Predictive Microbiology: A Review

A. JAGANNATH; TETSUAKI TSUCHIDO

doi:10.4265/bio.8.1

A. JAGANNATH, TETSUAKI TSUCHIDO

著者情報

キーワード: Predictive microbiology, Types of models, Limitations, Prospects, HACCP

ジャーナルフリー

2003 年 8 巻 1 号 p. 1-7

DOI https://doi.org/10.4265/bio.8.1

詳細

Published: 2003/03/20 Received: 2002/03/23 Available on J-STAGE: 2010/06/28 Accepted: 2002/07/24 Advance online publication: - Revised: -
訂正情報
訂正日: 2010/06/28 訂正理由: - 訂正箇所: 引用文献情報訂正内容: Wrong : Abraham, G., Debray, E., Candau, Y., and Piar, G.(1990) Mathematical model of thermal destruction of Bacillus stearothermophilus spores. Appl. Environ. Microbiol., 56, 3073-3080.
Adair, C., Kilsby, D.C., and Whittall, P.T.(1989) Comparison of the Schoolfield (non-linear Arrhenius) model and the Square Root model for predicting bacterial growth in foods. Food Microbiol., 6, 7-18.
Adair, C., Briggs, P.A., Cleaver, G.J., and Schoolfield, G.M.(1992) The concept and application of expert systems in the field of microbiological safety. Presented at the Int. Workshop on Application of Predictive Microbiology Computer Modeling Techniques in Food Industry, Soc. of Ind. Microbiol.
Baird Parker, A.C., and Kilsby, D.C.(1987) Principles of predictive food microbiology. J. Appl.Bacteriol. Symp. Suppl., 43S-49S.
Baker, D.A., Genigeorgis, C., Glover, J., and Razavilar, V.(1990) Growth and toxigenesis of Clostridium botulinum type E in fishes packaged under modified atmospheres. Int. J.Food Microbiol., 10, 269-290.
Baranyi, J., and Roberts, T.A.(1994) A dynamic approach to predicting bacterial growth in food. Mt. J. Food Microbiol., 23, 277-294.
Baranyi, J., Roberts, T. A., and McClure, P.(1993) A nonautonomous differential equation to model bacterial growth. Food Microbiol., 10, 43-59.
Bhaduri, S., Jones, C.O.T., Buchanan, R.L., and Philips, J. G.(1994) Response surface model of the effect of pH, sodium chloride and sodium nitrite on growth of Yersinia enterocolitica at low temperatures. Int. J Food Microbiol., 23, 333-343.
Broughall, J.M., Anslow, P.A., and Kilsby, D.C.(1983) Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity. J. Appl. Bacteriol., 55, 101-110.
Buchanan, R.L.(1991a) Predictive Microbiology: mathematical modeling of microbial growth in foods. Am. Chem. Soc. Symp. Ser., 484, 250-260.
Buchanan, R.L.(1991b) Using spreadsheet software for predictive microbiology applications. J. Food Safety, 11, 123-134.
Buchanan, R.L.(1993) Developing and distributing userfriendly application software. J. Ind. Microbiol., 12, 251-255.
Buchanan, R.L., and Klawitter, L.A.(1991) Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures. Mt. J. Food Microbiol., 12, 235-246.
Buchanan, R.L., and Phillips, J.G.(1990) Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot., 53, 370-376, 381.
Buchanan, R.L., Stahl, H. G., and Whiting, R. C.(1989). Effects and interactions of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes. J. Food Prot., 52, 844-851.
Buchanan, R.L., Smith, J.L., McColgan, C., Marmer, B.S., Golden, M., and Dell, B.(1993) Response surface models for the effects of temperature, pH, sodium chloride and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E. J. Food Safety, 13, 159-175.
Cole, M.B.(1991) Opinion: predictive modeling- yes it is! Lett. Appl. Microbiol., 13, 218-219.
