions in foods. Final chapters outline the possibility of incorporating systems biology approaches into food microbiology. Modelling microorganisms in food will be a standard reference source for all those working in food microbiology.

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