On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model.

By P. Mafart, O. Couvert, S. Gaillard, I. Leguerinel. Journal of food microbiology, 2001

827 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Modeling the temperature effect on the specific growth rate of phytoplankton: a review (2017, background): “Different empirical models have been developed, especially in food science, to represent these survival curves (Mafart et al. 2002; Smelt et al. 2002; Smelt and Brul 2014).”
Inactivation of Surface-Borne Microorganisms and Increased Germination of Seed Specimen by Cold Atmospheric Plasma (2014, neutral): “6, Mafart et al. 2002), developed as a function of time, were tested. log10 Nð Þ¼ log10 N0ð Þ kmax t In10 ð5Þ log10 Nð Þ ¼ log10 N0ð Þ t δ p ð6Þ Where N (CFU/mL/cm2) is the number of survivors, N0 (CFU/mL/cm2) is the initial number of microorganisms, kmax is the inactivation rate, and δ is the time…”
Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review (2012, methodology): “It has been proposed the use of the Weibullian parameters to calculate the time of first decimal reduction (Mafart et al., 2002) or the time to reduce the number of microorganismsbya factor of 10 (reliable life) (vanBoekel, 2002)which is analogous to the D-value.”
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods (2011, background): “Upward concave curves (n Mafart et al. 2002; Buzrul et al. 2005).”