Predictive microbiology: Past, present and future

Modelling Microorganisms in Food

Volumn , Issue , 2007, Pages 7-21

  Mcmeekin, T A ^a   Mellefont, L A ^a   Ross, T ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84904148974     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845692940.1.7     Document Type: Chapter

References (55)

1. Adkin A., Hartnett E., Jordan L., Newell D., Davison H. Use of a systematic review to assist the development of Campylobacter control strategies in broilers. J Appl Microbiol 2006, 100:306-315.
2. AQIS (Australian Quarantine Inspection Service) Export Control (Meat and Meat Products) Orders 2005 http://www.comlaw.gov.au/ComLaw/Legislation/LegislativeInstrumentCompilation1.nsf/.
3. Baird-Parker A.C., Kilsby D.C. Principles of predictive food microbiology. J Appl Bacteriol 1987, 43S-49S. Symposium Supplement.
4. Baranyi J., Tamplin M.L. ComBase: a common database on microbial responses to food environments. J Food Prot 2004, 67:1967-1971.
5. Barber M.A. The rate of multiplication of Bacillus coli at different temperatures. J Infect Dis 1908, 5:379-400.
6. Bigelow W.D. The logarithmic nature of thermal death time curves. J Infect Dis 1921, 29:528-536.
7. Bigelow W.D., Bohart G.S., Richardson A.C., Ball C.O. Heat penetration in processing canned foods. National Canners Association Bulletin 1920, 16-L.
8. Bridson E.Y., Gould G.W. Quantal microbiology. Lett Appl Microbiol 2000, 30:95-98.
9. Cassin M.H., Lammerding A.M., Todd E.C.D., Ross W., Mccoll R.S. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. Int J Food Microbiol 1998, 41:21-44.
10. Den Aantrekker E.D., Beumer R.R., Van Gerwen S.J.C., Zwietering M.H., Van Schothorst M., Boom R.M. Estimating the probability of recontamination via the air using Monte Carlo simulations. Int J Food Microbiol 2003, 87:1-15.
11. Devlieghere F., Francois K., De Meulenaer B., Baert K. Safety in the Agri-food Chain. Modelling food safety 2006, 397-438. Wageningen Academic Publishers, Wageningen. P.A. Luning, F. Devlieghere, R. Verhé (Eds.).
12. Esty J.R., Meyer K.F. The heat resistance of the spores of B. botulinus and related anaerobes. J Infect Dis 1922, 31:650-663.
13. Farber J.M. Foodborne Microorganisms and Their Toxins. Predictive modelling of food deterioration and safety 1986, 57-90. Marcel Dekker, New York. M.D. Pierson, N.J. Stern (Eds.).
14. Fazil A.M., Ross T., Paoli G., Vanderlinde P., Desmarchelier P., Lammerding A.M. A probabilistic analysis of Clostridium perfringens growth during food service operations. Int J Food Microbiol 2002, 73:315-329.
15. Francois K., Devlieghere F., Uyttendaele M., Standaert A.R., Geeraerd A.H., Nadal P., Van Impe J.F., Debevere J. Single cell variability of L. monocytogenes grown on liver paté and cooked ham at 7 °C: comparing challenge test data to predictive simulations. J Appl Microbiol 2006, 100:800-812.
16. Genigeorgis C.A. Factors affecting the probability of growth of pathogenic microoganisms in foods. J Amer Vet Med Assoc 1981, 179:1410-1417.
17. Gill C.O., Harrison J.C.L., Phillips D.M. Use of a temperature function integration technique to assess the hygienic adequacy of beef carcase cooling process. Food Microbiol 1991, 8:83-94.
18. 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 1991, 54:731-736.
19. Hathaway S.C., Cook R.L. A regulatory perspective on the potential uses of microbial risk assessment in international trade. Int J Food Microbiol 1997, 36:127-133.
20. Hathaway S.C. Risk assessment procedures used by the Codex Alimentarius Commission and its subsidiary and advisory bodies, Joint FAO/WHO Foods Standards Programme, 20th Session of the Codex Alimentarius Commission, Geneva 1993.
21. e, Microbiological testing in food safety management 2002, Kluwer Academic Plenum Publishers, New York.
22. Juneja V.K., Eblen B.S. Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content. Lett Appl Microbiol 2000, 30:461-467.
23. Leporq B., Membré J.-M., Dervin C., Buche P., Guyonnet J.P. The Sym'Previus' software, a tool to support decisions to the foodstuff safety. Int J Food Microbiol 2005, 100:231-237.
24. Luning P.A., Devlieghere F., Verhe R. Safety in the Agri-food Chain 2006, Wageningen Academic, Wageningen.
25. Mcdonald K., Sun D.W. Predictive food microbiology for the meat industry: a review. Int J Food Microbiol 1999, 52:1-27.
26. Modeling Microbial Responses in Food 2003, CRC Press, Boca Raton, FL. R.C. Mckellar, X. Lu (Eds.).
