메뉴 건너뛰기




Volumn , Issue , 2013, Pages 1-128

Predictive microbiology in foods

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85014362570     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4614-5520-2     Document Type: Book
Times cited : (121)

References (356)
  • 3
    • 0016355478 scopus 로고
    • A new look at the statistical model identification
    • Akaike H (1974) A new look at the statistical model identification. IEEE T Automat Contr 19:716-723
    • (1974) IEEE T Automat Contr , vol.19 , pp. 716-723
    • Akaike, H.1
  • 4
    • 0036469175 scopus 로고    scopus 로고
    • Predictive non-linear modeling of complex data by artificial neural networks
    • Almeida JS (2002) Predictive non-linear modeling of complex data by artificial neural networks. Curr Opin Biotechnol 13:72-76
    • (2002) Curr Opin Biotechnol , vol.13 , pp. 72-76
    • Almeida, J.S.1
  • 5
    • 35748962627 scopus 로고    scopus 로고
    • Modelling the combined effects of structured food model system and lactic acid on Listeria innocua and Lactococcus lactis growth in mono- and co-culture
    • Antwi M, Bernaerts K, Van Impe JF, Geeraerd AH (2007) Modelling the combined effects of structured food model system and lactic acid on Listeria innocua and Lactococcus lactis growth in mono- and co-culture. Int J Food Microbiol 120:71-84. doi:10.1016/j.ijfoodmicro. 2007.04.015
    • (2007) Int J Food Microbiol , vol.120 , pp. 71-84
    • Antwi, M.1    Bernaerts, K.2    Van Impe, J.F.3    Geeraerd, A.H.4
  • 6
    • 64549142361 scopus 로고    scopus 로고
    • Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
    • Arroyo-López F, Orlić S, Querol A, Barrio E (2009) Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. Int J Food Microbiol 131:120-127. doi:10.1016/j.ijfoodmicro. 2009.01.035
    • (2009) Int J Food Microbiol , vol.131 , pp. 120-127
    • Arroyo-López, F.1    Orlić, S.2    Querol, A.3    Barrio, E.4
  • 7
    • 0034713211 scopus 로고    scopus 로고
    • Modelling the growth rate of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors
    • Augustin JC, Carlier V (2000a) Modelling the growth rate of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors. Int J Food Microbiol 56:53-70. doi:10.1016/S0168-1605(00)00224-5
    • (2000) Int J Food Microbiol , vol.56 , pp. 53-70
    • Augustin, J.C.1    Carlier, V.2
  • 8
    • 0034713431 scopus 로고    scopus 로고
    • Mathematical modelling of the growth rate and lag time for Listeria monocytogenes
    • Augustin JC, Carlier V (2000b) Mathematical modelling of the growth rate and lag time for Listeria monocytogenes. Int J Food Microbiol 56:29-51. doi:10.1016/S0168-1605(00)00223-3
    • (2000) Int J Food Microbiol , vol.56 , pp. 29-51
    • Augustin, J.C.1    Carlier, V.2
  • 9
    • 0032860541 scopus 로고    scopus 로고
    • Estimation of temperature dependent growth rate and lag time of Listeria monocytogenes by optical density measurements
    • Augustin JC, Rosso L, Carlier V (1999) Estimation of temperature dependent growth rate and lag time of Listeria monocytogenes by optical density measurements. J Microbiol Methods 38:137-146
    • (1999) J Microbiol Methods , vol.38 , pp. 137-146
    • Augustin, J.C.1    Rosso, L.2    Carlier, V.3
  • 10
    • 0034660446 scopus 로고    scopus 로고
    • A model describing the effect of temperature history on lag time for Listeria monocytogenes
    • Augustin JC, Rosso L, Carlier V (2000) A model describing the effect of temperature history on lag time for Listeria monocytogenes. Int J Food Microbiol 57:169-181. doi:10.1016/S0168- 1605(00)00260-9
    • (2000) Int J Food Microbiol , vol.57 , pp. 169-181
    • Augustin, J.C.1    Rosso, L.2    Carlier, V.3
  • 11
    • 33745368938 scopus 로고    scopus 로고
    • Stochastic, compartmental, and dynamic modeling of cross-contamination during mechanical smearing of cheeses
    • Aziza F, Mettler E, Daudin JJ, Sanaa M (2006) Stochastic, compartmental, and dynamic modeling of cross-contamination during mechanical smearing of cheeses. Risk Anal 26:731-745. doi:10.1111/j.1539-6924.2006.00758.x
    • (2006) Risk Anal , vol.26 , pp. 731-745
    • Aziza, F.1    Mettler, E.2    Daudin, J.J.3    Sanaa, M.4
  • 13
    • 0000004786 scopus 로고
    • Letters to the editor: A note on reparameterization of bacterial growth curves
    • Baranyi J (1992) Letters to the editor: A note on reparameterization of bacterial growth curves. Food Microbiol 9:169-171. doi:10.1016/0740-0020(92)80024-X
    • (1992) Food Microbiol , vol.9 , pp. 169-171
    • Baranyi, J.1
  • 14
    • 0032493180 scopus 로고    scopus 로고
    • Comparison of stochastic and deterministic concepts of bacterial lag
    • Baranyi J (1998) Comparison of stochastic and deterministic concepts of bacterial lag. J Theor Biol 192:403-408. doi:10.1006/jtbi.1998.0673
    • (1998) J Theor Biol , vol.192 , pp. 403-408
    • Baranyi, J.1
  • 15
    • 0035821872 scopus 로고    scopus 로고
    • A parallel study on bacteria growth and inactivation
    • Baranyi J, Pin C (2001) A parallel study on bacteria growth and inactivation. J Theor Biol 210:327-336. doi:10.1006/jtbi.2001.2312
    • (2001) J Theor Biol , vol.210 , pp. 327-336
    • Baranyi, J.1    Pin, C.2
  • 16
    • 0028080154 scopus 로고
    • A dynamic approach to predicting bacterial growth in food
    • Baranyi J, Roberts TA (1994) A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23:277-294. doi:10.1016/0168-1605(94)90157-0
    • (1994) Int J Food Microbiol , vol.23 , pp. 277-294
    • Baranyi, J.1    Roberts, T.A.2
  • 17
    • 0029112191 scopus 로고
    • Mathematics of predictive food microbiology
    • Baranyi J, Roberts TA (1995) Mathematics of predictive food microbiology. Int J Food Microbiol 26:199-218
    • (1995) Int J Food Microbiol , vol.26 , pp. 199-218
    • Baranyi, J.1    Roberts, T.A.2
  • 18
    • 4444267081 scopus 로고    scopus 로고
    • ComBase: a common database on microbial responses to food environments
    • Baranyi J, Tamplin ML (2004) ComBase: a common database on microbial responses to food environments. J Food Prot 67:1967-1971
    • (2004) J Food Prot , vol.67 , pp. 1967-1971
    • Baranyi, J.1    Tamplin, M.L.2
  • 19
    • 0003136616 scopus 로고
    • A non-autonomous differential equation to model bacterial growth
    • Baranyi J, Roberts TA, McClure P (1993) A non-autonomous differential equation to model bacterial growth. Food Microbiol 10:43-59. doi:10.1006/fmic.1993.1005
    • (1993) Food Microbiol , vol.10 , pp. 43-59
    • Baranyi, J.1    Roberts, T.A.2    McClure, P.3
  • 20
    • 0029088775 scopus 로고
    • Predicting growth of Brochothrix thermosphacta at changing temperature
    • Baranyi J, Robinson TP, Kaloti A, Mackey BM (1995) Predicting growth of Brochothrix thermosphacta at changing temperature. Int J Food Microbiol 27:61-75. doi:10.1016/0168- 1605(94)00154-X
    • (1995) Int J Food Microbiol , vol.27 , pp. 61-75
    • Baranyi, J.1    Robinson, T.P.2    Kaloti, A.3    Mackey, B.M.4
  • 21
    • 0030086746 scopus 로고    scopus 로고
    • The effect of parameterisation on the performance of empirical models used in Predictive Microbiology
    • Baranyi J, Ross T, McMeekin T, Roberts TA (1996) The effect of parameterisation on the performance of empirical models used in Predictive Microbiology. Food Microbiol. 13:83-91. DOI: 10.1006/fmic.1996.0011
    • (1996) Food Microbiol. , vol.13 , pp. 83-91
    • Baranyi, J.1    Ross, T.2    McMeekin, T.3    Roberts, T.A.4
  • 22
    • 0033150882 scopus 로고    scopus 로고
    • Validating and comparing predictive models
    • Baranyi J, Pin C, Ross T (1999) Validating and comparing predictive models. Int J Food Microbiol 48:159-166. doi:10.1016/S0168-1605(99)00035-5
    • (1999) Int J Food Microbiol , vol.48 , pp. 159-166
    • Baranyi, J.1    Pin, C.2    Ross, T.3
  • 23
    • 0034564603 scopus 로고    scopus 로고
    • Artificial neural networks: fundamentals, computing, design and application
    • Basheer I, Hajmeer M (2000) Artificial neural networks: fundamentals, computing, design and application. J Microbiol Methods 43:3-31. doi:10.1016/S0167-7012(00)00201-3
    • (2000) J Microbiol Methods , vol.43 , pp. 3-31
    • Basheer, I.1    Hajmeer, M.2
  • 25
    • 0030174568 scopus 로고    scopus 로고
    • Recommendations for calculating growth parameters by optical density measurements
    • Begot C, Desnier I, Daudin JD, Labadie JC, Lebert A (1996) Recommendations for calculating growth parameters by optical density measurements. J Microbiol Methods 25:225-232. doi:10.1016/0167-7012(95)00090-9
    • (1996) J Microbiol Methods , vol.25 , pp. 225-232
    • Begot, C.1    Desnier, I.2    Daudin, J.D.3    Labadie, J.C.4    Lebert, A.5
  • 26
    • 4444334712 scopus 로고    scopus 로고
    • Concepts and tools for predictive modeling of microbial dynamics
    • Bernaerts K, Dens E, Vereecken K et al (2004) Concepts and tools for predictive modeling of microbial dynamics. J Food Prot 67:2041-2052
    • (2004) J Food Prot , vol.67 , pp. 2041-2052
    • Bernaerts, K.1    Dens, E.2    Vereecken, K.3
  • 27
    • 79952319332 scopus 로고
    • The logarithmic nature of thermal death time curves
    • Bigelow WD(1921) The logarithmic nature of thermal death time curves. J Infect Dis 27:528-536. doi:10.1093/infdis/29.5.528
    • (1921) J Infect Dis , vol.27 , pp. 528-536
    • Bigelow, W.D.1
  • 28
    • 0007498711 scopus 로고
    • The thermal death point in relation to typical thermophylic organisms
    • Bigelow WD, Esty JR (1920) The thermal death point in relation to typical thermophylic organisms. J Infect Dis 27:602-617. doi:10.1093/infdis/27.6.602
    • (1920) J Infect Dis , vol.27 , pp. 602-617
    • Bigelow, W.D.1    Esty, J.R.2
  • 30
    • 0031444050 scopus 로고    scopus 로고
    • Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors
    • Blackburn CW, Curtis LM, Humpheson L, Billon C, McClure PJ (1997) 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 38:31-44. doi:10.1016/S0168-1605 (97)00085-8
    • (1997) Int J Food Microbiol , vol.38 , pp. 31-44
    • Blackburn, C.W.1    Curtis, L.M.2    Humpheson, L.3    Billon, C.4    McClure, P.J.5
  • 31
    • 0033429720 scopus 로고    scopus 로고
    • Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat
    • Bredholt S, Nesbakken T, Holck A (1999) Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat. Int J Food Microbiol 53:43-52. doi:10.1016/S0168-1605(99)00147-6
    • (1999) Int J Food Microbiol , vol.53 , pp. 43-52
    • Bredholt, S.1    Nesbakken, T.2    Holck, A.3
  • 32
    • 0035041142 scopus 로고    scopus 로고
    • A step-by-step guide to non-linear regression analysis of experimental data using a Microsoft Excel spreadsheet
    • Brown AM (2001) A step-by-step guide to non-linear regression analysis of experimental data using a Microsoft Excel spreadsheet. Comput Methods Prog Biol 65:191-200. doi:10.1016/ S0169-2607(00)00124-3
    • (2001) Comput Methods Prog Biol , vol.65 , pp. 191-200
    • Brown, A.M.1
  • 34
    • 0010610370 scopus 로고
    • Predictive microbiology. Mathematical of microbial growth in foods
    • Buchanan RL (1992) Predictive microbiology. Mathematical of microbial growth in foods. Food Saf Assess 484:250-260
    • (1992) Food Saf Assess , vol.484 , pp. 250-260
    • Buchanan, R.L.1
  • 35
    • 0032695153 scopus 로고    scopus 로고
    • Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes
    • Buchanan R (1999) Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes. Food Microbiol 16:523-529. doi:10.1006/fmic.1998.0264
    • (1999) Food Microbiol , vol.16 , pp. 523-529
    • Buchanan, R.1
  • 36
    • 0001448060 scopus 로고
    • Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environment
    • Buchanan RL, Golden MH (1995) Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environment. Food Microbiol 12:203-212. doi:10.1016/ S0740-0020(95)80099-9
    • (1995) Food Microbiol , vol.12 , pp. 203-212
    • Buchanan, R.L.1    Golden, M.H.2
  • 37
    • 0026028012 scopus 로고
    • Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures
    • Buchanan RL, Klawitter LA (1991) Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures. Int J Food Microbiol 12:235-246. http://dx.doi.org/10.1016/0168-1605(91)90074-Y
    • (1991) Int J Food Microbiol , vol.12 , pp. 235-246
    • Buchanan, R.L.1    Klawitter, L.A.2
  • 38
    • 0030745758 scopus 로고    scopus 로고
    • When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves
    • Buchanan RL, Whiting RC, Damert WC (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. doi:10.1006/fmic.1997.0125
    • (1997) Food Microbiol , vol.14 , pp. 313-326
    • Buchanan, R.L.1    Whiting, R.C.2    Damert, W.C.3
  • 39
    • 0034662301 scopus 로고    scopus 로고
    • Microbial risk assessment: dose-response relations and risk characterization
    • Buchanan RL, Smith JL, Long W (2000) Microbial risk assessment: dose-response relations and risk characterization. Int J Food Microbiol 58:159-172. doi:10.1016/S0168-1605(00)00270-1
    • (2000) Int J Food Microbiol , vol.58 , pp. 159-172
    • Buchanan, R.L.1    Smith, J.L.2    Long, W.3
  • 40
    • 69849107574 scopus 로고    scopus 로고
    • The Key Events Dose-Response Framework: its potential for application to foodborne pathogenic microorganisms
    • Buchanan RL, Havelaar AH, Smith MA, Whiting RC, Julien E (2009) The Key Events Dose-Response Framework: its potential for application to foodborne pathogenic microorganisms. CRC Rev Food Sci 49:718-728. doi:10.1080/10408390903116764
    • (2009) CRC Rev Food Sci , vol.49 , pp. 718-728
    • Buchanan, R.L.1    Havelaar, A.H.2    Smith, M.A.3    Whiting, R.C.4    Julien, E.5
  • 41
    • 27744447140 scopus 로고    scopus 로고
    • Quantifying the robustness of a brothbased Escherichia coli O157: H7 growth model in ground beef
    • Campos DT, Marks BP, Powell MR, Tamplin ML (2005) Quantifying the robustness of a brothbased Escherichia coli O157: H7 growth model in ground beef. J Food Prot 68:2301-2309
    • (2005) J Food Prot , vol.68 , pp. 2301-2309
    • Campos, D.T.1    Marks, B.P.2    Powell, M.R.3    Tamplin, M.L.4
  • 42
    • 8344219659 scopus 로고    scopus 로고
    • Interactions in biofilms between Listeria monocytogenes and resident microorganisms from food industry premises
    • Carpentier B, Chassaing D (2004) Interactions in biofilms between Listeria monocytogenes and resident microorganisms from food industry premises. Int J Food Microbiol 97:111-122. doi:10.1016/j.ijfoodmicro.2004.03.031
    • (2004) Int J Food Microbiol , vol.97 , pp. 111-122
    • Carpentier, B.1    Chassaing, D.2
  • 44
    • 0032485801 scopus 로고    scopus 로고
    • Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers
    • Cassin MH, Lammerding AM, Todd ECD, Ross W, McColl RS (1998) Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. Int J Food Microbiol 41:21-44. doi:10.1016/S0168-1605(98)00028-2
    • (1998) Int J Food Microbiol , vol.41 , pp. 21-44
    • Cassin, M.H.1    Lammerding, A.M.2    Todd, E.C.D.3    Ross, W.4    McColl, R.S.5
  • 46
    • 0030115552 scopus 로고    scopus 로고
    • Thermal inactivation of bacteria. A new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
    • Cerf O, Davey KR, Sadoudi AK (1996) Thermal inactivation of bacteria. A new predictive model for the combined effect of three environmental factors: temperature, pH and water activity. Food Res Int 29:219-226. doi:10.1016/0963-9969(96)00039-7
    • (1996) Food Res Int , vol.29 , pp. 219-226
    • Cerf, O.1    Davey, K.R.2    Sadoudi, A.K.3
  • 48
    • 0035139290 scopus 로고    scopus 로고
    • Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks
