A review on growth/no growth Salmonella models

摘要: Abstract “Hurdle technology” is a worldwide technique of food preservation based on the application combination generally mild treatments which act as “obstacles” that microflora must overcome to start grow. Then, bacteria invest their energy in trying maintain homeostatic equilibrium instead multiplying. While action mechanisms underlying these are not fully understood, it very useful know effect cells well extension such effects. Growth/no growth models have been developed offer response this need. A review growth/no microbial modeling presented paper, addressing most important factors and approaches employed. Five Salmonella published period 2001–2011 reviewed, boundary regions were represented (Temperature vs pH) at two water activity values (0.983 0.990) cut-off probabilities (0.1 0.5). With illustration, picture relative grade conservatism five provided. Additionally, predictive tools microbiology (or tertiary models), including software for (Microbial Responses Viewer), commented. Finally, some caveats addressed future research.