Modelling microorganisms in food / edited by Stanley Brul, Suzanne van Gerwen and Marcel Zwietering.

Contributor(s):

2007Description: 1 online resource (xiv, 294 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

1845692942
9781845692940

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Modelling microorganisms in food.LOC classification:

QR115 .M63 2007

NLM classification:

2007 J-799
QW 85

Online resources:

Click here to access online

Action note:

digitized 2010 HathiTrust Digital Library committed to preserve

Summary: Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling. Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment. The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology. Modelling microorganisms in food is a standard reference for all those in the field of food microbiology. Assesses the latest developments in microbial modellingDiscusses the issues involved in building models of microbial growthChapters review the use of quantitative microbiology tools in predictive microbiology.

Item type:

eBooks

Average rating: 0.0 (0 votes)

Holdings ( 0 )
Title notes ( 9 )

No physical items for this record

Includes bibliographical references and index.

Use copy Restrictions unspecified star MiAaHDL

Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. MiAaHDL

http://purl.oclc.org/DLF/benchrepro0212

digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling. Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment. The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology. Modelling microorganisms in food is a standard reference for all those in the field of food microbiology. Assesses the latest developments in microbial modellingDiscusses the issues involved in building models of microbial growthChapters review the use of quantitative microbiology tools in predictive microbiology.

Print version record.

Elsevier ScienceDirect All Books