Advanced quantitative microbiology for foods and biosystems: Models for predicting growth and inactivation

Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation

Volumn , Issue , 2006, Pages 1-418

  Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOLOGICAL SYSTEMS; DISINFECTION; ESTIMATION; FORECASTING; ISOTHERMS;

DOSE-RESPONSE CURVES; MATHEMATICAL FORMS; MICROBIAL GROWTH; MICROBIAL SURVIVAL; NEW APPROACHES; NON-THERMAL PRESERVATIONS; QUANTITATIVE MODELING; WATER DISINFECTIONS;

FOOD MICROBIOLOGY;

EID: 84855401501     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (175)

1. Abemethy, R.B. 1996. The New Weibull Handbook: Reliability and Statistical Analysis for Predicting Life, Safety, Survivability, Risk, Cost and Warranty Claims. Gulf Publications, North Palm Beach, FL.
2. Albert, I. and Mafart, P. 2005. A modified Weibull model for bacterial inactivation. Int. J. Food Microbiol., 100, 197-211.
3. Albiol, J., Robust, J., Carus, C., and Poch, M. 1993. Biomass estimation in plant cell cultures using an extended Kalman filter. Biotechnol. Prog., 9, 174-178.
4. Amezquita, A. 2004. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. Ph.D. dissertation. University of Nebraska-Lincoln.
5. Amezquita, A., Weller, C.L., Wang, L., Thippareddi, H., and Burson, D.E., 2005. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. Int. J. Food Microbiol., 101, 123-144.
6. Anderson, W.A., Hedges, N.D., Jones, M.V., and Cole, M.B. 1991. Thermal inactivation of Listeria monocytogenes studied by differential scanning clorimetry. J. Gen. Microbiol., 137, 1419-1424.
7. Anderson, W.A., McClure, P.J., Baird-Parker, A.C., and Cole, M.B. 1996. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1°C. J. Appl. Bacteriol., 80, 283-290.
8. Anonymous. 2000. Kinetics of microbial inactivation for alternative food processing technologies. U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Washington, D.C. (Web URL: http://vm.cf-san.fda.gov/~comm/ift-over.html).
9. Arnoldi, A. 2001. Thermal processing and food quality: analysis and control, in, Richardson, P. (Ed.). Thermal Technologies in Food Processing. Woodhead CRC, Cambridge. U.K.
10. Arroyo, F.N., Dur'n Quintana, M.C., and Fernandez, A.G. 2005. Evaluation of primary models to describe the growth of Pichia anomala and study of temperature, NaCl and pH effects on its biological parameters by response surface methodology. J. Food Prot., 68, 562-570.
11. Astro, A.J., Barbosa-Canovas, G.V., and Swanson, B.G. 1993. Microbial inactivation of foods by pulsed electric fields. J. Food Process Preserv., 17, 47-73.
12. Augustin, J.C., Carlier, V., and Rozier, J. 1998. Mathematical modeling of the heat resistance of L. monocytogenes, J. Appl. Microbiol., 84, 185-191.
13. Baker, A.R., Ebel, E.D., Hogue, A.T., McDowel, R.M., Morales, R.A., Schlosser, W.D., and Whiting, R. 1998. Salmonella enteritidis risk assessment. Shell eggs and egg product. A final report for the USDA Food Safety and Inspection Service. Washington, D.C.
14. Balaban, N.Q., Merrin, J., Chait, R., Kowalik, L., and Leibler, S. 2004. Bacterial persistence as a phenotypic switch. Science, 305, 1622-1625.
15. Ballestra, P., Abrue da Silva, A., and Cuq, J.L. 1996. Inactivation of Escherichia coli by carbon dioxide under pressure. J. Food Sci., 61, 829-831, 836.
16. Baranyi, J. and Roberts, T.A. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol., 23, 277-294.
17. Bartlett, M.S. 1960. Stochastic Population Models in Ecology and Epidemiolgy, Chapman & Hall, London.
18. Bazin, A. 1983. Mathematics in Microbiology. Academic Press, London.
19. Bilbia, T.A., Ranucci, C., Glazinitsky, K., Buckland B.C., and Aunins, J.G. 1994. Monoclonal antibody process development using medium concentrates. Biotechnol. Prog., 10, 87-96.
