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Original Articles

Microbial modeling in foods

Pages 467-494 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (8)

Lu Zhang, Maarten A.I. Schutyser, Remko M. Boom & Xiao Dong Chen. (2019) Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking. Drying Technology 37:10, pages 1277-1289.
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Conrado Carrascosa, Pedro Saavedra, Rafael Millán, José Raduán Jaber, Tania Montenegro, António Raposo & Esther Sanjuán. (2016) Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice. Journal of Aquatic Food Product Technology 25:3, pages 307-322.
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StevenJ. Duranceau, HilaryP. Emerson & RebeccaJ. Wilder. (2012) Impact of bottled water storage duration and location on bacteriological quality. International Journal of Environmental Health Research 22:6, pages 543-559.
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J. Szczawiñski, A. Klusek & M. E. Szczawiñska. (2009) Growth responses of Salmonella Enteritidis subjected to heat or high pressure treatment in a laboratory medium. High Pressure Research 29:1, pages 141-149.
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M.L. Carrillo-Inungaray, M.R. Ramírez-Zapata & J.C. Martínez-Castilleja. (2006) EFECTO DE SOLUTOS SOBRE EL CRECIMIENTO DE HONGOS DETERIORATIVOS DE ALIMENTOS EFFECT OF SOLUTES ON GROWTH PARAMETERS OF FOOD SPOILAGE MOULDS. Ciencia y Tecnologia Alimentaria 5:2, pages 142-146.
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Micha Peleg & Kalidas Shetty. (1997) Modeling microbial populations with the original and modified versions of the continuous and discrete logistic equations. Critical Reviews in Food Science and Nutrition 37:5, pages 471-490.
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Articles from other publishers (181)

Qusheng Jin. (2023) Building microbial kinetic models for environmental application: A theoretical perspective. Applied Geochemistry 158, pages 105782.
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Fatih Tarlak & Özgün Yücel. (2023) Prediction of Pseudomonas spp. Population in Food Products and Culture Media Using Machine Learning-Based Regression Methods. Life 13:7, pages 1430.
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Özgün Yücel & Fatih Tarlak. (2023) An intelligent based prediction of microbial behaviour in beef. Food Control 148, pages 109665.
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Meral Yildirim-Yalcin, Ozgun Yucel & Fatih Tarlak. (2023) Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach. Food Science and Technology International, pages 108201322311702.
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Giti EMTIAZI, Fatemeh Sadat GHOREISHI, Kianoush Khosravi DARANI, Özgün YÜCEL & Fatih TARLAK. (2023) Prediction of growth kinetics of Bacillus tequilensis in nutrient broth under isothermal and non-isothermal conditions. Food Science and Technology 43.
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Fatih Tarlak & Fernando Pérez-Rodríguez. (2021) Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp . Food Science and Technology International 28:8, pages 672-682.
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Steve Zhang, Firnaaz Ahamed & Hyun-Seob Song. (2022) Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food. Frontiers in Food Science and Technology 2.
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Fatih Tarlak, Ozgun Yucel & Kianoush Khosravi-Darani. (2022) Development of a New Modelling Approach and Performance Evaluation of Meta-heuristic Optimization Algorithms for the Prediction of Kinetic Growth Parameters for Pseudomonas spp. in Fish. Journal of Pure and Applied Microbiology.
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Cengiz ÇETİN & Suzan ÖZTÜRK YILMAZ. (2022) Prediktif modellemelerin mikrobiyal gelişmelerde kullanımı. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi.
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Manibhushan KUMAR, Siddhartha VATSA, Mitali MADHUMİTA & Pramod K PRABHAKAR. (2021) Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of Agricultural Engineering Research 2:2, pages 472-492.
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Gabriela Orosco Werlang, Tatiana Regina Vieira, Marisa Cardoso & Eduardo de Freitas Costa. (2021) Application of a predictive microbiological model for estimation of Salmonella behavior throughout the manufacturing process of salami in environmental conditions of small-scale Brazilian manufacturers. Microbial Risk Analysis 19, pages 100177.
