The inherent differences in microbial behavior among identically treated strains of the same
microbial species, referred to as “strain variability”, are regarded as an important source of …

Differences in phenotypic responses among strains of the same microbial species constitute
an important source of variability in microbiological studies, and as such they need to be …

Food safety criteria for Listeria monocytogenes in ready‐to‐eat (RTE) foods have been
applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive …

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial
Responses in Foods provides the latest information on techniques in mathematical …

ABSTRACT A survey on the time-temperature conditions of pasteurized milk in Greece
during transportation to retail, retail storage, and domestic storage and handling was …

The growth parameters (growth rate, μ and lag time, λ) of three different strains each of
Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and …

Changes in populations of microorganisms in foods over time (ie,“microbial kinetics”) are
governed by storage conditions (“extrinsic” factors) and product characteristics (“intrinsic” …

Risk estimates for food‐borne infection will usually depend heavily on numbers of
microorganisms present on the food at the time of consumption. As these data are seldom …

Prediction of microbial growth kinetics can differ from the actual behavior of the target
microorganisms. In the present study, the impact of strain variability on maximum specific …

In food safety and public health risk evaluations, microbiological exposure assessment plays
a central role as it provides an estimation of both the likelihood and the level of the microbial …