Dodds. K.L.(1989) Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes. Appl. Environ. Microbiol., 55, 656-650.
Draper, N.R.(1988) Response surface designs. In Encyclopaedia of Statistical Sci., 8 (Katz, S.S. and Johnson, N. L. ed.), pp.107-119, Wiley-InterSci. John Wiley and Sons, New York.
Duh, Y. -H., and Schaffner, D. W.(1993) Modeling the effect of temperature on the growth rate and lag time of Listeria innocua and Listeria monocytogenes. J. Food Prot., 56, 205-210.
Esty, J. R. and Meyer, K. F.(1922) The heat resistance of spores of Clostridium botulinum and allied anaerobes. J. Infect. Dis., 31, 650-663.
Farber, J. M.(1986) Predictive modeling of food deterioration and safety. In Foodborne Microorganisms and Their Toxins: Developing Methodologies (Pierson, M. D. and Stern, N. J. ed.) pp.57-90, Marcel Dekker, New York.
Fu, B., Taoukis, P. S., and Labuza, T. P.(1991) Predictive microbiology for monitoring spoilage ofdairy products with time-temperature integrators. J. Food Sci., 56, 1209-1215.
Gay, M., Cerf, 0., and Davey, K. R.(1996) Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14°C. J. Appl. Bacteriol., 81, 433-438.
Genigeorgis, C. A.(1981) Factors affecting the probability of growth of pathogenic microorganisms in foods. J. Am. Vet. Med. Assoc., 179, 1410-1417.
Genigeorgis, C., Savoukidis, M., and Martin, S.(1971) Initiation of staphylococcal growth in laboratory media. Appl. Microbiol., 21, 940-942.
Gibbs, P. A., and Williams, A. P.(1990) Using mathematics for shelf life prediction. Food Technol. Int. Europe, 287-290.
Gibson, D. M.(1985) Predicting the shelf life of packaged fish from conductance measurements. J. Appl. Bacteriol., 58, 465-470.
Gibson, A. M., and Hocking, A. D.(1997) Advances in the predictive modeling of fungal growth in food. Trends in Food Sci. and Technol., 8, 353-358.
Gibson, A. M., Bratchel, N., and Roberts, T. A.(1987) The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol., 62, 479-490.
Gibson A. M., Bratchel, N., and Roberts, T. A.(1988) Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol., 6, 155-178.
Giffel, M. C., and Zwietering, M. H.(1999) Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol., 46, 135-149.
Gould, G.(1989) Predictive mathematical modeling of microbial growth and survival in foods. Food Sci. Technol. Today., 3, 89-92.
Griffiths, M. W.(1994) Predictive modeling: applications in the dairy industry. Int. J. Food Microbiol., 23, 305-315.
Hauschild, A. H. W.(1982) Assessment of botulism hazards from cured meat products. Food Technol., 36, 95-104.
Hedges, A.(1991) Opinion: predictive modeling - or is it? Lett. Appl. Microbiol., 13, 217.
Hsia, C. -P., and Siebert, K. J.(1999) Modeling the inhibitory effects of organic acids on bacteria. Int. J Food Microbiol., 47, 189-201.
Huang, L., and Juneja, V. K.(2001) A new kinetic model for thermal inactivation of microorganisms: development and validation using Escherichia coli 0157: H7 as a test organism. J. Food Prot., 64 (12), 2078-2082.
Jagannath., A., Ramesh, M. N., and Varadaraj M. C.(2001a) Predicting the behaviour of Ecoli introduced as postprocessing contaminant in Shrikhand a traditional sweetened lactic fermented milk product. J. Food Prot., 64 (4), 462-469.
Jagannath, A., Ramesh, A., Ramesh, M. N., Chandrashekhar, A., and Varadaraj, M. C.(2001b) Modeling the growth of Listeria monocytogenes Scott A in Shrikhand in the presence of pediocin K7. Food Microbiol., 18 (3), 335-343.
