Predictive food microbiology for the meat industry: A review

International Journal of Food Microbiology

Volumn 52, Issue 1-2, 1999, Pages 1-27

  McDonald, Karl ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Meat; Model; Predictive microbiology; Safety; Spoilage

Indexed keywords

CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; KINETICS; MATHEMATICAL MODEL; MEAT; MEAT INDUSTRY; MICROBIAL GROWTH; MICROBIOLOGY; MODEL; PREDICTION; REVIEW; SAFETY; STORAGE;

ANIMALS; BACTERIA; CATTLE; CONSUMER SATISFACTION; FOOD MICROBIOLOGY; FOOD POISONING; FORECASTING; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; MODELS, BIOLOGICAL; RISK ASSESSMENT; SWINE;

EID: 0032857859     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00126-9     Document Type: Review

References (256)

1. Adair C., Briggs P.A. The concept and application of expert systems in the field of microbiological safety. J. Ind. Microbiol. 12:1993;263-267.
2. Adair C., Kilsby D.C., Whithall P.T. Comparison of the Schoolfield (non linear Arrhenius) model and the square-root model for predicting bacterial growth in foods. Food Microbiol. 6:1989;7-18.
3. Adams M.R., Little C.L., Easter M.C. Modelling the effect of pH, acidulant and temperature on the growth rate of Yersinia enterocolitica. J. Appl. Bacteriol. 71:1991;65-71.
4. Aggelis G., Samelis J., Metaxopoulos J. A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3°C and at 12°C in air. Int. J. Food Microbiol. 43:1998;39-52. Erratum (1999). Int. J. Food Microbiol. 46, 177.
5. Ahmed H.M., Conner D.E., Huffman D.L. Heat-resistance of Escherichia coli 0157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60:1995;606-610.
6. Alavi S.H., Mohtar R.H., Puri V.M. A coupled finite element and microbial growth model for Listeria monocytogenes. Refrigeration Science and Technology Proceedings, New Developments in Refrigeration for Food Safety and Quality, Lexington KY, USA :1996;30-41.
7. Alber S.A., Schaffner D.W. Evaluation of data transformations used with the square root and Schoolfield models for predicting bacterial growth rate. Appl. Envior. Microbiol. 58:1992;3337-3343.
8. Alber S.A., Schaffner D.W. New modified square root and Schoolfield models for predicting bacterial growth rate as a function of temperature. J. Ind. Microbiol. 12:1993;206-210.
9. Anonymous, 1989. Chilled and Frozen Guidelines on Cook-Chill and Cook-Freeze Catering Systems, Department of Health London: HMSO.
10. Anonymous, 1991. Guidelines on Cook-Chill Systems in Hospitals and Catering Premises. Report to the Minister for Health and the Minister for Agriculture and Food, Government Publications Office, Dublin.
11. Anonymous, 1994. CAST. Foodborne pathogens: Risks and Consequences. Task Force Rept. 122. Council for Agricultural Science and Technology, Ames, Iowa, USA.
12. Anonymous, 1995. Food MicroModel. World of Ingredients, Jan/Feb, 57.
13. Armitage N.H. Use of predictive microbiology in meat hygiene regulatory activity. Int. J. Food Microbiol. 36:1997;103-109.
14. Arrhenius S. Uber die Reaktionsgeschwindigkeit bei der Inversion von Rohrzucker durch Sauren. Z. Phys. Chem. 4:1889;226-248.
15. Baird Parker A.C., Kilsby D.C. Principles of predictive microbiology. J. Appl. Bacteriol. Symp. Suppl. 63:1987;43S-49S.
16. Baker D.A. Probability models to assess the safety of foods with respect to Clostridium botulinum. J. Ind. Microbiol. 12:1993;156-161.
17. Baker D.A. Application of modelling in HACCP plan development. Int. J. Food Microbiol. 25:1995;251-261.
18. Baker D.A., Genigeorgis C. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modelling length of lag phase of growth. J. Food Prot. 53:1990;131-140.
19. Baker D.A., Genigeorgis C. Predictive modelling. Clostridium botulinum Ecology and Control in Foods. 1993;343-406 Marcel Dekker, New York.
20. Banks J.G. Process control and quality assurance through the application of HACCP and predictive microbiology. Minimal Processing of Foods and Process Optimisation. An Interface. 1994;191-199 CRC Press, Boca Raton, FL.
21. Baranyi J. Simple is good as long as it is enough. Food Microbiol. 14:1997;189-192.
22. Baranyi J., Roberts T.A. A terminology for models in predictive microbiology - A reply to K.R. Davey. Food Microbiol. 9:1992;355.
23. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23:1994;277-294.
24. Baranyi J., Roberts T.A. Mathematics of predictive food microbiology. Int. J. Food Microbiol. 26:1995;199-218.
25. Baranyi J., Roberts T.A., McClure P.J. A non-autonomous differential equation to model bacterial growth. Food Microbiol. 10:1993;43-49.
26. Baranyi J., Roberts T.A., McClure P.J. Some properties of a non-autonomous deterministic growth model describing the adjustment of the bacterial population to a new environment. Ima. J. Math. Appl. Med. Biol. 10:1993;293-299.
27. Baranyi J., McClure P.J., Sutherland J.P., Roberts T.A. Modelling bacterial growth responses. J. Ind. Microbiol. 12:1993;190-194.
28. Baranyi J., Robinson T.P., Kalotia A., Mackey B.M. Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27:1995;61-75.
