DESCRIPTION OF BACTERIAL GROWTH PARAMETERS AS A FUNCTION OF TEMPERATURE, PH AND SALT CONCENTRATION WITH ARTIFICIAL NEURAL NETWORKS
The field of predictive microbiology aims at developing mathematical models for these non-linear inactivation and growth processes.
The main factors influencing the microbial stability of chilled, prepared food products are temperature, pH, and % NaCl. The temperature in particular may vary significantly throughout the complete production and distribution chain. Therefore, to predict accurately the shelf life of this type of product, dynamic mathematical models (i.e., using differential equations) are needed [see, e.g., Van Impe et al. (1992) or Baranyi et al. (1993)].