The actual physical distribution of microorganisms within a batch of food influences quantification of microorganisms in the batch, resulting from sampling and enumeration by microbiological tests. Quantification may be most accurate for batches in which microorganisms are distributed homogeneously. However, when the distribution is non-homogeneous, quantification may result in an under-, or overestimation. In the case of pathogens being non-homogeneously distributed, this heterogeneity will impact on public health. Enumeration data are commonly modelled by the Lognormal distribution. Although the Lognormal distribution can model heterogeneity, it does not allow for complete absence of microorganisms. Studies that validate the appropriatene...
AbstractThe microbiological criteria established in the EC 2073/2005 for Cronobacter in powder infan...
Daily or other periodic microbial counts in many foods, particularly ground meats, poultry, and raw ...
Microbial records of commercial raw milk (total counts) and two ice creams (standard plate counts, c...
The actual physical distribution of microorganisms within a batch of food influences quantification ...
Current sampling plans assume a random distribution of microorganisms in food. However, food-borne p...
The physical distributions of pathogens in foods influence the likelihood that a food product will ...
Relatively little is known about exactly how microorganisms are physically distributed in foods, yet...
The actual spatial distribution of microorganisms within a batch of food influences the results of s...
Pathogenic microorganisms are known to be distributed heterogeneously in food products that are soli...
The distributions of microorganisms in foods impact the likelihood that a foodstuff will cause illne...
Industrial microbial count records usually form an irregular fluctuating time series. If the series ...
This study proposes a novel step-wise methodology for the derivation of a sampling plan by variables...
In food safety management, sampling is an important tool for verifying control. Sampling by nature i...
This study aims to assess several factors that influence the accuracy of the plate count technique t...
Objectives - The three objectives of this study are: first, to investigate how Cronobacter spp. are ...
AbstractThe microbiological criteria established in the EC 2073/2005 for Cronobacter in powder infan...
Daily or other periodic microbial counts in many foods, particularly ground meats, poultry, and raw ...
Microbial records of commercial raw milk (total counts) and two ice creams (standard plate counts, c...
The actual physical distribution of microorganisms within a batch of food influences quantification ...
Current sampling plans assume a random distribution of microorganisms in food. However, food-borne p...
The physical distributions of pathogens in foods influence the likelihood that a food product will ...
Relatively little is known about exactly how microorganisms are physically distributed in foods, yet...
The actual spatial distribution of microorganisms within a batch of food influences the results of s...
Pathogenic microorganisms are known to be distributed heterogeneously in food products that are soli...
The distributions of microorganisms in foods impact the likelihood that a foodstuff will cause illne...
Industrial microbial count records usually form an irregular fluctuating time series. If the series ...
This study proposes a novel step-wise methodology for the derivation of a sampling plan by variables...
In food safety management, sampling is an important tool for verifying control. Sampling by nature i...
This study aims to assess several factors that influence the accuracy of the plate count technique t...
Objectives - The three objectives of this study are: first, to investigate how Cronobacter spp. are ...
AbstractThe microbiological criteria established in the EC 2073/2005 for Cronobacter in powder infan...
Daily or other periodic microbial counts in many foods, particularly ground meats, poultry, and raw ...
Microbial records of commercial raw milk (total counts) and two ice creams (standard plate counts, c...