Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation

Hardback  456  ISBN 0849336457      £111.00

• Covers how to use the new approach to predict the outcome of anti-microbial treatments and estimate the potential frequencies of future safety problems in foods and water
• Includes numerous schematic drawings that allow you to grasp the new methods and underlying concepts
• Provides a critical assessment of the discrepancies between theory and reality and fosters an alternative interpretation of the literature and experimental results
• Includes demonstrations with actual data that illustrate how microbial systems often respond in ways that differ from that implied by the standard theories
• Explores how growth and mortality patterns can be more accurately predicted with modern mathematical procedures and software
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alternative models, thermal and non-thermal preservation, water disinfection, microbial dose response curves, interpretation of irregular count records, and how to estimate the frequencies of future outbursts. He focuses primarily on the mathematical forms of the proposed alternative models and on the rationale for their introduction as substitutes to those currently in use.

The book provides examples of how some of the methods can be implemented to follow or predict microbial growth and inactivation patterns, in real time, with free programs posted on the web, written in MS Excel, and examples of how microbial survival parameters can be derived directly from non-isothermal inactivation data and then used to predict the efficacy of other non-isothermal heat treatments. Featuring numerous illustrations, equations, tables, and figures, the book elucidates a new approach that resolves several outstanding issues in microbial modeling and eliminates inconsistencies often found in current methods.

Contents

ISOTHERMAL MICROBIAL HEAT INACTIVATION

• Primary Models - the Traditional Approach
• The Survival Curve as a Cumulative Form of the Heat Distribution Resistances
• Secondary Models

NONISOTHERMAL HEAT INACTIVATION

• The Traditional Approach
• The Proposed Alternative
• Nonisothermal Weibuillian Survival
• Non Weibullian Survival Models
• Experimental Verification of the Model
• Heat-Induced Chemical and Physical Changes

GENERATING NONISOTHERMAL HEAT INACTIVATION CURVES WITH DIFFERENCE EQUATIONS IN REAL TIME (INCREMENTAL METHOD)

• The Difference Equation of the Weibullian-Log Logistic
• Non-isothermal Survival Model
• Non Weibullian Survival Curves
• Comparison between the Continuous and
• Incremental Models

ESTIMATION OF MICROBIAL SURVIVAL PARAMETERS FROM NONISOTHERMAL INACTIVATION DATA

• The Linear Case
• The Nonlinear Case
• Concluding Remarks

ISOTHERMAL INACTIVATION WITH STABLE AND DISSIPATING CHEMICAL AGENTS

• Chemical Inactivation under "Constant" Agent Concentration
• Microbial Inactivation with a Dissipating Chemical Agent
• Estimation of Survival Parameters from Data Obtained during Treatments with a Dissipating Agent
• Discrete Version of the Survival Model

HIGH CO2 AND ULTRAHIGH HYDROSTATIC PRESSURE PRESERVATION

• Microbial Inactivation under High CO2 Pressure
• Ultrahigh Pressure
• How to Use the Model

DOSE-RESPONSE CURVES

• The Fermi (Logistic) Distribution
• The Weibull Distribution
• Mixed Populations

ISOTHERMAL AND NONISOTHERMAL BACTERIAL GROWTH IN A CLOSED HABITAT

• The Traditional Models
• The Logistic-Fermi Combination Model
• Simulation of Non-isothermal Growth Patterns
• Using the Logistic-Fermi Model
• Prediction of Non-isothermal Growth Patterns from Isothermal Growth Data

INTERPRETATION OF FLUCTUATING MICROBIAL COUNT RECORDS IN FOODS AND WATER

• Microbial Quality Control in a Food Plant
• The Origins and Nature of Microbial Count Fluctuations
• Asymmetry between Life and Death
• Estimating the Frequency of Future Outbursts - the Principle
• Testing Counts Independence
• Uneven Rounding and Record De-rounding
• Choosing a Distribution Function
• Extinction and Absence
• Special Patterns

ESTIMATING FREQUENCIES OF FUTURE MICROBIAL HIGH COUNTS OR OUTBURSTS IN FOODS AND WATER - CASE STUDIES

• Microbial Counts in a Cheese-Based Snack
• Rating Raw Milk Sources
• Frozen Foods
• E. coli in Wash Water of a Poultry Plant
• Fecal Bacteria in Lake Kinneret
• Characterization of Truncated Count Distributions
• Issues of Concern

A PROBABILISTIC MODEL OF HISTORIC EPIDEMICS

• The Model
• Mortality from Smallpox and Measles in 18th Century England
• Potential Uses of the Model in Contemporary Epidemiology

APERIODIC MICROBIAL OUTBURSTS WITH VARIABLE DURATION

• Microbial Fluctuations in a Water Reservoir
• A Model of Pathogen Outbursts in Foods
• Other Potential Applications of the Model

OUTSTANDING ISSUES AND CONCLUDING REMARKS

• Inactivation Models
• Growth Models
• Fluctuating Records in Water and Foods
• A Few Last Remarks

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Index

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CRC Press : bacteriology : bioassays : food safety : food science : microbiology : modelling, computer & mathematical : sterilisation