From about 1985 to 2015, the subject of predictive microbiology has become a mature area of study in and of itself. The ability to predict the growth of a bacterial species within a food matrix for a given set of intrinsic and environmental conditions offers many advantages and benefits to the food industry professional, and chief among these is the ability to determine shelf life using mathematical models.
O’Mahony Cian, Dennis L Seman
In book: The Stability and Shelf Life of Food, Edition: Second, Chapter: 9, Publisher: Elsevier, Editors: Persis Subramaniam, pp.253-284
01/12/2016
Modeling the Microbiological Shelf Life of Foods and Beverages
Download the case study >>>