ABSTRACT
Consumers demand foods that are convenient and fresh (natural, and less processed and preserved). At the same time, the incidence of foodborne disease is increasing globally, and the nature of foodborne disease is changing. Predictive microbiology has focused on pathogenic bacteria, yet food spoilage by yeast or molds causes serious deterioration. Identification of potential pathogenic or spoilage microorganisms and their response to factors that determine their survival or growth in food products are key elements in producing safe and stable products. Predictive models describe the microbial response to interactions of a number of preservation factors when acting in combination.