Jones, J. E.(1992) A real-time database/models base/ expert system in predictive microbiology. Presented at the Int. Workshop Predictive Microbiology. Computer Modeling Techniques Food Industry. Soc. Ind. Microbiology.
Juneja V.K., and Eblen B.S.(1999) Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCI, and sodium pyrophosphate as controlling factors. J. Food Prot., 62 (9), 986-993.
Kamau, D. N., Doores, S., and Pruitt, K. M.(1990) Enhanced thermal destruction of Listeria mononcytogenes and Staphyloccus aureus by the lactoperoxidase system. Appl. Environ. Microbiol., 56, 2711-2716.
Katsui, N., Tsuchido, T., Takano, M., and Shibasaki, I.(1981) Effect of preincubation temperature on the heat resistance of Escherichia coli having different fatty acid compositions. J. Gen. Microbiol, 122, 357-361.
Lund, M. B., Wyatt, G. M., and Graham, A. F.(1985) The combined effect of low temperature and low pH on survival of and growth and toxin formation from spores of Clostridium botulinum. Food. Microbiol., 2, 135-145.
McClure, P. J., Baranyi, J., Boogard, E., Kelly, T. M., and Roberts, T. A.(1993) A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brocothrix thermosphacta. Mt. J. Food Microbiol., 19, 161- 178.
McMeekin, T. A., and 011ey, J.(1986) Predictive Microbiology. Food Technol. Australia, 38, 331-334.
McMeekin, T. A., Chandler, R. E., Doe, P. E., Garland, C. D., Olley, J., Putro, S., and Ratkowsky, D. A.(1987) Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus aureus. J. Appl. Bacteriol., 62, 543-550.
McMeekin, T. A., 011ey, J., Ross, T., and Ratkowsky, D. A.(1993) In Predictive Microbiology: Theory and Application. John Wiley and Sons, Inc., New York.
Mackey, B. M., and Kerridge, A. L.(1988) The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef. Int. J. Food Microbiol., 6, 215-226.
Meng, J., and Genigeorgis, C. A.(1993) Modeling lag phase of non-proteolytic Clostridium botulinum toxigenisis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum. Int. J. Food Microbiol., 19, 109-122.
Monod, J.(1949) The growth of bacterial cultures. Annu. Rev. Microbiol., 3, 371-394.
Nakamura, I., Yokohara, T., and Tsuchido, T.(2000) Database on microbial thermal death: Its construction design on data from published papers and from experiments performed under defined conditions. Biocontrol Sci., 5, 1: 61-64.
Ratkowsky, D. A., Ross T., McMeekin, T. A., and 011ey, J.(1991) Comparison of Arrhenius type and Belehradektype models for prediction of bacterial growth in foods. J. Appl. Bacteriol. 71, 452-459.
Raevuori, M., and Genigeorgis, C.(1975) Effect of pH and sodium chloride on growth of Bacillus cereus in laboratory media and certain foods. Appl. Microbiol., 29, 68-73.
Roberts, T. A.(1989) Combinations of antimicrobials and processing methods. Food Technol., 43, 156-162.
Roberts, T. A., and Jarvis, B.(1983) Predictive modeling of food safety with particular reference to Clostridium botulinum in model cured meat systems. In Food Microbiology: Adv. and Prospects.(Roberts, T. A. and Skinner, F. A. ed.), pp.85- 95, Academic Press. New York.
Rodriguez A. C., Smerage, G. H., Teixeira, A. A., and Busta, F. F.(1988) Kinetic effects of lethal temperatures on population dynamics of bacterial spores. Trans. ASAE., 31, 1594-1601, 1606.
Roels, J. A., and Kossen, N. W. F.(1978) On the modeling of microbial metabolism. In Progress in Ind. Microbiol. 14 (M. J. Bull, ed.) Elsevier Science Publishers, Amsterdam.
