This paper evaluates the applicability of the Weibull model to describe thermal inactivation
of microbial vegetative cells as an alternative for the classical Bigelow model of first-order …

The classical D-value of first order inactivation kinetic is not suitable for quantifying bacterial
heat resistance for non-log linear survival curves. One simple model derived from the …

The first-order kinetics for microbial inactivation was derived more than 100 years ago and is
still used, although more and more researchers are aware of very common non-linear …

The heat inactivation of microbial spores and the mortality of vegetative cells exposed to
heat or a hostile environment have been traditionally assumed to be governed by first-order …

In this paper, a modified Weibull model is proposed to fit microbial survival curves. This
model can incorporate shoulder and/or tailing phenomena if they are encountered. We aim …

This paper serves as an overview of various aspects of thermal processing. Heat processing
of foods has a long history and is still one of the most important preservation methods. To …

Four food borne pathogens (Listeria monocytogenes CA and Ohio2, Salmonella enteritidis
FDA and Salmonella typhimurium E21274, Escherichia coli O157: H7 931 and 933 …

The classical concept of D and z values, established for sterilisation processes, is unable to
deal with the typical non-loglinear behaviour of survivor curves occurring during the mild …

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 …

A simple and parsimonious model which originated from the Weibull frequency distribution
was proposed to describe nonlinear survival curves of spores. This model was suitable for …