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You Jin Kim, Ju Yeon Park, Soo Hwan Suh, Mi‐Gyeong Kim, Hyo‐Sun Kwak, Soon Han Kim & Eun Jeong Heo. (2021) Development and validation of a predictive model for pathogenic Escherichia coli in fresh‐cut produce . Food Science & Nutrition 9:12, pages 6866-6872.
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Thomas P. Oscar. (2021) Development and validation of a neural network model for growth of Salmonella Newport from chicken on cucumber for use in risk assessment . Journal of Food Processing and Preservation 45:10.
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Caroline Isabel Kothe, Béatrice Laroche, Patrícia da Silva Malheiros & Eduardo Cesar Tondo. (2021) Modelling the growth of Staphylococcus aureus on cooked broccoli under isothermal conditions. Brazilian Journal of Microbiology 52:3, pages 1565-1571.
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Ahmed Abdel-Hadi, Bader Alshehri, Mohammed Waly, Mohammed Aboamer, Saeed Banawas, Mohammed Alaidarous, Manikandan Palanisamy, Mohamed Awad & Alaa Baazeem. (2021) Predictive Modeling and Validation on Growth, Production of Asexual Spores and Ochratoxin A of Aspergillus Ochraceus Group under Abiotic Climatic Variables. Microorganisms 9:6, pages 1321.
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Fatih TARLAK. (2021) Comparison of Prediction Capability of Primary Models for Detection of Chicken Meat SpoilageTavuk Eti Bozulmasının Tespiti İçin Birincil Modellerin Tahmin Kabiliyetinin Karşılaştırılması. Akademik Gıda 19:1, pages 1-9.
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Fatih Tarlak. (2021) Prediction of growth kinetics of Pseudomonas spp. in meat products under isothermal and non-isothermal storage conditions. Food and Health 7:3, pages 194-202.
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Shênia Santos Monteiro, Wilton Pereira da Silva, Shirley Santos Monteiro, Josivanda Palmeira Gomes, Emmanuel Moreira Pereira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Ana Paula Trindade Rocha, Hanndson Araujo Silva, Leyllanne Renalle Batista de Almeida, Mábia Ruana Silva de Sena & Antônio Gilson Barbosa de Lima. (2020) Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models. Foods 10:1, pages 25.
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Jin Hwa Park, Mi Seon Kang, Kyung Min Park, Hee Young Lee, Gyeong Sik Ok, Min Seon Koo, Seok In Hong & Hyun Jung Kim. (2020) A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation. Food Control 118, pages 107421.
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Sarah Schulze Struchtrup, Rainer Stamminger, Caroline Amberg, Dirk Bockmühl & Britta Brands. (2020) A Concept for Rapid Prediction of Microbiological Reduction in Automatic Dish Cleaning Processes: The Microbiological Inactivation Equivalent (MIE) Unit. Tenside Surfactants Detergents 57:6, pages 489-505.
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María S. Tapia, Stella M. Alzamora & Jorge Chirife. 2020. Water Activity in Foods. Water Activity in Foods 323 355 .
Fatih Tarlak, Murat Ozdemir & Mehmet Melikoglu. (2020) Predictive modelling for the growth kinetics of Pseudomonas spp. on button mushroom (Agaricus bisporus) under isothermal and non-isothermal conditions. Food Research International 130, pages 108912.
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Ehsan Mahdinia, Shaowei Liu, Ali Demirci & Virendra M. Puri. 2020. Food Safety Engineering. Food Safety Engineering 357 398 .
Evanthia Manthou, Fatih Tarlak, Alexandra Lianou, Murat Ozdemir, Georgios I. Zervakis, Efstathios Z. Panagou & George-John E. Nychas. (2019) Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature. LWT 111, pages 506-512.
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Abani K. Pradhan, Abhinav Mishra & Hao Pang. 2019. Food Microbiology. Food Microbiology 989 1006 .
