Table of contents

  1. Front Matter
    Pages i-vi
  2. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 1-10
  3. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 11-23
  4. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 25-55
  5. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 57-74
  6. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 75-85
  7. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 87-97
  8. Fernando Pérez-Rodríguez, Antonio Valero
    Pages 99-106
  9. Fernando Pérez-Rodríguez, Antonio Valero
    Pages E1-E2
  10. Back Matter
    Pages 107-128

About this book

Introduction

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality.   Predictive models in foods have developed significantly in the last  20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed.  Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Keywords

Foodborne pathogens Model validation Predictive Modelling Probability model Quantitative Microbial Risk Assessment Shelf-life prediction

Authors and affiliations

  • Fernando Perez-Rodriguez
    • 1
  • Antonio Valero
    • 2
  1. 1., Dpt Bromatologia y Tec. de los AlimentosUniversity of CórdobaCórdobaSpain
  2. 2., Dpt Bromatologia y Tec. de los AlimentosUniversity of CórdobaCórdobaSpain

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-5520-2
  • Copyright Information Fernando Pérez-Rodríguez and Antonio Valero 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-5519-6
  • Online ISBN 978-1-4614-5520-2
  • About this book