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A predictive food microbiological model is a mathematical representation of mechanisms that describes the growth, survival, inactivation or biochemical process of an organism and are used in the food industry to predict food pathogen growth and to help in the evaluation of food safety. Furthermore, it reduces the number of expensive and time-consuming experiments; however, adequate statistical analysis is a crucial step during all phases of model development and validation. Therefore, the present chapter is focused on the basic concept of mathematical modelling which can be applied to estimate the effects of natural antimicrobials as food preservatives. Initial section discusses about the importance of modelling in food preservation, brief introduction to types of modelling, model development and validation and the final section includesreviewof recent research in natural antimicrobials modelling.
Jaiswal, A. K. & Jaiswal, S. (2014). Modelling the effects of natural antimicrobials as food preservatives. In: Taylor M. (ed. )Handbook of Natural Antimicrobials for Food Safety and Quality. (pp. 259-284). Woodhead Publishing Limited, Cambridge, UK.