Mathematical models developed in predictive microbiology are nowadays an essential tool
for food scientists and researchers. However, advanced knowledge of scientific …

This contribution presents the bioinactivation software, which implements functions for the
modelling of isothermal and non-isothermal microbial inactivation. This software offers …

In this paper, optimal experimental design is applied for the characterization of the microbial
inactivation of Listeria monocytogenes under non-isothermal conditions, modelled by the …

Temperature treatments are one of the most commonly used methods for microbial
inactivation in food industries. Microbial inactivation models can support optimization of …

Quantifying the microbial inactivation during a thermal treatment is a main objective in the
food industry in order to design a microbiologically safe process and to avoid fail-dangerous …

Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase,
followed by a maximum inactivation rate period and tending to a final asymptotic value …

Many sigmoidal functions to describe a bacterial growth curve as an explicit function of time
have been reported in the literature. Furthermore, several expressions have been proposed …

Traditionally, an organism's heat resistance parameters have been determined from a set of
experimental isothermal survival data. Sometimes, however, even approximating an …

Ordinary least squares (OLS) one-step regression and the sequential procedure were
applied to estimate the dynamic thermal microbial inactivation parameters of Escherichia …

Aims: In previous studies the microbial kinetics of Escherichia coli K12 have been evaluated
under static and dynamic conditions. An acquired microbial thermotolerance following …