Predictive microbiology models vs. modeling microbial growth within Listeria monocytogenes risk assessment: what parameters matter and why.
暂无分享,去创建一个
[1] Suzanne J.C. van Gerwen,et al. Growth and inactivation models to be used in quantitative risk assessments. , 1998, Journal of food protection.
[2] L. Laloux,et al. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. , 2006, International journal of food microbiology.
[3] J. Augustin,et al. Modelling the individual cell lag time distributions of Listeria monocytogenes as a function of the physiological state and the growth conditions. , 2006, International journal of food microbiology.
[4] Paw Dalgaard,et al. Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp. , 2009, Journal of food protection.
[5] Mariem Ellouze,et al. Global Sensitivity Analysis Applied to a Contamination Assessment Model of Listeria monocytogenes in Cold Smoked Salmon at Consumption , 2010, Risk analysis : an official publication of the Society for Risk Analysis.
[6] Thomas Ross,et al. Modeling Microbial Growth Within Food Safety Risk Assessments , 2003, Risk analysis : an official publication of the Society for Risk Analysis.
[7] J Baranyi,et al. A dynamic approach to predicting bacterial growth in food. , 1994, International journal of food microbiology.
[8] P Dalgaard,et al. Predictive modelling of the growth and survival of Listeria in fishery products. , 2000, International journal of food microbiology.
[9] E. Derens,et al. Statistical modelling of cold-smoked salmon temperature profiles for risk assessment of Listeria monocytogenes , 2005 .
[10] J Baranyi,et al. Predicting growth of Brochothrix thermosphacta at changing temperature. , 1995, International journal of food microbiology.
[11] T. Ross. Indices for performance evaluation of predictive models in food microbiology. , 1996, The Journal of applied bacteriology.
[12] R. C. Whiting,et al. When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves , 1997 .
[13] P Dalgaard,et al. Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. , 1998, International journal of food microbiology.
[14] Marie Laure Delignette-Muller,et al. Quantitative Risk Assessment of Listeria monocytogenes in French Cold‐Smoked Salmon: I. Quantitative Exposure Assessment , 2007, Risk analysis : an official publication of the Society for Risk Analysis.
[15] P. Dalgaard,et al. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro‐organisms in cold‐smoked salmon , 2004, Journal of applied microbiology.
[16] A. Standaert,et al. Modeling Individual Cell Lag Time Distributions for Listeria monocytogenes , 2007, Risk analysis : an official publication of the Society for Risk Analysis.
[17] J Olley,et al. Relationship between temperature and growth rate of bacterial cultures , 1982, Journal of bacteriology.
[18] Kristel Bernaerts,et al. Concepts and tools for predictive modeling of microbial dynamics. , 2004, Journal of food protection.
[19] J Baranyi,et al. Mathematics of predictive food microbiology. , 1995, International journal of food microbiology.
[20] R. C. Whiting,et al. Risk assessment of Listeria monocytogenes in ready-to-eat foods - Technical Report , 2004 .
[21] Marie Laure Delignette-Muller,et al. Quantitative Risk Assessment of Listeria monocytogenes in French Cold‐Smoked Salmon: II. Risk Characterization , 2009, Risk analysis : an official publication of the Society for Risk Analysis.
[22] J. Baranyi. Simple is good as long as it is enough , 1997 .
[23] L. Guillier,et al. Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions , 2005, Journal of applied microbiology.
[24] K Bernaerts,et al. Predictive modelling of the microbial lag phase: a review. , 2004, International journal of food microbiology.
[25] R Pouillot,et al. Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon. , 2006, International journal of food microbiology.
[26] T. Ross,et al. Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. , 2009, International journal of food microbiology.
[27] M. Uyttendaele,et al. Risk Assessment of Listeria monocytogenes: Impact of Individual Cell Variability on the Exposure Assessment Step , 2006, Risk analysis : an official publication of the Society for Risk Analysis.
[28] Frank Devlieghere,et al. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model , 2001 .