title: Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: T D T
authors.initials: TD
authors.lastname: Dang
authors.forename: L
authors.initials: L
authors.lastname: Mertens
authors.forename: A
authors.initials: A
authors.lastname: Vermeulen
authors.forename: A H
authors.initials: AH
authors.lastname: Geeraerd
authors.forename: J
authors.initials: J
authors.lastname: Van Impe
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000009:adverse effects; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008433:Mathematics; D008954:Models, Biological; D013997:Time Factors; D014867:Water / Q000378:metabolism; D020068:Zygosaccharomyces / Q000254:growth & development*
chemical_list: D005520:Food Preservatives; D014867:Water