Predictive Microbiology

  • F. Devlieghere
  • K. Francois
  • A. Vermeulen
  • J. Debevere
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 4)

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.


Lactic Acid Bacterium Listeria Monocytogenes Primary Model Yersinia Enterocolitica Gompertz Model 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • F. Devlieghere
    • 1
  • K. Francois
    • 1
  • A. Vermeulen
  • J. Debevere
    • 1
  1. 1.Department of Food Safety and Food QualityGhent UniversityGhentBelgium

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