The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial
Responses in Foods provides the latest information on techniques in mathematical …

Abstract The National Advisory Committee on Microbiological Criteria for Foods developed
guidelines for conducting challenge studies on pathogen inhibition and inactivation studies …

Percentage is widely used to describe different results in food microbiology, eg, probability
of microbial growth, percent inactivated, and percent of positive samples. Four sets of …

Many factors have been shown to influence bacterial transfer between surfaces, including
surface type, bacterial species, moisture level, pressure, and friction, but the effect of …

The effects of different concentrations of Zataria multiflora Boiss. essential oil (EO: 0.0, 0.015,
0.03 and 0.06%), pH values (7.3 and 6.0) and storage temperatures (T: 15, 25 and 35° C) on …

Spores of a Bacillus subtilis strain with a gerD deletion mutation (Δ gerD) responded much
slower than wild-type spores to nutrient germinants, although they did ultimately germinate …

Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is
considered as one of the main causative agents for spoilage of hard and semihard cheeses …

The concept of the primary model is fundamental to the field of predictive microbiology (see
the definition of a model in the Preface). A primary model for microbial growth aims to …

Listeria monocytogenes is an important foodborne pathogen with worldwide prevalence.
Understanding the variability in the potential pathogenicity among strains of different …

The unprecedented trend of using public cloud computing services by increasing number of
customers motivates cloud services providers to optimize their resources usage and …