WP6 – Microbiological experimental design modelling and Microbial Risk Assessment

WP LEADER: József Baranyi (Institute of Food Research)

WP6 will be responsible for the quantitative aspects of the project:
- summarising existing data in order to develop optimal experimental design;
- organising the acquired data into a database standard (ComBase; see www.combase.cc);
- preliminary data analysis/modelling, in order to adjust/refine further experiments.

The second phase of this WP will focus on the development of mathematical models to describe the death kinetics of considered pathogens in the three categories of RTE foods during the application of non-thermal and thermal food processes as well as their re-growth during the storage.

These models will be used to study the microbial inactivation by the novel processes in comparison with thermal ones. Two approaches, a deterministic and a probabilistic one, will complement each other in the modelling task. On the basis of quantitative microbial risk assessment procedures the lethality levels required for the various species of interest, for the novel processes and traditional ones will be defined.