{"id":144632,"date":"2022-01-11T16:27:58","date_gmt":"2022-01-11T16:27:58","guid":{"rendered":"https:\/\/www.ainia.com\/en\/rdi-programme\/food-quality-and-safety\/the-quality-and-safety-of-food-products\/microbiological-models\/"},"modified":"2022-02-28T11:18:14","modified_gmt":"2022-02-28T11:18:14","slug":"microbiological-models","status":"publish","type":"page","link":"https:\/\/www.ainia.com\/en\/rdi-programme\/food-quality-and-safety\/the-quality-and-safety-of-food-products\/microbiological-models\/","title":{"rendered":"microbiological models"},"content":{"rendered":"<html><body><div class=\"wpb-content-wrapper\"><p>[vc_row full_width=\u201dstretch_row_content_no_spaces\u201d el_class=\u201dbreadcrumb\u201d][vc_column]<\/p><div id=\"breadcrumb\"><div><a href=\"https:\/\/www.ainia.com\/en\/\"><span class=\"vc_icon_element-icon fa fa-home\"><\/span><\/a><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<style type=\"text\/css\" data-type=\"vc_shortcodes-custom-css\">.banner_top:after{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Cabecera_modelos_micro.jpg);\n\t\t\t    background-repeat: no-repeat;\n\t\t\t    top: 0px;\n\t\t\t    right: 0px;\n\t\t\t    z-index: 99;\n\t\t\t    width: 64%;\n\t\t\t    height: 100%;\n\t\t\t    position: absolute;\n\t\t\t    z-index: -1;\n\t\t\t    background-size: cover;\n\t\t\t    display:block;\n\t\t\t    background-position:center 85px;\n\t\t}<\/style><div class=\"wpb-content-wrapper\"><div data-vc-full-width=\"true\" data-vc-full-width-temp=\"true\" data-vc-full-width-init=\"false\" class=\"vc_row wpb_row vc_row-fluid bloque_uno banner_top banner_top:after vc_row-has-fill\"><span class=\"background-image\" role=\"img\" aria-label=\"\"> <\/span><div class=\"texto wpb_column vc_column_container vc_col-sm-9\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\">\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p class=\"categoria\">Food quality and safety<\/p>\n<h1>microbiological models<span>Growth and risk<\/span><\/h1>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-3\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><div class=\"vc_row-full-width vc_clearfix\"><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<style type=\"text\/css\" data-type=\"vc_shortcodes-custom-css\">.imagen_bloque_dos_responsive_69f7929085c8d:after{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos.jpg);\n\t\t\t    background-repeat: no-repeat;\n\t\t\t    top: 0px;\n\t\t\t    right: 0px;\n\t\t\t    z-index: 99;\n\t\t\t    width: 100%;\n\t\t\t    height: 430px;\n\t\t\t    position: absolute;\n\t\t\t    z-index: -1;\n\t\t\t    background-size: cover;\n\t\t\t    background-position:center;\n\t\t}<\/style><div class=\"wpb-content-wrapper\"><div class=\"vc_container_inner\"><div class=\"vc_row wpb_row vc_row-fluid bloque_dos bloque vc_row-o-equal-height vc_row-flex\"><div class=\"imagen wpb_column vc_column_container vc_col-sm-5\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element wpb_animate_when_almost_visible wpb_fadeInDown fadeInDown\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"Modelos microbiol\u00f3gicos\" title=\"Bloque-2_modelos_microbiologicos\" srcset=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos.jpg 800w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos-200x300.jpg 200w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos-683x1024.jpg 683w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-2_modelos_microbiologicos-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"texto wpb_column vc_column_container vc_col-sm-7\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><h2>Agri-food companies must ensure that the products they market are safe and stable throughout the distribution chain<\/h2><p>To ensure consumer safety, food companies need resources that minimise the risks of pathogenic or spoilage micro-organisms developing in their products.<\/p>\n<p>When developing new products, it is essential to study how micro-organisms evolve under the influence of various external factors, alone or in combination. If the company is aware of the evolution, it can define the inactivation and preservation measures for the product in question.