29. Baranyi J., Ross T., McMeekin T.A., Roberts T.A. Effects of parameterisation on the performance of empirical models used in predictive microbiology. Food Microbiol. 13:1996;83-91.
30. Baranyi J., Jones A., Walker C., Kaloti A., Robinson T.P., Mackey B.M. A combined model for growth and subsequent thermal inactivation of Brochothrix thermosphacta. Appl. Environ. Microbiol. 62:1996;1029-1035.
31. Barbosa-Canovas G.V., Pothakamury U.R., Palou E., Swanson B.G. Emerging technologies in food preservation. Nonthermal Preservation of Foods. 1998;1-8 Marcel Decker, New York, NY.
32. Barbut S., Tanaka N., Cassens R.G., Maurer A.V. Effects of varying levels of sodium chloride on Clostridium botulinum toxin production in turkey frankfurters. J. Food Sci. 51:1986;1129-1131.
33. Barbut S., Tanaka N., Cassens R.G., Maurer A.V. Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters. J. Food Sci. 51:1986;1136-1138, 1172.
34. Bazin M.J., Prosser J.I. Modelling microbial ecosystems. J. Appl. Bacteriol. Symp. Suppl. 73:1992;89S-95S.
35. Belehradek J. Temperature coefficients in biology. Biol. Rev. Biol. Proc. Camb. Phil. Soc. 5:1930;30-60.
36. Bello J., Sanchez-Fuertes M.A. Application of a mathematical model to describe the behaviour of Lactobacillus spp. During the ripening of a Spanish dry fermented sausage (Chorizo). Int. J. Food Microbiol. 27:1995;215-227.
37. Bhaduri S., Smith P.W., Palumbo S.A., Turner-Jones C.O., Smith J.L., Marmer B.S., Buchanan R.L., Zaika L.L., Williams A.C. Thermal destruction of Listeria monocytogenes in liver sausage slurry. Food Microbiol. 8:1991;75-78.
38. Blackburn C. de W., Curtis L.M., Humpheson L., Billon C., McClure P.J. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. Int. J. Food Microbiol. 38:1997;31-44.
39. Blankenship L.C., Craven S.E., Leffler R.G., Custer C. Growth of Clostridium perfringens in cooked chilli during cooling. Appl. Environ. Microbiol. 54:1988;1104-1108.
40. Bratchell N., McClure P.J., Kelly T.M., Roberts T.A. Predicting microbial growth: the consequences of quantity of data. Int. J. Food Microbiol. 8:1989;47-58.
41. Breand S., Fardel S., Flandrois J.P., Rosso L., Tomassone R. A model describing the relationship between lag time and mild temperature increase duration. Int. J. Food Microbiol. 38:1997;157-167.
42. Breidt F., Fleming H.P. Modelling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth. Appl. Environ. Microbiol. 64:1998;3159-3165.
43. Brennan J.G., Butters J.R., Cowell N.D. Heat processing 2. Food Engineering Operations. 1990;297-301 Elsevier, UK.
44. Broughall J.M., Brown C. Hazard analysis applied to microbial growth in foods: development and application of three-dimensional models to predict bacterial growth. Food Microbiol. 1:1984;13-22.
45. Broughall J.M., Anslow P.A., Kilsby D.C. Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activity. J. Appl. Bacteriol. 55:1983;101-110.
46. Buchanan R.L. Using spreadsheet software for predictive microbiology applications. J. Food Saf. 11:1991;123-134.
47. Buchanan R.L. Predictive food microbiology. Trends Food Sci. Technol. 4:1993;6-11.
48. Buchanan R.L. Developing and distributing user-friendly application software. J. Ind. Microbiol. 12:1993;251-255.
49. Buchanan R.L. The role of microbiological criteria and risk assessment in HACCP. Food Microbiol. 12:1995;421-424.
50. Buchanan R.L., Cygnarowicz M.L. A mathematical approach towards defining and calculating the duration of the lag phase. Food Microbiol. 7:1990;237-240.
51. Buchanan R.L., Klawitter L.A. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 9:1992;185-196.
52. Buchanan R.L., Whiting R.C. Processed meats as a microbial environment. Food Technol. 40:1986;134-138.
53. Buchanan R.L., Whiting R.C. Risk assessment and predictive microbiology. J. Food Prot. 59:1996;31-36.
54. Buchanan R.L., Whiting R.C. Concepts in predictive microbiology. Reciprocal Meat Conference Proceedings. 50 :1997;93-97 American Meat Science Association, Kansas.
55. Buchanan R.L., Stahl H.G., Whiting R.C. Effects and interactions of temperature, pH, atmosphere, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes. J. Food Prot. 52:1989;844-851.
56. Buchanan R.L., Whiting R.C., Damert W.C. When is simple good enough: a comparison of the Gompertz, Baranyi, and three phase linear models for fitting bacterial growth curves. Food Microbiol. 14:1997;313-326.
57. Cassin M.H., Lammerding A.M., Ewen T.C.D., Ross W., McColl R.S. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. Int. J. Food Microbiol. 41:1998;21-44.
58. Chandler R.E., McMeekin T.A. Temperature function integration and the prediction of the shelf-life of milk. Aust. J. Dairy Technol. 40:1985;10-13.
59. Chandler R.E., McMeekin T.A. Temperature function integration and its relationship to the spoilage of pasteurised, homogenised milk. Aust. J. Dairy Technol. 40:1985;37-41.
