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Rôle de la microbiologie prévisionnelle dans la minimisation des risques des produits alimentaires. 1. Développement du modèle, logiciel et validation du modèle.

Bedeutung der Predictive Microbiology zur Risiko-Minimierung im Herstellungsprozess. 1. Modell-Erstellung, Anwender-Programme und Validierung.

Auteurs : KLEER J., HILDEBRANDT G.

Type d'article : Article

Résumé

Efforts to develop Predictive Microbiology (PM), a rather recent discipline of food hygiene, are made in England, the USA and Australia since about 15 years. From inoculation experiments in laboratory media, PM derives equations to describe quantitatively the behaviour of microorganisms in foods in dependence of intrinsic and extrinsic factors (controlling factors). Meanwhile, numerous growth, survival and thermal inactivation (death) models have been elaborated for the most important foodborne pathogens. The Food MicroModel and the Pathogen Modeling Program are available as user friendly application software. Although all PM models are simplifications of the biological mechanisms and the presently available models still have their limitations, comparisons with independent data from literature indicate that predictions of most models are in the worst case fail-safe and their systematic errors do not exceed those of inoculated pack experiments. Once a model has been validated for a type of food, it can be applied at all stages of food production and distribution. PM models are already used to conduct HACCP studies and are powerful tools for microbiological risk assessment, in particular (see also IIR Bulletin, reference 2002-0792).

Détails

  • Titre original : Bedeutung der Predictive Microbiology zur Risiko-Minimierung im Herstellungsprozess. 1. Modell-Erstellung, Anwender-Programme und Validierung.
  • Identifiant de la fiche : 2002-0793
  • Langues : Allemand
  • Source : Fleischwirtschaft - vol. 81 - n. 6
  • Date d'édition : 06/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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