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

This contribution presents a mathematical model to describe non-isothermal microbial
inactivation processes taking into account the acclimation of the microbial cell to thermal …

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 …

Decisions regarding microbial risk assessment usually have to be carried out with
incomplete information. This is due to the large number of possible scenarios and the lack of …

Aims: Non‐sigmoid growth curves of Escherichia coli obtained at constant temperatures
near the maximum growth temperature (T max) were previously explained by the …

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 …

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

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 …

Modelling of stress acclimation induced by thermal inactivation of Listeria monocytogenes
under dynamic conditions is analyzed in this work. A mathematical model that separates the …

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 …