Ross, T., and McMeekin, T. A.(1991) Predictive microbiology: applications of a square root model. Food Aust., 43, 202-207.
Ross, T., and McMeekin, T. A.(1994) Predictive microbiology. Mt. J. Food Microbiol., 23, 241-264.
Ross, T., and McMeekin, T. A.(2000). Predictive microbiology and food safety. In Encyclopedia of Food Microbiology (Robinson, R. K., Batt, C. A. and Patel, P. D., ed.) Academic Press.
Skinner, G. E., and Larkin, J. W.(1994) Mathematical modeling of microbial growth: A review. J. Food Safety, 14, 175-217.
Stumbo, C. R., Purokit, K. S., Ramakrishnan, T. V., Evans, D. A., and Francis, F. J.(1983) In CRC Handbook of Lethality Guides for Low-acid Canned Foods. 1. CRC Press, Boca Raton, F.L, USA.
Sutherland, J. P., Bayliss, A. J., and Roberts, T. A.(1994) Predictive modeling of the growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int J. Food Microbiol., 21, 217-236.
Walker, S. J., and Jones, J. E.(1992) Predictive microbiology: data and model bases. Food Technol. Int. Europe, 209-211.
Walker, S. J., Archer, P., and Banks, J. G.(1990) Growth of Listeria monocytogenes at refrigeration temperatures. J. Appl. Bacteriol., 68, 157-162.
Whiting R. C.(1992) Modeling bacterial survival in unfavorable environments. Presented at the International Workshop Application Predictive Microbiology. Computer Modeling Techniques Food Industry. Soc. Ind. Microbiol.
Whiting, R. C.(1997). Microbial database building: What have we learned? Food Technol., 81, 82-86.
Whiting, R. C., and Buchanan, R. L.(1993) A classification of models in predictive microbiology-a reply to K. R. Davey. Food Microbiol., 10, 175-177.
Whiting, R. C., and Buchanan, R. L.(1994) Microbial modeling. Food Technol., 48, 113-120.
Whiting, R. C., and Cygnarowicz-Provost, M.(1992) A model for quantifying bacterial growth and death. Food Microbiol., 9, 269-277.
Wijtzes, T., McClure, P. J., Zwietering, M. H., and Roberts, T. A.(1993) Modeling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. Int. J. Food Microbiol., 18, 139-149.
Xiong, R., Xie, G., Edmondson, A. E., and Sheard., M. A.(1999) A mathematical model for bacterial inactivation. Int. J. Food Microbiol., 46, 45-56.
Zwietering, M. H., Jongenburger, I., Rombouts, F. M., and van Riet, K.(1990) Modeling of the bacterial growth curve. Appl. Environ. Microbiol., 56, 1875-1881.
Zwietering, M. H., Cuppers, H. G. S. M., de Witt, J. C., and van Riet, K.(1994) Evaluation of data transformation and validation of a model for the effect of temperature on bacterial growth. Appl. Environ. Microbiol., 60, 195-203.

Right : Abraham, G., Debray, E., Candau, Y., and Piar, G.(1990) Mathematical model of thermal destruction of Bacillus stearothermophilus spores. Appl. Environ. Microbiol., 56, 3073-3080.
Adair, C., Kilsby, D.C., and Whittall, P.T.(1989) Comparison of the Schoolfield (non-linear Arrhenius) model and the Square Root model for predicting bacterial growth in foods. Food Microbiol., 6, 7-18.
Adair, C., Briggs, P.A., Cleaver, G.J., and Schoolfield, G.M.(1992) The concept and application of expert systems in the field of microbiological safety. Presented at the Int. Workshop on Application of Predictive Microbiology Computer Modeling Techniques in Food Industry, Soc. of Ind. Microbiol.
Baird Parker, A.C., and Kilsby, D.C.(1987) Principles of predictive food microbiology. J. Appl.Bacteriol. Symp. Suppl., 43S-49S.
