Predictive Microbiology in Foods [electronic resource] / by Fernando Perez-Rodriguez, Antonio Valero.

By: Perez-Rodriguez, Fernando [author.]Contributor(s): Valero, Antonio [author.] | SpringerLink (Online service)Material type: TextTextSeries: SpringerBriefs in Food, Health, and Nutrition: 5Publisher: New York, NY : Springer New York : Imprint: Springer, 2013Description: VI, 128 p. 21 illus., 11 illus. in color. online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781461455202Subject(s): Chemistry | Microbiology | Food -- Biotechnology | Chemistry | Food Science | Microbiology | Applied MicrobiologyAdditional physical formats: Printed edition:: No titleDDC classification: 641.3 | 664 LOC classification: TP248.65.F66Online resources: Texto completo
Contents:
1. Predictive Microbiology in Foods.- 2. Experimental Design and Data Generation -- 3. Predictive Models: Foundation, Types and Development -- 4. Other Models and Modeling Approaches -- 5. Software and Data Bases: Use and Application -- 6. Application of Predictive Models in Quantitative Risk Assessment and Risk Management -- 7. Future Trends and Perspectives.   .
In: Springer eBooksSummary: 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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Springer (Colección 2013) Springer (Colección 2013) BIBLIOTECA GENERAL
Química y Ciencias de Materiales Química y Ciencias de Materiales (Browse shelf) Available
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1. Predictive Microbiology in Foods.- 2. Experimental Design and Data Generation -- 3. Predictive Models: Foundation, Types and Development -- 4. Other Models and Modeling Approaches -- 5. Software and Data Bases: Use and Application -- 6. Application of Predictive Models in Quantitative Risk Assessment and Risk Management -- 7. Future Trends and Perspectives.   .

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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