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Application of modelling techniques in the food industry: determination of shelf life for chilled foods.

Author(s) : MEMBRE J. M., JOHNSTON M. D., BASSETT J., et al.

Summary

Microbiological modelling techniques (predictive microbiology, the Bayesian Markov Chain Monte Carlo method and a probability risk assessment approach) were combined to assess the shelf life of an in-pack heat-treated, low-acid sauce intended to be marketed under chilled conditions. From a safety perspective, the product and process design for the chilled sauce was focused on the spore forming microorganism Bacillus cereus. Different scenarios of time/temperature profiles in the food supply chain from manufacture up to the consumer were analysed in terms of growth of B. cereus (growth rate and lag phase) and of the consequence of this on the shelf life.

Details

  • Original title: Application of modelling techniques in the food industry: determination of shelf life for chilled foods.
  • Record ID : 2006-1823
  • Languages: English
  • Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Publication date: 2005/05/02

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