Baker, D.A., Genigeorgis, C., Glover, J., and Razavilar, V.(1990) Growth and toxigenesis of Clostridium botulinum type E in fishes packaged under modified atmospheres. Int. J.Food Microbiol., 10, 269-290.
Baranyi, J., and Roberts, T.A.(1994) A dynamic approach to predicting bacterial growth in food. Mt. J. Food Microbiol., 23, 277-294.
Baranyi, J., Roberts, T. A., and McClure, P.(1993) A nonautonomous differential equation to model bacterial growth. Food Microbiol., 10, 43-59.
Bhaduri, S., Jones, C.O.T., Buchanan, R.L., and Philips, J. G.(1994) Response surface model of the effect of pH, sodium chloride and sodium nitrite on growth of Yersinia enterocolitica at low temperatures. Int. J Food Microbiol., 23, 333-343.
Broughall, J.M., Anslow, P.A., and Kilsby, D.C.(1983) Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity. J. Appl. Bacteriol., 55, 101-110.
Buchanan, R.L.(1991a) Predictive Microbiology: mathematical modeling of microbial growth in foods. Am. Chem. Soc. Symp. Ser., 484, 250-260.
Buchanan, R.L.(1991b) Using spreadsheet software for predictive microbiology applications. J. Food Safety, 11, 123-134.
Buchanan, R.L.(1993) Developing and distributing userfriendly application software. J. Ind. Microbiol., 12, 251-255.
Buchanan, R.L., and Klawitter, L.A.(1991) Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures. Mt. J. Food Microbiol., 12, 235-246.
Buchanan, R.L., and Phillips, J.G.(1990) Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot., 53, 370-376, 381.
Buchanan, R.L., Stahl, H. G., and Whiting, R. C.(1989). Effects and interactions of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes. J. Food Prot., 52, 844-851.
Buchanan, R.L., Smith, J.L., McColgan, C., Marmer, B.S., Golden, M., and Dell, B.(1993) Response surface models for the effects of temperature, pH, sodium chloride and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E. J. Food Safety, 13, 159-175.
Cole, M.B.(1991) Opinion: predictive modeling- yes it is! Lett. Appl. Microbiol., 13, 218-219.
Dodds. K.L.(1989) Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes. Appl. Environ. Microbiol., 55, 656-650.
Draper, N.R.(1988) Response surface designs. In Encyclopaedia of Statistical Sci., 8 (Katz, S.S. and Johnson, N. L. ed.), pp.107-119, Wiley-InterSci. John Wiley and Sons, New York.
Duh, Y. -H., and Schaffner, D. W.(1993) Modeling the effect of temperature on the growth rate and lag time of Listeria innocua and Listeria monocytogenes. J. Food Prot., 56, 205-210.
Esty, J. R. and Meyer, K. F.(1922) The heat resistance of spores of Clostridium botulinum and allied anaerobes. J. Infect. Dis., 31, 650-663.
Farber, J. M.(1986) Predictive modeling of food deterioration and safety. In Foodborne Microorganisms and Their Toxins: Developing Methodologies (Pierson, M. D. and Stern, N. J. ed.) pp.57-90, Marcel Dekker, New York.
Fu, B., Taoukis, P. S., and Labuza, T. P.(1991) Predictive microbiology for monitoring spoilage ofdairy products with time-temperature integrators. J. Food Sci., 56, 1209-1215.
Gay, M., Cerf, 0., and Davey, K. R.(1996) Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14°C. J. Appl. Bacteriol., 81, 433-438.
Genigeorgis, C. A.(1981) Factors affecting the probability of growth of pathogenic microorganisms in foods. J. Am. Vet. Med. Assoc., 179, 1410-1417.
Genigeorgis, C., Savoukidis, M., and Martin, S.(1971) Initiation of staphylococcal growth in laboratory media. Appl. Microbiol., 21, 940-942.