60. Chandler R.E., McMeekin T.A. Modelling the growth response of Staphylococcus xylosus to changes in temperature and glycerol concentration/water activity. J. Appl. Bacteriol. 66:1989;543-548.
61. Chandler R.E., McMeekin T.A. Combined effect of temperature and salt concentration/water activity on the growth rate of Halobacterium spp. J. Appl. Bacteriol. 67:1989;71-76.
62. Cole M.B. Opinion: Predictive modelling - yes it is! (A Reply to A. Hedges). Lett. Appl. Microbiol. 13:1991;218-219.
63. Cole M.B., Franklin J.G., Keenan M.H. Probability of growth of the spoilage yeast Zygosaccharomyces bailii in a model fruit drink system. Food Microbiol. 4:1987;115-119.
64. Coleman M.E., Dreesen D.W., Wiegert R.G. A simulation of microbial competition in the human colonic ecosystem. Appl. Environ. Microbiol. 62:1996;3632-3639.
65. Cuppers H.G., Smelt J.P. Time to turbidity measurement as a tool for modelling spoilage. J. Ind. Microbiol. 12:1993;168-171.
66. Cuppers H.G., Oomes S., Brul S. A model for the combined effects of temperature and salt concentration on growth rate of food spoilage moulds. Appl. Environ. Microbiol. 63:1997;3764-3769.
67. Dalgaard P. Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol. 26:1995;305-317.
68. Dalgaard P., Vigel Jorgensen L. Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. Int. J. Food Microbiol. 40:1998;105-115.
69. Davey K.R. A predictive model for combined temperature and water activity on microbial growth during the growth phase. J. Appl. Bacteriol. 67:1989;483-488.
70. Davey K.R. Comparison of the Schoolfield (non-linear Arrhenius) model and the square root model for predicting bacterial growths in foods - A Reply to C. Adair et al. Food Microbiol. 6:1989;302-303.
71. Davey K.R. Applicability of the Davey linear Arrhenius predictive model to the lag phase of microbial growth. J. Appl. Bacteriol. 70:1991;253-257.
72. Davey K.R. A terminology for models in predictive microbiology. Food Microbiol. 9:1992;353-356.
73. Davey K.R. Linear-Arrhenius models for bacterial growth and death and vitamin denaturations. J. Ind. Microbiol. 12:1993;172-179.
74. Davey K.R. Extension of the generalised chart for combined temperature and pH. Lebensm. Wiss. Technol. 26:1993;476-479.
75. Davies A. Meat microbiology. Introduction to Meat Product Manufacture. 1992;Leatherhead Food Research Association, UK.
76. Davies K.W. Design of experiments for predictive microbial modelling. J. Ind. Microbiol. 12:1993;295-300.
77. Delignette-Muller M.L., Rosso L., Flandrois J.P. Accuracy of microbial growth predictions with square root and polynomial models. Int. J. Food Microbiol. 27:1995;139-146.
78. Devlieghere F., Van Belle B., Debevere J. Shelf life of modified atmosphere packed cooked meat products: a predictive model. Int. J. Food Microbiol. 46:1999;57-70.
79. Dickson J.S., Siragusa G.R., Wray J.E. Jr. Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique. Appl. Environ. Microbiol. 58:1992;3482-3487.
80. DoBmann M.U., Vogel R.F., Hammes W.P. Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages. Appl. Microbiol. Biotechnol. 46:1996;334-339.
81. Dodds K.L. An introduction to predictive microbiology and the development and use of probability models with Clostridium botulinum. J. Ind. Microbiol. 12:1993;139-143.
82. Draper N.R. Response surface designs. Encyclopaedia of Statistical Sciences. 1988;107-119 Wiley, New York.
83. Einarsson H. Evaluation of a predictive model for the shelf life of cod (Gadus morhua) fillets stored in two different atmospheres at varying temperatures. Int. J. Food Microbiol. 24:1994;93-102.
84. Einarsson, H., Ericksson, S.G., 1986. Microbial growth models for prediction of shelf life of chilled meat. Recent Advances and Developments in the Refrigeration of Meat by Chilling International Institute of Refrigeration, Paris, France, pp. 397-402.
85. Elliott P.H. Predictive microbiology and HACCP. J. Food Prot. 59:1996;48-53.
86. 2, pH, temperature and NaCl on the growth of Listeria monocytogenes. Int. J. Food Microbiol. 37:1997;37-45.
87. Foegeding P.M. Driving predictive modelling on a risk assessment path for enhanced food safety. Int. J. Food Microbiol. 36:1997;87-95.
88. Fu B., Taoukis P.S., Labuza T.P. Predictive microbiology for monitoring spoilage of dairy products with time-temperature integrators. J. Food Sci. 56:1991;1209-1215.
89. Garthright W.E. The three-phase linear model of bacterial growth: a response. Food Microbiol. 14:1997;193-195.
90. Gaze J.E., Shaw R., Archer J. Identification and Prevention of Hazards associated with Slow Cooling of Hams and other large Cooked Meats and Meat Products. 1998;Campden & Chorleywood Food Research Association, Gloucestershire, UK.
91. Geeraerd A.H., Herremans C.H., Cenens C., Van Impe J.F. Application of artificial neural networks as a non-linear modular modelling technique to describe bacterial growth in chilled food products. Int. J. Food Microbiol. 44:1998;49-68.
92. Genigeorgis C. Factors affecting the probability of growth of pathogenic microorganisms in foods. J. Am. Vet. Med. Assoc. 179:1981;1410-1417.
