Do Not “Pack and Pray”: Use Predictive Models to Assess the Microbial Safety and Shelf-Life of Modified Atmosphere Packaged Foods
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3613-8_14
Reference38 articles.
1. Guillard V, Couvert O, Stahl V et al (2016) Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere. Food Microbiol 58:43–55
2. Hutchings N, Smyth B, Cunningham E et al (2021) Development of a mathematical model to predict the growth of Pseudomonas spp. in, and film permeability requirements of, high oxygen modified atmosphere packaging for red meat. J Food Eng 289:110251
3. Perez-Rodriguez F, Valero A (2013) Predictive microbiology in foods. In: Predictive microbiology in foods. Springer, New York, p 128
4. Chaix E, Couvert O, Guillaume C et al (2015) Predictive microbiology coupled with gas (O2/CO2) transfer in food/packaging systems: how to develop an efficient decision support tool for food packaging dimensioning. Compr Rev Food Sci Food Saf 14:1–21
5. Devlieghere F, Van Belle B, Debevere J (1999) Shelf life of modified atmosphere packed cooked meat products: a predictive model. Int J Food Microbiol 46:57–70
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