    • Chen Y, Jackson KM, Chea FP, Schaffner DW (2001) Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks. J Food Prot 64:72-80
    • (2001) J Food Prot , vol.64 , pp. 72-80
    • Chen, Y.1    Jackson, K.M.2    Chea, F.P.3    Schaffner, D.W.4
  • 49
    • 0037061082 scopus 로고    scopus 로고
    • Application of recurrent neural network to predict bacterial growth in dynamic conditions
    • Cheroutre-Vialette M, Lebert A (2002) Application of recurrent neural network to predict bacterial growth in dynamic conditions. Int J Food Microbiol 73:107-118. doi:10.1016/S0168-1605(01) 00642-0
    • (2002) Int J Food Microbiol , vol.73 , pp. 107-118
    • Cheroutre-Vialette, M.1    Lebert, A.2
  • 51
    • 0003662522 scopus 로고    scopus 로고
    • Principles and guidelines for the conduct of microbiological risk assessment
    • CAC/GL-30-1999. Secretariat of the Joint FAO/WHO Food Standards Programme. FAO, Rome
    • Codex Alimentarius Commission (1999) Principles and guidelines for the conduct of microbiological risk assessment. CAC/GL-30-1999. Secretariat of the Joint FAO/WHO Food Standards Programme. FAO, Rome
    • (1999)
  • 52
    • 50449107406 scopus 로고    scopus 로고
    • Principles and guidelines for the conduct of microbiological risk management (MRM)
    • Document CAC/GL 63-2007. FAO, Rome. Accessed 20 Mar 2012
    • Codex Alimentarius Commission (2007) Principles and guidelines for the conduct of microbiological risk management (MRM). Document CAC/GL 63-2007. FAO, Rome. www. codexalimentarius.net/download/standards/10741/CXG_063e.pdf. Accessed 20 Mar 2012
    • (2007)
  • 53
    • 0037061035 scopus 로고    scopus 로고
    • Modelling the competitive growth of Listeria monocytogenes and Listeria innocua in enrichment broths
    • Cornu M, Kalmokoff M, Flandrois JP (2002) Modelling the competitive growth of Listeria monocytogenes and Listeria innocua in enrichment broths. Int J Food Microbiol 73:261-274
    • (2002) Int J Food Microbiol , vol.73 , pp. 261-274
    • Cornu, M.1    Kalmokoff, M.2    Flandrois, J.P.3
  • 54
    • 79954594537 scopus 로고    scopus 로고
    • Modeling microbial competition in food: application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products
    • Cornu M, Billoir E, Bergis H et al (2011) Modeling microbial competition in food: application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products. Food Microbiol 28:639-647. doi:10.1016/j.fm.2010.08.007
    • (2011) Food Microbiol , vol.28 , pp. 639-647
    • Cornu, M.1    Billoir, E.2    Bergis, H.3
  • 55
    • 35748960500 scopus 로고    scopus 로고
    • A Weibullian model for microbial injury and mortality
    • Corradini MG, Peleg M (2007) A Weibullian model for microbial injury and mortality. Int J Food Microbiol 119:319-328. doi:10.1016/j.ijfoodmicro.2007.08.035
    • (2007) Int J Food Microbiol , vol.119 , pp. 319-328
    • Corradini, M.G.1    Peleg, M.2
  • 56
    • 14244258311 scopus 로고    scopus 로고
    • Causation in risk assessment and management: models, inference, biases, and a microbial risk-benefit case study
    • Cox L, Ricci PF (2005) Causation in risk assessment and management: models, inference, biases, and a microbial risk-benefit case study. Environ Int 31:377-397. doi:10.1016/j.envint.2004. 08.010
    • (2005) Environ Int , vol.31 , pp. 377-397
    • Cox, L.1    Ricci, P.F.2
  • 57
    • 0003605503 scopus 로고    scopus 로고
    • Probabilistic techniques in exposure assessment
    • A handbook for dealing with variability and uncertainty in models and inputs. Plenum, New York
    • Cullen AC, Frey HC (1999) Probabilistic techniques in exposure assessment. A handbook for dealing with variability and uncertainty in models and inputs. Plenum, New York
    • (1999)
    • Cullen, A.C.1    Frey, H.C.2
  • 58
    • 0027717858 scopus 로고
    • Time to turbidity measurement as a tool for modeling spoilage by Lactobacillus
    • Cuppers HGM, Smelt JPPM (1993) Time to turbidity measurement as a tool for modeling spoilage by Lactobacillus. J Ind Microbiol 12:168-171. doi:10.1007/BF01584186
    • (1993) J Ind Microbiol , vol.12 , pp. 168-171
    • Cuppers, H.G.M.1    Smelt, J.P.P.M.2
  • 59
    • 0035211224 scopus 로고    scopus 로고
    • Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models
    • Dalgaard P, Koutsoumanis K (2001) Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models. J Microbiol Methods 43:183-196. doi:10.1016/S0167-7012(00)00219-0
    • (2001) J Microbiol Methods , vol.43 , pp. 183-196
    • Dalgaard, P.1    Koutsoumanis, K.2
  • 60
    • 0027996945 scopus 로고
    • Estimation of bacterial growth rates from turbidimetric and viable count data
    • Dalgaard P, Ross T, Kamperman L, Neumeyer K, McMeekin TA (1994) Estimation of bacterial growth rates from turbidimetric and viable count data. Int J Food Microbiol 23:391-404. doi:10.1016/0168-1605(94)90165-1
    • (1994) Int J Food Microbiol , vol.23 , pp. 391-404
    • Dalgaard, P.1    Ross, T.2    Kamperman, L.3    Neumeyer, K.4    McMeekin, T.A.5
  • 61
    • 0037061163 scopus 로고    scopus 로고
    • Seafood Spoilage Predictor: development and distribution of a product specific application software
    • Dalgaard P, Buch P, Silberg S (2002) Seafood Spoilage Predictor: development and distribution of a product specific application software. Int J Food Microbiol 73:343-349. doi:10.1016/S0168- 1605(01)00670-5
    • (2002) Int J Food Microbiol , vol.73 , pp. 343-349
    • Dalgaard, P.1    Buch, P.2    Silberg, S.3
  • 62
    • 33846616441 scopus 로고    scopus 로고
    • Mould germination: data treatment and modelling
    • Dantigny P, Marín S, Beyer M, Magan N (2007) Mould germination: data treatment and modelling. Int J Food Microbiol 114:17-24. doi:10.1016/j.ijfoodmicro.2006.11.002
    • (2007) Int J Food Microbiol , vol.114 , pp. 17-24
    • Dantigny, P.1    Marín, S.2    Beyer, M.3    Magan, N.4
  • 63
    • 0027773170 scopus 로고
    • Linear-Arrhenius models for bacterial growth and death and vitamin denaturations
    • Davey KR (1993) Linear-Arrhenius models for bacterial growth and death and vitamin denaturations. J Ind Microbiol 12:172-179. doi:10.1007/BF01584187
    • (1993) J Ind Microbiol , vol.12 , pp. 172-179
    • Davey, K.R.1
  • 64
    • 31044448847 scopus 로고    scopus 로고
    • Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon
    • Delignette-Müller ML, Cornu M, Pouillot R, Denis JB (2006) Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon. Int J Food Microbiol 106:195-208. doi:10.1016/j.ijfoodmicro.2005.06.021
    • (2006) Int J Food Microbiol , vol.106 , pp. 195-208
    • Delignette-Müller, M.L.1    Cornu, M.2    Pouillot, R.3    Denis, J.B.4
  • 68
    • 0010239168 scopus 로고    scopus 로고
    • On the importance of taking space into account when modeling microbial competition in structured food products
    • Dens EJ, Van Impe JF (2000) On the importance of taking space into account when modeling microbial competition in structured food products. Math Comput Simul 53:443-448. doi:10.1016/S0378-4754(00)00239-1
    • (2000) Math Comput Simul , vol.53 , pp. 443-448
    • Dens, E.J.1    Van Impe, J.F.2
  • 69
    • 33645380671 scopus 로고    scopus 로고
    • Predictive modelling of the spoilage and the microbial safety of modified atmosphere packaged cooked meat products
    • Ph.D. thesis, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium
    • Devlieghere F (2000) Predictive modelling of the spoilage and the microbial safety of modified atmosphere packaged cooked meat products. Ph.D. thesis, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium
    • (2000)
    • Devlieghere, F.1
  • 70
    • 0035121942 scopus 로고    scopus 로고
    • Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model
    • Devlieghere F, Geeraerd H, Versyck KJ, Vandewaetere B, Van Impe J, Debevere J (2001) Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model. Food Microbiol 18:53-66. doi:10.1006/fmic.2000.0378
    • (2001) Food Microbiol , vol.18 , pp. 53-66
    • Devlieghere, F.1    Geeraerd, H.2    Versyck, K.J.3    Vandewaetere, B.4    Van Impe, J.5    Debevere, J.6
  • 71
    • 84885371731 scopus 로고    scopus 로고
    • Microbiological challenge testing. Evaluation and definition of potentially hazardous foods
    • Accessed 20 March 2012
    • US Food and Drug Administration (2009) Microbiological challenge testing. Evaluation and definition of potentially hazardous foods. Available at http://www.fda.gov/Food/Science Research/ResearchAreas/SafePracticesforFoodProcesses/ucm094154.htm. Accessed 20 March 2012
    • (2009)
  • 72
    • 84885371731 scopus 로고    scopus 로고
    • Chapter 6. Microbiological challenge testing evaluation and definition of potentially hazardous foods
    • Accessed 12 Jan 2012
    • FDA (US Food and Drug Administration) (2009) Chapter 6. Microbiological challenge testing evaluation and definition of potentially hazardous foods. http://www.fda.gov/Food/ ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm094154.htm. Accessed 12 Jan 2012
    • (2009)
  • 73
    • 66249140967 scopus 로고    scopus 로고
    • Influence of stress on single-cell lag time and growth probability for Listeria monocytogenes in half Fraser broth
    • Dupont C, Augustin JC (2009) Influence of stress on single-cell lag time and growth probability for Listeria monocytogenes in half Fraser broth. Appl Environ Microbiol 75:3069-3076. doi:10.1128/AEM.02864-08
    • (2009) Appl Environ Microbiol , vol.75 , pp. 3069-3076
    • Dupont, C.1    Augustin, J.C.2
  • 74
    • 0033271949 scopus 로고    scopus 로고
    • Image analysis of colony size for investigatin sublethal injury in Listeria monocytogenes
    • Dykes G (1999) Image analysis of colony size for investigatin sublethal injury in Listeria monocytogenes. J Rap Methods Auto Microbiol 7:223-231
    • (1999) J Rap Methods Auto Microbiol , vol.7 , pp. 223-231
    • Dykes, G.1
  • 76
    • 0033580813 scopus 로고    scopus 로고
    • Systems properties of the Haemophilus influenzae Rd metabolic genotype
    • Edward JS, Palsson BO (1999) Systems properties of the Haemophilus influenzae Rd metabolic genotype. J Biol Chem 274:17410-17416
    • (1999) J Biol Chem , vol.274 , pp. 17410-17416
    • Edward, J.S.1    Palsson, B.O.2
  • 77
    • 0039890158 scopus 로고    scopus 로고
    • Rapid enumeration of bacteria grown on surimi-based products by flow cytometry
    • Endo H, Nagano Y, Ren H, Hayashi T (2001) Rapid enumeration of bacteria grown on surimi-based products by flow cytometry. Fish Sci 67:969-974. doi:10.1046/j.1444-2906.2001.00348.x
    • (2001) Fish Sci , vol.67 , pp. 969-974
    • Endo, H.1    Nagano, Y.2    Ren, H.3    Hayashi, T.4
  • 78
    • 84960584729 scopus 로고
    • The heat resistance of spores of B. botulinus and related anaerobes
    • Esty JR, Meyer KF (1922) The heat resistance of spores of B. botulinus and related anaerobes. J Infect Dis 31:650-663. doi:10.1093/infdis/31.6.650
    • (1922) J Infect Dis , vol.31 , pp. 650-663
    • Esty, J.R.1    Meyer, K.F.2
  • 79
    • 2342615801 scopus 로고    scopus 로고
    • Risk assessment of food borne bacterial pathogens: quantitative methodology relevant for human exposure assessment (final report)
    • Accessed 2 Jan 2012
    • European Commission (2003) Risk assessment of food borne bacterial pathogens: quantitative methodology relevant for human exposure assessment (final report). ec.europa.eu/food/fs/sc/ ssc/out308_en.pdf. Accessed 2 Jan 2012
    • (2003)
  • 80
    • 0003666239 scopus 로고
    • Application of risk analysis to food standards
    • Report of the joint FAO/WHO expert consultation. FAO/WHO, Geneva
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (1995) Application of risk analysis to food standards. Report of the joint FAO/WHO expert consultation. FAO/WHO, Geneva
    • (1995)
  • 81
    • 0003432214 scopus 로고    scopus 로고
    • Risk management and food safety. Report of a joint FAO/WHO consultation
    • Rome, Italy, 27-31 June 1997. FAO/WHO, Rome and Geneva
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (1997) Risk management and food safety. Report of a joint FAO/WHO consultation. Rome, Italy, 27-31 June 1997. FAO/WHO, Rome and Geneva
    • (1997)
  • 82
    • 4244069016 scopus 로고    scopus 로고
    • Application of risk communication to food standards and food safety
    • Report of the joint FAO/WHO expert consultation. FAO/WHO, Rome
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (1998) Application of risk communication to food standards and food safety. Report of the joint FAO/WHO expert consultation. FAO/WHO, Rome
    • (1998)
  • 83
    • 24044506110 scopus 로고    scopus 로고
    • Codex Alimentarius Commission. Procedural manual, twelfth Edition
    • Procedures for the elaboration of codex standards and related texts. Joint FAO/WHO food standards programme, codex alimentarius commission. FAO/WHO, Rome. Accessed 10 Mar 2012
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (2001) Codex Alimentarius Commission. Procedural manual, twelfth Edition. Procedures for the elaboration of codex standards and related texts. Joint FAO/WHO food standards programme, codex alimentarius commission. FAO/WHO, Rome. http://www.fao.org/docrep/005/Y2200E/ y2200e04.htm#bm04. Accessed 10 Mar 2012
    • (2001)
  • 84
    • 0142090276 scopus 로고    scopus 로고
    • Proposed draft principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related text
    • Report of a joint FAO/WHO consultation, Kiel, 18-22 Mar 2002. FAO/WHO and Institute for Hygiene and Food Safety of the Federal Dairy Research Centre, Rome, Geneva and Kiel
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (2002) Proposed draft principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related text. Report of a joint FAO/WHO consultation, Kiel, 18-22 Mar 2002. FAO/WHO and Institute for Hygiene and Food Safety of the Federal Dairy Research Centre, Rome, Geneva and Kiel
    • (2002)
  • 85
    • 85026563492 scopus 로고    scopus 로고
    • Definitions on food safety objective, performance objective and performance criterion
    • Joint FAO/WHO food standards programme. Codex committee on food of the hygiene. Thirty-sixth session. Alinorm 04/27/13. FAO/WHO, Rome and Geneva.
    • FAO/WHO (Food Agriculture Organization/ World Health Organization) (2004). Definitions on food safety objective, performance objective and performance criterion. Joint FAO/WHO food standards programme. Codex committee on food of the hygiene. Thirty-sixth session. Alinorm 04/27/13. FAO/WHO, Rome and Geneva.
    • (2004)
  • 86
    • 55549121797 scopus 로고    scopus 로고
    • Food safety risk analysis: a guide for National Food Safety Authorities
    • FAO Food and Nutrition Papers-87, FAO, Rome. Accessed 24 Mar 2012
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (2006) Food safety risk analysis: a guide for National Food Safety Authorities. FAO Food and Nutrition Papers-87, FAO, Rome. http://www.who.int/foodsafety/publications/micro/riskanalysis06/en/. Accessed 24 Mar 2012
    • (2006)
  • 87
    • 78349243096 scopus 로고    scopus 로고
    • Exposure assessment of microbiological hazards in food
    • Microbiological Risk Assessment Series 7
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (2008) Exposure assessment of microbiological hazards in food. Microbiological Risk Assessment Series 7
    • (2008)
  • 88
    • 84889684441 scopus 로고    scopus 로고
    • Guide for application of risk analysis principles and procedures during food safety emergencies
    • Food and Agriculture Organization of the United Nations and World Health Organization, Rome.