93. Genigeorgis C. Problems associated with perishable processed meats. Food Technol. 40:1986;140-154.
94. Genigeorgis C., Martin S., Franti C.E., Riemann H. Initiation of Staphylococcal growth in laboratory media. Appl. Microbiol. 21:1971;934-939.
95. Genigeorgis C., Savoukidis M., Martin S. Initiation of Staphylococcal growth in processed meat products. Appl. Microbiol. 21:1971;940-942.
96. Genigeorgis C.A., Meng J., Baker D.A. Behaviour of nonproteolytic Clostridium botulinum type B and E spores in cooked turkey and modelling lag phase and probability of toxigenesis. J. Food Sci. 56:1991;373-379.
97. Giannuzzi L., Pinotti A., Zaritzky N. Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures. Int. J. Food Microbiol. 39:1998;101-110.
98. Gibbs P.A., Williams A.P. Using Mathematics for Shelf Life Prediction. 1990;287-290 Food Technol. Int, Europe.
99. Gibson A.M., Hocking A.D. Advances in the predictive modelling of fungal growth in food. Trends Food Sci. Technol. 8:1997;353-358.
100. Gibson A.M., Bratchell N., Roberts T.A. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurised pork slurry. J. Appl. Bacteriol. 62:1987;479-490.
101. Gibson A.M., Bratchell N., Roberts T.A. Predicting microbial growth: growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol. 6:1988;155-178.
102. Gibson A.M., Baranyi J., Pitt J.I., Eyles M.J., Roberts T.A. Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species. Int. J. Food Microbiol. 23:1994;419-431.
103. Giffel M.C., Zwietering M.H. Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol. 46:1999;135-149.
104. Gill C.O. Microbial interaction with meats. Brown M.H. Meat Microbiology. 1982;225-264 Applied Science Publishers, London, New York.
105. Gill C.O. Prevention of early spoilage of livers. Proc. Eur. Mtg. Meat Research Workers Conf., Bristol. 30:(5):1985;14.
106. Gill C.O. Cold storage temperatures fluctuations and predicting microbial growth. J. Food Prot. 59:1996;43-47.
107. Gill C.O., Phillips D.M. Hygienically appropriate time/temperature parameters for raw meat processing. Proceeding of the 36th International Congress of Meat Science and Technology; 27th August-2nd September Havana, Cuba :1990;458-470.
108. Gill C.O., Jones T. Assessment of the hygienic efficiency of two commercial processes for cooling pig carcasses. Food Microbiol. 9:1992;335-343.
109. Gill C.O., Jones S.D.M. Evaluation of a commercial process for collection and cooling of beef offal's by a temperature function integration technique. Int. J. Food Microbiol. 15:1992;131-143.
110. Gill C.O., Phillips D.M., Hoeffen M.P.F. A computer program for assessing the remaining storage life of chilled red meats from product temperature histories. Refrigeration for Food and People. Proceeding of Meetings of Commissions C2, D1, D2/3, E1, September 5-9, Institut International du Froid Paris :1988;73-77.
111. Gill C.O., Harrison J.C.L., Phillips D.M. Use of temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process. Food Microbiol. 8:1991;83-94.
112. Gill C.O., Jones S.D.M., Tong A.K.W. Application of a temperature function integration technique to assess the hygienic adequacy of a process for spray chilling beef carcasses. J. Food Prot. 54:1991;731-736.
113. Graham A.F., Lund B.M. The effect of temperature on the growth of non-proteolytic type B Clostridium botulinum. Lett. Appl. Microbiol. 16:1993;158-160.
114. Grau F.H., Vanderlinde P.B. Occurrence, numbers and growth of Listeria monocytogenes on some vacuum-packaged processed meats. J. Food Prot. 55:1992;4-7.
115. Griffiths M.W., Phillips J.D. Prediction of the shelf life of pasteurised milk at different storage temperatures. J. Appl. Bacteriol. 65:1988;269-278.
116. Hajmeer M.N., Basheer I.A., Najjary Y.M. Computational neural networks for predictive microbiology II. Application to microbial growth. Int. J. Food Microbiol. 34:1997;51-66.
117. Hauschild A.H.W. Assessment of botulism hazards from cured meat products. Food Technol. 36:1982;95-104.
118. Hauschild A.H.W. Clostridium botulinum. Foodborne Bacterial Pathogens. 1989;111 Marcel Dekker, New York.
119. Hayes P.R. Food spoilage. Food Microbiology and Hygiene. 1985;80-99 Elsevier, UK.
120. Hedges A. Opinion: predictive modelling - or is it? Lett. Appl. Microbiol. 13:1991;217.
121. Houtsma P.C., De Wit J.C., Rombouts F.M. Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products. Int. J. Food Microbiol. 20:1993;247-257.
122. Houtsma P.C., Kant-Muermans M.L., Rombouts F.M., Zwietering M.H. Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages. Appl. Environ. Microbiol. 62:1996;1616-1622.
123. Houtsma P.C., Kusters B.J.M., De Wit J.C., Rombouts F.M., Zwietering M.H. Modelling growth rates of Listeria innocua as a function of lactate concentration. Int. J. Food Microbiol. 24:1994;113-123.
124. Hudson J.A., Mott S.J. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica in pate and a comparison with predictive models. Int. J. Food Microbiol. 20:1993;1-11.
125. Microorganisms in food, 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. 1988;Blackwell, Oxford.
126. Jackson T.C., Hardin M.D., Acuff G.R. Heat resistance of Escherichia coli 0157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperature. J. Food Prot. 59:1997;230-237.
