Predictive Microbiology in Foods (Paperback, 2013 ed.)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	SpringerBriefs in Food, Health, and Nutrition, 5
Release date:	December 2012
First published:	2013
Authors:	Fernando Perez Rodriguez • Antonio Valero
Dimensions:	235 x 155 x 11mm (L x W x T)
Format:	Paperback
Pages:	128
Edition:	2013 ed.
ISBN-13:	978-1-4614-5519-6
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-4614-5519-7
Barcode:	9781461455196

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