    • FAO/WHO (Food Agriculture Organization/World Health Organization) (2011) Guide for application of risk analysis principles and procedures during food safety emergencies. Food and Agriculture Organization of the United Nations and World Health Organization, Rome. ISBN 978 92 4 150247 4
    • (2011)
  • 89
    • 0031850443 scopus 로고    scopus 로고
    • The study of Salmonella enteritidis growth kinetics using rapid automated bacterial impedance technique
    • Fehlhaber K, Krüger G (1998) The study of Salmonella enteritidis growth kinetics using rapid automated bacterial impedance technique. J Appl Microbiol 84:945-949. doi:10.1046/j.1365- 2672.1998.00410.x
    • (1998) J Appl Microbiol , vol.84 , pp. 945-949
    • Fehlhaber, K.1    Krüger, G.2
  • 90
    • 77952886804 scopus 로고    scopus 로고
    • The biomass objective function
    • Feist AM, Palsson BØ (2010) The biomass objective function. Curr Opin Microbiol 13:344-349. doi:10.1016/j.mib.2010.03.003
    • (2010) Curr Opin Microbiol , vol.13 , pp. 344-349
    • Feist, A.M.1    Palsson, BØ.2
  • 93
    • 0030248719 scopus 로고    scopus 로고
    • Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores
    • Fernández PS, Ocio MJ, Rodrigo F, Rodrigo M, Martínez A (1996) Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores. Int J Food Microbiol 32:225-233. doi:10.1016/ 0168-1605(96)01118-X
    • (1996) Int J Food Microbiol , vol.32 , pp. 225-233
    • Fernández, P.S.1    Ocio, M.J.2    Rodrigo, F.3    Rodrigo, M.4    Martínez, A.5
  • 94
    • 0343852692 scopus 로고    scopus 로고
    • Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes
    • Fernandez PS, George SM, Sills CC, Peck MW (1997) Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes. Int J Food Microbiol 37:37-45. doi:10.1016/S0168-1605(97)00043-3
    • (1997) Int J Food Microbiol , vol.37 , pp. 37-45
    • Fernandez, P.S.1    George, S.M.2    Sills, C.C.3    Peck, M.W.4
  • 95
    • 68749086020 scopus 로고    scopus 로고
    • Mathematical modelling methodologies in predictive food microbiology: a SWOT analysis
    • Ferrer J, Prats C, López D, Vives-Rego J (2009) Mathematical modelling methodologies in predictive food microbiology: a SWOT analysis. Int J Food Microbiol 134:2-8. doi:10.1016/ j.ijfoodmicro.2009.01.016
    • (2009) Int J Food Microbiol , vol.134 , pp. 2-8
    • Ferrer, J.1    Prats, C.2    López, D.3    Vives-Rego, J.4
  • 97
    • 33645651939 scopus 로고    scopus 로고
    • Effect of environmental parameters (temperature, pH and aw) on the individual cell lag phase and generation time of Listeria monocytogenes
    • Francois K, Devlieghere F, Standaert AR, Geeraerd AH, Van Impe JF, Debevere J (2006) Effect of environmental parameters (temperature, pH and aw) on the individual cell lag phase and generation time of Listeria monocytogenes. Int J Food Microbiol 108:326-335. doi:10.1016/ j.ijfoodmicro.2005.11.017
    • (2006) Int J Food Microbiol , vol.108 , pp. 326-335
    • Francois, K.1    Devlieghere, F.2    Standaert, A.R.3    Geeraerd, A.H.4    Van Impe, J.F.5    Debevere, J.6
  • 98
    • 77955270046 scopus 로고    scopus 로고
    • Modelling mould growth under suboptimal environmental conditions and inoculum size
    • Garcia D, Ramos AJ, Sanchis V, Marín S (2010) Modelling mould growth under suboptimal environmental conditions and inoculum size. Food Microbiol 27:909-917. doi:10.1016/j. fm.2010.05.015
    • (2010) Food Microbiol , vol.27 , pp. 909-917
    • Garcia, D.1    Ramos, A.J.2    Sanchis, V.3    Marín, S.4
  • 99
    • 0037196182 scopus 로고    scopus 로고
    • Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food
    • García-Gimeno RM, Hervás C, de Silóniz MI (2002) Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food. Int J Food Microbiol 72:19-30. doi:10.1016/S0168-1605(01)00608-0
    • (2002) Int J Food Microbiol , vol.72 , pp. 19-30
    • García-Gimeno, R.M.1    Hervás, C.2    de Silóniz, M.I.3
  • 100
    • 0030750705 scopus 로고    scopus 로고
    • The three-phase linear model of bacterial growth: a response
    • Garthright WE (1997) The three-phase linear model of bacterial growth: a response. Food Microbiol 14:395-397. doi:10.1006/fmic.1996.9997
    • (1997) Food Microbiol , vol.14 , pp. 395-397
    • Garthright, W.E.1
  • 101
    • 0031733749 scopus 로고    scopus 로고
    • Application of artificial neural networks as a non linear technique to describe bacterial growth in chilled food products
    • Geeraerd AH, Herremans CHML, Herremans ML, Cenes C, Van Impe JF (1998) Application of artificial neural networks as a non linear technique to describe bacterial growth in chilled food products. Int J Food Microbiol 44:49-68. doi:10.1016/S0168-1605(98)00127-5
    • (1998) Int J Food Microbiol , vol.44 , pp. 49-68
    • Geeraerd, A.H.1    Herremans, C.H.M.L.2    Herremans, M.L.3    Cenes, C.4    Van Impe, J.F.5
  • 102
    • 0034633368 scopus 로고    scopus 로고
    • Structural model requirements to describe microbial inactivation during a mild heat treatment
    • Geeraerd AH, Herremans CH, Van Impe JF (2000) Structural model requirements to describe microbial inactivation during a mild heat treatment. Int J Food Microbiol 59:185-209. doi:10.1016/S0168-1605(00)00362-7
    • (2000) Int J Food Microbiol , vol.59 , pp. 185-209
    • Geeraerd, A.H.1    Herremans, C.H.2    Van Impe, J.F.3
  • 103
    • 1242270628 scopus 로고    scopus 로고
    • Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling
    • Geeraerd AH, Valdramidis VP, Devlieghere F, Bernaert H, Debevere J, Van Impe JF (2004) Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling. Int J Food Microbiol 91:229-244. doi:10.1016/S0168-1605(03)00388-X
    • (2004) Int J Food Microbiol , vol.91 , pp. 229-244
    • Geeraerd, A.H.1    Valdramidis, V.P.2    Devlieghere, F.3    Bernaert, H.4    Debevere, J.5    Van Impe, J.F.6
  • 104
    • 19944414385 scopus 로고    scopus 로고
    • GInaFiT, a freeware tool to assess non-loglinear microbial survivor curves
    • Geeraerd AH, Valdramidis VP, Van Impe JF (2005) GInaFiT, a freeware tool to assess non-loglinear microbial survivor curves. Int J Food Microbiol 102:95-105. doi:10.1016/j. ijfoodmicro.2004.11.038
    • (2005) Int J Food Microbiol , vol.102 , pp. 95-105
    • Geeraerd, A.H.1    Valdramidis, V.P.2    Van Impe, J.F.3
  • 105
    • 0019882216 scopus 로고
    • Factors affecting the probability of growth of pathogenic microorganisms in foods
    • Genigeorgis CA (1981) Factors affecting the probability of growth of pathogenic microorganisms in foods. J Am Vet Med Assoc 179:1410-1417
    • (1981) J Am Vet Med Assoc , vol.179 , pp. 1410-1417
    • Genigeorgis, C.A.1
  • 106
    • 0023359956 scopus 로고
    • The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurised pork slurry
    • Gibson AM, Bartchetll N, Roberts TA (1987) 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 62:479-490. doi:10.1111/j.1365-2672.1987.tb02680.x
    • (1987) J Appl Bacteriol , vol.62 , pp. 479-490
    • Gibson, A.M.1    Bartchetll, N.2    Roberts, T.A.3
  • 107
    • 0023854234 scopus 로고
    • Predicting microbial growth: growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature
    • Gibson A, Bratchell N, Roberts T (1988) Predicting microbial growth: growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int J Food Microbiol 6:155-178. doi:10.1016/0168-1605(88)90051-7
    • (1988) Int J Food Microbiol , vol.6 , pp. 155-178
    • Gibson, A.1    Bratchell, N.2    Roberts, T.3
  • 108
    • 17444448784 scopus 로고    scopus 로고
    • Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon
    • Gimenez B, Dalgaard P (2004) Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. J Appl Microbiol 96:96-109. doi:10.1046/j.1365-2672.2003.02137.x
    • (2004) J Appl Microbiol , vol.96 , pp. 96-109
    • Gimenez, B.1    Dalgaard, P.2
  • 109
    • 77956583269 scopus 로고    scopus 로고
    • The use of meta-analytical tools in risk assessment for food safety
    • Gonzales-Barrón U, Butler F (2011) The use of meta-analytical tools in risk assessment for food safety. Food Microbiol 28:823-827. doi:10.1016/j.fm.2010.04.007
    • (2011) Food Microbiol , vol.28 , pp. 823-827
    • Gonzales-Barrón, U.1    Butler, F.2
  • 110
    • 17144417341 scopus 로고    scopus 로고
    • Food safety objective: an integral part of food chain management
    • Gorris LGM (2005) Food safety objective: an integral part of food chain management. Food Cont 16:801-809. doi:10.1016/j.foodcont.2004.10.020
    • (2005) Food Cont , vol.16 , pp. 801-809
    • Gorris, L.G.M.1
  • 111
    • 83655201398 scopus 로고    scopus 로고
    • Modeling germination of fungal spores at constant and fluctuating temperature conditions
    • Gougouli M, Koutsoumanis KP (2012) Modeling germination of fungal spores at constant and fluctuating temperature conditions. Int J Food Microbiol 152:153-161. doi:10.1016/j. ijfoodmicro.2011.07.030
    • (2012) Int J Food Microbiol , vol.152 , pp. 153-161
    • Gougouli, M.1    Koutsoumanis, K.P.2
  • 112
    • 20444395025 scopus 로고    scopus 로고
    • Influence of stress on individual lag time distributions of Listeria monocytogenes
    • Guillier L, Pardon P, Augustin JC (2005) Influence of stress on individual lag time distributions of Listeria monocytogenes. Appl Environ Microbiol 71:2940-2948. doi:10.1128/AEM.71. 6.2940-2948.2005
    • (2005) Appl Environ Microbiol , vol.71 , pp. 2940-2948
    • Guillier, L.1    Pardon, P.2    Augustin, J.C.3
  • 113
    • 33645989187 scopus 로고    scopus 로고
    • Automated image analysis of bacterial colony growth as a tool to study individual lag time distributions of immobilised cells
    • Guillier L, Pardon P, Augustin JC (2006) Automated image analysis of bacterial colony growth as a tool to study individual lag time distributions of immobilised cells. J Microbiol Methods 65:324-334. doi:10.1016/j.mimet.2005.08.007
    • (2006) J Microbiol Methods , vol.65 , pp. 324-334
    • Guillier, L.1    Pardon, P.2    Augustin, J.C.3
  • 116
    • 75149171079 scopus 로고    scopus 로고
    • A comprehensive proteomics and transcriptomics analysis of Bacillus subtilis salt stress adaptation
    • Hahne H, Mäder U, Otto A, Bonn F, Steil L, Bremer E, Hecker N, Becher D (2010) A comprehensive proteomics and transcriptomics analysis of Bacillus subtilis salt stress adaptation. J Bacteriol 192:870-882. doi:10.1128/JB.01106-09
    • (2010) J Bacteriol , vol.192 , pp. 870-882
    • Hahne, H.1    Mäder, U.2    Otto, A.3    Bonn, F.4    Steil, L.5    Bremer, E.6    Hecker, N.7    Becher, D.8
  • 117
    • 0031031431 scopus 로고    scopus 로고
    • Computational neural networks for predictive microbiology II. Application to microbial growth
    • Hajmeer M, Basheer I, Najjar Y (1997) Computational neural networks for predictive microbiology II. Application to microbial growth. Int J Food Microbiol 34:51-66. doi:10.1016/S0168- 1605(96)01169-5
    • (1997) Int J Food Microbiol , vol.34 , pp. 51-66
    • Hajmeer, M.1    Basheer, I.2    Najjar, Y.3
  • 118
    • 2342569577 scopus 로고    scopus 로고
    • Fine-tuning food safety objectives and risk assessment
    • Havelaar AH, Nauta MJ, Jansen JT (2004) Fine-tuning food safety objectives and risk assessment. Int J Food Microbiol 93:11-29. doi:10.1016/j.ijfoodmicro.2003.09.012
    • (2004) Int J Food Microbiol , vol.93 , pp. 11-29
    • Havelaar, A.H.1    Nauta, M.J.2    Jansen, J.T.3
  • 119
    • 60649097295 scopus 로고    scopus 로고
    • Computational challenges in systems biology
    • Heath AP, Kavraki LE (2009) Computational challenges in systems biology. Comput Sci Rev 3:1-17. doi:10.1016/j.cosrev.2009.01.002
    • (2009) Comput Sci Rev , vol.3 , pp. 1-17
    • Heath, A.P.1    Kavraki, L.E.2
  • 121
    • 0035648084 scopus 로고    scopus 로고
    • Optimization of computational neural network for its application to the prediction of microbial growth in foods
    • Hervás C, Zurera G, García-Gimeno RM, Martinez J (2001) Optimization of computational neural network for its application to the prediction of microbial growth in foods. Food Sci Technol Int 7:159-163. doi:10.1106/6Q2A-8D7R-JHJU-T7F6
    • (2001) Food Sci Technol Int , vol.7 , pp. 159-163
    • Hervás, C.1    Zurera, G.2    García-Gimeno, R.M.3    Martinez, J.4
  • 123
    • 27244462042 scopus 로고
    • Multicompartment kinetic models for injury, resuscitation induced lag and growth in bacterial-cell populations
    • Hills BP, Mackey BM (1995) Multicompartment kinetic models for injury, resuscitation induced lag and growth in bacterial-cell populations. J Theor Biol 12:333-346. doi:10.1016/S0740- 0020(95)80114-6
    • (1995) J Theor Biol , vol.12 , pp. 333-346
    • Hills, B.P.1    Mackey, B.M.2
  • 124
    • 0030806747 scopus 로고    scopus 로고
    • Water availability and the survival of Salmonella typhimurium in porous systems
    • Hills BP, Manning CE, Ridge YP, Brocklehurst TF (1997) Water availability and the survival of Salmonella typhimurium in porous systems. Int J Food Microbiol 36:187-198. doi:10.1016/ S0168-1605(97)01265-8
    • (1997) Int J Food Microbiol , vol.36 , pp. 187-198
    • Hills, B.P.1    Manning, C.E.2    Ridge, Y.P.3    Brocklehurst, T.F.4
  • 125
    • 0028131950 scopus 로고
    • Propagation of uncertainty in risk assessments: the need to distinguish between uncertainty due to lack of knowledge and uncertainty due to variability
    • Hoffman FO, Hammonds JS (1994) Propagation of uncertainty in risk assessments: the need to distinguish between uncertainty due to lack of knowledge and uncertainty due to variability. Risk Anal 14:707-712. doi:10.1111/j.1539-6924.1994.tb00281.x
    • (1994) Risk Anal , vol.14 , pp. 707-712
    • Hoffman, F.O.1    Hammonds, J.S.2
  • 126
    • 6344241313 scopus 로고    scopus 로고
    • A flow cytometric technique for quantification and differentiation of bacteria in bulk tank milk
    • Holm C, Mathiasen T, Jespersen L (2004) A flow cytometric technique for quantification and differentiation of bacteria in bulk tank milk. J Appl Microbiol 97:935-941. doi:10.1111/j.1365- 2672.2004.02346.x
    • (2004) J Appl Microbiol , vol.97 , pp. 935-941
    • Holm, C.1    Mathiasen, T.2    Jespersen, L.3
  • 127
    • 80054744518 scopus 로고    scopus 로고
    • Effect of temperature on microbial growth rate-mathematical analysis: the Arrhenius and Eyring-Polanyi connections
    • Huang L, Hwang A, Phillips J (2011) Effect of temperature on microbial growth rate-mathematical analysis: the Arrhenius and Eyring-Polanyi connections. J Food Sci 76:553-560. doi:10.1111/ j.1750-3841.2011.02377.x
    • (2011) J Food Sci , vol.76 , pp. 553-560
    • Huang, L.1    Hwang, A.2    Phillips, J.3
  • 128
    • 29144470237 scopus 로고    scopus 로고
    • Microorganisms in Foods
    • 7. Microbiological testing in food safety management. Kluwer/ Plenum, New York
    • ICMSF (International Commission on the Microbiological Specifications of Foods) (2002) Microorganisms in Foods. 7. Microbiological testing in food safety management. Kluwer/ Plenum, New York
    • (2002)
  • 129
    • 79953057920 scopus 로고    scopus 로고
    • Impact of microbial distributions on food safety
    • Europe risk analysis in food microbiology task force industry members
    • ILSI (International Life Sciences Institute). Europe risk analysis in food microbiology task force industry members (2010) Impact of microbial distributions on food safety. ISBN 9789078637202
    • (2010)
  • 130
    • 10344242437 scopus 로고    scopus 로고
    • Mathematical model of Listeria monocytogenes cross-contamination in a fish processing plant
    • Ivanek R, Gröhn YT, Wiedmann M, Wells MT (2004) Mathematical model of Listeria monocytogenes cross-contamination in a fish processing plant. J Food Prot 67:2688-2697
    • (2004) J Food Prot , vol.67 , pp. 2688-2697
    • Ivanek, R.1    Gröhn, Y.T.2    Wiedmann, M.3    Wells, M.T.4
  • 131
    • 13844266742 scopus 로고    scopus 로고
    • Interactions of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes plants cultivated in a gnotobiotic system
    • Jablasone J, Warriner K, Griffiths M (2005) Interactions of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes plants cultivated in a gnotobiotic system. Int J Food Microbiol 99:7-18. doi:10.1016/j.ijfoodmicro.2004.06.011
    • (2005) Int J Food Microbiol , vol.99 , pp. 7-18
    • Jablasone, J.1    Warriner, K.2    Griffiths, M.3
  • 132
    • 84947889414 scopus 로고
    • A discussion of the dynamics of Salmonella enrichment
    • Jameson J (1962) A discussion of the dynamics of Salmonella enrichment. J Hyg 60:193-207
    • (1962) J Hyg , vol.60 , pp. 193-207
    • Jameson, J.1
  • 133
    • 77956447560 scopus 로고    scopus 로고
    • Application of a HACCP-QMRA approach for managing the impact of climate change on food quality and safety
    • Janevska DP, Gospavic R, Pacholewicz E, Popov V (2010) Application of a HACCP-QMRA approach for managing the impact of climate change on food quality and safety. Food Res Int 43:1915-1924. doi:10.1016/j.foodres.2010.01.025
    • (2010) Food Res Int , vol.43 , pp. 1915-1924
    • Janevska, D.P.1    Gospavic, R.2    Pacholewicz, E.3    Popov, V.4
  • 134
    • 77954087911 scopus 로고    scopus 로고
    • Alternative microbial methods: an overview and selection criteria
    • Jasson V, Jacxsens L, Luning P, Rajkovic A, Uyttendaele M (2010) Alternative microbial methods: an overview and selection criteria. Food Microbiol 27:710-730. doi:10.1016/j. fm.2010.04.008
    • (2010) Food Microbiol , vol.27 , pp. 710-730
    • Jasson, V.1    Jacxsens, L.2    Luning, P.3    Rajkovic, A.4    Uyttendaele, M.5
  • 135
    • 0035916964 scopus 로고    scopus 로고
    • Microbial growth modelling with artificial neural networks
    • Jeyamkondan S, Jayas DS, Holley RA (2001) Microbial growth modelling with artificial neural networks. Int J Food Microbiol 64:343-354. doi:10.1016/S0168-1605(00)00483-9
    • (2001) Int J Food Microbiol , vol.64 , pp. 343-354
    • Jeyamkondan, S.1    Jayas, D.S.2    Holley, R.A.3
  • 136
    • 0042702799 scopus 로고    scopus 로고
    • Establishment of food safety objectives
    • Jouve JL (1999) Establishment of food safety objectives. Food Cont 10:303-305. doi:10.1016/ S0956-7135(99)00059-6
    • (1999) Food Cont , vol.10 , pp. 303-305
    • Jouve, J.L.1
  • 137
    • 77955664814 scopus 로고    scopus 로고
    • Validation of a predictive model for the growth of Botrytis cinerea and Penicillium expansum on grape berries
    • Judet-Correia D, Bollaert S, Duquenne A, Charpentier C, Bensoussan M, Dantigny P (2010) Validation of a predictive model for the growth of Botrytis cinerea and Penicillium expansum on grape berries. Int J Food Microbiol 142:106-113. doi:10.1016/j.ijfoodmicro.2010.06.009
    • (2010) Int J Food Microbiol , vol.142 , pp. 106-113
    • Judet-Correia, D.1    Bollaert, S.2    Duquenne, A.3    Charpentier, C.4    Bensoussan, M.5    Dantigny, P.6
  • 138
    • 69849101419 scopus 로고    scopus 로고
    • The key events dose-response framework: a crossdisciplinary mode-of-action based approach to examining dose-response and thresholds
    • Julien E, Boobis AR, Olin SS (2009) The key events dose-response framework: a crossdisciplinary mode-of-action based approach to examining dose-response and thresholds. Crit Rev Food Sci Nutr 49:682-689. doi:10.1080/10408390903110692
    • (2009) Crit Rev Food Sci Nutr , vol.49 , pp. 682-689
    • Julien, E.1    Boobis, A.R.2    Olin, S.S.3
  • 139
    • 0029175601 scopus 로고
    • Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: development of a predictive model
    • Juneja JK, Marmer BS, Phillips JG, Miller AJ (1995) Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: development of a predictive model. J Food Saf 15:349-364. doi:10.1111/j.1745-4565.1995.tb00145.x
    • (1995) J Food Saf , vol.15 , pp. 349-364
    • Juneja, J.K.1    Marmer, B.S.2    Phillips, J.G.3    Miller, A.J.4
  • 141
    • 77953578607 scopus 로고    scopus 로고
    • Comparative study on some non-linear growth models for describing leaf growth of maize
    • Karadavut U, Palta Ç ,Kökten K, Bakoğlu A (2010) Comparative study on some non-linear growth models for describing leaf growth of maize. Int J Agric Biol 12:227-230
    • (2010) Int J Agric Biol , vol.12 , pp. 227-230
    • Karadavut, U.1    Palta, C.2    Kökten, K.3    Bakoğlu, A.4
  • 144
    • 38349044294 scopus 로고    scopus 로고
    • Transfer of surface-dried Listeria monocytogenes from stainless steel knife blades to roast turkey breast
    • Keskinen L, Todd ECD, Ryser ET (2008) Transfer of surface-dried Listeria monocytogenes from stainless steel knife blades to roast turkey breast. J Food Prot 71:176-181
    • (2008) J Food Prot , vol.71 , pp. 176-181
    • Keskinen, L.1    Todd, E.C.D.2    Ryser, E.T.3
  • 145
    • 0036500993 scopus 로고    scopus 로고
    • Systems biology: a brief overview
    • Kitano H (2002) Systems biology: a brief overview. Science 295:1662-1664. doi:10.1126/ science.1069492
    • (2002) Science , vol.295 , pp. 1662-1664
    • Kitano, H.1
  • 146
    • 0034662104 scopus 로고    scopus 로고
    • Microbiological risk assessment in Europe: the next decade
    • Klapwijk PM, Jouve JL, Stringer MF (2000) Microbiological risk assessment in Europe: the next decade. Int J Food Microbiol 58:223-230. doi:10.1016/S0168-1605(00)00276-2
    • (2000) Int J Food Microbiol , vol.58 , pp. 223-230
    • Klapwijk, P.M.1    Jouve, J.L.2    Stringer, M.F.3
  • 147
    • 68749084816 scopus 로고    scopus 로고
    • Microbial responses viewer (MRV): a new ComBase-derived database of microbial responses to food environments
    • Koseki S (2009) Microbial responses viewer (MRV): a new ComBase-derived database of microbial responses to food environments. Int J Food Microbiol 134:75-82. doi:10.1016/j. ijfoodmicro.2008.12.019
    • (2009) Int J Food Microbiol , vol.134 , pp. 75-82
    • Koseki, S.1
  • 148
    • 0035319412 scopus 로고    scopus 로고
    • Predictive modeling of the shelf life of fish under nonisothermal conditions
    • Koutsoumanis K (2001) Predictive modeling of the shelf life of fish under nonisothermal conditions. Appl Environ Microbiol 67:1821-1829. doi:10.1128/AEM.67.4.1821-1829.2001
    • (2001) Appl Environ Microbiol , vol.67 , pp. 1821-1829
    • Koutsoumanis, K.1
  • 149
    • 54049103169 scopus 로고    scopus 로고
    • A study on the variability in the growth limits of individual cells and its effect on the behavior of microbial populations
    • Koutsoumanis K (2008) A study on the variability in the growth limits of individual cells and its effect on the behavior of microbial populations. Int J Food Microbiol 128:116-121. doi:10.1016/j.ijfoodmicro.2008.07.013
    • (2008) Int J Food Microbiol , vol.128 , pp. 116-121
    • Koutsoumanis, K.1
  • 150
    • 0034715170 scopus 로고    scopus 로고
    • Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life prediction
    • Koutsoumanis K, Nychas GJE (2000) Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life prediction. Int J Food Microbiol 60:171-184. doi:10.1016/S0168-1605(00)00309-3
    • (2000) Int J Food Microbiol , vol.60 , pp. 171-184
    • Koutsoumanis, K.1    Nychas, G.J.E.2
  • 151
    • 1842483559 scopus 로고    scopus 로고
    • A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface
    • Koutsoumanis K, Kendall PA, Sofos J (2004a) A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface. Food Microbiol 21:415-422. doi:10.1016/j.fm.2003.11.003
    • (2004) Food Microbiol , vol.21 , pp. 415-422
    • Koutsoumanis, K.1    Kendall, P.A.2    Sofos, J.3
  • 152
    • 0346965842 scopus 로고    scopus 로고
    • Modeling the boundaries of growth of Salmonella typhimurium in broth as a function of temperature, water activity, and pH
    • Koutsoumanis KP, Kendall PA, Sofos JN (2004b) Modeling the boundaries of growth of Salmonella typhimurium in broth as a function of temperature, water activity, and pH. J Food Prot 67:53-59
    • (2004) J Food Prot , vol.67 , pp. 53-59
    • Koutsoumanis, K.P.1    Kendall, P.A.2    Sofos, J.N.3
  • 153
    • 18044364268 scopus 로고    scopus 로고
    • Development of a safety monitoring and assurance system for chilled food products
    • Koutsoumanis K, Taoukis PS, Nychas GJE (2005) Development of a safety monitoring and assurance system for chilled food products. Int J Food Microbiol 100:253-260. doi:10.1016/ j.ijfoodmicro.2004.10.024
    • (2005) Int J Food Microbiol , vol.100 , pp. 253-260
    • Koutsoumanis, K.1    Taoukis, P.S.2    Nychas, G.J.E.3
  • 154
    • 33644863753 scopus 로고    scopus 로고
    • Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions
    • Koutsoumanis K, Stamatiou A, Skandamis P, Nychas GE (2006) Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl Environ Microbiol 72:124-134. doi:10.1128/AEM.72.1.124
    • (2006) Appl Environ Microbiol , vol.72 , pp. 124-134
    • Koutsoumanis, K.1    Stamatiou, A.2    Skandamis, P.3    Nychas, G.E.4
  • 155
    • 0034662059 scopus 로고    scopus 로고
    • Hazard identification and exposure assessment for microbial food safety risk assessment
    • Lammerding AM, Fazil A (2000) Hazard identification and exposure assessment for microbial food safety risk assessment. Int J Food Microbiol 58:147-157. doi:10.1016/S0168-605(00) 00269-5
    • (2000) Int J Food Microbiol , vol.58 , pp. 147-157
    • Lammerding, A.M.1    Fazil, A.2
  • 156
    • 0031255918 scopus 로고    scopus 로고
    • Quantitative risk assessment: an emerging tool for emerging foodborne pathogens
    • Lammerding AM, Paoli GM (1997) Quantitative risk assessment: an emerging tool for emerging foodborne pathogens. Emerg Infect Dis 3:483-487. doi:10.3201/eid0304.970411
    • (1997) Emerg Infect Dis , vol.3 , pp. 483-487
    • Lammerding, A.M.1    Paoli, G.M.2
  • 157
    • 0035702086 scopus 로고    scopus 로고
    • Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration
    • Lanciotti R, Sinigaglia M, Gardini F, Vannini L, Guerzoni ME (2001) Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration. Food Microbiol 18:659-668. doi:10.1006/fmic.2001.0429
    • (2001) Food Microbiol , vol.18 , pp. 659-668
    • Lanciotti, R.1    Sinigaglia, M.2    Gardini, F.3    Vannini, L.4    Guerzoni, M.E.5
  • 158
    • 0027355551 scopus 로고
    • Analysis of conductance changes as a growth index of lactic acid bacteria in milk
    • Lanzanova M, Mucchetti G, Neviani E (1993) Analysis of conductance changes as a growth index of lactic acid bacteria in milk. J Dairy Sci 76:20-28. doi:10.3168/jds.S0022-0302(93)77319-1
    • (1993) J Dairy Sci , vol.76 , pp. 20-28
    • Lanzanova, M.1    Mucchetti, G.2    Neviani, E.3
  • 159
    • 84862170733 scopus 로고    scopus 로고
    • Modeling microbial communities: current, developing, and future technologies for predicting microbial community interaction
    • Larsen P, Hamada Y, Gilbert J (2012) Modeling microbial communities: current, developing, and future technologies for predicting microbial community interaction. J Biotechnol. doi:10.1016/ j.jbiotec.2012.03.009
    • (2012) J Biotechnol.
    • Larsen, P.1    Hamada, Y.2    Gilbert, J.3
  • 160
    • 0037061042 scopus 로고    scopus 로고
    • Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration
    • Le Marc Y, Huchet V, Bourgeois CM, Guyonnet JP, Mafart P, Thuault D (2002) Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int J Food Microbiol 73:219-237. doi:10.1016/S0168-1605(01)00640-7
    • (2002) Int J Food Microbiol , vol.73 , pp. 219-237
    • Le Marc, Y.1    Huchet, V.2    Bourgeois, C.M.3    Guyonnet, J.P.4    Mafart, P.5    Thuault, D.6
  • 161
    • 18044371474 scopus 로고    scopus 로고
    • Methods to determine the growth domain in a multidimensional environmental space
    • Le Marc Y, Pin C, Baranyi J (2005) Methods to determine the growth domain in a multidimensional environmental space. Int J Food Microbiol 100:3-12. doi:10.1016/j.ijfoodmicro.2004. 10.003
    • (2005) Int J Food Microbiol , vol.100 , pp. 3-12
    • Le Marc, Y.1    Pin, C.2    Baranyi, J.3
  • 162
    • 59349093600 scopus 로고    scopus 로고
    • Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk
    • Le Marc Y, Valík L, Medvedová A (2009) Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk. Int J Food Microbiol 129:306-311. doi:10.1016/j. ijfoodmicro.2008.12.015
    • (2009) Int J Food Microbiol , vol.129 , pp. 306-311
    • Le Marc, Y.1    Valík, L.2    Medvedová, A.3
  • 163
    • 0034307806 scopus 로고    scopus 로고
    • Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat
    • Lebert I, Robles-Olvera V, Lebert A (2000) Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat. Int J Food Microbiol 61:27-39. doi:10.1016/S0168-1605(00)00359-7
    • (2000) Int J Food Microbiol , vol.61 , pp. 27-39
    • Lebert, I.1    Robles-Olvera, V.2    Lebert, A.3
  • 164
    • 0036857911 scopus 로고    scopus 로고
    • An art-based construction of rbf networks
    • Lee SH, Hou CL (2002) An art-based construction of rbf networks. IEEE Trans Neural Netw 13 (6):1308-1321
    • (2002) IEEE Trans Neural Netw , vol.13 , Issue.6 , pp. 1308-1321
    • Lee, S.H.1    Hou, C.L.2
  • 165
    • 0031787613 scopus 로고    scopus 로고
    • Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores
    • Leguérinel I, Mafart P (1998) Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores. J Food Sci 63:887-889. doi:10.1111/j.1365- 2621.1998.tb17920.x
    • (1998) J Food Sci , vol.63 , pp. 887-889
    • Leguérinel, I.1    Mafart, P.2
  • 166
    • 0000773683 scopus 로고
    • Food preservation by combined methods
    • Leistner L (1992) Food preservation by combined methods. Food Res Int 25:151-158. doi:10.1016/0963-9969(92)90158-2
    • (1992) Food Res Int , vol.25 , pp. 151-158
    • Leistner, L.1
  • 167
    • 18044396196 scopus 로고    scopus 로고
    • The 'Sym'Previus' software, a tool to support decisions to the foodstuff safety
    • Leporq B, Membré JM, Dervin C, Buche P, Guyonnet JP (2005) The 'Sym'Previus' software, a tool to support decisions to the foodstuff safety. Int J Food Microbiol 100:231-237. doi:10.1016/j.ijfoodmicro.2004.10.006
    • (2005) Int J Food Microbiol , vol.100 , pp. 231-237
    • Leporq, B.1    Membré, J.M.2    Dervin, C.3    Buche, P.4    Guyonnet, J.P.5
  • 168
    • 34250624358 scopus 로고    scopus 로고
    • Modelling microbial interactions in foods
    • In: Brul S, van Gerwen SJC, Zwietering MH (eds). CRC Press, Boca Raton
    • Leroi F, De Vuyst L (2007) Modelling microbial interactions in foods. In: Brul S, van Gerwen SJC, Zwietering MH (eds) Modelling microorganisms in food. CRC Press, Boca Raton, pp 214-224
    • (2007) Modelling microorganisms in food , pp. 214-224
    • Leroi, F.1    De Vuyst, L.2
  • 169
    • 84860992371 scopus 로고    scopus 로고
    • Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031
    • Leroi F, Fall PA, Pilet MF et al (2012) Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiol 31:222-228. doi:10.1016/j.fm.2012.02.014
    • (2012) Food Microbiol , vol.31 , pp. 222-228
    • Leroi, F.1    Fall, P.A.2    Pilet, M.F.3
  • 170
    • 79954624671 scopus 로고    scopus 로고
    • Effect of the growth environment on the strain variability of Salmonella enterica kinetic behavior
    • Lianou A, Koutsoumanis KP (2011) Effect of the growth environment on the strain variability of Salmonella enterica kinetic behavior. Food Microbiol 28:828-837. doi:10.1016/j. fm.2010.04.006
    • (2011) Food Microbiol , vol.28 , pp. 828-837
    • Lianou, A.1    Koutsoumanis, K.P.2
  • 171
    • 0028357895 scopus 로고
    • Predicting the aerobic growth of Yersinia enterocolitica O:3 at different pH-values, temperatures and L-lactate concentrations using conductance measurements
    • Lindberg CW, Borch E (1994) Predicting the aerobic growth of Yersinia enterocolitica O:3 at different pH-values, temperatures and L-lactate concentrations using conductance measurements. Int J Food Microbiol 22:141-153. doi:10.1016/0168-1605(94)90138-4
    • (1994) Int J Food Microbiol , vol.22 , pp. 141-153
    • Lindberg, C.W.1    Borch, E.2
  • 172
    • 33746036493 scopus 로고    scopus 로고
    • Estimation of Staphylococcus aureus growth parameters from turbidity data: characterization of strain variation and comparison of methods
    • Lindqvist R (2006) Estimation of Staphylococcus aureus growth parameters from turbidity data: characterization of strain variation and comparison of methods. Appl Environ Microbiol 72:4862-4870. doi:10.1128/AEM.00251-06
    • (2006) Appl Environ Microbiol , vol.72 , pp. 4862-4870
    • Lindqvist, R.1
  • 173
    • 0037104998 scopus 로고    scopus 로고
    • Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk
    • Lindqvist R, Sylvén S, Vågsholm I (2002) Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. Int J Food Microbiol 78:155-170. doi:10.1016/S0168-1605(02)00237-4
    • (2002) Int J Food Microbiol , vol.78 , pp. 155-170
    • Lindqvist, R.1    Sylvén, S.2    Vågsholm, I.3
  • 174
    • 0002420910 scopus 로고    scopus 로고
    • Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation
    • Mafart P, Leguérinel I (1998) Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation. J Food Sci 63:6-8. doi:10.1111/j.1365-2621.1998. tb15662.x
    • (1998) J Food Sci , vol.63 , pp. 6-8
    • Mafart, P.1    Leguérinel, I.2
  • 175
    • 55949111754 scopus 로고    scopus 로고
    • Estimating single-cell lag times via a Bayesian scheme
    • Malakar PK, Baker GC (2008) Estimating single-cell lag times via a Bayesian scheme. Appl Environ Microbiol 74:7098-7099. doi:10.1128/AEM.01277-08
    • (2008) Appl Environ Microbiol , vol.74 , pp. 7098-7099
    • Malakar, P.K.1    Baker, G.C.2
  • 176
    • 0141566443 scopus 로고    scopus 로고
    • Relevance of microbial interactions to predictive microbiology
    • Malakar P, Barker G, Zwietering M, van't Riet K (2003) Relevance of microbial interactions to predictive microbiology. Int J Food Microbiol 84:263-272. doi:10.1016/S0168-1605(02) 00424-5
    • (2003) Int J Food Microbiol , vol.84 , pp. 263-272
    • Malakar, P.1    Barker, G.2    Zwietering, M.3    van't Riet, K.4
  • 177
    • 0345192297 scopus 로고    scopus 로고
    • Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics
    • Martens DE, Béal C, Malakar P et al (1999) Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics. Int J Food Microbiol 51:53-65. doi:10.1016/S0168-1605(99)00095-1
    • (1999) Int J Food Microbiol , vol.51 , pp. 53-65
    • Martens, D.E.1    Béal, C.2    Malakar, P.3
  • 178
    • 0033828708 scopus 로고    scopus 로고
    • Adding new factors to predictive models: the effect on the risk of extrapolation
    • Masana MO, Baranyi J (2000) Adding new factors to predictive models: the effect on the risk of extrapolation. Food Microbiol 17:367-374. doi:10.1006/fmic.1999.0326
    • (2000) Food Microbiol , vol.17 , pp. 367-374
    • Masana, M.O.1    Baranyi, J.2
  • 179
    • 33748362006 scopus 로고    scopus 로고
    • Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions
    • Mataragas M, Drosinos EH, Vaidanis A, Metaxopoulos I (2006) Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions. J Food Sci 71:M157-M167. doi:10.1111/j.1750- 3841.2006.00058.x
    • (2006) J Food Sci , vol.71 , pp. M157-M167
    • Mataragas, M.1    Drosinos, E.H.2    Vaidanis, A.3    Metaxopoulos, I.4
  • 180
    • 77955845989 scopus 로고    scopus 로고
    • Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers-specific application to Listeria monocytogenes and ready-to-eat meat products
    • Mataragas M, Zwietering MH, Skandamis PN, Drosinos EH (2010) Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers-specific application to Listeria monocytogenes and ready-to-eat meat products. Int J Food Microbiol 141((suppl)): S170-S179. doi:10.1016/j.ijfoodmicro.2010.01.005
    • (2010) Int J Food Microbiol , vol.141 , pp. S170-S179
    • Mataragas, M.1    Zwietering, M.H.2    Skandamis, P.N.3    Drosinos, E.H.4
  • 181
    • 0031029852 scopus 로고    scopus 로고
    • Stochastic mechanisms in gene expression
    • McAdams H, Arkin A (1997) Stochastic mechanisms in gene expression. Proc Natl Acad Sci USA 94:814-819. doi:10.1073/pnas.94.3.814
    • (1997) Proc Natl Acad Sci USA , vol.94 , pp. 814-819
    • McAdams, H.1    Arkin, A.2
  • 182
    • 69249171333 scopus 로고    scopus 로고
    • In vitro biofilm models: an overview
    • McBain AJ (2009) In vitro biofilm models: an overview. Adv Appl Microbiol, pp 69:99-132. DOI: 10.1016/S0065-2164(09)69004-3
    • (2009) Adv Appl Microbiol , vol.69 , pp. 99-132
    • McBain, A.J.1
  • 183
    • 0027270712 scopus 로고
    • A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta
    • McClure PJ, Baranyi J, Boogard E, Kelly TM, Roberts TA (1993) A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int J Food Microbiol 19:161-178. doi:10.1016/0168-1605(93)90074-Q
    • (1993) Int J Food Microbiol , vol.19 , pp. 161-178
    • McClure, P.J.1    Baranyi, J.2    Boogard, E.3    Kelly, T.M.4    Roberts, T.A.5
  • 185
    • 0031550905 scopus 로고    scopus 로고
    • Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO
    • McClure PJ, Beaumont AL, Sutherland JP, Roberts TA (1997) Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO. Int J Food Microbiol 34:221-232. doi:10.1016/S0168-1605(96)01193-2
    • (1997) Int J Food Microbiol , vol.34 , pp. 221-232
    • McClure, P.J.1    Beaumont, A.L.2    Sutherland, J.P.3    Roberts, T.A.4
  • 186
    • 0032857859 scopus 로고    scopus 로고
    • Predictive food microbiology for the meat industry: a review
    • McDonald K, Sun DW (1999) Predictive food microbiology for the meat industry: a review. Int J Food Microbiol 52:1-27. doi:10.1016/S0168-1605(99)00126-9
    • (1999) Int J Food Microbiol , vol.52 , pp. 1-27
    • McDonald, K.1    Sun, D.W.2
  • 187
    • 0035104290 scopus 로고    scopus 로고
    • Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells
    • McKellar RC (2001) Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells. J Appl Microbiol 90:407-413. doi:10.1046/j.1365- 2672.2001.01258.x
    • (2001) J Appl Microbiol , vol.90 , pp. 407-413
    • McKellar, R.C.1
  • 188
    • 0033997998 scopus 로고    scopus 로고
    • A combined discrete-continuous model describing the lag phase of Listeria monocytogenes
    • McKellar RC, Knight KP (2000) A combined discrete-continuous model describing the lag phase of Listeria monocytogenes. Int J Food Microbiol 54:171-180. doi:10.1016/S0168-1605(99) 00204-4
    • (2000) Int J Food Microbiol , vol.54 , pp. 171-180
    • McKellar, R.C.1    Knight, K.P.2
  • 189
    • 0035542790 scopus 로고    scopus 로고
    • A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt
    • McKellar RC, Lu XW (2001) A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt. J Food Prot 64:1922-1928
    • (2001) J Food Prot , vol.64 , pp. 1922-1928
    • McKellar, R.C.1    Lu, X.W.2
  • 190
    • 7644219517 scopus 로고    scopus 로고
    • Modelling microbial responses in food, CRC Series in Contemporary Food Science
    • CRC, London.