20. Brock, T.D., Madigan, M.T., Martinko, J.M., and Parker, J. 1994. Biology of Microorganisms (7th ed). Prentice Hall, Englewood Cliffs, NJ.
21. Brockwell, P.J. and Davis, R.A. 1987. Time Series: Theory and Methods, Springer-Verlag, New York.
22. Brown, D. and Rothery, P. 1993. Models in Biology — Mathematics, Statistics and Computing. John Wiley & Sons, Chichester, U.K.
23. Buchanan, R.L., Whiting, R.C., and Damert, W.C. 1997. When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves. Food Microbiol., 14, 313-326.
24. Campanella, O.H. and Peleg, M. 2001. Theoretical comparison of a new and the traditional method to calculate C. botulinum survival during thermal inactivation. J. Sci. Food Agric., 81, 1069-1076.
25. Casolari, A. 1988. Microbial death, in Bazin, M.J. and Prosser, J.I. (Eds.). Physiological Models in Microbiology, CRC Press, Boca Raton, FL, 1-44.
26. Chorianopoulos, N.G., Boziaris, I.S., Stamatiou, A., and Nychas, G.J.E. 2005. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels. Food Microbiol., 22, 117-124.
27. Clark, D.S. and Takacs, J. 1980. Ozone, in Microbial Ecology of Foods, vol. 1. Factors Affecting Life and Death of Microorganisms. Publication of the International Commission on Microbial Specifications for Foods. Academic Press, New York, p. 191.
28. Coote, P.J., Holyoak, C.D., and Cole, M.B. 1991. Thermal inactivation of Listeria monocytogenes during a process simulating temperatures achieved during microwave heating. Appl. Microbiol., 70, 489-494.
29. Corradini, M.G. and Peleg, M. 2003a. A model of microbial survival curves in water treated with a volatile disinfectant. J. Appl. Microbiol., 95, 1268-1276.
30. Corradini, M.G. and Peleg, M. 2003b. A theoretical note on the estimation of the number of recoverable spores from survival curves having an activation shoulder. Food Res. Int., 36, 1007-1013.
31. Corradini, M.G. and Peleg, M. 2004a. A model of nonisothermal degradation of nutrients, pigments and enzymes. J. Sci. Food Agric., 84, 217-226.
32. Corradini, M.G. and Peleg, M. 2004b. Demonstration of the Weibull-Log logistic survival model's applicability to nonisothermal inactivation of E. coli K12 MG1655. J. Food Prot, 67, 2617-2621.
33. Corradini, M.G. and Peleg, M. 2005. Estimating nonisothermal bacterial growth in foods from isothermal experimental data. J. Appl. Microbiol., 99, 187-200.
34. Corradini, M.G. and Peleg, M. 2006a. The nonlinear kinetics of microbial inactivation and growth, in Brul, S., Zwietering, M., and van Grewen, S. (Eds.). Modelling Microorganisms in Food. Woodhead Publishing, Cambridge, U.K. (in press).
35. Corradini, M.G. and Peleg, M. 2006b. Prediction of vitamins loss during nonisothermal heat processes with non-linear kinetic models. Trends. Food Sci. Technol, 17, 24-34.
36. Corradini, M.G. and Peleg, M. 2006c. On modeling and simulating transitions between microbial growth and inactivation or vice versa, Int. J. Food Microbiol., (in press).
37. Corradini, M.G., Amezquita, A., Normand M.D., and Peleg, M. 2006. Modeling and predicting nonisothermal microbial growth using general purpose software. Int. J. Food Microbiol. (in press).
38. Corradini, M.G., Engel, R., Normand, M.D., and Peleg, M. 2002. Estimating the frequency of high microbial counts from records having a true or suspected trend or periodicity. J. Food Sci., 67, 1278-1285.
39. Corradini, M.G., Horowitz, J., Normand, M.D., and Peleg, M. 2001a. Analysis of the fluctuating pattern of E. coli counts in the rinse water of an industrial poultry plant. Food Res. Int., 34, 566-572.
40. Corradini, M.G., Normand, M.D., Nussinovitch, A., Horowitz, J., and Peleg, M. 2001b. Estimating the frequency of high microbial counts in commercial food products using various distribution functions. J. Food Prot., 64, 674-681.
