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Predictive Models: Foundation, Types, and Development

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Predictive Microbiology in Foods

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD,volume 5))

Abstract

According to their structure, predictive models can be primary, secondary, or tertiary. This classification mainly depends on the final purpose and type of prediction generated. There has been a significant evolution in the past few years toward better understanding of microbial behavior in foods. Therefore, models that describe the biological process of microbial growth and inactivation have been subsequently developed. Also, fitting methods for linear and nonlinear regression together with goodness-of-fit indexes give us useful information about how the model is able to explain the observed data. Finally, models cannot be applied if a validation process is not previously accomplished, which typically consists of confirming the predictions experimentally by using any quantitative method. In this chapter, a comprehensive review of the most popular validation methods is provided.

An erratum to this chapter can be found at http://dx.doi.org/10.1007/978-1-4614-5520-2_8

An erratum to this chapter can be found at http://dx.doi.org/10.1007/978-1-4614-5520-2_8

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  1. Dpt Bromatologia y Tec. de los Alimentos, University of Córdoba, Córdoba, Spain

    Fernando Pérez-Rodríguez & Antonio Valero

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Pérez-Rodríguez, F., Valero, A. (2013). Predictive Models: Foundation, Types, and Development. In: Predictive Microbiology in Foods. SpringerBriefs in Food, Health, and Nutrition, vol 5. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5520-2_3

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