Microbiële kwaliteit voorspellen

M. Vissers, J.M. Straver, M.C. te Giffel, P. de Jong, M.H. Zwietering, M.A.J.S. van Boekel, J.M.G. Lankveld

Research output: Contribution to journalArticleProfessional


Microbial quality and safety of foodstuffs can be improved by reducing the microbial load of the raw materials. Especially in products in which microbial spoilage is caused by sporeforming bacteria this can be the only solution. Combining existing datasets, expert knowledge and quantitative modeling techniques in a smart way have increased insight in the contamination of raw milk with the sporeforming butyric acid bacteria and Bacillus cereus. In this way the effect of various control points was quantified enabling a objective comparison of control points. Based on this information uncertainty about the true effect of various measures can be clarified and more effective measures can be identified
Original languageDutch
Pages (from-to)16-18
Issue number21
Publication statusPublished - 2004


  • foods
  • microbiology
  • models
  • computer simulation
  • simulation models
  • information systems
  • analysis
  • applications
  • quality

Cite this