127. Jason A.C. A deterministic model for monophasic growth of batch cultures of bacteria. Antonie van Leeuwenhoek. 49:1983;513-536.
128. Jeffries C.J., Brian P. A mathematical model of pollen tube penetration in apple styles. Planta. 160:1984;52-58.
129. Jones J.E. A real time database/models base/expert system in predictive microbiology. J. Ind. Microbiol. 12:1993;268-272.
130. Jones J.E., Walker S.J. Advances in modelling microbial growth. J. Ind. Microbiol. 12:1993;200-205.
131. Jones J.E., Walker S.J., Sutherland J.P., Peck M.W., Little C.L. Mathematical modelling of the growth, survival and death of Yersinia enterocolitica. Int. J. Food Microbiol. 23:1994;433-447.
132. Juneja V.K., Snyder O.P. Jr., Marmer B.S. Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling. J. Food Prot. 60:1997;272-275.
133. Kant-Muermans M.L.T., Stekelenburg F.K., Zwietering M.H., Huis in't Veld J.H.J. Modelling the Shelf Life of Packed, Cooked Meat Products. 1997;53-57 World Congress on Food Hygiene, The Hague, The Netherlands.
134. Kilsby D.C. Comparison of the Schoolfield (non-linear, Arrhenius) model and the square root model for predicting bacterial growth in foods - A reply to K.R. Davey. Food Microbiol. 6:1989;308-309.
135. Ko R., Smith L.T., Smith G.H. Glycine betaine confers enhanced osmotolerence and cryotolerence on Listeria monocytogenes. J. Bacteriol. 176:1994;426-431.
136. Kovarova-Kovar K., Egli T. Growth kinetics of suspended microbial cell: From single-substrate-controlled growth to mixed-substrate kinetics. Microbiol. Mol. Biol. Rev. 62:1998;646-666.
137. Krist K.A., Ross T., McMeekin T.A. Final optical density and growth rate; effects of temperature and NaCl differ from acidity. Int. J. Food Microbiol. 43:1998;195-203.
138. Kuhn M.E. In the shadow of Listeria. Food Processing. 60:1999;16-20.
139. Labuza T.P., Riboh D. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technol. 36:1982;66-74.
140. Labuza T.P., Fu B. Growth kinetics for shelf-life prediction: theory and practice. J. Ind. Microbiol. 12:1993;309-323.
141. Labuza T.P., Fu B., Taoukis P.S. Prediction of shelf life and safety of minimally processed CAP/MAP chilled foods: a review. J. Food Prot. 55:1992;743-750.
142. Leistner L. Hurdle technology applied to meat products of the shelf stable and intermediate moisture food types. Properties of Water in Foods in Relation to Quality and Stability. 1985;309-329 Martinus Nijhoff, The Netherlands.
143. Leistner, L., 1986. Allgemeines uber Rohwurst. Fleischwirtschaft. 66, 290, 292, 295-300, 359.
144. Line J.E., Fain A.R., Moran L.M., Martin R.V., Leehowich J.M., Carosella J.M., Brown W.L. Lethality of heat to Escherichia coli 0157:H7: D-value and Z-value determinations in ground beef. J. Food Prot. 54:1991;762-766.
145. Lowry P.D., Gill C.O., Pham Q.T. A quantitative method of determining the hygienic efficiency of meat thawing processes. Food Australia. 41:1989;1080-1082.
146. Maas M.R. Development and use of probability models: The industry perspective. J. Ind. Microbiol. 12:1993;162-167.
147. Mackey B.M., Kerridge A.L. The effect of incubation temperature and inoculum size on growth of Salmonellae in minced beef. Int. J. Food Microbiol. 6:1988;57.
148. Mafart P., Leguerinel I. Modelling the heat stress and the recovery of bacterial spores. Int. J. Food Microbiol. 37:1997;131-135.
149. Marks H.E., Coleman M.E. Estimating distributions of numbers of organisms in food products. J. Food Prot. 61:1998;1535-1540.
150. Marks H.E., Coleman M.E., Lin C.-T.J., Roberts T. Topics in microbial risk assessment: dynamic flow tree modeling. Risk Anal. 18:1998;309-328.
151. Maurice J. The rise and rise of food poisoning. New Sci. 144:1994;28-33.
152. McClure P.J., Baranyi J., Boogard E., Kelly T.M., Roberts T.A. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int. J. Food Microbiol. 19:1993;161-178.
153. McClure P.J., Cole M.B., Davies K.W. An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila. Int. J. Food Microbiol. 23:1994;359-375.
154. McClure P.J., Blackburn C. de W., Cole M.B., Curtis P.S., Jones J.E., Legan J.D., Ogden I.D., Peck K.M.W., Roberts T.A., Sutherland J.P., Walker S.J. Modelling the growth, survival and death of microorganisms in foods: the UK Food MicroModel approach. Int. J. Food Microbiol. 23:1994;265-275.
155. McClure P.J., Beaumont A.L., Sutherland J.P., Roberts T.A. Predictive modelling of growth of Listeria monocytogenes: the effects on growth of NaCl, pH, storage temperature and sodium nitrate. Int. J. Food Microbiol. 34:1997;221-232.
156. McKellar R.C., Butler G., Stanich K. Modelling the influence of temperature on the recovery of Listeria monocytogenes from heat injury. Food Microbiol. 14:1997;617-625.
