Frank Devlieghere

TL;DR: A general dynamic model-building concept describing microbial evolution under dynamic conditions, based on two case studies, is presented and the fundamentals of both macroscopic (population) and microscopic (individual) modeling approaches are revisited.

TL;DR: Both developed models proved to be useful in the prediction of the microbial shelf life of gas-packed cooked meat products, particularly the response surface model for the maximum specific growth rate.

TL;DR: In this article, the concentration of free amino acids (FAAs) and groups of microorganisms associated with the food products were in parallel analyzed to correlate the presence of precursor FAA and microbiological activity to the formation of BAs during the production process of the foodstuffs or during the storage and distribution of food products.

TL;DR: There was no indication of sub-lethal injury in L. monocytogenes cells after mild heat treatment andApplication of mild inactivation treatments follows an increasing trend in the food industry and is often combined with sub-optimal intrinsic product conditions to ensure appropriate level of microbial safety.

TL;DR: It could be concluded that, if these counts are reached on the cut surfaces of shredded mixed lettuce which are simulated by the mixed-lettuce agar, sensorial quality of shred mixed lettuce could be influenced by the microbiological production of metabolites.