Foodborne pathogens could be transferred to food from food contact surfaces contaminated
by poor hygiene or biofilm formation. The food processing industry has various conditions …

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 …

This contribution focuses on the presentation of GInaFiT (Geeraerd and Van Impe
Inactivation Model Fitting Tool), a freeware Add-inn for Microsoft® Excel aiming at bridging …

Artificial neural networks (ANNs) are considered efficient tools for modeling complex, non-
linear processes with uncertain dynamic models. ANNs were originally applied as effective …

Food safety and quality are influenced by the presence (and possible proliferation) of
pathogenic and spoilage microorganisms during the life cycle of the product (ie, from the raw …

This article describes developments in kinetic modelling of heat-induced chemical changes,
protein denaturation, microbial inactivation as a tool for product and process design and …

The aim of this study was to model the inactivation of Salmonella enterica serovar Enteritidis
in pasteurized omelet internally inoculated at different microwave heating treatments (300 …

Development of effective heat treatments is crucial to achieve food products' safety, and
predictive microbiology is an excellent tool to design adequate processing conditions. This …

Thermal processing is one of the most common methods for achieving safe convenience fish
products with an extended shelf life. Designing a thermal process for such products, typically …

In this study, the growth of Salmonella Typhimurium in Tryptic Soy Broth was examined at
different pH (4.50–5.50), water activity aw (0.970–0.992) and gelatin concentration (0%, 1 …