Gibbs, P. A., and Williams, A. P.(1990) Using mathematics for shelf life prediction. Food Technol. Int. Europe, 287-290.
Gibson, D. M.(1985) Predicting the shelf life of packaged fish from conductance measurements. J. Appl. Bacteriol., 58, 465-470.
Gibson, A. M., and Hocking, A. D.(1997) Advances in the predictive modeling of fungal growth in food. Trends in Food Sci. and Technol., 8, 353-358.
Gibson, A. M., Bratchel, N., and Roberts, T. A.(1987) The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol., 62, 479-490.
Gibson A. M., Bratchel, N., and Roberts, T. A.(1988) Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol., 6, 155-178.
Giffel, M. C., and Zwietering, M. H.(1999) Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol., 46, 135-149.
Gould, G.(1989) Predictive mathematical modeling of microbial growth and survival in foods. Food Sci. Technol. Today., 3, 89-92.
Griffiths, M. W.(1994) Predictive modeling: applications in the dairy industry. Int. J. Food Microbiol., 23, 305-315.
Hauschild, A. H. W.(1982) Assessment of botulism hazards from cured meat products. Food Technol., 36, 95-104.
Hedges, A.(1991) Opinion: predictive modeling - or is it? Lett. Appl. Microbiol., 13, 217.
Hsia, C. -P., and Siebert, K. J.(1999) Modeling the inhibitory effects of organic acids on bacteria. Int. J Food Microbiol., 47, 189-201.
Huang, L., and Juneja, V. K.(2001) A new kinetic model for thermal inactivation of microorganisms: development and validation using Escherichia coli 0157: H7 as a test organism. J. Food Prot., 64 (12), 2078-2082.
Jagannath., A., Ramesh, M. N., and Varadaraj M. C.(2001a) Predicting the behaviour of E. coli introduced as postprocessing contaminant in Shrikhand a traditional sweetened lactic fermented milk product. J. Food Prot., 64 (4), 462-469.
Jagannath, A., Ramesh, A., Ramesh, M. N., Chandrashekhar, A., and Varadaraj, M. C.(2001b) Modeling the growth of Listeria monocytogenes Scott A in Shrikhand in the presence of pediocin K7. Food Microbiol., 18 (3), 335-343.
Jones, J. E.(1992) A real-time database/models base/ expert system in predictive microbiology. Presented at the Int. Workshop Predictive Microbiology. Computer Modeling Techniques Food Industry. Soc. Ind. Microbiology.
Juneja V.K., and Eblen B.S.(1999) Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCI, and sodium pyrophosphate as controlling factors. J. Food Prot., 62 (9), 986-993.
Kamau, D. N., Doores, S., and Pruitt, K. M.(1990) Enhanced thermal destruction of Listeria mononcytogenes and Staphyloccus aureus by the lactoperoxidase system. Appl. Environ. Microbiol., 56, 2711-2716.
Katsui, N., Tsuchido, T., Takano, M., and Shibasaki, I.(1981) Effect of preincubation temperature on the heat resistance of Escherichia coli having different fatty acid compositions. J. Gen. Microbiol, 122, 357-361.
Lund, M. B., Wyatt, G. M., and Graham, A. F.(1985) The combined effect of low temperature and low pH on survival of and growth and toxin formation from spores of Clostridium botulinum. Food. Microbiol., 2, 135-145.
McClure, P. J., Baranyi, J., Boogard, E., Kelly, T. M., and Roberts, T. A.(1993) A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brocothrix thermosphacta. Mt. J. Food Microbiol., 19, 161- 178.
McMeekin, T. A., and 011ey, J.(1986) Predictive Microbiology. Food Technol. Australia, 38, 331-334.
McMeekin, T. A., Chandler, R. E., Doe, P. E., Garland, C. D., Olley, J., Putro, S., and Ratkowsky, D. A.(1987) Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus aureus. J. Appl. Bacteriol., 62, 543-550.
