Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.

This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issues related to modeling approaches and their applications in both microbial spoilage and safety.

Food spoilage is presented through applications of best-before-date determination and commercial sterility. Food safety is presented through applications of risk-based safety management. The different modeling aspects are introduced through probabilistic and stochastic approaches, including model and data uncertainty, but also biological variability.

• Features an extensive review of modelling terminology
• Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable software
• Revisits all statistical aspects related to exposure assessment
• Describes realistic examples of implementing microbial spoilage and safety modeling approaches