{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T18:31:05Z","timestamp":1790447465395,"version":"4.1.0"},"reference-count":28,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,2,1]],"date-time":"2019-02-01T00:00:00Z","timestamp":1548979200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,2,1]],"date-time":"2019-02-01T00:00:00Z","timestamp":1548979200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Microbiology"],"published-print":{"date-parts":[[2019,2]]},"DOI":"10.1016\/j.ijfoodmicro.2018.09.028","type":"journal-article","created":{"date-parts":[[2018,10,1]],"date-time":"2018-10-01T21:55:56Z","timestamp":1538430956000},"page":"36-41","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"special_numbering":"C","title":["Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear"],"prefix":"10.1016","volume":"290","author":[{"given":"N.","family":"Desriac","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Vergos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V.","family":"Achberger","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"L.","family":"Coroller","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"O.","family":"Couvert","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0005","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0168-1605(99)00005-7","article-title":"Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms","volume":"47","author":"Akterian","year":"1999","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0010","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.ijfoodmicro.2011.01.042","article-title":"The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history","volume":"146","author":"Baril","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0015","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.fm.2012.04.011","article-title":"Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw","volume":"32","author":"Baril","year":"2012","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0020","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1093\/infdis\/29.5.528","article-title":"The logarithmic nature of thermal death time curves","volume":"29","author":"Bigelow","year":"1921","journal-title":"J. Infect. Dis."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0025","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.foodres.2006.09.009","article-title":"A numerical algorithm for calculating microbial survival curves during thermal processing","volume":"40","author":"Chen","year":"2007","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0030","doi-asserted-by":"crossref","first-page":"785","DOI":"10.1002\/jsfa.2416","article-title":"Expressing the equivalence of non-isothermal and isothermal heat sterilization processes","volume":"86","author":"Corradini","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0035","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.ijfoodmicro.2004.10.048","article-title":"Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters","volume":"101","author":"Couvert","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0040","doi-asserted-by":"crossref","first-page":"5884","DOI":"10.1128\/AEM.00780-06","article-title":"Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579","volume":"72","author":"den Besten","year":"2006","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0045","doi-asserted-by":"crossref","first-page":"440","DOI":"10.1016\/j.fm.2013.06.013","article-title":"Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state","volume":"36","author":"Desriac","year":"2013","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0050","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.ijfoodmicro.2004.11.038","article-title":"GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves","volume":"102","author":"Geeraerd","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0055","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1111\/j.1365-2672.1963.tb04783.x","article-title":"Factors affecting the heat resistance of nonsporing organisms","volume":"26","author":"Hansen","year":"1963","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0060","doi-asserted-by":"crossref","first-page":"1077","DOI":"10.2307\/2533006","article-title":"Model selection for extended quasi-likelihood models in small samples","volume":"51","author":"Hurvich","year":"1995","journal-title":"Biometrics"},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0065","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/S0168-1605(00)00161-6","article-title":"Basic aspects of food preservation by hurdle technology","volume":"55","author":"Leistner","year":"2000","journal-title":"J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0070","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/S0168-1605(00)00160-4","article-title":"Taking injuries of surviving bacteria into account for optimising heat treatments","volume":"55","author":"Mafart","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0075","doi-asserted-by":"crossref","first-page":"107","DOI":"10.17660\/ActaHortic.2001.566.11","article-title":"On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model","volume":"566","author":"Mafart","year":"2001","journal-title":"Acta Hortic."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0080","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1016\/j.fm.2010.03.002","article-title":"Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story","volume":"27","author":"Mafart","year":"2010","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0085","doi-asserted-by":"crossref","first-page":"1387","DOI":"10.1111\/j.1365-2672.2005.02561.x","article-title":"Microbial inactivation by new technologies of food preservation","volume":"98","author":"Ma\u00f1as","year":"2005","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0090","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ijfoodmicro.2012.03.006","article-title":"Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application","volume":"156","author":"Negi","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0095","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1111\/j.1365-2621.2005.tb07103.x","article-title":"Validation of lag time and growth rate models for Salmonella Typhimurium: Acceptable Prediction Zone Method","volume":"70","author":"Oscar","year":"2005","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0100","doi-asserted-by":"crossref","first-page":"304","DOI":"10.4315\/0362-028X-72.2.304","article-title":"Predictive model for survival and growth of Salmonella typhimurium DT104 on chicken skin during temperature abuse","volume":"72","author":"Oscar","year":"2009","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0105","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1080\/10408690091189301","article-title":"Modeling microbial survival during exposure to a lethal agent with varying intensity","volume":"40","author":"Peleg","year":"2000","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0110","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/S0963-9969(00)00181-2","article-title":"Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments","volume":"34","author":"Peleg","year":"2001","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0115","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.ijfoodmicro.2004.02.015","article-title":"Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data","volume":"95","author":"Periago","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0120","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/S0168-1605(00)00340-8","article-title":"Predictive modelling of the growth and survival of Listeria in fishery products","volume":"62","author":"Ross","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0125","doi-asserted-by":"crossref","first-page":"1371","DOI":"10.1080\/10408398.2011.637645","article-title":"Thermal inactivation of microorganisms","volume":"54","author":"Smelt","year":"2014","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0130","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.ifset.2005.09.005","article-title":"Microbial dynamics versus mathematical model dynamics: the case of microbial heat resistance induction","volume":"7","author":"Valdramidis","year":"2006","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0135","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.foodcont.2010.05.007","article-title":"Estimating the efficacy of mild heating processes taking into account microbial non-linearities: a case study on the thermisation of a food simulant","volume":"22","author":"Valdramidis","year":"2011","journal-title":"Food Control"},{"key":"10.1016\/j.ijfoodmicro.2018.09.028_bb0140","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1111\/j.1541-4337.2007.00036.x","article-title":"Kinetic modeling of food quality: a critical review","volume":"7","author":"van Boekel","year":"2008","journal-title":"Compr. Rev. Food Sci. Food Saf."}],"container-title":["International Journal of Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160518307463?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160518307463?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T12:16:00Z","timestamp":1759148160000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0168160518307463"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,2]]},"references-count":28,"alternative-id":["S0168160518307463"],"URL":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.09.028","relation":{},"ISSN":["0168-1605"],"issn-type":[{"value":"0168-1605","type":"print"}],"subject":[],"published":{"date-parts":[[2019,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear","name":"articletitle","label":"Article Title"},{"value":"International Journal of Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.09.028","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2018 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}