SECTIONS of MicroBioFood:

MICROORGANISMS
-  Culture Media Composition [more than 140 Substrates]
-  Motility of Bacteria
-  Exponential Growth Model
-   Gompertz's Growth Model
-  Square Root Model
-  Lower Limiting Water Activity of Microbial Growth
-  Lower Limiting pH of Microbial Growth
-  Cardinal Temperatures of Microorganisms
-  Microorganisms in foods
-  Low Acid Canned Foods spoilage
-  Medium Acid Canned Foods spoilage
-  Acid Canned Foods spoilage

FOODBORNE  INTOXICATIONS
- Foodborne intoxications: Incubation, Symptoms,Duration
- Biochemical Characteristics of Bacterial Toxins
- Botulism: statistics, Symptoms and Signs
- Mycotoxins produced by more than 120 Molds species
- Mold species producing one or more of 80 Mycotoxins
- Mycotoxins in Foods  [more than 400 data]
- Toxins from marine animals [saxitoxin, ciguatoxin, scombroid, etc.]

WATER ACTIVITY
- Water Activity [basics]
- Water Activity of Saturated Reference Solutions
- Water Activity <> Molality of Solutes
- Salometer readings <> Salt % <> °Baume’ <> Specific Gravity
- Sugar % <> °Baume’ <> Specific Gravity <> Refractive Index
- Water Activity of Foods [65 values]
- Isotherms of Organic/Inorganic Compounds of < 500 MW
- Isotherms of Foods and Food Components [75 substrates]
- Water Activity <> Osmotic Pressure  Equivalence
- Boiling Temperatures <> Sugar Solutions Concentration %
- Relationship between Tomato Concentrate Solids and Aw
- Expected Water Activity by addition of chosen Solutes
- Mold-Free Shelf Life of IMF products = f [aw, pH, sorbate ppm]

HEAT RESISTANCE
- The expected Number of Decimal Reductions [nD] of Vegetative Pathogens, at any temperature /time chosen combination
- The expected Number of Decimal Reductions [nD] of Bacterial
Spores at any temperature /time chosen combination
- Heat Resistance of Vegetative Microorganisms [~ 600 data
   with References]
- Heat Resistance of Pathogenic Vegetative Microorganisms
   [~160 data with References]
- Heat Resistance of Bacterial spores [~ 300 data with
   References]
- Equivalent Heat Treatments of most heat resistant Bacterial
  Spores at Temperatures chosen by the user
- Equivalent heat Treatments of most heat resistant Spores of
  Pathogenic Bacteria at Temperature chosen by the user
- Equivalent Lethalities of Heat Treatments in Dry / Low-aw
  Environment
- Heat Equivalent Treatments as a function of pH and
  Temperature
- Heat Resistance of Cl. botulinum as a function of water activity
  and Temperature
- Heat Resistance of Microbial toxins

COMPUTATION FACILITIES
-  Computation of Decimal Reduction time, D
-  Computation of 'z'
-  Computation of FT2  knowing FT1  and ‘z’
-  Computation of Fo  knowing FT  and T
-  Computation of  P72°C  = P161°F  knowing PT
-  Computation of P72°C = P161°F  knowing PT  and 'z’
-  Computation of P85°C  = P185°F  knowing PT
-  Computation of P85°C  = P185°F  knowing PT  and ‘z’
-  Calculation of Activation Energy, Enthalpy and Entropy

RADIATION RESISTANCE
- Microbial Resistance to Ionizing Radiation [~250 data]
- Microbial Resistance to Ultraviolet Radiation [~ 60]
- Radiation Resistance of microbial toxins
- Radicidation values

PASTEURIZATION
- Pasteurization Parameters of IDF
- Suggested Pasteurization Parameters for killing Vegetative
  Pathogens
- Suggested Pasteurization Parameters for killing All Pathogens
- Suggested Pasteurization Parameters for Medium Acid Foods
- Suggested Pasteurization Parameters for Acid Foods
- Heat treatments applied to acid foods

STERILIZATION
- Sterilization of Foods [Fo = 10]: Equivalent Treatments
- Fo values Usually applied to foods
- Pasteurization / Sterilization Equivalent Treatments

THEORIES OF MICROBIAL INACTIVATION
- Exponential Inactivation Theory
- Target Theory  new
- Theory of Tailing [General Theory]
- Temperature and Microbial Inactivation: z

PRESERVATION
- Storage Stability of Fruit and Vegetables at Low Temperature
- Storage Stability of Animal Products at Low Temperature
- pH <> %Dissociation of Organic acids
- Preservation by Acetic acid, Sucrose and Benzoate
- Sorbate concentrations usually applied in different products
- Industrial Fermentations
- Brines and pickling of vegetables
- ERH, pH and Shelf life
- Modified atmospheres
- Baking Temperatures

FREEZING TECHNOLOGY
- Freezing Temperature of Foods
- Storage Life of frozen Foods
- Water Frozen % in Frozen Foods
- Water Expansion by freezing

SAMPLING
- Operating Characteristic Curves [data entered by user]
- Fraction Defective and Probability of finding one defective unit
  by choosing N samples
- Sampling by Hazard and Required Reliability Level

ANTIMICROBIALS
- Sorbate
- Antimicrobial Activity of Benzoic acid esters
- pH and % dissociation of organic acids
- pK of organic acids
- Preservation by Sugar + acetic acid ± benzoate
- Smoke constituents

VARIOUS
- HACCP References from 1974 to 1998
- Waves and Particles
- Physical characteristics of biological particles
- Bacterial cell Composition
- Buffer Solutions Composition at any pH [six Buffer Types]
- Composition of Foods [120 foods, 14 parameters each]
- pH indicator Dyes
- RedOx Indicators
- Pressure  [inc, atm] <> Temperature [°C, °F ] equivalence
- Conversion of mg Lactic acid <> °SH <>°TH <>°Dornic
- Most Probable Number [3, 5, 10, and any combination of units]
- pH of Foods
- Most Common Nutritive Sweeteners
- English <> Metric Can Dimensions equivalence
- Characteristics of common Disinfectants
- Biocidal Activity of Chlorine  new
- Sporicidal activity of Halogen Releasing Compounds new
- Blanching temperatures of Vegetables
- Halvorson and Ziegler Relationship  new
- Binomial Distribution

    Developed by Antonio Casolari, PhD
 acasolari@tin.it