Modelling Microorganisms in Food

Contents......Page 6
Contributor contact details......Page 12
1 Introduction......Page 16
1.1 References......Page 19
Part I Building models for predictive microbiology......Page 20
2.1 Introduction......Page 22
2.2 Turning data into knowledge......Page 26
2.3 Case studies of critical analysis......Page 27
2.5 QMRA and predictive microbiology......Page 30
2.6 Advances in technology for the application of predictive models......Page 32
2.7 Conclusions......Page 33
2.8 References......Page 34
3.1 Introduction......Page 37
3.2 Experimental design......Page 39
3.3 Data processing......Page 49
3.4 Model fitting......Page 51
3.5 Future trends......Page 53
3.7 References......Page 54
3.8 Appendix......Page 57
4.1 Introduction......Page 59
4.2 Case study - part 1......Page 60
4.3 Imprecise predictive models......Page 61
4.4 Case study - part 2......Page 63
4.5 A closer look at variability......Page 66
4.6 A closer look at uncertainty......Page 67
4.7 Separation of uncertainty and variability......Page 69
4.8 Case study - epilogue......Page 72
4.9 Categorising questions of food professionals......Page 74
4.10  GMPs for unpredictable microbes......Page 75
4.11 Current developments and future trends: towards novel predictive models......Page 78
4.13 References......Page 80
5.1 Introduction: general aspects of lag-time......Page 82
5.2 Lag-time of bacterial spores, transformation of the spore to vegetative cells......Page 84
5.3 Quantitative aspects, mathematical modelling......Page 88
5.4 Lag-times in real foods......Page 93
5.6 References......Page 94
6.2 Definitions......Page 97
6.3 Applications of models and databases......Page 98
6.4 Access to models......Page 108
6.5 Other quantitative microbiology tools......Page 113
6.6 Future trends......Page 118
6.7 Sources of further information and advice......Page 119
6.8 Acknowledgements......Page 120
6.9 References......Page 121
7.1 Quantitative microbiological risk assessment......Page 125
7.2 Quantitative microbiology......Page 126
7.3 Recontamination......Page 127
7.4 Linking models......Page 128
7.5 Information sources......Page 134
7.6 Representativeness of models......Page 135
7.7 Food Safety Objectives and risk assessment......Page 136
7.8 Examples of structured approaches of risk assessment......Page 137
Part II New approaches to microbial modelling in specific areas of predictive microbiology......Page 142
8.1 Introduction......Page 144
8.2 The traditional primary models of inactivation and growth......Page 145
8.3 Traditional secondary models......Page 147
8.4 Sigmoid isothermal survival curves......Page 158
8.5 Non-isothermal inactivation......Page 160
8.6 Empirical growth models......Page 164
8.7 Simulation of non-isothermal growth curves......Page 169
8.8 Conclusions......Page 171
8.10 References......Page 173
9.1 Introduction......Page 176
9.2 Factors affecting microbial inactivation by high-pressure processing......Page 177
9.3 Current models: strengths and weaknesses......Page 184
9.4 Further developments in the modelling of pressure-temperature processes......Page 198
9.5 Conclusions......Page 205
9.6 References......Page 206
10.1 Introduction......Page 213
10.2 Case for mechanistic models......Page 214
10.3 Development of mechanistic models for microbial inactivation......Page 218
10.4 Model validation and comparison with others......Page 220
10.5 Applications of microbial inactivation mechanistic models......Page 223
10.6 Strengths, weaknesses, and limitations of mechanistic models......Page 225
10.7 Future trends with mechanistic models......Page 226
10.9  References......Page 227
11.1 Introduction......Page 229
11.2 Measuring growth and interactions of bacteria in foods......Page 231
11.3 Developing models of microbial interactions......Page 232
11.4 Applications and implications for food processors......Page 236
11.5 Future trends......Page 237
11.6 References......Page 239
12.1 Introduction......Page 243
12.2 Experimental data......Page 245
12.3 The model......Page 252
12.4 Validation......Page 254
12.5 Conclusions......Page 255
12.6 References......Page 257
12.7 Addendum......Page 261
13.2 Systems biology: biology at last......Page 265
13.3 Systems biology and food microbiology......Page 274
13.4 Food production: metabolic engineering......Page 276
13.5 Food safety......Page 285
13.6 Areas for systems food microbiology in microbial food spoilage research......Page 288
13.7 Models of microbial ecology and food consumption......Page 289
13.8 Sources of further information and advice......Page 291
13.10 References......Page 292
13.11 Addendum 1......Page 297
13.12 Addendum 2......Page 301
Index......Page 304