157. McMeekin T.A., Ross T. Modelling applications. J. Food Prot. 59:1996;37-42.
158. McMeekin T.A., Ross T. Shelf-life prediction: status and future possibilities. Int. J. Food Microbiol. 33:1996;65-83.
159. McMeekin T.A., Chandler R.E., Doe P.E., Garland C.D., Olley J., Putro S., Ratkowsky D.A. Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus. J. Appl. Bacteriol. 62:1987;543-550.
160. McMeekin T.A., Ratkowsky D.A., Olley J., Ross T. Comparison of the Schoolfield (non-linear Arrhenius) model and the Square Root model for predicting bacterial growth in foods - A reply to C. Adair et al. Food Microbiol. 6:1989;304-308.
161. McMeekin T.A., Ross T., Olley J. Application of predictive microbiology to assure the quality and safety of fish and fish products. Int. J. Food Microbiol. 15:1992;13-32.
162. McMeekin T.A., Olley J.N., Ross T., Ratkowsky D.A. Predictive Microbiology: Theory and Application. 1993;Wiley, Chichester.
163. McMeekin T.A., Brown J., Krist K., Miles D., Neumeyer K., Nichols D.S., Olley J., Presser K., Ratkowsky D.A., Ross T., Salter M., Soontranon S. Quantitative microbiology: a basis for food safety. Emerging Infect. Dis. 3:1997;541-549.
164. Meng J., Genigeorgis C.A. Modeling the lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum. Int. J. Food Microbiol. 19:1993;109-122.
165. Miller A.J., Whiting R.R., Smith J.L. Use of risk assessment to reduce Listeriosis incidence. Food Technol. 51:1997;100-103.
166. Miller A.J., Smith J.L., Buchanan R.L. Factors affecting the emergence of new pathogens and research strategies leading to their control. J. Food Safety. 18:1998;243-263.
167. Monod J. The growth of bacterial cultures. Annu. Rev. Microbiol. 3:1949;371-394.
168. Murphy P.M., Rea M.C., Harrington D. Development of a predictive model for growth of Listeria monocytogenes in a skim milk medium and validation studies in a range of dairy products. J. Appl. Bacteriol. 80:1996;557-564.
169. Najjar Y.M., Basheer I.A., Hajmeer M.N. Computational neural networks for predictive microbiology: I. Methodology. Int. J. Food Microbiol. 34:1997;27-49.
170. Neumeyer K. Predicting spoilage. Quality Quarterly Winter, 1-3. 1994;Dairy Industry Quality Centre, NSW Australia.
171. Neumeyer K., Ross T., McMeekin T.A. Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage Pseudomonads. Int. J. Food Microbiol. 38:1997;45-54.
172. Neumeyer K., Ross T., Thomson G., McMeekin T.A. Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic Pseudomonads. Int. J. Food Microbiol. 38:1997;55-63.
173. Niyoyankana B., McCarthy M.A., McKenna B.M. The Prediction of the Shelf Life of Ready to Eat Foods Using Computer Modelling. 1995;211-212 Faculty of Agriculture, University College Dublin, Ireland. Research Report.
174. Notermans S., Veld Pin't. Microbiological challenge testing for ensuring safety of food products. Int. J. Food Microbiol. 24:1994;33-39.
175. Olvera R.V., Begot C., Lebert I., Lebert A. An original device to measure bacterial growth on the surface of meat at relative air humidity close to 100%. J. Food Eng. 38:1999;425-437.
176. Oscar T.P. Predictive modelling for risk assessment of microbial hazards. Reciprocal Meat Conference Proceedings, Kansas USA :1997;98-103 American Meat Science Association, 50.
177. Oscar T.P. The development of a risk assessment model for use in the poultry industry. J. Food Safety. 18:1998;371-381.
178. Peleg M. Modelling microbial populations with the original and modified versions of the continuous and discrete logistic equations. Crit. Rev. Food Sci. Nutr. 37:1997;471-490.
179. Phillips J.D., Griffiths M.W. The relation between temperature and growth of bacteria in dairy products. Food Microbiol. 4:1987;173-185.
180. Pin C., Baranyi J. Predictive models as a means to quantify the interactions of spoilage organisms. Int. J. Food Microbiol. 41:1998;59-72.
181. Pooni G.S., Mead G.C. Prospective use of temperature function integration for predicting the shelf life of non-frozen poultry meat products. Food Microbiol. 1:1984;67-78.
182. Presser K.A., Ross T., Ratkowsky D.A. Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity. Appl. Environ. Microbiol. 64:1998;1773-1779.
183. Raccach M. Some aspects of meat fermentation. Food Microbiol. 9:1992;55.
184. Ratkowsky D.A., Ross T. Modeling the bacterial no growth interface. Lett. Appl. Microbiol. 20:1995;29-33.
185. Ratkowsky D.A., Olley J., McMeekin T.A., Ball A. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149:1982;1-5.
186. Ratkowsky D.A., Ross T., McMeekin T.A., Olley J. Comparison of Arrhenius type and Belehradek models for prediction of bacterial growth in foods. J. Appl. Bacteriol. 71:1991;452-459.
187. Ratkowsky D.A., Lowry R.K., McMeekin T.A., Stokes A.N., Chandler R.E. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154:1983;1222-1226.
188. Ratkowsky D.A., Ross T., Macario N., Dommett T.W., Kamperman L. Choosing probability distributions for modelling generation time variability. J. Appl. Bacteriol. 80:1996;13-137.
189. Reichel M.P., Phillips D.M., Jones R., Gill C.O. Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique. Int. J. Food Microbiol. 14:1991;27-42.