27. Mcmeekin T.A., Olley J.N. Predictive microbiology. Food Technol Aust 1986, 38:331-334.
28. Mcmeekin T.A., Ross T. Predictive microbiology: providing a knowledge-based framework for change management. Int J Food Microbiol 2002, 78:133-153.
29. Mcmeekin T.A., Olley J.N., Ross T., Ratkowsky D.A. Predictive Microbiology: Theory and Application 1993, Research Studies Press, Taunton.
30. Mcmeekin T.A., Baranyi J., Bowman J.P., Dalgaard P., Kirk M., Ross T., Zwietering M.H. Information systems in food safety management. Int J Food Microbiol 2006, 112:181-194.
31. Mcmeekin T.A., Szabo L., Ross T. Connecting science with technology to improve microbial food safety management. Int Rev Food Sci Technol Winter 2005, 125-130.
32. Mellefont L.A., Mcmeekin T.A., Ross T. Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of. Escherichia coli, Int J Food Microbiol 2003, 82:45-58.
33. Membré J.-M., Amézquita A., Bassett J., Giavedoni P., De Blackburn C.W., Gorris L.G.M. A probabilistic modelling approach in thermal inactivation: estimation of postprocess Bacillus cereus spore prevalence and concentration. J Food Prot 2006, 69:118-129.
34. Monod J. The growth of bacterial cultures. Annu Rev Microbiol 1949, 3:371-394.
35. Mossel D.A.A., Struijk C.B. Public health implications of refrigerated pasteurised "sous vide" food. Int J Food Microbiol 1991, 13:187-206.
36. Nixon P.A. Temperature integration as a means of assessing storage conditions. Report on Quality in Fish Products, Seminar No. 3 1971, 34-44. Fishing Industry Board, Wellington.
37. Nixon P.A. Temperature function integrator, United States Patent 4,061,033 1977.
38. Olley J., Ratkowsky D.A. Temperature function integration and its importance in the storage and distribution of flesh foods above the freezing point. Food Technol Aust 1973, 25:66-73.
39. Olley J., Ratkowsky D.A. The role of temperature function integration in monitoring fish spoilage. Food Technol NZ 1973, 8:13. 15, 17.
40. Oscar T.P. Simulation model for enumeration of Salmonella on chicken as a function of PCR detection time score and sample size: Implications for risk assessment. J Food Prot 2004, 67:1201-1208.
41. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Crit Rev Food Sci Nutr 1998, 38:353-380.
42. Roberts T.A., Jarvis B. Food Microbiology: Advances and Prospects. Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems 1983, 85-95. Academic Press, Orlando, FL. T.A. Roberts, F.A. Skinner (Eds.).
43. Roberts T.A., Gibson A.M., Robinson A. Prediction of toxin production by Clostridium botulinum in pasteurised pork slurry. J Food Technol 1981, 16:337-355.
44. Ross T. Predictive Food Microbiology Models in the Meat Industry (MSRC.003) 1999, Meat and Livestock Australia, Sydney.
45. Ross T., Mcmeekin T.A. Predictive microbiology. Int J Food Microbiol 1994, 23:241-264.
46. Ross T., Mcmeekin T.A. Modeling microbial growth within food safety risk assessments. Risk Analysis 2003, 23:179-197.
47. Ross T., Shadbolt C. Predicting Escherichia coli inactivation in uncooked comminuted fermented meat products 2001, Meat and Livestock Australia, Sydney.
48. Ross T., Dalgaard P., Tienungoon S. Predictive modelling of the growth and survival of Listeria in fishery products. Int J Food Microbiol 2000, 62:231-245.
49. Ross T., Ratkowsky D.A., Mellefont L.A., Mcmeekin T.A. Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of. Escherichia coli, Int J Food Microbiol 2003, 82:33-43.
50. Scott W.J. The growth of micro-organisms on ox muscle. II. The influence of temperature. Journal of the Council of Scientific and Industrial Research, Australia 1937, 10:338-350.
51. Smith M.G. Calculation of the expected increases of coliform organisms, Escherichia coli and Salmonella typhimurium, in raw blended mutton tissue. Epidemiol Infect 1987, 99:323-331.
52. Spencer R., Baines C.R. The effect of temperature on the spoilage of wet fish. I. Storage at constant temperature between -1°C and 25°C. Food Technol, Champaign 1964, 18:769-772.
53. Tsutsui T., Kasuga F. Assessment of the impact of cattle testing strategies on human exposure to BSE agents in Japan. Int J Food Microbiol 2006, 107:256-264.
54. Van Asselt E.D., Zwietering M.H. A systematic approach to determine global thermal inactivation parameters for various food pathogens. Int J Food Microbiol 2006, 107:73-82.
55. Van Gerwen S.J.C., Rombouts F.M., Van't Riet K., Zwietering M.H. A data analysis of the irradiation parameter D10 for bacteria and spores under various conditions. J Food Prot 1999, 62:1024-1032.