    • McKellar RC, Lu X (2004) Modelling microbial responses in food, CRC Series in Contemporary Food Science. CRC, London. ISBN 0-8493-1237-X
    • (2004)
    • McKellar, R.C.1    Lu, X.2
  • 191
    • 0031470716 scopus 로고    scopus 로고
    • Modelling the influence of temperature on the recovery of Listeria monocytogenes from heat injury
    • McKellar RC, Butler G, Stanich K (1997) Modelling the influence of temperature on the recovery of Listeria monocytogenes from heat injury. Food Microbiol 14:617-625. doi:10.1006/ fmic.1997.0124
    • (1997) Food Microbiol , vol.14 , pp. 617-625
    • McKellar, R.C.1    Butler, G.2    Stanich, K.3
  • 192
    • 0036526591 scopus 로고    scopus 로고
    • A probability model describing the interface between survival and death of Escherichia coli O157:H7 in a mayonnaise model system
    • McKellar R, Lu X, Delaquis P (2002) A probability model describing the interface between survival and death of Escherichia coli O157:H7 in a mayonnaise model system. Food Microbiol 19:235-247. doi:10.1006/fmic.2001.0449
    • (2002) Food Microbiol , vol.19 , pp. 235-247
    • McKellar, R.1    Lu, X.2    Delaquis, P.3
  • 193
    • 0037104997 scopus 로고    scopus 로고
    • Predictive microbiology: providing a knowledge-based framework for change management
    • McMeekin TA, Ross T (2002) Predictive microbiology: providing a knowledge-based framework for change management. Int J Food Microbiol 78:133-153. doi:10.1016/S0168-1605(02) 00231-3
    • (2002) Int J Food Microbiol , vol.78 , pp. 133-153
    • McMeekin, T.A.1    Ross, T.2
  • 197
    • 0037061043 scopus 로고    scopus 로고
    • Predictive microbiology: towards the interface and beyond
    • McMeekin TA, Olley J, Ratkowsky DA, Ross T (2002) Predictive microbiology: towards the interface and beyond. Int J Food Microbiol 73:395-407. doi:10.1016/S0168-1605(01)00663-8
    • (2002) Int J Food Microbiol , vol.73 , pp. 395-407
    • McMeekin, T.A.1    Olley, J.2    Ratkowsky, D.A.3    Ross, T.4
  • 199
    • 36048964547 scopus 로고    scopus 로고
    • Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes
    • Mejlholm O, Dalgaard P (2007) Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes. J Food Prot 70:2485-2497
    • (2007) J Food Prot , vol.70 , pp. 2485-2497
    • Mejlholm, O.1    Dalgaard, P.2
  • 200
    • 77954311471 scopus 로고    scopus 로고
    • Predicting growth rates and growth boundary of Listeria monocytogenes. An international validation study with focus on processed and ready-to-eat meat and seafood
    • Mejlholm O, Gunvig A, Borggaard C, Blom-Hanssen J, Mellefont L, Ross T, Leroi F, Else T, Visser D, Dalgaard P (2010) Predicting growth rates and growth boundary of Listeria monocytogenes. An international validation study with focus on processed and ready-to-eat meat and seafood. Int J Food Microbiol 141:137-150. doi:10.1016/j.ijfoodmicro.2010.04.026
    • (2010) Int J Food Microbiol , vol.141 , pp. 137-150
    • Mejlholm, O.1    Gunvig, A.2    Borggaard, C.3    Blom-Hanssen, J.4    Mellefont, L.5    Ross, T.6    Leroi, F.7    Else, T.8    Visser, D.9    Dalgaard, P.10
  • 201
    • 54049129784 scopus 로고    scopus 로고
    • Application of predictive modelling techniques in industry: from food design up to risk assessment
    • Membré JM, Lambert R (2008) Application of predictive modelling techniques in industry: from food design up to risk assessment. Int J Food Microbiol 128:10-15. doi:10.1016/j. ijfoodmicro.2008.07.006
    • (2008) Int J Food Microbiol , vol.128 , pp. 10-15
    • Membré, J.M.1    Lambert, R.2
  • 202
    • 0033031056 scopus 로고    scopus 로고
    • Behaviour of Listeria monocytogenes under combined chilling processes
    • Membré JM, Ross T, McMeekin TA (1999) Behaviour of Listeria monocytogenes under combined chilling processes. Lett Appl Microbiol 28:216-220. doi:10.1046/j.1365-2672.1999.00499.x
    • (1999) Lett Appl Microbiol , vol.28 , pp. 216-220
    • Membré, J.M.1    Ross, T.2    McMeekin, T.A.3
  • 203
    • 18044383152 scopus 로고    scopus 로고
    • Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food
    • Membré JM, Leporq B, Vialette M, Mettler E, Perrier L, Thuault D, Zwietering M (2005) Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food. Int J Food Microbiol 100:179-186. doi:10.1016/j.ijfoodmicro.2004.10.015
    • (2005) Int J Food Microbiol , vol.100 , pp. 179-186
    • Membré, J.M.1    Leporq, B.2    Vialette, M.3    Mettler, E.4    Perrier, L.5    Thuault, D.6    Zwietering, M.7
  • 204
    • 84861819601 scopus 로고    scopus 로고
    • Comparing experimental design schemes in predictive food microbiology: optimal parameter estimation of secondary models
    • Mertens L, Van Derlinden E, Van Impe JF (2012) Comparing experimental design schemes in predictive food microbiology: optimal parameter estimation of secondary models. J Food Eng. doi:10.1016/j.jfoodeng.2012.03.018
    • (2012) J Food Eng.
    • Mertens, L.1    Van Derlinden, E.2    Van Impe, J.F.3
  • 205
    • 18044394153 scopus 로고    scopus 로고
    • Effect of sodium chloride and pH on the distribution of the lag times of individual cells of Listeria innocua
    • In: Duby C, Cassar JP (eds). Lille-Cit Scientifique, Villeneuve d'Asq, France
    • Métris A, George SM, Peck MW, Baranyi J (2002) Effect of sodium chloride and pH on the distribution of the lag times of individual cells of Listeria innocua. In: Duby C, Cassar JP (eds) Proceedings of the 7th European conference food industry and statistics. Lille-Cit Scientifique, Villeneuve d'Asq, France, pp 61-66. ISBN 2-7380-1016-4
    • (2002) Proceedings of the 7th European conference food industry and statistics , pp. 61-66
    • Métris, A.1    George, S.M.2    Peck, M.W.3    Baranyi, J.4
  • 206
    • 0242352459 scopus 로고    scopus 로고
    • Distribution of turbidity detection times produced by single cell-generated bacterial populations
    • Métris A, George SM, Peck MW, Baranyi J (2003) Distribution of turbidity detection times produced by single cell-generated bacterial populations. J Microbiol Methods 55:821-827. doi:10.1016/j.mimet.2003.08.006
    • (2003) J Microbiol Methods , vol.55 , pp. 821-827
    • Métris, A.1    George, S.M.2    Peck, M.W.3    Baranyi, J.4
  • 207
    • 18044361972 scopus 로고    scopus 로고
    • Modelling the variability of lag times and the first generation times of single cells of E
    • Métris A, Le Marc Y, Elfwing A, Ballagi A, Baranyi J (2005) Modelling the variability of lag times and the first generation times of single cells of E. coli. Int J Food Microbiol 100:13-19. doi:10.1016/j.ijfoodmicro.2004.10.004
    • (2005) coli. Int J Food Microbiol , vol.100 , pp. 13-19
    • Métris, A.1    Le Marc, Y.2    Elfwing, A.3    Ballagi, A.4    Baranyi, J.5
  • 208
    • 55949134139 scopus 로고    scopus 로고
    • Modeling the variability of single-cell lag times for Listeria innocua populations after sublethal and lethal heat treatments
    • Métris A, George SM, Mackey BM, Baranyi J (2008) Modeling the variability of single-cell lag times for Listeria innocua populations after sublethal and lethal heat treatments. Appl Environ Microbiol 74:6949-6955. doi:10.1128/AEM.01237-08
    • (2008) Appl Environ Microbiol , vol.74 , pp. 6949-6955
    • Métris, A.1    George, S.M.2    Mackey, B.M.3    Baranyi, J.4
  • 209
    • 83655201437 scopus 로고    scopus 로고
    • Modelling osmotic stress by flux balance analysis at the genomic scale
    • Métris A, George S, Baranyi J (2011) Modelling osmotic stress by flux balance analysis at the genomic scale. Int J Food Microbiol 152:123-128. doi:10.1016/j.ijfoodmicro.2011.06.016
    • (2011) Int J Food Microbiol , vol.152 , pp. 123-128
    • Métris, A.1    George, S.2    Baranyi, J.3
  • 210
    • 67649124570 scopus 로고    scopus 로고
    • Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua
    • Miller FA, Ramos B, Gil MM, Brandao TRS, Teixeira P, Silva CLM (2009) Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua. Int J Food Microbiol 133:121-128. doi:10.1016/j.ijfoodmicro.2009.05.007
    • (2009) Int J Food Microbiol , vol.133 , pp. 121-128
    • Miller, F.A.1    Ramos, B.2    Gil, M.M.3    Brandao, T.R.S.4    Teixeira, P.5    Silva, C.L.M.6
  • 211
    • 83555176310 scopus 로고    scopus 로고
    • Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork
    • Møller CO, Nauta MJ, Christensen BB, Dalgaard P, Hansen TB (2012) Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork. J Appl Microbiol 112:90-98. doi:10.1111/j.1365-2672.2011.05177.x
    • (2012) J Appl Microbiol , vol.112 , pp. 90-98
    • Møller, C.O.1    Nauta, M.J.2    Christensen, B.B.3    Dalgaard, P.4    Hansen, T.B.5
  • 212
    • 0001639179 scopus 로고
    • The growth of bacterial cultures
    • Monod J (1949) The growth of bacterial cultures. Annu Rev Microbiol 3:371-394. doi:10.1146/ annurev.mi.03.100149.002103
    • (1949) Annu Rev Microbiol , vol.3 , pp. 371-394
    • Monod, J.1
  • 213
    • 2142802650 scopus 로고    scopus 로고
    • Inoculum size influences bacterial cross contamination between surfaces
    • Montville R, Schaffner DW (2003) Inoculum size influences bacterial cross contamination between surfaces. Appl Environ Microbiol 69:7188-7193. doi:10.1128/AEM.69.12.7188
    • (2003) Appl Environ Microbiol , vol.69 , pp. 7188-7193
    • Montville, R.1    Schaffner, D.W.2
  • 214
    • 0034965646 scopus 로고    scopus 로고
    • Glove barriers to bacterial cross-contamination between hands to food
    • Montville R, Chen Y, Schaffner DW (2001) Glove barriers to bacterial cross-contamination between hands to food. J Food Prot 64:845-849
    • (2001) J Food Prot , vol.64 , pp. 845-849
    • Montville, R.1    Chen, Y.2    Schaffner, D.W.3
  • 215
    • 0003398216 scopus 로고
    • Essentials of the microbiology of foods: a textbook for advanced studies (with the collaboration of Anthony C. Baird-Parker)
    • Wiley, New York
    • Mossel DAA (1995) Essentials of the microbiology of foods: a textbook for advanced studies (with the collaboration of Anthony C. Baird-Parker). Wiley, New York
    • (1995)
    • Mossel, D.A.A.1
  • 216
    • 35448990381 scopus 로고    scopus 로고
    • Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter
    • Mylius SD, Nauta MJ, Havelaar AH (2007) Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter. Risk Anal 27:803-813. doi:10.1111/j.1539-6924.2006.00872.x
    • (2007) Risk Anal , vol.27 , pp. 803-813
    • Mylius, S.D.1    Nauta, M.J.2    Havelaar, A.H.3
  • 217
    • 0004158548 scopus 로고
    • National Academy Press, Washington, DC
    • National Research Council (NRC) (1994) Science and judgment in risk assessment. National Academy Press, Washington, DC
    • (1994) Science and judgment in risk assessment
  • 218
    • 0034631445 scopus 로고    scopus 로고
    • Separation of uncertainty and variability in quantitative microbial risk assessment models
    • Nauta MJ (2000) Separation of uncertainty and variability in quantitative microbial risk assessment models. Int J Food Microbiol 57:9-18. doi:10.1016/S0168-1605(00)00225-7
    • (2000) Int J Food Microbiol , vol.57 , pp. 9-18
    • Nauta, M.J.1
  • 219
    • 0004170187 scopus 로고    scopus 로고
    • Modular process risk model structure for quantitative microbiological risk assessment and its application in an exposure assessment of Bacillus cereus in a REPFED
    • National Institute of Public Health and the Environment, Bilthoven
    • Nauta MJ (2001) Modular process risk model structure for quantitative microbiological risk assessment and its application in an exposure assessment of Bacillus cereus in a REPFED. National Institute of Public Health and the Environment, Bilthoven
    • (2001)
    • Nauta, M.J.1
  • 220
    • 0037448146 scopus 로고    scopus 로고
    • A retail and consumer phase model for exposure assessment of Bacillus cereus
    • Nauta M (2003) A retail and consumer phase model for exposure assessment of Bacillus cereus. Int J Food Microbiol 83:205-218. doi:10.1016/S0168-1605(02)00374-4
    • (2003) Int J Food Microbiol , vol.83 , pp. 205-218
    • Nauta, M.1
  • 221
    • 18044395773 scopus 로고    scopus 로고
    • Microbiological risk assessment models for partitioning and mixing during food handling
    • Nauta MJ (2005) Microbiological risk assessment models for partitioning and mixing during food handling. Int J Food Microbiol 100:311-322. doi:10.1016/j.ijfoodmicro.2004.10.027
    • (2005) Int J Food Microbiol , vol.100 , pp. 311-322
    • Nauta, M.J.1
  • 222
    • 34250660868 scopus 로고    scopus 로고
    • Uncertainty and variability predictive models of microorganisms in food
    • In: Brul S, van Gerwen SJ, Zwietering MH (eds). CRC Press, Boca Raton
    • Nauta MJ (2007) Uncertainty and variability predictive models of microorganisms in food. In: Brul S, van Gerwen SJ, Zwietering MH (eds) Modelling microorganisms in food. CRC Press, Boca Raton, pp 44-65
    • (2007) Modelling microorganisms in food , pp. 44-65
    • Nauta, M.J.1
  • 223
    • 0033103231 scopus 로고    scopus 로고
    • A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate
    • Nerbrink E, Borch E, Blom H, Nesbakken T (1999) A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate. Int J Food Microbiol 47:99-109. doi:10.1016/S0168-1605(99)00021-5
    • (1999) Int J Food Microbiol , vol.47 , pp. 99-109
    • Nerbrink, E.1    Borch, E.2    Blom, H.3    Nesbakken, T.4
  • 224
    • 33646494399 scopus 로고    scopus 로고
    • A novel method for measuring lag times in division of individual bacterial cells using image analysis
    • Niven GW, Fuks T, Morton JS, Rua SACG, Mackey BM (2006) A novel method for measuring lag times in division of individual bacterial cells using image analysis. J Microbiol Methods 65:311-317. doi:10.1016/j.mimet.2005.08.006
    • (2006) J Microbiol Methods , vol.65 , pp. 311-317
    • Niven, G.W.1    Fuks, T.2    Morton, J.S.3    Rua, S.A.C.G.4    Mackey, B.M.5
  • 225
    • 4244069019 scopus 로고
    • Temperature integration as a means of assessing storage conditions
    • Report on quality in fish products. Seminar No. 3. Fishing Industry Board, New Zealand
    • Nixon PA (1971) Temperature integration as a means of assessing storage conditions. Report on quality in fish products. Seminar No. 3. Fishing Industry Board, New Zealand, pp 33-44
    • (1971) , pp. 33-44
    • Nixon, P.A.1
  • 226
    • 0033000088 scopus 로고    scopus 로고
    • Hypothetical model for monitoring microbial growth by using capacitance measurements: a mini review
    • Noble PA (1999) Hypothetical model for monitoring microbial growth by using capacitance measurements: a mini review. J Microbiol Methods 37:45-49
    • (1999) J Microbiol Methods , vol.37 , pp. 45-49
    • Noble, P.A.1
  • 227
    • 39649105404 scopus 로고    scopus 로고
    • Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods
    • Noriega E, Laca A, Diaz M (2008) Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods. J Food Eng 87:247-256. doi:10.1016/j.jfoodeng. 2007.11.035
    • (2008) J Food Eng , vol.87 , pp. 247-256