190. Riordan D.C.R., Duffy G., Sheridan J.J., Shawn Eblen B., Whiting R.C., Blair I.S., McDowell D.A. Survival of Escherichia coli O157:H7 during manufacture of pepperoni. J. Food Prot. 61:1998;146-151.
191. Roberts T.A. Combinations of antimicrobials and processing methods. Food Technol. 43:1989;156-163.
192. Roberts T.A. Predictive Modelling of Microbial Growth. 1990;231-235 Food Technol. Int., Europe.
193. Roberts T.A. Microbial growth and survival: developments in predictive modelling. Food Technol. 51:1997;88-90.
194. Roberts T.A., Gibson A.M. Chemical methods for controlling Clostridium botulinum in processed meats. Food Technol. 40:1986;163-171, 176.
195. Roberts T.A., Jarvis B. Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems. Food Microbiology: Advances and Prospects. 1983;Academic Press, New York, NY.
196. Roberts T.A., Gibson A.M., Robinson A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurised, cured meats. I. Growth in pork slurries prepared from high pH meat (pH range 5.5-6.3). J. Food Technol. 16:1981;239-266.
197. Roberts T.A., Gibson A.M., Robinson A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurised, cured meats. II. Growth in pork slurries prepared from high pH meat (pH range 6.3-6.8). J. Food Technol. 16:1981;267-281.
198. Roberts T.A., Gibson A.M., Robinson A. Prediction of toxin production by Clostridium botulinum in pasteurised pork slurry. J. Food Technol. 16:1981;337-355.
199. Roberts T.A., Gibson A.M., Robinson A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurised, cured meats. III. The effect of potassium sorbate. J. Food Technol. 17:1982;307.
200. Robinson T.P., Ocio M.J., Kaloti A., Mackey B.M. The effect of the growth environment on the lag phase of Listeria monocytogenes. Int. J. Food Microbiol. 44:1998;83-92.
201. Ross T. Belehradek-type models. J. Ind. Microbiol. 12:1993;180-189.
202. Ross T. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81:1996;501-508.
203. Ross T., McMeekin T.A. Predictive microbiology. Int. J. Food Microbiol. 23:1994;241-264.
204. Ross T., McMeekin T.A. Predictive microbiology and HACCP. Advances in Meat Research: HACCP in Meat, Poultry and Fish Processing 10. 1995;330-357 Chapman and Hall, UK.
205. Ross T., Neumeyer K., Kamperman N.L., McMeekin T.A. In defence of predictive microbiology. Aust. Microbiol. 7:1993;103-107.
206. Schaffner D.W. The application of the WLF equation to predict lag time as a function of temperature for three psychrotrophic bacteria. Int. J. Food Microbiol. 27:1995;107-115.
207. Schaffner D.W., Labuza T.P. Predictive microbiology: where are we and where are we going? Food Technol. 51:1997;95-99.
208. Schmidt S.K. Models for studying the population ecology of microorganisms in natural systems. Modelling the Metabolic and Physiologic Activities of Microorganisms. 1992;31-59 Wiley, New York, NY.
209. Schoolfield R.M., Sharpe P.J.H., Magnuson C.E. Non linear regression of biological temperature-dependent rate models based on absolute reaction rate theory. J. Theor. Biol. 88:1981;719-731.
210. Serra J.A., Domenech E., Escriche I., Martorell S. Risk assessment and critical control point from the production perspective. Int. J. Food Microbiol. 46:1999;9-26.
211. Sharpe P.J.H., De Michele D.W. Reaction kinetics and poikilotherm development. J. Theor. Biol. 64:1977;649-670.
212. Skinner G.E., Larkin J.W. Mathematical modelling of bacterial growth: a review. J. Food Safety. 14:1994;175-217.
213. Skinner G.E., Larkin J.W. Conservative prediction of time to Clostridium botulinum toxin formation for use in time-temperature indicators to ensure the safety of foods. J. Food Prot. 61:1998;1154-1160.
214. Smith M.G. The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and implication for codes of practice in abattoirs. J. Hyg. Camb. 94:1985;289.
215. Smith M.G. Calculation of the expected increases of coliform organisms, Escherichia coli and Salmonella typhimurium, in raw blended mutton tissue. Epidemiol. Infect. 99:1987;323-331.
216. Smith L.T. Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces. Appl. Environ. Microbiol. 62:1996;3088-3093.
217. Smulders F.J.M., Eikelenboom G. Microbiological aspects: accelerated processing of meat. Accelerating Meat Processing. 1987;79-83 Elsevier, Amsterdam.
218. Standard C.J., Williams A.P., Gibbs P.A. Temperature growth relationships for psychrotrophic food spoilage bacteria. Food Microbiol. 2:1985;155-162.
219. Stecchini M.L., Del Torre M., Sarais I., Saro O., Messina M., Maltini E. Influence of structural properties and kinetic constraints on Bacillus cereus growth. Appl. Environ. Microbiol. 64:1998;1075-1078.
220. Sutherland J.P., Bayliss A.J., Braxton D.S. Predictive modelling of growth of Escherichia coli O157:H7 the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol. 25:1995;29-49.
221. Sutherland J.P., Bayliss A.J., Braxton D.S., Beaumont A.L. Predictive modelling of Escherichia coli O157:H7: Inclusion of carbon dioxide as a fourth factor in a pre-existing model. Int. J. Food Microbiol. 37:1997;113-120.
