By S. Brul

ISBN-10: 1845690060

ISBN-13: 9781845690069

ISBN-10: 1845692942

ISBN-13: 9781845692940

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Example text

2 Experimental design As stated in the introduction, experimental design is crucial for the next stages in the modelling process. Admittedly, it is probably impossible to come up with a perfect design for microbial models because there are too many factors involved. There is variability between strains and even within a pure culture, phenomena that we are only now starting to describe in molecular mechanistic terms. The history of test microorganisms may have been different, there is variation in the inoculum’s size, the composition of media used for growing is variable, and the available analysis methods lead to variable results.

Rasch DVLR and Gowers JI (1999) Fundamentals in the Design and Analysis of Experiments and Surveys, Munchen/Wien, R Oldenbourg Verlag. Ratkowsky DA (2004) Model fitting and Uncertainty, in RC McKellar and X Lu (Eds) Modeling Microbial Responses in Food, Boca Raton FL, CRC Press, pp. 151–196. Schaffner DW (1998) Predictive food microbiology Gedanken experiment: why do microbial growth data require a transformation? Food Microbiol, 15, 185–189.

McMeekin TA, Szabo L and Ross T (2005) Connecting science with technology to improve microbial food safety management, Int Rev Food Sci Technol, Winter 2005/2006, 125– 130. Mellefont LA, McMeekin TA and Ross T (2003) Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli, Int J Food Microbiol, 82, 45–58. Membré J-M, Amézquita A, Bassett J, Giavedoni P, Blackburn C De W and Gorris LGM (2006) A probabilistic modelling approach in thermal inactivation: estimation of postprocess Bacillus cereus spore prevalence and concentration, J Food Prot, 69, 118–129.

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Modelling Microorganisms in Food by S. Brul

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