Colney, Norwich, NR4 7UA, United Kingdom
E-mail: jozsef@baranyi.plus.com
Website: http://www.ifr.bbsrc.ac.uk

Role and Contribution

Participant 6 contributes to the following main objectives of the project:

• Modelling the effect of food structure, microbial interactions and dynamic storage conditions on meat pathogens and spoilage bacteria.
  
• Combination of validated pathogen growth models with data on prevalence/concentration, dose response and chill chain conditions for risk assessment with and without SMAS application.
  
• Development of SMAS into a user-friendly computer software.
  
• Evaluation of the applicability and effectiveness of SMAS in real conditions of meat distribution.

Participant 6 will provide a database protocol to collect and computerise microbiological data. It will take part in the model development from data generated by all involved partners. Particular attention will be payed to the experimental design, to the problems in dynamic and competition modelling, and to the effect of history on the bacterial growth.

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2. Baranyi, J. and Roberts, T.A. (1995). Mathematics of predictive food microbiology. Int. J. Food Microbiol. 26. 199-218.
   
   
3. Baranyi J., Robinson T.P., Kaloti A. and Mackey B.M. (1995). Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27. 61-75.
   
   
4. Baranyi J., Jones A., Walker C., Kaloti A. and Mackey B.M. (1996). A combined model for growth and thermal inactivation of Brochothrix thermosphacta. J. Appl. Env. Microbiol. 62. 1029-1035.
   
   
5. Baranyi J., Pin C. and Ross T. (1999). Validating and comparing predictive models. Int.J. Food Microbiol. 48. 159-166.
   
   
6. Baranyi J. and Pin C. (2000). Modelling microbiological safety. In: Food Process Modelling. Eds: L.M. Tijskens, M.L.A.T.M. Hertog. Woodhead Publishing, London.
   
   
7. Baranyi J. and Pin C. (2001). A parallel study on modelling bacterial growth and survival curves. J.Theor.Biol. 210. 327-336
   
   
8. Le Marc Y., Huchet V., Bourgeois C.M., Guyonnet J.P., Mafart P., Thuault D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol. (in press).