ABSTRACT The levels of microorganisms in food ecosystems can be controlled by diverse factors such as temperature, pH, water activity or preservatives, which determine their growth, survival or inactivation. Predictive microbiology is a multidisciplinary area of food microbiology which is devoted to studying and predicting, by means of mathematical models, the effects of the mentioned factors on microbial behaviour. The present chapter shows an overview of the successive steps to follow for the successful development and implementation of a predictive model, as well as the most common types of secondary models used in food microbiology. The chapter continues with a general review of the most powerful predictive microbiological tools that are currently available on the web, and finalizes by commenting on the direct implications and applications of predictive microbiology in food preservation.
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