Author
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Tamplin, Mark |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 6/16/2005 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Accurately predicting the fate of microbial pathogens in food is a goal of food safety specialists employed by food companies, government agencies, academic institutions and consulting firms. In this regard, predictive microbiology has emerged as an important scientific discipline for estimating the consequences of diverse food handling and processing operations on the growth, survival and inactivation of microbial pathogens. The development and successful implementation of predictive models involves a series of steps that include high quality experimental designs, sound mathematical algorithms, valid models and effective user interfaces. The net results are tools that are used in HACCP plans to define critical control points and critical limits, as well as safe remedial actions when deviations occur. This chapter provides an overview of current concepts in the field of predictive microbiology and how this discipline can contribute to the production of safer foods, international commerce and increased consumer confidence. |
