A new member of the family of growth models described by Baranyi et al.(1993a) is
introduced in which the physiological state of the cells is represented by a single variable …

From the time when primitive man began to cultivate crops and store food, spoilage fungi
have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red …

The genus Aspergillus represents a diverse group of fungi that are among the most
abundant fungi in the world. Germination of a spore can lead to a vegetative mycelium that …

Aspergillus infections have grown in importance in the last years. However, most of the
studies have focused on Aspergillus fumigatus, the most prevalent species in the genus. In …

This paper examines the available information on the potential for climate‐change impacts
on mycotoxigenic fungi and mycotoxin contamination of food crops pre‐and postharvest. It …

Commonly encountered problems related to modelling bacterial growth in food are analysed
from a mathematical point of view. Modelling techniques and terms, some misused, are …

Microorganisms from damp indoor environments are known to be one of the main causes of
the degradation of indoor air quality and can be serious health hazards to occupants …

Most of the models of microbial growth in food are Empirical algebraic, of which the
Gompertz model is the most notable, Rate equations, mostly variants of the Verhulst's …

Predictive food microbiology (PFM) is an emerging multidisciplinary area of food
microbiology. It encompasses such disciplines as mathematics, microbiology, engineering …