41. Corradini, M.G., Normand, M.D., and Peleg, M. 2005. Calculating the efficacy of heat sterilization processes. J. Food Eng., 67, 59-69.
42. Corradini, M.G., Normand, M.D., and Peleg, M. 2006. Expressing the equivalence of non-isothermal and isothermal heat sterilization processes. J. Sci. Food Agric. (in press).
43. Datta, A.K. 1993. Error estimates for approximate kinetic parameters used in the food literature. J. Food Eng., 18, 181-199.
44. Davidson, P.M. 2000. Antimicrobial compounds, in Francis, F.J. (Ed.). Encyclopedia of Food Science and Technology. (2nd ed.). Vol. 1, pp. 63-75. John Wiley & Sons, New York.
45. Davis, B.D., Dulveco, R., Eisen, H.M., and Ginsberg, H.S. 1990. Microbiology (4th ed.). J.B. Lippincott, Philadelphia, PA.
46. de Heij, W.B.C., van Schepadel, L.J.M.M., Moezelaar, R., Hoogland, H., Master, A.M., and van den Berg, R.W. 2003. High-pressure sterilization: maximizing the benefits of adiabatic heating. Food Technol., 57, 37-41.
47. Denys, S., Ludikhuyze, L.R., van Loey, A.M., and Hendrickx, M.E. 2000. Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods. Biothechnol. Prog., 16, 92-101.
48. Devleghere, F., Francois, K., Vereecken, K.M., Geeraerd, A.H., van Impe, J.F., and Debevere, J. 2004. Effect of chemicals on the microbial evolution in foods. J. Food Prot., 67, 1977-1990.
49. Dougherty, D.P., Breidt, F., McFeeters, R.F., and Lubkin, S.R. 2002. Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactic. Appl. Environ. Microbiol., 68, 2468-2478.
50. El-Kest, S.E. and Marth, E.H. 1988. Inactivation of Listeria monocytogenes by chlorine. J. Food Prot., 51, 520-524.
51. Elliot, D.K. 1986. (Ed.). Dynamics of Extinction. John Wiley & Sons, New York.
52. El-Shenawy, M.A. and Marth, E.H. 1988. Inhibition of Listeria monocytogenes by sorbic acid. J. Food Prot., 51, 842-846.
53. Engel, R., Normand, M.D., Horowitz, J., and Peleg, M. 2001a. A model of microbial contamination of a water reservoir. Bull. Math. Biol., 63, 1025-1040.
54. Engel, R., Normand, M.D., Horowitz, J., and Peleg, M. 2001b. A qualitative probabilistic model of microbial outbursts in foods. J. Sci. Food Agric., 81, 1250-1262.
55. Evans, D.A. 2000. Disinfectants, in Francis, F.J. (Ed.). Encyclopedia of Food Science and Technology. (2nd. ed.). Vol. 1. John Wiley & Sons, New York, pp. 501-509.
56. Everitt, B.S. and Hand, D.J. 1981. Finite Mixture Distributions. Chapman & Hall, London.
57. Farkas, D.F. and Hoover, D.G. 2000. High-pressure processing, in Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci. Special Suppl., Chicago, Il: Institute of Food Technologists. pp. 46-64.
58. Fernandez, A., Salmeron, C., Fernandez, P.S., and Martinez, A., 1999. Application of the frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus. Trends Food Sci. Tech., 10, 158-162.
59. Fujikawa, H., Kai, A., and Morozumi, S. 2004. A new logistic model for Escherichia coli growth at constant and dynamic temperatures. Food Microbiol., 21, 501-509.
60. Gaze, J.E., Brown, G.D., and Holdworth, S.D. 1990. Microbiological assessment of process lethality using food alginate particles. Campden Food and Drink Research Association, technical memorandum 580, 1-66.
61. Geeraerd, A.H., Herremans, C.H., and Van Impe, J.F. 2000. Structural model requirements to describe microbial inactivation during a mild heat treatment. Int. J. Food Microbiol. 59, 185-209.
62. Geeraerd, A.H., Valdramidis, V.P., Bernaerts, K., Debevere, J., and Van Impe, J.F. 2004. Evaluating microbial inactivation models for thermal processing, in Richardson, P. (Ed.). Improving the Thermal Processing of Foods. Woodhead Publishing, Cambridge, U.K., pp. 427-453.