    • Noriega, E.1    Laca, A.2    Diaz, M.3
  • 228
    • 35748956814 scopus 로고    scopus 로고
    • The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
    • Ongeng D, Ryckeboer J, Vermeulen A, Devlieghere F (2007) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes. Int J Food Microbiol 119:291-299. doi:10.1016/j.ijfoodmicro.2007.08.022
    • (2007) Int J Food Microbiol , vol.119 , pp. 291-299
    • Ongeng, D.1    Ryckeboer, J.2    Vermeulen, A.3    Devlieghere, F.4
  • 229
    • 70350263409 scopus 로고    scopus 로고
    • General regression neural network and Monte Carlo simulation model for survival and growth of Salmonella on raw chicken skin as a function of serotype, temperature, and time for use in risk assessment
    • Oscar TP (2009) General regression neural network and Monte Carlo simulation model for survival and growth of Salmonella on raw chicken skin as a function of serotype, temperature, and time for use in risk assessment. J Food Prot 72:2078-2087
    • (2009) J Food Prot , vol.72 , pp. 2078-2087
    • Oscar, T.P.1
  • 230
    • 79954591548 scopus 로고    scopus 로고
    • Plenary lecture: innovative modeling approaches applicable to risk assessments
    • Oscar TP (2011) Plenary lecture: innovative modeling approaches applicable to risk assessments. Food Microbiol 28:777-781. doi:10.1016/j.fm.2010.05.017
    • (2011) Food Microbiol , vol.28 , pp. 777-781
    • Oscar, T.P.1
  • 231
    • 82955180353 scopus 로고    scopus 로고
    • Quantitative microbial risk assessment for Escherichia coli O157 on lettuce, based on survival data from controlled studies in a climate chamber
    • Ottoson JR, Nyberg K, Lindqvist R, Albihn A (2011) Quantitative microbial risk assessment for Escherichia coli O157 on lettuce, based on survival data from controlled studies in a climate chamber. J Food Prot 74:2000-2007. doi:10.4315/0362-028X.JFP-10-563
    • (2011) J Food Prot , vol.74 , pp. 2000-2007
    • Ottoson, J.R.1    Nyberg, K.2    Lindqvist, R.3    Albihn, A.4
  • 232
    • 79651469055 scopus 로고    scopus 로고
    • Clostridium botulinum in the post-genomic era
    • Peck MW, Stringer SC, Carter AT (2011) Clostridium botulinum in the post-genomic era. Food Microbiol 28:183-191. doi:10.1016/j.fm.2010.03.005
    • (2011) Food Microbiol , vol.28 , pp. 183-191
    • Peck, M.W.1    Stringer, S.C.2    Carter, A.T.3
  • 233
    • 33750528754 scopus 로고    scopus 로고
    • Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenarios
    • Pérez-Rodríguez F, Todd ECD, Valero A, Carrasco E, García RM, Zurera G (2006) Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenarios. J Food Prot 69:2384-2394
    • (2006) J Food Prot , vol.69 , pp. 2384-2394
    • Pérez-Rodríguez, F.1    Todd, E.C.D.2    Valero, A.3    Carrasco, E.4    García, R.M.5    Zurera, G.6
  • 234
    • 34247338139 scopus 로고    scopus 로고
    • Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product
    • Pérez-Rodríguez F, Valero A, Todd E, Carrasco E, García-Gimeno RM, Zurera G (2007a) Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product. Meat Sci 76:692-699. doi:10.1016/j.meatsci.2007.02.011
    • (2007) Meat Sci , vol.76 , pp. 692-699
    • Pérez-Rodríguez, F.1    Valero, A.2    Todd, E.3    Carrasco, E.4    García-Gimeno, R.M.5    Zurera, G.6
  • 235
    • 34249042603 scopus 로고    scopus 로고
    • Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats
    • Pérez-Rodríguez F, van Asselt ED, Garcia-Gimeno RM, Zurera G, Zwietering MH (2007b) Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats. J Food Prot 70:1137-1152
    • (2007) J Food Prot , vol.70 , pp. 1137-1152
    • Pérez-Rodríguez, F.1    van Asselt, E.D.2    Garcia-Gimeno, R.M.3    Zurera, G.4    Zwietering, M.H.5
  • 238
    • 0010930994 scopus 로고
    • Staphylococci in competition. III. Influence of pH and salt on staphylococcal growth in mixed populations
    • Peterson AC, Black JJ, Gunderson MF (1964) Staphylococci in competition. III. Influence of pH and salt on staphylococcal growth in mixed populations. Appl Microbiol 12:70-76
    • (1964) Appl Microbiol , vol.12 , pp. 70-76
    • Peterson, A.C.1    Black, J.J.2    Gunderson, M.F.3
  • 239
    • 70449519261 scopus 로고    scopus 로고
    • Impact of yeast systems biology on industrial biotechnology
    • Petranovic D, Vemuri GN (2009) Impact of yeast systems biology on industrial biotechnology. J Biotechnol 144:204-211. doi:10.1016/j.jbiotec.2009.07.005
    • (2009) J Biotechnol , vol.144 , pp. 204-211
    • Petranovic, D.1    Vemuri, G.N.2
  • 240
    • 0032742219 scopus 로고    scopus 로고
    • Validating predictive models of food spoilage organisms
    • Pin C, Sutherland JP, Baranyi J (1999) Validating predictive models of food spoilage organisms. J Appl Microbiol 87:491-499. doi:10.1046/j.1365-2672.1999.00838.x
    • (1999) J Appl Microbiol , vol.87 , pp. 491-499
    • Pin, C.1    Sutherland, J.P.2    Baranyi, J.3
  • 241
    • 0034021554 scopus 로고    scopus 로고
    • Predictive model for the growth of Yersinia enterocolitica under modified atmospheres
    • Pin C, Baranyi J, de Fernando GG (2000) Predictive model for the growth of Yersinia enterocolitica under modified atmospheres. J Appl Microbiol 88:521-530. doi:10.1046/ j.1365-2672.2000.00991.x
    • (2000) J Appl Microbiol , vol.88 , pp. 521-530
    • Pin, C.1    Baranyi, J.2    de Fernando, G.G.3
  • 242
    • 79953089060 scopus 로고    scopus 로고
    • Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw
    • Pin C, Avendaño-Pérez G, Cosciani E, Gómez N, Gounadakic A, Nychas G, Skandamis P, Barker G (2011) Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw. Int J Food Microbiol 145:S96-S102. doi:0.1016/j.ijfoodmicro.2010.09.025
    • (2011) Int J Food Microbiol , vol.145 , pp. S96-S102
    • Pin, C.1    Avendaño-Pérez, G.2    Cosciani, E.3    Gómez, N.4    Gounadakic, A.5    Nychas, G.6    Skandamis, P.7    Barker, G.8
  • 243
    • 79952004833 scopus 로고    scopus 로고
    • A simplified approach for modelling the bacterial growth/no growth boundary
    • Polese P, Del Torre M, Spaziani M, Stecchini ML (2011) A simplified approach for modelling the bacterial growth/no growth boundary. Food Microbiol 28:384-391. doi:10.1016/j. fm.2010.09.011
    • (2011) Food Microbiol , vol.28 , pp. 384-391
    • Polese, P.1    Del Torre, M.2    Spaziani, M.3    Stecchini, M.L.4
  • 244
    • 0037409368 scopus 로고    scopus 로고
    • Monte Carlo analysis as a tool to incorporate variation on experimental data in predictive microbiology
    • Poschet F (2003) Monte Carlo analysis as a tool to incorporate variation on experimental data in predictive microbiology. Food Microbiol 20:285-295. doi:10.1016/S0740-0020(02)00156-9
    • (2003) Food Microbiol , vol.20 , pp. 285-295
    • Poschet, F.1
  • 245
    • 84879341429 scopus 로고    scopus 로고
    • Quantifying the uncertainty of model outputs in predictive microbiology: a Monte-Carlo analysis
    • Poschet F, Van Impe JF (1999) Quantifying the uncertainty of model outputs in predictive microbiology: a Monte-Carlo analysis. Meded Fac Landbouwwet Univ Gent 64(5):499-506
    • (1999) Meded Fac Landbouwwet Univ Gent , vol.64 , Issue.5 , pp. 499-506
    • Poschet, F.1    Van Impe, J.F.2
  • 246
    • 18044366030 scopus 로고    scopus 로고
    • Analysis of a novel class of predictive microbial growth models and application to coculture growth
    • Poschet F, Vereecken KM, Geeraerd AH et al (2005) Analysis of a novel class of predictive microbial growth models and application to coculture growth. Int J Food Microbiol 100:107-124. doi:10.1016/j.ijfoodmicro.2004.10.008
    • (2005) Int J Food Microbiol , vol.100 , pp. 107-124
    • Poschet, F.1    Vereecken, K.M.2    Geeraerd, A.H.3
  • 247
    • 77955843466 scopus 로고    scopus 로고
    • Evaluating variability and uncertainty separately in microbial quantitative risk assessment using two R packages
    • Pouillot R, Delignette-Muller ML (2010) Evaluating variability and uncertainty separately in microbial quantitative risk assessment using two R packages. Int J Food Microbiol 142:330-340. doi:10.1016/j.ijfoodmicro.2010.07.011
    • (2010) Int J Food Microbiol , vol.142 , pp. 330-340
    • Pouillot, R.1    Delignette-Muller, M.L.2
  • 248
    • 0037088890 scopus 로고    scopus 로고
    • Estimation of uncertainty and variability in bacterial growth using Bayesian inference. Application to Listeria monocytogenes
    • Pouillot R, Albert I, Cornu M, Denis JB (2003) Estimation of uncertainty and variability in bacterial growth using Bayesian inference. Application to Listeria monocytogenes. Int J Food Microbiol 81:87-104. doi:10.1016/S0168-1605(02)00192-7
    • (2003) Int J Food Microbiol , vol.81 , pp. 87-104
    • Pouillot, R.1    Albert, I.2    Cornu, M.3    Denis, J.B.4
  • 249
    • 33947705825 scopus 로고    scopus 로고
    • Quantitative risk assessment of Listeria monocytogenes in French coldsmoked salmon: I. Quantitative exposure assessment
    • Pouillot R, Miconnet N, Afchain AL, Delignette-Mülller ML, Beaufort A, Rosso L, Denis JB, Cornu M (2007) Quantitative risk assessment of Listeria monocytogenes in French coldsmoked salmon: I. Quantitative exposure assessment. Risk Anal 27:683-700. doi:10.1111/ j.1539-6924.2007.00921.x
    • (2007) Risk Anal , vol.27 , pp. 683-700
    • Pouillot, R.1    Miconnet, N.2    Afchain, A.L.3    Delignette-Mülller, M.L.4    Beaufort, A.5    Rosso, L.6    Denis, J.B.7    Cornu, M.8
  • 250
    • 0346671223 scopus 로고    scopus 로고
    • Considering the complexity of microbial community dynamics in food safety risk assessment
    • Powell M (2004) Considering the complexity of microbial community dynamics in food safety risk assessment. Int J Food Microbiol 90:171-179. doi:10.1016/S0168-1605(03)00106-5
    • (2004) Int J Food Microbiol , vol.90 , pp. 171-179
    • Powell, M.1
  • 251
    • 0030956947 scopus 로고    scopus 로고
    • Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration
    • Presser KA, Ratkowsky DA, Ross T (1997) Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl Environ Microbiol 63:2355-2360
    • (1997) Appl Environ Microbiol , vol.63 , pp. 2355-2360
    • Presser, K.A.1    Ratkowsky, D.A.2    Ross, T.3
  • 252
    • 0031834558 scopus 로고    scopus 로고
    • Modeling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity
    • Presser KA, Ross T, Ratkowsky DA (1998) Modeling 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 64:1773-1779
    • (1998) Appl Environ Microbiol , vol.64 , pp. 1773-1779
    • Presser, K.A.1    Ross, T.2    Ratkowsky, D.A.3
  • 253
    • 79955122292 scopus 로고    scopus 로고
    • Development and validation of a tertiary simulation model for predicting the growth of the food microorganisms under dynamic and static temperature conditions
    • Psomas AN, Nychas GJ, Haroutounian SA, Skandamis PN (2011) Development and validation of a tertiary simulation model for predicting the growth of the food microorganisms under dynamic and static temperature conditions. Comput Electron Agric 76:119-129. doi:10.1016/j.compag.2011.01.013
    • (2011) Comput Electron Agric , vol.76 , pp. 119-129
    • Psomas, A.N.1    Nychas, G.J.2    Haroutounian, S.A.3    Skandamis, P.N.4
  • 254
    • 84860635512 scopus 로고    scopus 로고
    • LabBase: development and validation of an innovative food microbial growth responses database
    • Psomas AN, Nychas GJ, Haroutounian SA, Skandamis PN (2012) LabBase: development and validation of an innovative food microbial growth responses database. Comput Electron Agric 85:99-108. doi:10.1016/j.compag.2012.04.002
    • (2012) Comput Electron Agric , vol.85 , pp. 99-108
    • Psomas, A.N.1    Nychas, G.J.2    Haroutounian, S.A.3    Skandamis, P.N.4
  • 255
    • 85056060806 scopus 로고    scopus 로고
    • Experimental design and data collection
    • In: Mckellar RC, Lu X (eds). CRC Press, Boca Raton
    • Rasch M (2004) Experimental design and data collection. In: Mckellar RC, Lu X (eds) Modelling microbial response in food. CRC Press, Boca Raton, pp 1-20
    • (2004) Modelling microbial response in food , pp. 1-20
    • Rasch, M.1
  • 256
    • 33845480989 scopus 로고    scopus 로고
    • The effect of reuterin on the lag time of single cells of Listeria innocua grown on a solid agar surface at different pH and NaCl concentrations
    • Rasch M, Métris A, Baranyi J, Budde BB (2007) The effect of reuterin on the lag time of single cells of Listeria innocua grown on a solid agar surface at different pH and NaCl concentrations. Int J Food Microbiol 113:35-40. doi:10.1016/j.ijfoodmicro.2006.07.012
    • (2007) Int J Food Microbiol , vol.113 , pp. 35-40
    • Rasch, M.1    Métris, A.2    Baranyi, J.3    Budde, B.B.4
  • 258
    • 0037061031 scopus 로고    scopus 로고
    • Some examples of, and some problems with, the use of nonlinear logistic regression in predictive food microbiology
    • Ratkowsky DA (2002) Some examples of, and some problems with, the use of nonlinear logistic regression in predictive food microbiology. Int J Food Microbiol 73:119-125. doi:10.1016/ S0168-1605(01)00643-2
    • (2002) Int J Food Microbiol , vol.73 , pp. 119-125
    • Ratkowsky, D.A.1
  • 259
    • 11844282243 scopus 로고    scopus 로고
    • Model fitting and uncertainty
    • In: McKellar RC, Lu X (eds). CRC Press, Boca Raton
    • Ratkowsky DA (2004) Model fitting and uncertainty. In: McKellar RC, Lu X (eds) Modelling microbial responses in foods. CRC Press, Boca Raton, pp 191-195
    • (2004) Modelling microbial responses in foods , pp. 191-195
    • Ratkowsky, D.A.1
  • 260
    • 0028910788 scopus 로고
    • Modelling the bacterial growth/no growth interface
    • Ratkowsky DA, Ross T (1995) Modelling the bacterial growth/no growth interface. Lett Appl Microbiol 20:29-33. doi:10.1111/j.1472-765X.1995.tb00400.x
    • (1995) Lett Appl Microbiol , vol.20 , pp. 29-33
    • Ratkowsky, D.A.1    Ross, T.2
  • 261
    • 0020041977 scopus 로고
    • Relationship between temperature and growth rates of bacterial cultures
    • Ratkowsky DA, Olley J, McMeekin TA, Ball A (1982) Relationship between temperature and growth rates of bacterial cultures. J Bacteriol 149:1-5
    • (1982) J Bacteriol , vol.149 , pp. 1-5
    • Ratkowsky, D.A.1    Olley, J.2    McMeekin, T.A.3    Ball, A.4
  • 262
    • 0020534991 scopus 로고
    • Model for bacterial culture growth rate throughout the entire biokinetic temperature range
    • Ratkowsky DA, Lowry RK, McMeekin TA, Stokes AN, Chandler RE (1983) Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J Bacteriol 154:1222-1226
    • (1983) J Bacteriol , vol.154 , pp. 1222-1226
    • Ratkowsky, D.A.1    Lowry, R.K.2    McMeekin, T.A.3    Stokes, A.N.4    Chandler, R.E.5
  • 263
    • 0037406843 scopus 로고    scopus 로고
    • Thirteen years of building constraint-based in silico models of Escherichia coli
    • Reed JL, Palsson BØ (2003) Thirteen years of building constraint-based in silico models of Escherichia coli. J Bacteriol Soc. doi:10.1128/JB.185.9.2692
    • (2003) J Bacteriol Soc.
