Spoiled food may be defined as a food that has been damaged or injured so as to make it
undesirable for human consumption. Bakery products are an important part of a balanced …

The need to ensure the microbiological quality and safety of food products has stimulated
interest in the use of mathematical models for quantifying and predicting microbial …

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 …

Inhibition of spoilage organisms from bakery products by weak acid preservatives in
concentrations of 0%, 0.003%, 0.03% and 0.3%(w/v) was investigated experimentally on a …

This article is a review of how to quantify mold spoilage and consequently shelf life of a food
product. Mold spoilage results from having a product contaminated with fungal spores that …

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 …

Growth/no growth models can be used to determine the chance that microorganisms will
grow in specific environmental conditions. As a consequence, these models are of interest in …

The effect of storage temperature (0–40° C) and inoculum size (101–105 spores) on the
mycelium growth kinetics of 12 fungal species on yogurt were monitored. A cardinal model …

The growth of Penicillium expansum and Aspergillus niger, isolated from yogurt production
environment, was investigated on malt extract agar with pH= 4.2 and aw= 0.997, simulating …