Stéphane Dagnas

TL;DR: Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management decision tool.

TL;DR: Progress in biomarker identification and characterization has already opened the possibility of making qualitative or even quantitative connection between process and formulation conditions and microbial responses at the strain level, and new generations of strain-level models will bring an added value in predicting the variability in pathogen behaviour.

TL;DR: Results for μ and λ will be used to identify and evaluate solutions for controlling bakery product spoilage and will be incorporated in a predictive model for temperature, water activity, and acid.

TL;DR: The inhibitory effect of water activity and storage temperature on single spore lag times of Aspergillus niger, Eurotium repens and Penicillium corylophilum strains isolated from spoiled bakery products, was quantified and found to be similar to those obtained at the population level, whatever the species.

TL;DR: The objective of this study was to quantify the effect of water activity, pH and storage temperature on the growth of Eurotium repens, Aspergillus niger and Penicillium corylophilum, isolated from spoiled bakery products.