Band 5
Predictive Microbiology in Foods
Aus der Reihe
SpringerBriefs in Food, Health, and Nutrition
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- Taschenbuch ausgewählt
- eBook
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Sprache:Englisch
Fr. 81.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
11.12.2012
Abbildungen
VI, 21 illus., 11 illus. in color., farbige Illustrationen, schwarz-weiss Illustrationen
Verlag
Springer UsSeitenzahl
128
Maße (L/B/H)
23.5/15.5/0.8 cm
Gewicht
219 g
Auflage
2013
Sprache
Englisch
ISBN
978-1-4614-5519-6
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.
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