International journal of food microbiology

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  Año 2008, Vol. 128, Número 1

  • Introduction to predictive modelling special issue

    Kostas Koutsoumanis, Thomas A. McMeekin, Paw Dalgaard

    pág. 1

    

  • The future of predictive microbiology: Strategic research, innovative applications and great expectations

    Thomas A. McMeekin, John Bowman, Olivia McQuestin, Lundal Mellefont, Tom Ross, Mark Tamplin

    • Resumen

    págs. 2-9

    

  • Application of predictive modelling techniques in industry: From food design up to risk assessment

    Jeanne Marie Membré, Ronald J.W. Lambert

    • Resumen

    págs. 10-15

    

  • Microbial systems biology: New frontiers open to predictive microbiology

    Stanley Brul, Femke I.C. Mensonides, Klaas J. Hellingwerf

    • Resumen

    págs. 16-21

    

  • Application of a transmission model to estimate Performance Objectives for Salmonella in the broiler supply chain

    H.J. van der Fels-Klerx, S. Tromp, H. Rijgersberg, E.D. van Asselt

    • Resumen

    págs. 22-27

    

  • Use of sensitivity analysis to aid interpretation of a probabilistic Bacillus cereus spore lag time model applied to heat-treated chilled foods (REPFEDs)

    Jeanne Marie Membré, Denis Kan-King-Yu, Clive de W. Blackburn

    • Resumen

    págs. 28-33

    

  • Modelling the effect of sub(lethal) heat treatment of Bacillus subtilis spores on germination rate and outgrowth to exponentially growing vegetative cells

    J.P.P.M. Smelt, A.P. Bos, Remco Kort, Stanley Brul

    • Resumen

    págs. 34-40

    

  • Modelling the growth of Clostridium perfringens during the cooling of bulk meat

    Y. Le Marc, J. Plowman, C.F. Aldus, Marina Muñoz Cuevas, J. Baranyi, M.W. Peck

    • Resumen

    págs. 41-50

    

  • Modelling the competitive growth between Listeria monocytogenes and biofilm microflora of smear cheese wooden shelves

    L. Guillier, V. Stahl, B. Hezard, E. Notz, Romain Briandet

    • Resumen

    págs. 51-57

    

  • Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

    G. Vrancken, T. Rimaux, Luc De Vuyst, F. Leroy

    • Resumen

    págs. 58-66

    

  • Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium

    T.E. Theys, Annemie Geeraerd, A. Verhulst, K. Poot, I. Van Bree, Frank Devlieghere, P. Moldenaers, D. Wilson, Tim F. Brocklehurst, J.F. Van Impe

    • Resumen

    págs. 67-77

    

  • Quantification of hurdles: Predicting the combination of effects � Interaction vs. non-interaction

    Eva Bidlas, Ronald J.W. Lambert

    • Resumen

    págs. 78-88

    

  • Accurate estimation of cardinal growth temperatures of Escherichia coli from optimal dynamic experiments

    Eva Van Derlinden, K. Bernaerts, J.F. Van Impe

    • Resumen

    págs. 89-100

    

  • Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

    M. Ellouze, M. Pichaud, C. Bonaiti, L. Coroller, O. Couvert, D. Thuault, R. Vaillant

    • Resumen

    págs. 101-107

    

  • Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna

    Theofania Tsironi, Eleni Gogou, Eirini Velliou, Petros S. Taoukis

    • Resumen

    págs. 108-115

    

  • study on the variability in the growth limits of individual cells and its effect on the behavior of microbial populations

    Kostas Koutsoumanis

    • Resumen

    págs. 116-121

    

  • Effect of capric, lauric and a-linolenic acids on the division time distributions of single cells of Staphylococcus aureus

    S. Sado Kamdem, Maria Elisabetta Guerzoni, J. Baranyi, C. Pin

    • Resumen

    págs. 122-128

    

  • Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions

    Tom Ross, Donglai Zhang, Olivia McQuestin

    • Resumen

    págs. 129-135

    

  • Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions

    M. Janssen, A. Verhulst, V. Valdramidis, Frank Devlieghere, J.F. Van Impe, Annemie Geeraerd

    • Resumen

    págs. 136-145

    

  • Identification of non-linear microbial inactivation kinetics under dynamic conditions

    V. Valdramidis, Annemie Geeraerd, K. Bernaerts, J.F. Van Impe

    • Resumen

    págs. 146-152

    

  • A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry

    M.A.I. Schutyser, J. Straatsma, P.M. Keijzer, M. Verschueren, P.D. Jong

    • Resumen

    págs. 153-157

    

  • Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

    M.L. Delignette-Muller, M. Cornu

    • Resumen

    págs. 158-164

    

  • Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods

    A.L. Afchain, F. Carlin, C. Nguyen-the, I. Arbert

    • Resumen

    págs. 165-173

    

  • Semantic annotation of Web data applied to risk in food

    Gaélle Hignette, Patrice Buche, O. Couvert, Juliette Dibie-Barthélemy, David Doussot, Ollivier Haemmerlé, Eric Mettler, Lydie Soler

    • Resumen

    págs. 174-180