Abstract:
:Techniques for the development of mathematical models in the area of predictive microbiology have greatly improved recently, allowing better and more accurate descriptions of microbial responses to particular environmental conditions, thus enabling predictions of those responses to be made with greater confidence. Recognising the potential value of applying these techniques in the food industry, the Ministry of Agriculture, Fisheries and Food (MAFF) initiated a nationally coordinated five-year programme of research into the growth and survival of microorganisms in foods, with the aim of developing a computerised Predictive Microbiology Database in the UK. This initiative has resulted in the systematic generation of data, through protocols which ensure consistency of methodology, so that data in the database are truly comparable and compatible, and lead to reliable predictive models. The approaches taken by scientists involved in this programme are described and the various stages in the development of mathematical models summarized. It is hoped that this initiative and others being developed in the USA, Australia, Canada and other countries, will encourage a more integrated approach to food safety which will influence all stages of food production and, eventually, result in the development of an International Predictive Microbiology Database.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
McClure PJ,Blackburn CW,Cole MB,Curtis PS,Jones JE,Legan JD,Ogden ID,Peck MW,Roberts TA,Sutherland JPdoi
10.1016/0168-1605(94)90156-2subject
Has Abstract,Author List Incompletepub_date
1994-11-01 00:00:00pages
265-75issue
3-4eissn
0168-1605issn
1879-3460pii
0168-1605(94)90156-2journal_volume
23pub_type
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.06.010
更新日期:2007-11-30 00:00:00
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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doi:10.1016/s0168-1605(00)00259-2
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abstract::To date, there has been no study to establish the genotypic or subgenotypic identities of Cryptosporidium and Giardia in edible shellfish. Here, we explored the genetic composition of these protists in Mytilus galloprovincialis (Mediterranean mussel) purchased from three markets in the city of Foggia, Italy, from May ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.11.022
更新日期:2014-02-03 00:00:00
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pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.07.033
更新日期:2014-10-17 00:00:00
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journal_title:International journal of food microbiology
pub_type: 评论,杂志文章,评审
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2003-09-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.02.018
更新日期:2009-08-31 00:00:00
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pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2017-04-04 00:00:00
abstract::The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh edible insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was ...
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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abstract::Campylobacter infection is one of the most common bacterial enteric pathogens. Campylobacter jejuni and Campylobacter coli infections are mostly food- and waterborne and especially poultry is often assumed to be an important source. The heat-stable serotyping system (the 'Penner' scheme) was used to study the serotype...
journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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