Classical papers

- Baranyi, J., Robinson, T.P., Mackey, B.M. (1995). Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Foof Microbiol., 27: 61-75.

- Gibson, A.M., Bratchell, N., Roberts, T.A. (1988). Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol., 6: 155-178.

- Ratkowsky, D.A., Olley, J., McMeekin, T.A. (1982). Relationship between temperature and growth rate of bacterial cultures. J Bacteriol 1982, 149: 1-5.

- Ratkowsky, D.A., Lowry, R.K., McMeekin, T.A., Stokes, A.N., Chandler, R.E. (1983). Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J Bacteriol., 154: 1222-1226.

- Rosso, L., Lobry, J.R., Flandrois, J.P. (1993). An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. Journal of Theo. Biol., 162:447-63.

- Whiting, R.C., Buchanan, R.L. (1993). A classification of models in predictive microbiology - a reply to K.R. Davey. Food Microbiol., 10: 175-177.

Selected papers from the Workshop’s instructors

- Gonzales Barron, U. (2012). Modelling thermal microbial inactivation kinetics. In “Thermal Food Processing: New Technologies and Quality Issues”. Edited by D.W. Sun. Taylor & Francis.

- Gonzales Barron, U. (2011). Predictive microbial modelling. In “Handbook of Food Safety Engineering”. Edited by D.W. Sun. Wiley-Blackwell.

- Huang, L. (2008). Growth kinetics of Listeria monocytogenes in broth and beef frankfurters—determination of lag phase duration and exponential growth rate under isothermal conditions. J. Food Sci., 73: E235-E242.

- Huang, L. (2013). Optimization of a new mathematical model for bacterial growth. Food Control, 32: 283-288.

- Huang, L (2015). Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling. Int. J. Food Microbiol. 2015, 195: 20-29.

- Huang, L. (2015). Direct construction of predictive models for describing growth of Salmonella Enteritidis in liquid eggs - A one-step approach. Food Control, 57: 76-81.

- Huang, L. (2017). Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product. Food Control, 71: 160-167.

- Huang, L., Hwang, C., Phillips, J.G. (2011). Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. J Food Sci., 76: M547-557.

- Juneja, V., Cadavez, V., Gonzales-Barron, U., Mukhopadhyay, S., and Friedman, M. (2016). Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken. Food Control, 70, 26-34.

- Juneja, V., Cadavez, V., Gonzales-Barron, U., and Mukhopadhyaya, S. (2015). Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef. Food Research International 69, 289-304.

- Li M, Huang L, Yuan Q. (2017). Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. Food Control, 74: 17-24.

- Saraiva, C., Fontes, M. C., Patarata, L., Martins, C., Cadavez, V., and Gonzales-Barron, U. (2016). Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres. LWT-Food Science and Technology, 66, 664-671.

- Schvartzman, M., Gonzales-Barron, U., Butler, F., and Jordan, K. (2014). Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese. Frontiers in Cellular and Infection Microbiology. Volume 4, Article 90. doi: 10.3389/fcimb.2014.00090