The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Salmonella spp. has recently been involved in a number of food-borne outbreaks with a high
impact on pharmaceuticals, food safety, and the economy. These outbreaks have increased …

Modeling includes two distinct parts, the forward problem and the inverse problem. The
forward problem—computing y (t) given known parameters—has received much attention …

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

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

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

Heterogeneity in the response of microbial cells to environmental conditions is inherent to
every biological system and can be very relevant for food safety, potentially being as …

We investigated the combined effect of three internal temperatures (60, 65 and 71.1° C) and
four concentrations (0.0, 0.1, 0.5 and 1% vol/wt) of two natural antimicrobials on the heat …

In recent years, highly thermo-resistant mesophilic spore-forming bacteria belonging to the
species Bacillus sporothermodurans have caused non-sterility problems in industrial …

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