Quantitative microbiology: a basis for food safety.

@article{McMeekin1997QuantitativeMA,
  title={Quantitative microbiology: a basis for food safety.},
  author={Tom A. McMeekin and Josh Brown and Karen Krist and D O Miles and Katharina Neumeyer and David S. Nichols and June Olley and Karl Presser and David Ratkowsky and Tracy Ross and Monique Salter and S. Soontranon},
  journal={Emerging Infectious Diseases},
  year={1997},
  volume={3},
  pages={541 - 549}
}
Because microorganisms are easily dispersed, display physiologic diversity, and tolerate extreme conditions, they are ubiquitous and may contaminate and grow in many food products. The behavior of microbial populations in foods (growth, survival, or death) is determined by the properties of the food (e.g., water activity and pH) and the storage conditions (e.g., temperature, relative humidity, and atmosphere). The effect of these properties can be predicted by mathematical models derived from… CONTINUE READING