Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11005581 | International Journal of Gastronomy and Food Science | 2018 | 39 Pages |
Abstract
In this article we discuss the application of predictive models for inactivation or growth of bacteria to sous vide foods. We explain some basic mathematical and biological principles underlying predictive microbiology, show how existing models may be applied to sous vide products, and highlight some of the limitations of current modelling approaches particularly for long time low temperature processes.
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Authors
Sandra Caroline Stringer, Aline Metris,