    • Reed, J.L.1    Palsson, BØ.2
  • 264
    • 0027988662 scopus 로고
    • Modeling the destruction of Escherichia coli on the base of reaction kinetics
    • Reichart O (1994) Modeling the destruction of Escherichia coli on the base of reaction kinetics. Int J Food Microbiol 23:449-465. doi:10.1016/0168-1605(94)90169-4
    • (1994) Int J Food Microbiol , vol.23 , pp. 449-465
    • Reichart, O.1
  • 265
    • 0025003491 scopus 로고
    • Foodborne illness; sources of infection: food
    • Roberts D (1990) Foodborne illness; sources of infection: food. Lancet 336:859-861. doi:10.1016/ 0140-6736(90)92352-I
    • (1990) Lancet , vol.336 , pp. 859-861
    • Roberts, D.1
  • 266
    • 0020981440 scopus 로고
    • Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems
    • In: Roberts TA, Skinner FA (eds). Academic Press, New York
    • Roberts TA, Jarvis B (1983) Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems. In: Roberts TA, Skinner FA (eds) Food microbiology: advances and prospects. Academic Press, New York, pp 85-95
    • (1983) Food microbiology: advances and prospects , pp. 85-95
    • Roberts, T.A.1    Jarvis, B.2
  • 267
    • 84991184479 scopus 로고
    • Prediction of toxin production by Clostridium botulinum in pasteurised pork slurry
    • Roberts TA, Gibson AM, Robinson A (1981) Prediction of toxin production by Clostridium botulinum in pasteurised pork slurry. J Food Technol 16:337-355
    • (1981) J Food Technol , vol.16 , pp. 337-355
    • Roberts, T.A.1    Gibson, A.M.2    Robinson, A.3
  • 268
    • 0031767147 scopus 로고    scopus 로고
    • The effect of the growth environment on the lag phase of Listeria monocytogenes
    • Robinson TP, Ocio MJ, Kaloti A, Mackey BM (1998) The effect of the growth environment on the lag phase of Listeria monocytogenes. Int J Food Microbiol 44:83-92. doi:10.1016/S0168-1605 (98)00120-2
    • (1998) Int J Food Microbiol , vol.44 , pp. 83-92
    • Robinson, T.P.1    Ocio, M.J.2    Kaloti, A.3    Mackey, B.M.4
  • 270
    • 0029845515 scopus 로고    scopus 로고
    • Indice of performance evaluation of predictive models in food microbiology
    • Ross T (1996) Indice of performance evaluation of predictive models in food microbiology. J Appl Bacteriol 81:501-508. doi:10.1111/j.1365-2672.1996.tb03539.x
    • (1996) J Appl Bacteriol , vol.81 , pp. 501-508
    • Ross, T.1
  • 271
    • 77956588814 scopus 로고    scopus 로고
    • Secondary models
    • In: McKellar RC, Lu X (eds). CRC Press, Boca Raton
    • Ross T, Dalgaard P (2004) Secondary models. In: McKellar RC, Lu X (eds) Modelling microbial responses in foods. CRC Press, Boca Raton, pp 63-150. ISBN 0-8493-1237-X
    • (2004) Modelling microbial responses in foods , pp. 63-150
    • Ross, T.1    Dalgaard, P.2
  • 272
    • 0028053982 scopus 로고
    • Predictive microbiology
    • Ross T, McMeekin TA (1994) Predictive microbiology. Int J Food Microbiol 23:241-264. doi:10.1016/0168-1605(94)90155-4
    • (1994) Int J Food Microbiol , vol.23 , pp. 241-264
    • Ross, T.1    McMeekin, T.A.2
  • 273
    • 0034695203 scopus 로고    scopus 로고
    • Predictive modelling of the growth and survival of Listeria in fishery products
    • Ross T, Dalgaard P, Tienungoon S (2000) Predictive modelling of the growth and survival of Listeria in fishery products. Int J Food Microbiol 62:231-245. doi:10.1016/S0168-1605(00) 00340-8
    • (2000) Int J Food Microbiol , vol.62 , pp. 231-245
    • Ross, T.1    Dalgaard, P.2    Tienungoon, S.3
  • 274
    • 0037445734 scopus 로고    scopus 로고
    • Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli
    • Ross T, Ratkowsky DA, Mellefont LA, McMeekin TA (2003) Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli. Int J Food Microbiol 82:33-43. doi:10.1016/S0168-1605(02)00252-0
    • (2003) Int J Food Microbiol , vol.82 , pp. 33-43
    • Ross, T.1    Ratkowsky, D.A.2    Mellefont, L.A.3    McMeekin, T.A.4
  • 275
    • 54149086892 scopus 로고    scopus 로고
    • Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions
    • Ross T, Zhang D, Mc Questin OJ (2008) Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions. Int J Food Microbiol 128:129-135. doi:10.1016/ j.ijfoodmicro.2008.07.023
    • (2008) Int J Food Microbiol , vol.128 , pp. 129-135
    • Ross, T.1    Zhang, D.2    Mc Questin, O.J.3
  • 276
    • 4444307031 scopus 로고    scopus 로고
    • Time-temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth
    • Rosset P, Cornu M, Noel V, Morelli E, Poumeyrol G (2004) Time-temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth. Int J Food Microbiol 96:49-59. doi:10.1016/j.ijfoodmicro.2004.03.008
    • (2004) Int J Food Microbiol , vol.96 , pp. 49-59
    • Rosset, P.1    Cornu, M.2    Noel, V.3    Morelli, E.4    Poumeyrol, G.5
  • 278
    • 0035865716 scopus 로고    scopus 로고
    • A cardinal model to describe the effect of water activity on the growth of moulds
    • Rosso L, Robinson TP (2001) A cardinal model to describe the effect of water activity on the growth of moulds. Int J Food Microbiol 63:265-273. doi:10.1016/S0168-1605(00)00469-4
    • (2001) Int J Food Microbiol , vol.63 , pp. 265-273
    • Rosso, L.1    Robinson, T.P.2
  • 279
    • 0028982324 scopus 로고
    • Convenient model to describe the combined effects of temperature and pH on microbial growth
    • Rosso L, Lobry JR, Bajard S, Flandrois JP (1995) Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl Environ Microbiol 61:610-616
    • (1995) Appl Environ Microbiol , vol.61 , pp. 610-616
    • Rosso, L.1    Lobry, J.R.2    Bajard, S.3    Flandrois, J.P.4
  • 280
    • 0029795124 scopus 로고    scopus 로고
    • Differential growth of Listeria monocytogenes at 4 and 8C: consequences for the shelf life of chilled products
    • Rosso L, Bajard S, Flandrois JP, Lahellec C, Fournaud J, Veit P (1996) Differential growth of Listeria monocytogenes at 4 and 8C: consequences for the shelf life of chilled products. J Food Prot 59:944-949
    • (1996) J Food Prot , vol.59 , pp. 944-949
    • Rosso, L.1    Bajard, S.2    Flandrois, J.P.3    Lahellec, C.4    Fournaud, J.5    Veit, P.6
  • 281
    • 0034332821 scopus 로고    scopus 로고
    • Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using generalised nonlinear regression
    • Salter MA, Ross T, Ratkowsky DA, McMeekin TA (2000) Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using generalised nonlinear regression. Int J Food Microbiol 61:159-167. doi:10.1016/S0168-1605(00)00352-4
    • (2000) Int J Food Microbiol , vol.61 , pp. 159-167
    • Salter, M.A.1    Ross, T.2    Ratkowsky, D.A.3    McMeekin, T.A.4
  • 283
    • 0033997342 scopus 로고    scopus 로고
    • Comparison of simple neural networks and nonlinear regression models for descriptive modeling of Lactobacillus helveticus growth in pHcontrolled batch cultures
    • Schepers A, Thibault J, Lacroix C (2000) Comparison of simple neural networks and nonlinear regression models for descriptive modeling of Lactobacillus helveticus growth in pHcontrolled batch cultures. Enzyme Microb Technol 26:431-445. doi:10.1016/S0141-0229 (99)00183-0
    • (2000) Enzyme Microb Technol , vol.26 , pp. 431-445
    • Schepers, A.1    Thibault, J.2    Lacroix, C.3
  • 285
    • 0008672909 scopus 로고
    • The growth of microorganisms on ox muscle. I. The influence of temperature
    • Scott WJ (1937) The growth of microorganisms on ox muscle. I. The influence of temperature. J Counc Sci Ind Res Aust 10:338-350
    • (1937) J Counc Sci Ind Res Aust , vol.10 , pp. 338-350
    • Scott, W.J.1
  • 286
    • 0035136503 scopus 로고    scopus 로고
    • Differentiation of the effects of lethal pH and water activity: food safety implications
    • Shadbolt C, Ross T, McMeekin TA (2001) Differentiation of the effects of lethal pH and water activity: food safety implications. Lett Appl Microbiol 32:99-102. doi:10.1046/j.1472- 765x.2001.00862.x
    • (2001) Lett Appl Microbiol , vol.32 , pp. 99-102
    • Shadbolt, C.1    Ross, T.2    McMeekin, T.A.3
  • 287
    • 48749127556 scopus 로고    scopus 로고
    • Modeling surface transfer of Listeria monocytogenes on salami during slicing
    • Sheen S (2008) Modeling surface transfer of Listeria monocytogenes on salami during slicing. J Food Sci 73:E304-E311. doi:10.1111/j.1750-3841.2008.00833.x
    • (2008) J Food Sci , vol.73 , pp. E304-E311
    • Sheen, S.1
  • 288
    • 70449112811 scopus 로고    scopus 로고
    • Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing
    • Sheen S, Hwang CA (2010) Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiol 27:37-43. doi:10.1016/j.fm.2009.07.016
    • (2010) Food Microbiol , vol.27 , pp. 37-43
    • Sheen, S.1    Hwang, C.A.2
  • 289
    • 0034950356 scopus 로고    scopus 로고
    • Modelling pathogen growth in meat products: future challenges
    • Shimoni E, Labuza PT (2000) Modelling pathogen growth in meat products: future challenges. Trends Food Sci Technol 11:394-402. doi:10.1016/S0924-2244(01)00023-1
    • (2000) Trends Food Sci Technol , vol.11 , pp. 394-402
    • Shimoni, E.1    Labuza, P.T.2
  • 290
    • 77955808125 scopus 로고    scopus 로고
    • Modelling the lag time and growth rate of Aspergillus section Nigri IOC 4573 in mango nectar as a function of temperature and pH
    • Silva AR, Sant'Ana AS, Massaguer PR (2010) Modelling the lag time and growth rate of Aspergillus section Nigri IOC 4573 in mango nectar as a function of temperature and pH. J Appl Microbiol 109:1105-1116. doi:10.1111/j.1365-2672.2010.04803.x
    • (2010) J Appl Microbiol , vol.109 , pp. 1105-1116
    • Silva, A.R.1    Sant'Ana, A.S.2    Massaguer, P.R.3
  • 291
    • 36248969335 scopus 로고    scopus 로고
    • Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7
    • Skandamis PN, Stopforth JD, Kendall P, Belk KE, Scanga JA, Smith GC, Sofos JN (2007) Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7. Int J Food Microbiol 120:237-249. doi:10.1016/j.ijfoodmicro. 2007.08.028
    • (2007) Int J Food Microbiol , vol.120 , pp. 237-249
    • Skandamis, P.N.1    Stopforth, J.D.2    Kendall, P.3    Belk, K.E.4    Scanga, J.A.5    Smith, G.C.6    Sofos, J.N.7
  • 292
    • 0037061034 scopus 로고    scopus 로고
    • Modelling the effect of sublethal injury on the distribution of the lag times of individual cells of Lactobacillus plantarum
    • Smelt JPPM, Otten GD, Bos AP (2002) Modelling the effect of sublethal injury on the distribution of the lag times of individual cells of Lactobacillus plantarum. Int J Food Microbiol 73:207-212. doi:10.1016/S0168-1605(01)00651-1
    • (2002) Int J Food Microbiol , vol.73 , pp. 207-212
    • Smelt, J.P.P.M.1    Otten, G.D.2    Bos, A.P.3
  • 294
    • 0031550898 scopus 로고    scopus 로고
    • The combined effects of temperature, pH and NaCl on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology
    • Sørensen B, Jakobsen M (1996) The combined effects of temperature, pH and NaCl on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology. Int J Food Microbiol 34:209-220. doi:10.1006/fmic.1996.0032
    • (1996) Int J Food Microbiol , vol.34 , pp. 209-220
    • Sørensen, B.1    Jakobsen, M.2
  • 295
    • 0000278831 scopus 로고
    • The effect of temperature on the spoilage of wet fish: I. Storage at constant temperature between -1 C and 25 C
    • Spencer R, Baines CR (1964) The effect of temperature on the spoilage of wet fish: I. Storage at constant temperature between -1 C and 25 C. Food Technol Champaign 18:769-772
    • (1964) Food Technol Champaign , vol.18 , pp. 769-772
    • Spencer, R.1    Baines, C.R.2
  • 296
    • 4644268555 scopus 로고    scopus 로고
    • Mathematical models in microbial systems biology
    • Stelling J (2004) Mathematical models in microbial systems biology. Curr Opin Microbiol 7:513-518. doi:10.1016/j.mib.2004.08.004
    • (2004) Curr Opin Microbiol , vol.7 , pp. 513-518
    • Stelling, J.1
  • 298
    • 23444433381 scopus 로고    scopus 로고
    • Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks
    • Strachan NJC, Doyle MP, Kasuga F, Rotariu O, Ogden ID (2005) Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. Int J Food Microbiol 103:35-47. doi:10.1016/j.ijfoodmicro.2004.11.023
    • (2005) Int J Food Microbiol , vol.103 , pp. 35-47
    • Strachan, N.J.C.1    Doyle, M.P.2    Kasuga, F.3    Rotariu, O.4    Ogden, I.D.5
  • 299
    • 17144392547 scopus 로고    scopus 로고
    • Summary report. Food safety objectives-role in microbiological food safety management
    • Stringer M (2005) Summary report. Food safety objectives-role in microbiological food safety management. Food Cont 16:775-794. doi:10.1016/j.foodcont.2004.10.018
    • (2005) Food Cont , vol.16 , pp. 775-794
    • Stringer, M.1
  • 301
    • 79651470789 scopus 로고    scopus 로고
    • Lag time variability in individual spores of Clostridium botulinum
    • Stringer SC, Webb MD, Peck MW (2011) Lag time variability in individual spores of Clostridium botulinum. Food Microbiol 28:228-235. doi:10.1016/j.fm.2010.03.003
    • (2011) Food Microbiol , vol.28 , pp. 228-235
    • Stringer, S.C.1    Webb, M.D.2    Peck, M.W.3
  • 302
    • 84985062117 scopus 로고
    • Thermal process lethality guide for low acid foods in metal containers
    • Stumbo CR, Purohit KS, Ramakrishnan TV (1975) Thermal process lethality guide for low acid foods in metal containers. J Food Sci 40:1316-1323. doi:10.1111/j.1365-2621.1975.tb01080.x
    • (1975) J Food Sci , vol.40 , pp. 1316-1323
    • Stumbo, C.R.1    Purohit, K.S.2    Ramakrishnan, T.V.3
  • 303
    • 0037061123 scopus 로고    scopus 로고
    • The use of predictive microbiology by the Australian meat industry
    • Sumner J, Krist K (2002) The use of predictive microbiology by the Australian meat industry. Int J Food Microbiol 73:363-366. doi:10.1016/S0168-1605(01)00672-9
    • (2002) Int J Food Microbiol , vol.73 , pp. 363-366
    • Sumner, J.1    Krist, K.2
  • 304
    • 0028350559 scopus 로고
    • Predictive modelling of growth of Yersinia enterocolitica: the effects of temperature, pH and sodium chloride
    • Sutherland JP, Bayliss AJ (1994) Predictive modelling of growth of Yersinia enterocolitica: the effects of temperature, pH and sodium chloride. Int J Food Microbial 21:197-215. doi:10.1016/0168-1605(94)00082-H
    • (1994) Int J Food Microbial , vol.21 , pp. 197-215
    • Sutherland, J.P.1    Bayliss, A.J.2
  • 305
    • 0028278767 scopus 로고
    • Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride
    • Sutherland JP, Bayliss AJ, Roberts TA (1994) Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int J Food Microbiol 21:217-236. doi:10.1016/0168-1605(94)90029-9
    • (1994) Int J Food Microbiol , vol.21 , pp. 217-236
    • Sutherland, J.P.1    Bayliss, A.J.2    Roberts, T.A.3
  • 306
    • 66849124584 scopus 로고    scopus 로고
    • Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium
    • Tassou CC, Natskoulis PI, Magan N, Panagou EZ (2009) Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium. J Appl Microbiol 107:257-268. doi:10.1111/j.1365- 2672.2009.04203.x
    • (2009) J Appl Microbiol , vol.107 , pp. 257-268
    • Tassou, C.C.1    Natskoulis, P.I.2    Magan, N.3    Panagou, E.Z.4
  • 307
    • 0033514338 scopus 로고    scopus 로고
    • Validation of predictive models describing the growth of Listeria monocytogenes
    • te Giffel MC, Zwietering MH (1999) Validation of predictive models describing the growth of Listeria monocytogenes. Int J Food Microbiol 46:135-149. doi:10.1016/S0168-1605(98) 00189-5
    • (1999) Int J Food Microbiol , vol.46 , pp. 135-149
    • te Giffel, M.C.1    Zwietering, M.H.2
  • 308
    • 0033759097 scopus 로고    scopus 로고
    • Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid
    • Tienungoon S, Ratkowsky DA, McMeekin TA (2000) Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid. Appl Environ Microbiol 66:4979-4987. doi:10.1128/AEM.66.11.4979-4987.2000
    • (2000) Appl Environ Microbiol , vol.66 , pp. 4979-4987
    • Tienungoon, S.1    Ratkowsky, D.A.2    McMeekin, T.A.3
  • 309
    • 0042858185 scopus 로고    scopus 로고
    • Microbiological safety standards and public health goals to reduce foodborne disease
    • Todd ECD (2004) Microbiological safety standards and public health goals to reduce foodborne disease. Meat Sci 66:33-43. doi:10.1016/S0309-1740(03)00023-8
    • (2004) Meat Sci , vol.66 , pp. 33-43
    • Todd, E.C.D.1
  • 310
    • 85028499421 scopus 로고    scopus 로고
    • WHO Guides. Guiding future action for food safety: implementation of risk management decision
    • Accessed 20 Mar 2012