Leda Giannuzzi. 2019. Algae. Algae.
Thomas P. Oscar. (2018) Neural network model for growth of Salmonella Typhimurium in brain heart infusion broth . International Journal of Food Science & Technology 53:11, pages 2610-2616.
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Jeong-Eun Hyun, Jae-Hyun Yoon & Sun-Young Lee. (2018) Response surface modeling for the inactivation of Bacillus cereus on cooked spinach by natural antimicrobials at various temperatures . Journal of Food Safety 38:5, pages e12484.
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Sandra Caroline Stringer & Aline Metris. (2018) Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science 13, pages 117-128.
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Cristina Saraiva, Juan García-Díez, Maria da Conceição Fontes & Alexandra Esteves. 2018. Listeria Monocytogenes. Listeria Monocytogenes.
Andrea Carvajal, Ilker Akmirza, Daniel Navia, Rebeca Pérez, Raúl Muñoz & Raquel Lebrero. (2018) Anoxic denitrification of BTEX: Biodegradation kinetics and pollutant interactions. Journal of Environmental Management 214, pages 125-136.
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Fatih Tarlak, Murat Ozdemir & Mehmet Melikoglu. (2018) Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom ( Agaricus bisporus ). International Journal of Food Microbiology 266, pages 274-281.
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Elżbieta Rosiak, Katarzyna Kajak-Siemaszko, Monika Trząskowska & Danuta Kołożyn-Krajewska. (2018) PREDICTIVE MICROBIOLOGY OF FOOD. Postępy Mikrobiologii - Advancements of Microbiology 57:3, pages 229-243.
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Crettaz Minaglia Melina Celeste, Rosso Lorena, Aranda Jorge Oswaldo, Goñi Sandro, Sedan Daniela, Andrinolo Dario & Giannuzzi Leda. (2017) Mathematical modeling of Microcystis aeruginosa growth and [D-Leu1] microcystin-LR production in culture media at different temperatures. Harmful Algae 67, pages 13-25.
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Alberto Garre, Pablo S. Fernández, Roland Lindqvist & Jose A. Egea. (2017) Bioinactivation: Software for modelling dynamic microbial inactivation. Food Research International 93, pages 66-74.
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Christopher J. Doona, Florence E. Feeherry, Edward W. Ross & Kenneth Kustin. (2016) Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles. Food Engineering Reviews 8:3, pages 272-291.
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M?riam R. Garc?a, Carlos Vilas, Juan R. Herrera, Marta Bern?rdez, Eva Balsa-Canto & Antonio A. Alonso. (2015) Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius). International Journal of Food Microbiology 208, pages 65-74.
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F. DALCANTON, F. R. S. MACHADO JR, D. A. LONGHI, B. A. M. CARCIOFI, J. B. LAURINDO & G. M. F. ARAGÃO. (2015) MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES. MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES.
Alexandra M?ller, Katharina A. G?nthner, Mario R. Stahl, Ralf Greiner, Charles M.A.P. Franz & Clemens Posten. (2015) Effect of physical properties of the liquid on the efficiency of a UV-C treatment in a coiled tube reactor. Innovative Food Science & Emerging Technologies 29, pages 240-246.
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YingZhi Ning, Huai Dang, GuangLong Liu, Jie Xiong, DongXia Yuan, LiFang Feng & Wei Miao. (2014) ATP-binding cassette transporter enhances tolerance to DDT in Tetrahymena. Science China Life Sciences 58:3, pages 297-304.
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Heeyoung Lee, Kyungmi Kim, Soomin Lee & Yohan Yoon. (2014) Kinetic behaviour of Staphylococcus aureus on cheese as a function of water activity and temperature . Journal of Dairy Research 82:1, pages 64-69.
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A.K. Jaiswal & S. Jaiswal. 2015. Handbook of Natural Antimicrobials for Food Safety and Quality. Handbook of Natural Antimicrobials for Food Safety and Quality 259 284 .