63. Goel, N.S. and Richter-Dyn, N. 1979. Stochastic Models in Biology. Academic Press, New York.
64. Gonzalez-Martinez, C., Corradini, M.G., and Peleg, M. 2003. Probabalistic models of foods microbial safety and nutritional quality. J. Food Eng., 56, 135-142.
65. Grenfell, B.T. and Dobson, A.P. (Eds.). 1995. Ecology of Infectious Diseases in Natural Populations. Cambridge University Press. Cambridge, U.K.
66. Gulik, W.M., Nuutila, A.M., Vinke, Ko L., tenHoopen, H.J.G., and Heijnen, J.J. 1994. Effects of carbon dioxide, air flow and inoculation density on batch growth of Catharantis roseus cell suspensions in stirred fermentors. Biotechnol. Prog., 10, 335-339.
67. Hadas, O., Corradini, M.G., and Peleg, M. 2004. Statistical analysis of the fluctuating counts of fecal bacteria in the water of Lake Kinneret. Water Res., 38, 79-88.
68. Hassani, M., Mañas, P., Raso, J., Conden, S., and Pagan, R. 2005. Predicting heat inactivation of Listeria monucytogenes under nonisothermal treatments. J. Food Prot., 68, 736-743.
69. Hills, B.P., Arnauld, L., Bossu, C., and Ridge, Y.P. 2000. Microstructural factors controlling the survival of food-borne pathogens in porous media. Int. J. Food Microbiol., 66, 163-173.
70. Hills, B.P., Manning, C.E., Ridge, Y., and Brocklehurst, T. 1997a. NMR water relaxation, activity and bacterial survival in porous media. J. Sci. Food Agric., 71, 185-194.
71. Hills, B.P., Manning, C.E., Ridge, Y., and Brocklehurst, T. 1997b. Water availability and the survival of Salmonella typhimurium in porous systems. Int. J. Food Microbiol., 36, 187-198.
72. Ho, K-L. G. 2004/2005. Dense phase carbon dioxide processing for fruit juice. Int. Rev. Food Sci. Technol., IUFoST (winter) pp. 90-95.
73. Holdsworth, S.D. 1997. Thermal Processing of Packaged Foods. Blackie Academic Professional. London.
74. Horowitz, J., Normand, M.D., and Peleg, M. 1999. On modeling the irregular fluctuations in microbial counts. Crit. Rev. Food Sci. Nutr., 39, 503-517.
75. Huemer, I.A., Llijn, N., Vogelsang, W.J., and Langeveld, L.P.M. 1998. Thermal death kinetics of spores of Bacillus sporothermodurans isolated from UHT milk. Int. Dairy J., 8, 851-855.
76. Hunt, N.H. and Marinas, B.J. 1997. Kinetics of Escherichia coli inactivation with ozone. Water Res., 31, 1355-1362.
77. Ingham, S.C. and Uljas, H.E. 1998. Storage conditions influence on the destruction of Escherichia coli 0157:H7 during heating of apple cider and juice. J. Food Prot, 61, 390-394.
78. Ingraham, J.L., Maaloe, O., and Neidhart, F.C. 1983. Growth of the Bacterial Cell. Sinauer Associates, Sunderland, MA.
79. Ingram, M. and Roberts, T.A. 1980. Effect of ionizing radiation on microorganisms, in Microbial Ecology of Foods. vol. 1. Factors Affecting Life and Death of Microorganisms. Publication of the International Commission on Microbial Specification for Foods. Academic Press, New York, p. 191.
80. Jay, J.M. 1996. Modern Food Microbiology. Chapman & Hall, New York.
81. Juneja, V.K., Snyder, O.P., Jr., and Mariner, B.S. 1997. Thermal destruction of Escherichia coli 0157:H7 in beef and chicken: determination of D- and Z-values. J. Food. Prot., 35, 231-237.
82. Kauffman, S.A. 1992. The Origin of Order — Self-Organization and Selection in Evolution. Oxford University Press, Oxford, U.K.
83. Kauffman, S.A. 1995. At Home in the Universe - the Search for the Laws of SelfOrganization and Complexity. Oxford University Press, Oxford, U.K.