222. Tompkin R.B. Microbiological safety of processed meat: new products and processes - new problems and solutions. Food Technol. 40:1986;172-176.
223. Van Boekel M.A.J.S. Statistical aspects of kinetic modelling for food science problems. J. Food Sci. 61:1996;477-485.
224. Van Gerwen S.J.C., Zwietering M.H. Growth and inactivation models to be used in quantitative risk assessments. J. Food Prot. 61:1998;1541-1549.
225. Van Impe J.F., Nicolai B.M., Martens T., De Baerdemaeker J., Vandewalle J. Dynamic mathematical model to predict microbial growth and inactivation during food processing. Appl. Environ. Microbiol. 58:1992;2901-2909.
226. Van Impe J.F., Nicolai B.M., Schellekens M., Martens T., De Baerdemaeker J. Predictive microbiology in a dynamic environment: a system theory approach. Int. J. Food Microbiol. 25:1995;227-249.
227. Vankerschaver K., Wilcox F., Smout C., Hendrickx M., Tobback P. The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth. Food Microbiol. 13:1996;427-440.
228. Varnam A.H., Sutherland J.P. Meat and meat products. Technology, Chemistry and Microbiology. 1985;98-386 Chapman and Hall, UK.
229. Voyer R., McKellar R.C. MKES tools: a microbial kinetics expert system for developing and assessing food production systems. J. Ind. Microbiol. 12:1993;256-262.
230. Walker S.J., Jones J.E. Predictive Microbiology: Data and Model Bases. 1992;209-211 Food Technol. Int., Europe.
231. Walker S.J., Jones J.E. Protocols for data generation for predictive modelling. J. Ind. Microbiol. 12:1993;273-276.
232. Walls I., Scott V.N. Validation of predictive mathematical models describing the growth of Escherichia coli O157: H7 in raw ground beef. J. Food Prot. 59:1996;1331-1335.
233. Walls I., Scott V.N. Use of predictive microbiology in microbial food safety risk assessment. Int. J. Food Microbiol. 36:1997;97-102.
234. Walls I., Scott V.N. Validation of predictive mathematical models describing the growth of Listeria monocytogenes. J. Food Prot. 60:1997;1142-1145.
235. Walls I., Scott V.N., Bernard D.T. Validation of predictive mathematical models describing growth of Staphylococcus aureus. J. Food Prot. 59:1996;11-15.
236. Whiting R.C. Letter to the editor. Food Microbiol. 9:1992;173-174.
237. Whiting R.C. Microbial modelling in foods. Crit. Rev. Food Sci. Nutr. 35:1995;467-494.
238. Whiting R.C. Microbial database building: what have we learned? Food Technol. 51:1997;82-87.
239. Whiting R.C., Buchanan R.L. A classification of models for predictive microbiology. Food Microbiol. 10:1993;175-177.
240. Whiting R.C., Buchanan R. L. Microbial modelling. Food Technol. 48:1994;113-120.
241. Whiting R.C., Buchanan R.L. Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurised liquid eggs. Int. J. Food Microbiol. 36:1997;111-125.
242. Whiting R.C., Cygnarowicz Provost M. Model for quantifying bacterial growth. Food Microbiol. 9:1992;269-277.
243. Whiting R.C., Masana M.O. Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for effects of nitrite and pH. J. Food Sci. 59:1994;760-762.
244. Wijtzes T., McClure P.J., Zwietering M.H., Roberts T.A. Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. Int. J. Food Microbiol. 18:1993;139-149.
245. Wilcox F., Mercier M., Hendrickx M., Tobback P. Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens. Food Microbiol. 10:1993;159-173.
246. Williams T. The Principles Involved in the Determination of Product Shelf-life. 1992;Leatherhead Food Research Association, UK.
247. Williams M.L., Landel R.F., Ferry J.D. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass forming liquids. J. Am. Chem. Soc. 77:1955;3701-3707.
248. Wimptheimar L., Altman N.S., Hotchkiss J.H. Growths of Listeria monocytogenes Scott A serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmosphere and in air. Int. J. Food Microbiol. 11:1990;205.
249. Zamora M.C., Zaritzky N.E. Modelling of microbial growth in refrigerated packaged beef. J. Food Sci. 50:1985;1003-1006.
250. Zwietering M.N., Hasting A.P.M. Modelling the hygienic processing of foods - a global process overview. Trans. Chem. E. 75:1997;159-167.
251. Zwietering M.N., Hasting A.P.M. Modelling the hygienic processing of foods-influence of individual process stages. Trans. Chem. E. 75:1997;168-173.
252. Zwietering M.H., Jongenburger I., Rombouts F.M., Van'T Riet K. Modelling of the bacterial growth curve. Appl. Environ. Microbiol. 56:1990;1875-1881.
253. Zwietering M.H., De Koos J.T., Hasenack B.E., De Wit J.C., Van'T Riet K. Modelling of bacterial growth as a function of temperature. Appl. Environ. Microbiol. 57:1991;1094-1101.
254. Zwietering M.H., Wijtzes T., De Wit J.C., Van'T Riet K. A decision support system for prediction of the microbial spoilage in foods. J. Food Prot. 55:1992;973-979.
255. Zwietering M.H., Rombouts F.M., Van'T Riet K. Some aspects of modelling microbial quality of food. Food Control. 4:1993;89-96.
256. Zwietering M.H., De Wit J.C., Cuppers H.G.A.M., Van'T Riet K. Modelling of bacterial growth with shifts in temperature. Appl. Environ. Microbiol. 60:1994;204-213.