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 …

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 …

The main factors influencing the microbial stability of chilled prepared food products—for
which there is an increased consumer interest—are temperature, pH and water activity …

Abstract Description of microbial cell (population) behavior as influenced by dynamically
changing environmental conditions intrinsically needs dynamic mathematical models. In the …

The temperature of chilled foods is a very important variable for microbial safety in a
production and distribution chain. To predict the number of organisms as a function of …

Empirical sigmoidal models have been widely applied as primary models to describe
microbial growth in foods. In predictive microbiology, the maximum specific growth rate (µ …

Microbiological safety of food relies on microbial examination of raw materials and final
products, coupled with monitoring process parameters and hygiene standards. The concept …

Food processes should be designed to provide an adequate margin of safety against
microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, 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 …

A new logistic model for bacterial growth was developed in this study. The model, which is
based on the logistic model, contains an additional term for expression of the very low rate of …