84. Knorr, D., 1995. Hydrostatic pressure treatment of foods — microbiology, in Gould, G.W. (Ed.). New Methods of Food Preservation. Blackie Scientific, London, pp. 159-175.
85. Knorr, D. 2000. Process aspects of high-pressure treatment of food systems, in Barbosa-Canovas, G.V. and Gould, G.W. (Eds.). Innovations in Food Processing. Technomic, Lancaster, PA, pp. 13-30.
86. Kormedy, I. and Kormedy, L. 1997. Considerations for calculating heat inactivation processes when semilogarithmic thermal inactivation models are nonlinear. J. Food Eng., 34, 33-40.
87. Koutchma, T. and Murakami, E. 2004/2005. Effect of carbon dioxide and pressure processing on microbial and enzyme inactivation in food and beverages. Int. Rev Food Sci. Technol., IUFoST (winter), 78-86.
88. Koutsoumanis, K. 2001. Predictive modeling of the shelf life of fish under nonisothermal conditions. Appl. Environ. Microbiol., 67, 1821-1829.
89. Lambert, R.J.W., Johnston, M.D., and Simons, E.A., 1999. A kinetic study of the effect of hydrogen peroxide and peracetic acid against Staphylococcus aureus and Pseudomonas aeruginosa using the bioscreen disinfection method. J. Appl. Microbiol., 87, 782-786.
90. LeClair, K., Heggart, H., Oggerl, M., Barlett, F.M., and McKellar, R.C. 1994. Modeling the inactivation of Listeria monocytogenes and Salmonella typhimorium in simulated egg wash water. Food Microbiol., 11, 345-349.
91. LeDantec, C., Dauet, J.P., Montiel, A., Damoutier, N., Dubrou, S., and Vincent, V. 2002. Chlorine disinfection of atypical mycobacteria isolated from a water distribution system. Appl. Environ. Microbiol., 68, 1025-1032.
92. LeJean, G., Abraham, G., Debray, E., Candau, Y., and Piar, G. 1994. Kinetics of thermal destruction of B. stearothermophilus spores using a two-reaction model. Food Microbiol., 11, 229-237.
93. Lewis, M. and Heppel, N. 2000, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization. Aspen Publishers, Gaithersburg, MD.
94. Linton, R.H., Carter, W.H., Pierson, M.D., Hackney, C.R., and Eifert, J.D. 1996. Use of a modified Gompertz equation to model nonlinear survival curves of Listeria monocytogenes Scott. A. J. Food Prot., 59, 16-23.
95. López, S., Prieto, M., Dijkstra, J., and Dhanoa, M.S. 2004 Statistical evaluation of mathematical models for microbial growth. Int. J. Food Microbiol., 96, 289-300.
96. Mafart, P., Couvert, O., Gaillard, S., and Leguerinel, I. 2002. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int. J. Food Microbiol., 72, 107-113.
97. Mattick, K.L., Legan, J.D., Humphrey, T.J., and Peleg, M. 2001. Calculating Salmonella inactivation in nonisothermal heat treatments from non-linear isothermal survival curves. J. Food Prot, 64, 606-613.
98. McKellar, R. and Lu, X. (Eds.). 2003. Modeling Microbial Responses on Foods. CRC Press, Boca Raton, FL.
99. McMeekin, T.A., Olley, J.N., Ross, T., and Ratkowsky, D.A. 1993. Predictive Microbiology Theory and Applications. John Wiley & Sons, New York.
100. Mercer, A. 1990. Disease, Mortality and Population in Transition. Leichester University Press. Leichester, U.K.
101. Meyer, R.S., Cooper, K.L., Knorr, D., and Lelieveld, H.L.M. 2000. High-pressure sterilization of foods. Food Technol., 11, 67-72.
102. Mizrahi, S. and Karel, M. 1978. Evaluation of a kinetic model for reactions in moisture-sensitive products using dynamic storage conditions. J. Food Sci., 43, 750-753.
103. Murphy, R.Y., Marks, B.P., Johnson, E.R., and Johnson, M.G. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. J. Food Prot., 62, 980-985.
