ABSTRACT
Predictive microbiology has become an important area of research in recent years. With the continuing interest in reducing inspection costs, improving product quality and safety, and maximizing returns to industry, scientists are grappling with the problems associated with assuring the safety of food products during times of limited resources. Predictive microbiology, the art of describing the behaviour of microorganisms using mathematical Equations, can provide the food industry with new tools to assist them with the design and operation of new and existing food processes. Some of the basic concepts in predictive microbiology, including approaches, methods of analysis, growth and death models, applications, weaknesses, and challenges are discussed.
