Recent crises in the food industry have increased the awareness of the public of the food they eat. In the last few decades, dioxins and polychlorinated biphenyls (PCBs), but also microbial hazards such as Listeria monocytogenes or Bacillus cereus have reached the news headlines. The consumer has become more critical towards foods, demanding fresher, healthy, safe, and nutrition-rich food products.
One way to prove the microbial safety of a food product is by using laborious and time-consuming challenge tests. In these tests the shelf life of a specific food product can be assessed regarding spoilage and pathogenic microorganisms for a specific set of storage conditions. These methods were criticized for their expensive, time-consuming and noncumulative character (McDonald and Sun, 1999). As most food companies have an increasing number of different products, and storage conditions are different at each stage in the food chain, it is almost impossible to cover all these product/condition combinations using the classic challenge tests.
KeywordsLactic Acid Bacterium Listeria Monocytogenes Primary Model Yersinia Enterocolitica Gompertz Model
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