Modeling in food microbiology from predictive microbiology to exposure assessment 1st Edition by Jeanne Marie Membré, Vasilis Valdramidis 178548155X 9781785481550

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ISBN 10: 178548155X

ISBN 13: 9781785481550

Author: Jeanne Marie Membré, Vasilis Valdramidis

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

Modeling in food microbiology from predictive microbiology to exposure assessment 1st Table of contents:

1: Predictive Microbiology

Abstract:

1.1 Introduction

1.2 Terminology

1.3 Classification

1.4 The modeling cycle

1.5 Software

1.6 Conclusion

2: Quantifying Microbial Propagation

Abstract:

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

Abstract:

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

Abstract:

4.1 Introduction

4.2 Risk-based food safety management

4.3 Conclusion

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Jeanne Marie Membré,Vasilis Valdramidis,Modeling,microbiology