Clara Miracle Belda-Galbis, Anders Leufv?n, Antonio Mart?nez & Dolores Rodrigo. (2014) Predictive microbiology quantification of the antimicrobial effect of carvacrol. Journal of Food Engineering 141, pages 37-43.
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Jae-Hyun Yoon, Young-Min Bae, Soon-Young Jung, Myeong-Hwa Cha, Kyung Ryu, Ki-Hwan Park & Sun-Young Lee. (2014) Predictive modeling for the growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at various temperatures. Journal of the Korean Society for Applied Biological Chemistry 57:5, pages 631-638.
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Ana L Penteado, M Fernanda P M de Castro & Ana C B Rezende. (2014) Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango ( Mangifera indica L.) pulp: growth, survival and cross-contamination . Journal of the Science of Food and Agriculture 94:13, pages 2746-2751.
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Thomas P. Oscar. (2014) General Regression Neural Network Model for Behavior of Salmonella on Chicken Meat during Cold Storage . Journal of Food Science 79:5, pages M978-M987.
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Pavel Ačai, Ľubomír Valík & Denisa Liptáková. (2014) Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech Journal of Food Sciences 32:2, pages 122-131.
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Lifang Feng, Chengjie Fu, Dongxia Yuan & Wei Miao. (2014) A P450 gene associated with robust resistance to DDT in ciliated protozoan, Tetrahymena thermophila by efficient degradation. Aquatic Toxicology 149, pages 126-132.
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Stefanie Bruckner, Antonia Albrecht, Brigitte Petersen & Judith Kreyenschmidt. (2013) A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains. Food Control 29:2, pages 451-460.
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Hyunjoo Yoon, Joo-Yeon Lee, Hee-Jin Suk, Sunah Lee, Heeyoung Lee, Soomin Lee & Yohan Yoon. (2012) Modeling To Predict Growth/No Growth Boundaries and Kinetic Behavior of Salmonella on Cutting Board Surfaces. Journal of Food Protection 75:12, pages 2116-2121.
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Daniela Saucedo-Reyes, Jos? Alfredo Carrillo-Salazar, Mar?a Isabel Reyes-Santamar?a & Crescenciano Saucedo-Veloz. (2012) Effect of pH and storage conditions on Listeria monocytogenes growth inoculated into sapote mamey (Pouteria sapota (Jacq) H.E. Moore & Stearn) pulp. Food Control 28:1, pages 110-117.
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MIN LI, ABANI PRADHAN, LISA COONEY, ANDY MAUROMOUSTAKOS, PHILIP CRANDALL, MICHAEL SLAVIK & YANBIN LI. (2011) A Predictive Model for the Inactivation of Listeria innocua in Cooked Poultry Products during Postpackage Pasteurization. Journal of Food Protection 74:8, pages 1261-1267.
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Tian Ding, Young-Hwan Shim, Ha-Na Kim, Sang-Do Ha, Myung-Sub Chung, In-Gyun Hwang & Deog-Hwan Oh. (2011) Development of predictive model for the growth of Staphylococcus aureus in Kimbab. Food Science and Biotechnology 20:2, pages 471-476.
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Yohan Yoon, Ifigenia Geornaras, Patricia A. Kendall & John N. Sofos. (2009) Modeling the Effect of Marination and Temperature on Salmonella Inactivation during Drying of Beef Jerky . Journal of Food Science 74:4, pages M165-M171.
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Christopher J. Doona, Florence E. Feeherry, Edward W. Ross, Maria Corradini & Micha Peleg. 2007. High Pressure Processing of Foods. High Pressure Processing of Foods 115 144 .
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V. Gumudavelli, J. Subbiah, H. Thippareddi, P.R. Velugoti & G. Froning. (2007) Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg Yolk. Journal of Food Science 72:7, pages M254-M262.
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L. Coroller, I. Leguerinel, E. Mettler, N. Savy & P. Mafart. (2006) General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves. Applied and Environmental Microbiology 72:10, pages 6493-6502.
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