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Application of Artificial Intelligence to Predictive Microbiology

Chapter · November 2004

DOI: 10.1201/9780203997277.ch30

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Contents Ix

22. Sous VidejFreezing Technology for Ready Meals 477

F.S. Tansey and T.R. Gormley

23. Advances in Ohmic Heating and Moderate Electric Field (MEF)

Processing 491
Sudhir K. Saslry

24. Radio-Frequency H eating in Food Processing 501

Juming Tang, Yifen Wang, and T. V. CllolV Til1g Chan

25. Current State of Microwave Applications to Food Processing 525

Pedro Fila, Amparo Chirall, and M. Eugenia Martín

26. Supercritical Fluid Extraction: An Alternative to Isolating

Natural Food Preservatives 539
Guillermo Reglera, F. Javier Selioráns, and Elena lbáilez

27. Modeling Systems and Impact on Food Microbiology 555

Gail Bclts ami Linda Everis

28. Predictive Microbiology and Role in Food Safety Systems 579

Antonio Marlínez, Miguel Rodrigo, Dolores Rodrigo , Pilar Ruiz,
Amaury Martinez, and Ma. José Ocio

29. Experimental Protocols for M odeling the Response of Microbial

Populations Exposed to Emerging Technologies: Sorne Points of
Concem 591
Slel/a M. Alzamora, Sandra Guerrero, Pascual E. Viol/az,
and Jorge Welti-Chanes

30. Application of Artificial InteIligence to Predictive Microbiology 609

Rosa Maria Garcia-Gimeno, César Hervás-Martinez,
and Gonzalo Zurera-Cosano

31. Growth / No-Growth Interface Modeling and Emerging Technologies 629

Enrique Palou and Aurelio López-Malo

32. CaIculating Microliial Inactivation During H eat Treatments

Without D and Z Values 653
Micha Peleg

33. Safety and Quality in the Food Industry

669
Maria S. Tapia , ¡ve/io Arispe, and Amaury Maninez

Index
681
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:L, " '"1 ication of Artificial I ntelligence

Predictive Microbiology

María García· Gimeno, César Hervás-Martínez, and

"GorlZa'lo Zurera-Cosano
;/ln,;ver'si'tv 01 Córdoba, Córdoba, Spain

PREOICTIVE MICROBIOLOGY IN FOOO

well known that ¡he factors most affecting the growth of microorganisms are pH,
temperature, water activity, preservatives, and modification of atmosphere during
pael<agmg (Gibson et al., 1988), among olhers, Given an adequale database, the response of
micro bes in food ean be predicted based on knowledge of lhe food's formulation,
~c,eessing, and slorage condilions; afterward this knowledge ean beapplied to food product
aIld food safely risk assessmen!. There is inereasing interest in modeling
growth as an alternative lo time-consuming traditional microbiological enumer-
lechniques, Prediclive mierobiology poses several difficullies lhat have yel to be
~overeome The firsl difficulty involves lhe complexity of lhe cell physiology; Iiule is known
how jt reacts to various extrinsic biochemical and environmental conditions. Secand,
eharacteristic high biological va riability must be laken into accoun!. Moreover, ¡he
of dala in accumulalion techniques is poor,largely beca use the direct plale counl-
slandard melhod of enumeralion- affords a very low degree of precisioIl, Close lo
. conditions, the microorganism's vitality undergoes drastic changes. resulting in
,~onsidl"able variabilily of the response (Jeyamkondan el al., 2001),
In food microbiology during lhe paSl few years, mueh effort has been made lo develop
lhal describe lhe combined effecls of faclors in microbial growlh (Oavey, 1991;
"'''''''YI, 1992; Van Impe el al., 1992; Zwietering el al., 1994; Zaika et al., '1994; Baranyi and
lr-.r"n .. _ ,,1995; Oevlieghere el al., 1998), Response Surface Models (RSM) are lhe mosl
used lechniques to describe lhe relationships belween lhe combinations offa clors
Curve parameters (Buchanan and Phillips, 1990; Hudson, 1992; Little et al.,
Buchanan et al., 1993 a,b; Buchanan and Bagi, 1994; Bhaduri et al., 1995; Kalalhenos
, 1995, Oevlieghere el al. , 1998), bUl new melhods based on Artificial Intelligence (Al)
introduced, such as lhe applicalion ofartificial neural networks,(ANN) (Hajmeer
. 1997; Najiar el al. ,1997; Geeraerd el al. , 1998; Hervás el al. , 2001 b; Jeyamko ndan el
,2001; Garcia-Gimeno el al., 2002),
Knowledge of how differenl properlies of a food product, and ils environmenl and
,are able lo inRuence lhe microRora thal develop when lhe producl is slored, is an
609
 APplication 01 Al to Predictive Microbiology 627

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