Verheyen Davy, Van Impe Jan F M
BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium.
OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium.
Foods. 2021 Sep 8;10(9):2119. doi: 10.3390/foods10092119.
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
预测微生物学已稳步发展成为评估和控制食品微生物安全性的最重要工具之一。传统上，预测模型是基于在液体实验室培养基中的实验开发的，这意味着这些模型没有体现食品微观结构的影响。由于已知食品微观结构对微生物生长和失活动力学有显著影响，如果不考虑食品微观结构，预测模型的适用性就会受到限制。因此，在过去的10到20年里，研究人员开发了各种确实包含某些食品微观结构影响的模型。本综述概述了多年来开发的最显著的包含微观结构的模型，这些模型涉及微生物生长和失活。
