A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1°C and pH 7, zT and zpH of Geobacillus stearothermophilus

International Journal of Food Microbiology

Volumn 161, Issue 2, 2013, Pages 112-120

  Rigaux, Clémence ^a   Denis, Jean Baptiste ^b   Albert, Isabelle ^a   Carlin, Frédéric ^c,d  

^a UR1204 Food Risk Analysis Methodologies   (France)

^b UR341 National Agronomical Research Institute (INRA)   (France)

^c UMR A 408 INRA University of Avignon   (France)

^d UNIVERSITY OF AVIGNON   (France)

Author keywords

Canning; Geobacillus stearothermophilus; Hierarchical Bayesian models; Meta analysis; Thermal inactivation parameters; Variability

Indexed keywords

ARTICLE; BAYES THEOREM; CANNED FOOD; FOOD INDUSTRY; FOOD SPOILAGE; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; PH MEASUREMENT; RISK ASSESSMENT;

GEOBACILLUS STEAROTHERMOPHILUS;

EID: 84871868369     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.12.001     Document Type: Article

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