Predictive Microbiology

Predictive microbiology is the quantitative science that enables users to evaluate objectively the effect of processing, distribution and storage operation on the microbial safety and quality of foods. Food microbiology has adopted novel concepts and modern methods with some reluctance. Many food microbiologists follow the “old fashioned” approach of enumerating microorganisms at different stages of food storage, identifying the major fractions of the microflora by their phenotypic characters, and building up an understanding of the shelf-life and safety of foods. However fascinating this is to the food microbiologist, it is expensive and slow, and has not led to a cumulative, structured database of information that can be interrogated quickly. Study of the effects on microbial growth of single controlling factors such as pH, temperature or water activity, resulted in acceptance that particular microbes of concern would not grow below certain pH, or below a certain temperatures or water activity. All foods contain water; have a temperature of storage and a pH value. If the growth response determined by those controlling factors could be measured, then modelled, the result would indicate the growth rate attributed to those three factors. If the differences between the calculated and observed responses were significant, then other factors would have to be taken into account. Comparisons of growth rates published in the scientific literatures with predictions from such relatively simple models for the same conditions of temperature, pH and water activity were often very close and encouraged further efforts. Gradually, using models that had been validated by comparing outputs with independent data became recognized. Occasionally it is important to have an accurate estimate of the growth or survival, but more often it is sufficient to have a reasonable estimate, but quickly. It is necessary to obtain good and quick estimations of the shelflife of foods, in which pathogenic bacteria might grow, in new product development and in risk assessment.

  • Predictive models: Foundation, types and development
  • Microbial dynamics
  • Growth matrix: Food versus artificial medium
  • Gamma concept and the Cardinal Parameter Model (CPM)
  • Predictive modelling at dynamic conditions
  • Development and validation of predictive models
  • Implications of the error term and variable transformations
  • Model validation
  • Microbiological modelling programs
  • Application of predictive models in quantitative risk assessment and risk management
  • Tools for improving food safety and quality

Related Conference of Predictive Microbiology

March 2-3, 2017

8th World Congress on Agriculture & Horticulture

Amsterdam, Netherlands
March 2-4, 2017

16th Euro-Global Summit on Food and Beverages

Amsterdam, Netherlands
March 30-31, 2017

5th Euro-Global Summit on Aquaculture & Fisheries

Madrid, Spain
May 22-24, 2017

17th International Conference on Food & Nutrition

Las Vegas, Nevada, USA
May 25-26, 2017

6th Global Summit on Aquaculture & Fisheries

Osaka, Japan
July 24-26, 2017

2nd International Conference on Food Chemistry & Nutrition

Vancouver, British Columbia, Canada
August 07-09, 2017

3rd Global Summit on Plant Science

Rome, Italy
August 10-11, 2017

9th Global Summit on Agriculture & Horticulture

Beijing,China
September 11-12,2017

International Conference on Sustainable Agricultural Engineering

San Antonio,Texas,USA
September 25-26, 2017

7th European Food Safety & Standards Conference

Vienna, Austria
October 02-04, 2017

8th International conference on Fisheries & Aquaculture

Toronto, Canada
October 02-04, 2017

18th Global Summit on Food & Beverages

Chicago, Illinois, USA
October 23-24, 2017

9th World Aqua Congress

Dubai, UAE
November 09-11, 2017

2nd International Conference on Food Microbiology

Madrid, Spain
November

21st Global Food Engineering Conference

Auckland, New Zealand

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