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Models can be used to predict pathogen growth in foods. Models are developed in several steps including design, development, validation, and production of an interface to display results. Models can be classified attending to their objective in primary models (describing bacterial growth), secondary
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is the area of food microbiology where controlling factors in foods and responses of pathogenic and spoilage microorganisms are quantified and modelled by mathematical equations
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It is based on the thesis that microorganisms' growth and environment are reproducible, and can be modeled.
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models (describing factors affecting bacterial growth) or tertiary models (computer software programs)
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impact bacterial behavior. These factors can be changed to control
125:"Predictive Microbiology - an overview | ScienceDirect Topics"
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66:. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS.
175:Perez-Rodriguez, Fernando; Valero, Antonio (2013).
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152:"PMIP - Overview of Predictive Microbiology"
77:Ross, T.; McMeekin, T. A. (November 1994).
156:Predictive Microbiology Information Portal
83:International Journal of Food Microbiology
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181:. New York, NY: Springer New York.
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64:FAO corporate document repository
178:Predictive Microbiology in Foods
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95:10.1016/0168-1605(94)90155-4
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187:10.1007/978-1-4614-5520-2
79:"Predictive microbiology"
60:"PREDICTIVE MICROBIOLOGY"
17:Predictive Microbiology
58:Dalgaard, Paw (2003).
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229:Food safety
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