McMeekin, T. A., 011ey, J., Ross, T., and Ratkowsky, D. A.(1993) In Predictive Microbiology: Theory and Application. John Wiley and Sons, Inc., New York.
Mackey, B. M., and Kerridge, A. L.(1988) The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef. Int. J. Food Microbiol., 6, 215-226.
Meng, J., and Genigeorgis, C. A.(1993) Modeling lag phase of non-proteolytic Clostridium botulinum toxigenisis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum. Int. J. Food Microbiol., 19, 109-122.
Monod, J.(1949) The growth of bacterial cultures. Annu. Rev. Microbiol., 3, 371-394.
Nakamura, I., Yokohara, T., and Tsuchido, T.(2000) Database on microbial thermal death: Its construction design on data from published papers and from experiments performed under defined conditions. Biocontrol Sci., 5, 1: 61-64.
Ratkowsky, D. A., Ross T., McMeekin, T. A., and 011ey, J.(1991) Comparison of Arrhenius type and Belehradektype models for prediction of bacterial growth in foods. J. Appl. Bacteriol. 71, 452-459.
Raevuori, M., and Genigeorgis, C.(1975) Effect of pH and sodium chloride on growth of Bacillus cereus in laboratory media and certain foods. Appl. Microbiol., 29, 68-73.
Roberts, T. A.(1989) Combinations of antimicrobials and processing methods. Food Technol., 43, 156-162.
Roberts, T. A., and Jarvis, B.(1983) Predictive modeling of food safety with particular reference to Clostridium botulinum in model cured meat systems. In Food Microbiology: Adv. and Prospects.(Roberts, T. A. and Skinner, F. A. ed.), pp.85- 95, Academic Press. New York.
Rodriguez A. C., Smerage, G. H., Teixeira, A. A., and Busta, F. F.(1988) Kinetic effects of lethal temperatures on population dynamics of bacterial spores. Trans. ASAE., 31, 1594-1601, 1606.
Roels, J. A., and Kossen, N. W. F.(1978) On the modeling of microbial metabolism. In Progress in Ind. Microbiol. 14 (M. J. Bull, ed.) Elsevier Science Publishers, Amsterdam.
Ross, T., and McMeekin, T. A.(1991) Predictive microbiology: applications of a square root model. Food Aust., 43, 202-207.
Ross, T., and McMeekin, T. A.(1994) Predictive microbiology. Mt. J. Food Microbiol., 23, 241-264.
Ross, T., and McMeekin, T. A.(2000). Predictive microbiology and food safety. In Encyclopedia of Food Microbiology (Robinson, R. K., Batt, C. A. and Patel, P. D., ed.) Academic Press.
Skinner, G. E., and Larkin, J. W.(1994) Mathematical modeling of microbial growth: A review. J. Food Safety, 14, 175-217.
Stumbo, C. R., Purokit, K. S., Ramakrishnan, T. V., Evans, D. A., and Francis, F. J.(1983) In CRC Handbook of Lethality Guides for Low-acid Canned Foods. 1. CRC Press, Boca Raton, F.L, USA.
Sutherland, J. P., Bayliss, A. J., and Roberts, T. A.(1994) Predictive modeling of the growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int J. Food Microbiol., 21, 217-236.
Walker, S. J., and Jones, J. E.(1992) Predictive microbiology: data and model bases. Food Technol. Int. Europe, 209-211.
Walker, S. J., Archer, P., and Banks, J. G.(1990) Growth of Listeria monocytogenes at refrigeration temperatures. J. Appl. Bacteriol., 68, 157-162.
Whiting R. C.(1992) Modeling bacterial survival in unfavorable environments. Presented at the International Workshop Application Predictive Microbiology. Computer Modeling Techniques Food Industry. Soc. Ind. Microbiol.
Whiting, R. C.(1997). Microbial database building: What have we learned? Food Technol., 81, 82-86.
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