104. Murray, J.D. 1989. Mathematical Biology, Springer-Verlag, New York.
105. Nelder, J.A. and Meade, R. 1965. A simplex method for function minimization. Comp. J, 7, 308-312.
106. Neyens, P., Messens, W., and De Vuyst, L. 2003. Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. Int. J. Food Microbiol., 88, 29-39.
107. Nisbet, R.M. and Gurney, W.S.C. 1982. Modeling Fluctuating Populations, John Wiley & Sons, New York.
108. Normand, M.D. and Peleg, M. 1998. Kauffman's abstract model of phase transitions. J. Texture Stud., 29, 375-386.
109. Nussinovitch, A. and Peleg, M. 2000. Analysis of the fluctuating patterns of microbial counts in frozen industrial food products. Food Res. Int., 33, 53-62.
110. Nussinovitch, A., Curasso, Y., and Peleg, M. 2000. Analysis of the fluctuating microbial counts in commercial raw milk — a case study. J. Food Prot., 63, 1240-1247.
111. Ocio, M.J., Fernández, P.S., Alvarruiz, A., and Martínez, A., 1994. Comparison of TDT and Arrhenius models for rate constant inactivation predictions of Bacillus stearothermophilus heated in mushroom alginate substrate. Lett. Appl. Microbiol., 19, 114-117.
112. Patel, J.K., Kapadia, C.H., and Owen, D.B., 1976. Handbook of Statistical Distributions. Marcel Dekker, New York.
113. Peleg, M. 1995. A model of microbial survival after exposure to pulsed electric fields. J. Sci. Food Agric., 67, 93-99.
114. Peleg, M. 1996a. A model of microbial growth and decay in a closed habitat based on combined Fermi and the logistic equations. J. Sci. Food Agric., 71, 225-230.
115. Peleg, M. 1996b. Evaluation of the Fermi equation as a model of dose-response curves. Appl. Microbiol. Biotechnol., 46, 303-306.
116. Peleg, M. 1997. Modeling microbial populations with the original and modified versions of the continuous and discrete logistic equations. Crit. Rev. Food Sci. Nutr, 37, 471-490.
117. Peleg, M. 2000a. Microbial survival curves — the reality of flat shoulders and absolute thermal death times. Food Res. Int. 33, 531-538.
118. Peleg, M. 2000b. Modeling and simulating microbial survival in foods subjected to a combination of preservation methods, in Innovations in Food Processing. Barbosa-Canovas, G.V. and Gould, G.W. (Eds.). Technomic, Lancaster, PA, pp. 163-181.
119. Peleg, M. 2002a. A model of survival curves having an "activation shoulder." J. Food Sci., 67, 2438-2443.
120. Peleg, M. 2002b. Interpretation of the irregularly fluctuating microbial counts in commercial dairy products. Int. Dairy J., 12, 255-262.
121. Peleg, M. 2002c Modeling and simulation of microbial survival during treatments with a dissipating lethal chemical agent. Food Res. Int., 35, 327-336.
122. Peleg, M. 2002d. Simulation of E. coli inactivation by carbon dioxide under pressure. J. Food Sci., 67, 896-901.
123. Peleg, M. 2003a. Calculation of the nonisothermal inactivation patterns of microbes having sigmoidal isothermal semilogarithmic survival curves. Crit. Rev. Food Sci. Nutr., 43, 645-658.
124. Peleg, M. 2003b. Microbial survival curves: interpretation, mathematical modeling and utilization. Comments Theor. Biol., 8, 357-387.
125. Peleg, M. 2004. Analyzing the effectiveness of thermal preservation processes, in, Richardson, P. (Ed.). Improving Thermal Processing. Woodhead Publishing, Cambridge, U.K., pp. 411-426.
126. Peleg, M. and Cole, M.B. 1998. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. Nutr., 38, 353-380.
127. Peleg, M. and Horowitz, J. 2000. On estimating the probability of aperiodic outbursts of microbial populations from their fluctuating counts. Bull. Math. Biol, 62, 17-35.
128. Peleg, M. and Penchina, C.M. 2000. Modeling microbial survival during exposure to a lethal agent with varying intensity. Crit. Rev. Food Sci. Nutr., 40, 159-172.
129. Peleg, M. and Normand, M.D. 2004. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Crit. Rev. Food Sci. Nutr., 44, 409-418.
