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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
Stakeholders, industry professionals, researchers and academics in the field of food technology, food science and food microbiology, biosystems engineering and chemical engineering
- 1: Predictive Microbiology
- 1.1 Introduction
- 1.2 Terminology
- 1.3 Classification
- 1.4 The modeling cycle
- 1.5 Software
- 1.6 Conclusion
- 2: Quantifying Microbial Propagation
- 2.1 Introduction
- 2.2 Probability processes
- 2.3 Uncertainty (U) and variability (V)
- 2.4 Modeling propagation using a modular model
- 2.5 Separation of uncertainty and variability when building a model
- 2.6 Conclusion
- 3: Modeling Microbial Responses: Application to Food Spoilage
- 3.1 Introduction
- 3.2 Modeling spoilage: application to commercial sterility
- 3.3 Modeling spoilage: application to best-before-date determination
- 3.4 Conclusion
- 4: Modeling Microbial Responses: Application to Food Safety
- 4.1 Introduction
- 4.2 Risk-based food safety management
- 4.3 Conclusion
- List of Authors
- No. of pages:
- © ISTE Press - Elsevier 2016
- 25th January 2016
- ISTE Press - Elsevier
- Hardcover ISBN:
- eBook ISBN:
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.
The French National Institute for Agricultural Research, Nantes, France
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.
University of Leuven, Leuven, Belgium
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