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Orientador(es)
Resumo(s)
The quality and safety of products is of great importance to food industry. In terms of public health, the appropriate control of growth and/or inactivatiton of microorganisms is crucial. No contamination by micraorganisms responsible for degradation
is as well important to assure food quality
along the distribution chain. The train microorganisms responsible for foodborn
diseases are: Campylobacter spp, Escherichia coli, Listeria monocytogenes and Salmonella spp. Studies on the effect of several factors, such as process
time-temperature, pH and water activity, on
microbial behaviour are fundamental to attain the appropriate control of foods' quality. The development of mathematical models (predictive microbiology) that describe the microorganisms' inactivation is therefore important and it is a relatively new researching field. In this work a review on inactivation kinetics of microorganisms and mathematical models commonly used to describe this behaviour (primary, secondary and tertiary) is presented. Based on a
critical analysis of available information, new research lines are suggested.
Descrição
Palavras-chave
Predictive microbiology Foods Quality Safety Pathogenic microorganisms
Contexto Educativo
Citação
Miller, Fátima A... [et al.] - A microbiologia preditiva como instrumento da garantia da segurança de produtos alimentares. Boletim de Biotecnologia. ISSN 1645-5878. N.º 78 (2004), p. 8-12
Editora
Sociedade Portuguesa de Biotecnologia