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Editorial: The interaction of chronic viral infections and SARS-CoV-2 infection and its effect on the COVID-19 pathogenesis. [PDF]
Front MicrobiolJha HC, Uppal T, Dabral P, Verma SC.
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International Journal of Food Microbiology, 1994
Predictive microbiology is based upon the premise that the responses of populations of microorganisms to environmental factors are reproducible, and that by considering environments in terms of identifiable dominating constraints it is possible, from past observations, to predict the responses of those microorganisms.
T, Ross, T A, McMeekin
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Predictive microbiology is based upon the premise that the responses of populations of microorganisms to environmental factors are reproducible, and that by considering environments in terms of identifiable dominating constraints it is possible, from past observations, to predict the responses of those microorganisms.
T, Ross, T A, McMeekin
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Predictive microbiology and food safety
International Journal of Food Microbiology, 2000The evaluation of risk in food safety requires knowledge of the probability that microbial population sizes will not exceed defined levels. This probability is evaluated assuming that the growth of the microbial population can be described by the Gompertz equation with the variance of growth depending on the population size.
T K, Soboleva +2 more
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Trends in Food Science & Technology, 1993
The need to assure the microbiological safety and quality of increasingly complex food products has stimulated interest in the use of mathematical modeling to quantify and predict microbial behavior. During the past several years there has been substantial advancement in both the concepts and methods used in predictive microbiology.
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The need to assure the microbiological safety and quality of increasingly complex food products has stimulated interest in the use of mathematical modeling to quantify and predict microbial behavior. During the past several years there has been substantial advancement in both the concepts and methods used in predictive microbiology.
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Predictive microbiology and HACCP
1995The HACCP approach in the food industry has most often been applied to the prevention of microbiological problems, particularly the prevention of foodborne infection or intoxication. The analysis of microbiological hazards1 and definition of critical control points remains, however, an inexact process.
T. Ross, T. A. Mcmeekin
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