130. Peleg, M., Corradini, M.G., and Normand, M.D. 2004 Kinetic models of complex biochemical reactions and biological processes. Chemie Ingen. Technik, 76, 413-423.
131. Peleg, M., Engel, R., Gonzalez-Martinez, C., and Corradini, M.G. 2002. Non Arrhenius and non WLF kinetics in food systems. J. Sci. Food Agric. 82, 1346-1355.
132. Peleg, M., Normand, M.D., and Campanella, O.H. 2003. Estimating microbial inactivation parameters from survival curves obtained under varying conditions — the linear case. Bull. Math. Biol., 65, 219-234.
133. Peleg, M., Normand, M.D., and Corradini, M.G. 2005. Generating microbial survival curves during thermal processing in real time. J. Appl. Microbiol., 98, 406-417.
134. Peleg, M., Normand, M.D., and Damrau, E. 1997. Mathematical interpretation of dose-response curves. Bull. Math. Biol., 59, 747-761.
135. Peleg, M., Normand, M.D., and Tesch, R. 1996. Simulation of fluctuating populations of micro- and macroorganisms with models having a normal random variate term. J. Sci. Food Agric., 73, 17-20.
136. Peleg, M., Nussinovitch, A., and Horowitz, J. 2000. Interpretation and extraction of useful information from irregular fluctuating industrial microbial counts. J. Food Sci., 65, 740-747.
137. Peleg, M., Penchina, C.M., and Cole, M.B. 2001. Estimation of the survival curve of Listeria monocytogenes during nonisothermal heat treatments. Food Res. Int. 34, 383-388.
138. Periago, P.M., van Zuijlen, A., Fernandez, P.S., Klapwijk, P.M., ter Steeg, P.F., Corradini, M.G., and Peleg, M. 2004. Estimation of the nonisothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. Int. J. Food Microbiol., 95, 205-218.
139. Prescot, L.M., Harley, J.P., and Klein, D.A. 1996. Microbiology (3rd ed.) WCB, Duboque, IA.
140. Raup, D.M. 1991. Extinction: Bad Genes or Bad Luck? W.W. Norton, New York.
141. Rice, J.A. 1995. Mathematical Statistics and Data Analysis. Brookslide Publishing, Duxbury, MA.
142. Robinson, R.K., Batt, C.A., and Patel, P.D. (Eds.). 2000. Encyclopedia of Food Microbiology. Academic Press, New York. (See entries for "Preservatives," pp. 1710-1783.)
143. Rodriguez, A.C., Smerage, G.H., Texeira, A.A., and Busta, F.F. 1992. Population model of bacterial spores for validation of dynamic thermal processes. J. Food Proc. Eng., 15, 1-30.
144. Ross, T. 1996. Indices for performance evaluation of protective models in food microbiology. J. Appl. Microbiol., 81, 501-508.
145. Ross, T. and Dalgaard, P. 2004. Secondary models, in McKellar, R.C. and Lu, X. (Eds.). Modeling Microbial Responses in Food. CRC Press, Boca Raton, FL, pp. 63-150.
146. Royama, T. 1992. Analytical Population Dynamics. Chapman & Hall, London.
147. Ruelle, D. 1989. Chaotic Evolution and Strange Attractors. Cambridge University Press, Cambridge, U.K.
148. Ruelle, D. 1991. Chance and Chaos. Princeton University Press, Princeton, NJ.
149. Ruelle, D. 1992. Deterministic chaos: the science and the fiction. Proc. R. Soc. Lond. A, 427, 241-247.
150. Sapru, V., Texeira, A.A., Smerage, G.H., and Lindsay, J.A. 1992. Predicting thermophilic spore population dynamics for UHT sterilization processes. J. Food Sci., 57, 1248.
151. Sapru, V., Texeira, A.A., Smerage, G.H., and Lindsay, J.A. 1993. Comparison of predictive models for bacterial spore population resources to sterilization temperature. J. Food Sci., 58, 223-228.
152. Schaffer, W.M. and Truty, G.L. 1989. Chaos vs. noise-driven dynamics, in Models in Population Biology, Vol. 20, American Mathematical Society, Providence, RI, pp. 77-96.