    • Toyofoku H (2006) WHO Guides. Guiding future action for food safety: implementation of risk management decision. www.wpro.who.int/fsi_guide/files/implementation_of_risk_management_ decision.pps. Accessed 20 Mar 2012
    • (2006)
    • Toyofoku, H.1
  • 311
    • 12844263691 scopus 로고    scopus 로고
    • Update in bioinformatics. Toward a digital database of plant cell signalling networks: advantages, limitations and predictive aspects of the digital model
    • Treviño Santa Cruz MB, Genoud D, Métraux JP, Genoud T (2005) Update in bioinformatics. Toward a digital database of plant cell signalling networks: advantages, limitations and predictive aspects of the digital model. Phytochemistry 66:267-276. doi:10.1016/j. phytochem.2004.11.020
    • (2005) Phytochemistry , vol.66 , pp. 267-276
    • Treviño Santa Cruz, M.B.1    Genoud, D.2    Métraux, J.P.3    Genoud, T.4
  • 312
    • 78649341147 scopus 로고    scopus 로고
    • Quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in leafy green vegetables consumed at salad bars, based on modeling supply chain logistics
    • Tromp SO, Rijgersberg H, Franz E (2010) Quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in leafy green vegetables consumed at salad bars, based on modeling supply chain logistics. J Food Prot 73:1830-1840
    • (2010) J Food Prot , vol.73 , pp. 1830-1840
    • Tromp, S.O.1    Rijgersberg, H.2    Franz, E.3
  • 313
    • 67650267487 scopus 로고    scopus 로고
    • Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat
    • Vaikousi H, Biliaderis CG, Koutsoumanis K (2009) Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. Int J Food Microbiol 133:272-278. doi:10.1016/j.ijfoodmicro.2009.05.030
    • (2009) Int J Food Microbiol , vol.133 , pp. 272-278
    • Vaikousi, H.1    Biliaderis, C.G.2    Koutsoumanis, K.3
  • 314
    • 33749394713 scopus 로고    scopus 로고
    • Modeling the growth rate of Listeria monocytogenes using absorbance measurements and calibration curves
    • Valero A, Pérez-Rodríguez F, Carrasco E, García-Gimeno RM, Zurera G (2006) Modeling the growth rate of Listeria monocytogenes using absorbance measurements and calibration curves. J Food Sci 71:M257-M264. doi:oi.org/10.1111/j.1750-3841.2006.00139.x
    • (2006) J Food Sci , vol.71 , pp. M257-M264
    • Valero, A.1    Pérez-Rodríguez, F.2    Carrasco, E.3    García-Gimeno, R.M.4    Zurera, G.5
  • 315
    • 33947165936 scopus 로고    scopus 로고
    • Product unit neural network models for predicting the growth limits of Listeria monocytogenes
    • Valero A, Hervás C, García-Gimeno RM, Zurera G (2007) Product unit neural network models for predicting the growth limits of Listeria monocytogenes. Food Microbiol 24:452-464. doi:10.1016/j.fm.2006.10.002
    • (2007) Food Microbiol , vol.24 , pp. 452-464
    • Valero, A.1    Hervás, C.2    García-Gimeno, R.M.3    Zurera, G.4
  • 317
    • 77954090110 scopus 로고    scopus 로고
    • Studying the growth boundary and subsequent time to growth of pathogenic Escherichia coli serotypes by turbidity measurements
    • Valero A, Rodríguez M, Carrasco E, Pérez-Rodríguez F, García-Gimeno RM, Zurera G (2010) Studying the growth boundary and subsequent time to growth of pathogenic Escherichia coli serotypes by turbidity measurements. Food Microbiol 27:819-828. doi:10.1016/j.fm.2010. 04.016
    • (2010) Food Microbiol , vol.27 , pp. 819-828
    • Valero, A.1    Rodríguez, M.2    Carrasco, E.3    Pérez-Rodríguez, F.4    García-Gimeno, R.M.5    Zurera, G.6
  • 318
    • 32344433769 scopus 로고    scopus 로고
    • A systematic approach to determine global thermal inactivation parameters for various food pathogens
    • Van Asselt E, Zwietering MH (2006) A systematic approach to determine global thermal inactivation parameters for various food pathogens. Int J Food Microbiol 107:73-82. doi:10.1016/j. ijfoodmicro.2005.08.014
    • (2006) Int J Food Microbiol , vol.107 , pp. 73-82
    • Van Asselt, E.1    Zwietering, M.H.2
  • 319
    • 54049126542 scopus 로고    scopus 로고
    • Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives
    • Van Asselt ED, de Jong EI, de Jonge R, Nauta MJ (2008) Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives. J Appl Microbiol 105:1392-1401. doi:10.1111/j.1365-2672.2008.03875.x
    • (2008) J Appl Microbiol , vol.105 , pp. 1392-1401
    • Van Asselt, E.D.1    de Jong, E.I.2    de Jonge, R.3    Nauta, M.J.4
  • 320
    • 84860516850 scopus 로고    scopus 로고
    • Meta-analysis for quantitative microbiological risk assessments and benchmarking data
    • Van Besten HMW, Zwietering MH (2012) Meta-analysis for quantitative microbiological risk assessments and benchmarking data. Trends Food Sci Technol 25:34-39. doi:10.1016/j. tifs.2011.12.004
    • (2012) Trends Food Sci Technol , vol.25 , pp. 34-39
    • Van Besten, H.M.W.1    Zwietering, M.H.2
  • 321
    • 0037170799 scopus 로고    scopus 로고
    • On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
    • Van Boekel MAJS (2002) On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int J Food Microbiol 74:139-159. doi:10.1016/S0168-1605(01) 00742-5
    • (2002) Int J Food Microbiol , vol.74 , pp. 139-159
    • Van Boekel, M.A.J.S.1
  • 322
    • 38849117092 scopus 로고    scopus 로고
    • Kinetic modelling of food quality: a critical review
    • Van Boekel MAJS (2008) Kinetic modelling of food quality: a critical review. Compr Rev Food Sci Food Saf 7:144-158. doi:10.1111/j.1541-4337.2007.00036.x
    • (2008) Compr Rev Food Sci Food Saf , vol.7 , pp. 144-158
    • Van Boekel, M.A.J.S.1
  • 323
    • 4444322787 scopus 로고    scopus 로고
    • Application of elements of microbiological risk assessment in the food industry via a tiered approach
    • Van Gerwen SJ, Gorris L (2004) Application of elements of microbiological risk assessment in the food industry via a tiered approach. J Food Prot 67:2033-2040
    • (2004) J Food Prot , vol.67 , pp. 2033-2040
    • Van Gerwen, S.J.1    Gorris, L.2
  • 324
    • 0034095563 scopus 로고    scopus 로고
    • Stepwise quantitative risk assessment as a tool for characterization of microbiological food safety
    • Van Gerwen SJC, Te Giffel MC, Van't Riet K, Beumer RR, Zwietering MH (2000) Stepwise quantitative risk assessment as a tool for characterization of microbiological food safety. J Appl Microbiol 88:938-951. doi:10.1046/j.1365-2672.2000.01059.x
    • (2000) J Appl Microbiol , vol.88 , pp. 938-951
    • Van Gerwen, S.J.C.1    Te Giffel, M.C.2    Van't Riet, K.3    Beumer, R.R.4    Zwietering, M.H.5
  • 325
    • 84896732887 scopus 로고    scopus 로고
    • Developing next generation predictive models: a systems biology approach
    • Van Impe JF, Vercammen D, Van Derlinden E (2011) Developing next generation predictive models: a systems biology approach. Proc Food Sci 1:965-971. doi:10.1016/j.profoo.2011. 09.145
    • (2011) Proc Food Sci , vol.1 , pp. 965-971
    • Van Impe, J.F.1    Vercammen, D.2    Van Derlinden, E.3
  • 327
    • 17144431322 scopus 로고    scopus 로고
    • A proposed framework for the use of FSOs
    • Van Schothorst MV (2004) A proposed framework for the use of FSOs. Food Cont. doi:10.1016/j. foodcont.2004.10.021
    • (2004) Food Cont
    • Van Schothorst, M.V.1
  • 328
    • 17144431322 scopus 로고    scopus 로고
    • A proposed framework for the use of FSOs
    • Van Schothorst M (2005) A proposed framework for the use of FSOs. Food Cont 16:811-816. doi:10.1016/j.foodcont.2004.10.021
    • (2005) Food Cont , vol.16 , pp. 811-816
    • Van Schothorst, M.1
  • 329
    • 0028108519 scopus 로고
    • Metabolic flux balancing: basic concepts, scientific and practical use
    • Varma A, Palsson BO (1994) Metabolic flux balancing: basic concepts, scientific and practical use. Biotechnology 12:994-998. doi:10.1038/nbt1094-994
    • (1994) Biotechnology , vol.12 , pp. 994-998
    • Varma, A.1    Palsson, B.O.2
  • 330
    • 0037061041 scopus 로고    scopus 로고
    • Analysis and practical implementation of a model for combined growth and metabolite production of lactic acid bacteria
    • Vereecken KM, Van Impe JF (2002) Analysis and practical implementation of a model for combined growth and metabolite production of lactic acid bacteria. Int J Food Microbiol 73:239-250. doi:10.1016/S0168-1605(01)00641-9
    • (2002) Int J Food Microbiol , vol.73 , pp. 239-250
    • Vereecken, K.M.1    Van Impe, J.F.2
  • 331
    • 0034616976 scopus 로고    scopus 로고
    • Predictive modeling of mixed microbial populations in food products: evaluation of two-species models
    • Vereecken K, Dens EJ, Van Impe J (2000) Predictive modeling of mixed microbial populations in food products: evaluation of two-species models. J Theor Biol 205:53-72
    • (2000) J Theor Biol , vol.205 , pp. 53-72
    • Vereecken, K.1    Dens, E.J.2    Van Impe, J.3
  • 332
    • 0242709363 scopus 로고    scopus 로고
    • A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei
    • Vereecken KM, Devlieghere F, Bockstaele A et al (2003) A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei. Food Microbiol 20:701-713. doi:10.1016/S0740-0020(03)00031-5
    • (2003) Food Microbiol , vol.20 , pp. 701-713
    • Vereecken, K.M.1    Devlieghere, F.2    Bockstaele, A.3
  • 333
    • 33645393662 scopus 로고    scopus 로고
    • The interaction of the nonbacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
    • Vermeiren L, Devlieghere F, Vandekinderen I, Debevere J (2006) The interaction of the nonbacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham. Food Microbiol 23:511-518. doi:10.1016/j.fm.2005.10.005
    • (2006) Food Microbiol , vol.23 , pp. 511-518
    • Vermeiren, L.1    Devlieghere, F.2    Vandekinderen, I.3    Debevere, J.4
  • 334
    • 35948976120 scopus 로고    scopus 로고
    • Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces
    • Vermeulen A, Devlieghere F, Bernaerts K, Van Impe JF, Debevere J (2007) Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces. Int J Food Microbiol 119:258-269. doi:10.1016/j. ijfoodmicro.2007.08.003
    • (2007) Int J Food Microbiol , vol.119 , pp. 258-269
    • Vermeulen, A.1    Devlieghere, F.2    Bernaerts, K.3    Van Impe, J.F.4    Debevere, J.5
  • 335
    • 0036845322 scopus 로고    scopus 로고
    • Models-of-data and models-of-processes in the post-genomic era
    • Voit EO (2002) Models-of-data and models-of-processes in the post-genomic era. Math Biosci 180:263-274. doi:10.1016/S0025-5564(02)00115-3
    • (2002) Math Biosci , vol.180 , pp. 263-274
    • Voit, E.O.1
  • 336
    • 33845652251 scopus 로고    scopus 로고
    • Transfer of Listeria monocytogenes during slicing of turkey breast, bologna, and salami with simulated kitchen knives
    • Vorst KL, Todd ECD, Ryser ET (2006) Transfer of Listeria monocytogenes during slicing of turkey breast, bologna, and salami with simulated kitchen knives. J Food Prot 69:2939-2946 Vose D (2000) Risk analysis: a quantitative guide. Wiley, New York
    • (2006) J Food Prot , vol.69 , pp. 2939-2946
    • Vorst, K.L.1    Todd, E.C.D.2    Ryser, E.T.3
  • 338
    • 84890229854 scopus 로고    scopus 로고
    • An introduction to the practice of microbiological risk assessment for the food industry applications
    • Guideline No 28. Campden and Chorleywood Food, Research Association Group, Chipping, Camden
    • Voysey P (2000) An introduction to the practice of microbiological risk assessment for the food industry applications. Guideline No 28. Campden and Chorleywood Food, Research Association Group, Chipping, Camden
    • (2000)
    • Voysey, P.1
  • 339
    • 58149318912 scopus 로고
    • Non-linear curve fitting using Excel
    • 0039- 9140(95)01446-2
    • Walsh S, Diamond D (1995) Non-linear curve fitting using Excel. Talanta 42:561-572. doi:0039- 9140(95)01446-2
    • (1995) Talanta , vol.42 , pp. 561-572
    • Walsh, S.1    Diamond, D.2
  • 340
    • 0027758861 scopus 로고
    • Modeling bacterial survival in unfavourable environments
    • Whiting RC (1993) Modeling bacterial survival in unfavourable environments. J Ind Microbiol 12:240-246. doi:10.1007/BF01584196
    • (1993) J Ind Microbiol , vol.12 , pp. 240-246
    • Whiting, R.C.1
  • 342
    • 0000215707 scopus 로고
    • Microbial modeling. IFT scientific status summary
    • Whiting RC, Buchanan RL (1994b) Microbial modeling. IFT scientific status summary. Food Technol 44:110-119
    • (1994) Food Technol , vol.44 , pp. 110-119
    • Whiting, R.C.1    Buchanan, R.L.2
  • 343
    • 0001290677 scopus 로고
    • A quantitative model for bacterial growth and decline
    • Whiting RC, Cygnarowicz-Provost M (1992) A quantitative model for bacterial growth and decline. Food Microbiol 9:269-277. doi:10.1016/0740-0020(92)80036-4
    • (1992) Food Microbiol , vol.9 , pp. 269-277
    • Whiting, R.C.1    Cygnarowicz-Provost, M.2
  • 344
    • 0023005727 scopus 로고
    • Sterility assurance and models for assessing air-borne bacterial contamination
    • Whyte W (1986) Sterility assurance and models for assessing air-borne bacterial contamination. J Parent Sci Technol 40:188-197
    • (1986) J Parent Sci Technol , vol.40 , pp. 188-197
    • Whyte, W.1
  • 345
    • 0027407402 scopus 로고
    • Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature
    • Wijtzes T, McClure PJ, Zwietering MH, Roberts TA (1993) Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. Int J Food Microbiol 18:139-149. doi:10.1016/0168-1605(93)90218-6
    • (1993) Int J Food Microbiol , vol.18 , pp. 139-149
    • Wijtzes, T.1    McClure, P.J.2    Zwietering, M.H.3    Roberts, T.A.4
  • 346
    • 0001235403 scopus 로고
    • Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens
    • Willocx F, Mercier M, Hendrickx M, Tobback P (1993) Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens. Food Microbiol 10:159-173. doi:10.1006/fmic.1993.1016
    • (1993) Food Microbiol , vol.10 , pp. 159-173
    • Willocx, F.1    Mercier, M.2    Hendrickx, M.3    Tobback, P.4
  • 349
    • 4344583466 scopus 로고
    • The WTO agreement on the application of sanitary and phytosanitary measures (SPS Agreement)
    • Accessed 18 Feb 2012
    • WTO (World Trade Organization) (1995) The WTO agreement on the application of sanitary and phytosanitary measures (SPS Agreement). http:/www.wto.org/english/trtop. Accessed 18 Feb 2012
    • (1995)
  • 350
    • 0034116808 scopus 로고    scopus 로고
    • A comparison of the Bioscreen method and microscopy for the determination of lag times of individual cells of Listeria monocytogenes
    • Wu Y, Griffiths MW, McKellar RC (2000) A comparison of the Bioscreen method and microscopy for the determination of lag times of individual cells of Listeria monocytogenes. Lett Appl Microbiol 30:468-472. doi:10.1046/j.1472-765x.2000.00748.x
    • (2000) Lett Appl Microbiol , vol.30 , pp. 468-472
    • Wu, Y.1    Griffiths, M.W.2    McKellar, R.C.3
  • 351
    • 29244451538 scopus 로고    scopus 로고
    • Performance of response surface model for prediction of Leuconostoc mesenteroides growth parameters under different experimental conditions
    • Zurera G, García-Gimeno RM, Rodríguez-Pérez MR, Hervás C (2004) Performance of response surface model for prediction of Leuconostoc mesenteroides growth parameters under different experimental conditions. Food Cont 17:429-438. doi:10.1016/j.foodcont.2005.02.003
    • (2004) Food Cont , vol.17 , pp. 429-438
    • Zurera, G.1    García-Gimeno, R.M.2    Rodríguez-Pérez, M.R.3    Hervás, C.4
  • 352
    • 17144395941 scopus 로고    scopus 로고
    • Practical considerations on food safety objetives
    • Zwietering M (2005) Practical considerations on food safety objetives. Food Cont 16:817-823. doi:10.1016/j.foodcont.2004.10.022
    • (2005) Food Cont , vol.16 , pp. 817-823
    • Zwietering, M.1
  • 354
    • 0027723745 scopus 로고
    • A decision support system for prediction of the microbial spoilage in foods
    • Zwietering MH, Witjzes T, de Wit JC, Van't Riet K (1992) A decision support system for prediction of the microbial spoilage in foods. J Ind Microbiol 12:324-329. doi:10.1007/ BF01584209
    • (1992) J Ind Microbiol , vol.12 , pp. 324-329
    • Zwietering, M.H.1    Witjzes, T.2    de Wit, J.C.3    Van't Riet, K.4
  • 356
    • 0030174822 scopus 로고    scopus 로고
    • Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption
    • Zwietering MH, de Wit JC, Notermans S (1996) Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption. Int J Food Microbiol 30:55-70. doi:10.1016/0168-1605(96)00991-9
    • (1996) Int J Food Microbiol , vol.30 , pp. 55-70
    • Zwietering, M.H.1    de Wit, J.C.2    Notermans, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.