Modeling Microbial Responses in Food

Modeling Microbial Responses in Food

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The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods. An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling strategies. The authors present detailed descriptions of non-linear regression fitting, methods, approaches relevant to 'real world' situations, and extensive applications of predictive models. They conclude by highlighting the strengths and weaknesses in the field and areas for future work, and attempt to resolve some of the outstanding conflicts. The book includes strategies for combining databases, improving researcher networks, and standardization of applications packages. Providing the uninitiated with enough information to begin developing their own models, Modeling Microbial Responses in Foods covers all aspects of growth and survival modeling from the primary stage of gathering data to the implementation of final models in appropriate delivery systems.Modeling the germination kinetics of Clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride. J. Food Prot. 63:1071a€“1079. Cheroutre-Vialette, M. and A. Lebert. 2000. Growth of Listeria monocytogenes as aanbsp;...

Title:Modeling Microbial Responses in Food
Author:Robin C. McKellar, Xuewen Lu
Publisher:CRC Press - 2003-12-29


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