153. Schubert, H., Wachler, E., and Krug, H. 1984. Erich Rammler — a pioneer of particulate technology. Particulate Sci. Technol., 2, 2-17.
154. Scott, S. and Duncan, C.J. 1998. Human Demography and Disease. Cambridge University Press. Cambridge, U.K.
155. Seaborg, G.T. and Loveland, W.D. 1990. The Elements beyond Uranium. John Wiley & Sons, New York.
156. Shull, J.J., Cargo, G.T., and Ernst, R.R. 1963. Kinetics of heat activation and thermal death of bacterial spores. Appl. Microbiol., 11, 485-487.
157. Smith, D. and Stoddard, W. 2000. Ozone and food processing, in Francis, F.J. (Ed.). Encyclopedia of Food Science and Technology. (2nd ed.). Vol. 3. John Wiley & Sons, New York, pp. 1801-1805.
158. Smith, S. and Schaffner, D.W. 2004. Evaluation of the predictive model for Clostridium perfringens growth during cooling. J. Food Prot., 67, 1133-1137.
159. Stephens, P.J., Cole, M.B., and Jones, M.V., 1994. Effect of heating on the thermal inactivation of Listeria. J. Appl. Microbiol., 77, 702-710.
160. Stumbo, C.R. 1973. Thermobacteriology in Food Processing (2nd ed.), Academic Press. New York.
161. Sugihara, G., Grenfell, B.T., and May, R.M. 1990. Distinguishing error from chaos. Phil. Trans. R. Soc., 330B, 235-251.
162. Tailor, P.D. (Ed.). 2004. Extinctions in the History of Life. Cambridge University Press, Cambridge, U.K.
163. Taub, L.A., Feeherry, F.E., Ross, E.W., Kustin, K., and Doona, C.J. 2003. A quasichemical kinetic model for the growth and death of Staphylococcus aureus in intermediate moisture bread. J. Food Sci., 68, 2530-2537.
164. Texeira, A. 1992. Thermal processing calculations, in Handbook of Food Engineering, Heldman, D.R. and Lund, L.B. (Eds.), Marcel Dekker, New York, pp. 563-619.
165. Texeira A.A. and Busta, F.F. 1992. Population model of bacterial spores for validation of dynamic thermal processes. J. Food Proc. Eng., 15, 1-30.
166. Thompson, W.S., Busta, F.E., Thompson, D.R., and Allen, C.E. 1979. Inactivation of Salmonella in autoclaved ground beef exposed to constant rising temperature. J. Food Prot., 42, 410-415.
167. Toledo, R.T. 1999. Fundamentals of Food Process Engineering. (2nd ed.) Aspen, Gaithersburg, MD, pp. 315-397.
168. Valdramidis, V.P., Geeraerd, A.H., Bernaerts, K., and Van Impe, J.K. 2004. Dynamic vs. static thermal inactivation: the necessity of validation some modeling and microbial hypotheses. Paper no. 434. Proceedings of the 9th International Conference of Engineering and Food ICEF 9, Montpellier, France.
169. van Boekel, M.A.J.S. 2002. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol., 72, 159-172.
170. van Boekel, M.A.J.S. 2003. Alternate kinetics models for microbial survivor curves, and statistical interpretations (summary of a presentation at IFT Research Summit on kinetic models for microbial survival). Food Technol., 57, 41-42.
171. van Grewen, S.J.C. and Zwietering, H.N. 1998. Growth and inactivation models to be used in quantitative risk assessment. J. Food Prot., 61, 1541-1549.
172. Vessoni Penna, T.C. and Moraes, D.A. 2002. The influence of nisin on the thermal resistance of Bacillus cerius. J. Food Prot., 65, 415-418.
173. Wagner, M., Brumelis, D., and Gerh, R. 2002. Disinfection of wastewater by hydrogen peroxide or peracetic acid: development of procedures for measurement of residual disinfectant and application to a physicochemically treated municipal effluent. Water Environ. Res., 74, 33-50.
174. Whiting, R.C. 1995. Microbial modeling in foods. Crit. Rev. Food Sci. Nutr., 35, 467-494.
175. Yang, X. and Tsao, G.T. 1994. Mathematical modeling of inhibition kinetics in acetone-butanol fermentation by Clostridium acetobutylicum. Biotechnol. Prog., 10, 532-538.