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div data-vc-full-width=\"true\" data-vc-full-width-temp=\"true\" data-vc-full-width-init=\"false\" class=\"vc_row wpb_row vc_row-fluid imagen_bloque_dos_responsive imagen_bloque_dos_responsive_69f7929085c8d imagen_bloque_dos_responsive_69f7929085c8d:after vc_row-has-fill\"><\/div><div class=\"vc_row-full-width vc_clearfix\"><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<style type=\"text\/css\" data-type=\"vc_shortcodes-custom-css\">.bloque_tres_69f7929088214:before{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/12\/Bloque3_Modelos-Microbiologicos.jpg);\n\t\t\t    background-repeat: no-repeat;\n\t\t\t    top:0px;\n\t\t\t    bottom: 350px;\n\t\t\t    right: 350px;\n\t\t\t    z-index: 99;\n\t\t\t    width: 350px;\n\t\t\t    height: 350px;\n\t\t\t    position: absolute;\n\t\t\t    z-index: -1;\n\t\t\t    background-size: cover;\n\t\t\t    display:block;\n\n\t\t}<\/style><div class=\"wpb-content-wrapper\"><div class=\"vc_container_inner\"><div class=\"vc_row wpb_row vc_row-fluid top_home_sectores bloque\"><div class=\"titular_top wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><h2>At AINIA we add value<\/h2><\/div><\/div><\/div><\/div><\/div><div class=\"vc_container_inner\"><div data-vc-full-width=\"true\" data-vc-full-width-temp=\"true\" data-vc-full-width-init=\"false\" class=\"vc_row wpb_row vc_row-fluid bloque_tres bloque_tres_69f7929088214 bloque_tres_69f7929088214:before vc_row-has-fill\"><span class=\"background-image\" role=\"img\" aria-label=\"\"> <\/span><div class=\"texto wpb_column vc_column_container vc_col-sm-7\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n<ul>\n<li>Optimisation of inactivation and preservation processes<\/li>\n<li>Minimisation of microbiological contamination in products<\/li>\n<li>Designing more effective disinfection strategies<\/li>\n<\/ul>\n<div class=\"enlace_borde_naranja\"><a href=\"#contacto_enlace_servicio\">Contact for more information<\/a><\/div><\/div><\/div><\/div><div class=\"imagen wpb_column vc_column_container vc_col-sm-5\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><div class=\"vc_row-full-width vc_clearfix\"><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<style type=\"text\/css\" data-type=\"vc_shortcodes-custom-css\">.imagen_bloque_cuatro_responsive_69f792908a34f:after{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/12\/Bloque4_Modelos-microbiologicos.jpg);\n\t\t\t    background-repeat: no-repeat;\n\t\t\t    top: 0px;\n\t\t\t    right: 0px;\n\t\t\t    z-index: 99;\n\t\t\t    width: 100%;\n\t\t\t    height: 430px;\n\t\t\t    position: absolute;\n\t\t\t    z-index: -1;\n\t\t\t    background-size: cover;\n\t\t\t    background-position:center;\n\t\t}.bloque_cuatro_69f792908a354:before{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/12\/Bloque4_Modelos-microbiologicos.jpg);\n\t\t\t    background-repeat: no-repeat;\n\t\t\t    top: calc(50% - 150px);\n\t\t\t    right: 0px;\n\t\t\t    z-index: 99;\n\t\t\t    width: 500px;\n\t\t\t    height: 334px;\n\t\t\t    position: absolute;\n\t\t\t    z-index: -1;\n\t\t\t    background-size: cover;\n\t\t\t    display:block;\n\n\t\t}<\/style><div class=\"wpb-content-wrapper\"><div data-vc-full-width=\"true\" data-vc-full-width-temp=\"true\" data-vc-full-width-init=\"false\" class=\"vc_row wpb_row vc_row-fluid imagen_bloque_cuatro_responsive imagen_bloque_cuatro_responsive_69f792908a34f imagen_bloque_cuatro_responsive_69f792908a34f:after vc_row-has-fill\"><\/div><div class=\"vc_row-full-width vc_clearfix\"><\/div><div class=\"vc_container_inner\"><div class=\"vc_row wpb_row vc_row-fluid top_home_sectores bloque bloque_cuatro_top\"><div class=\"titular_top wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><h2>microbiological models<\/h2><\/div><\/div><\/div><\/div><\/div><div class=\"vc_container_inner\"><div data-vc-full-width=\"true\" data-vc-full-width-temp=\"true\" data-vc-full-width-init=\"false\" class=\"vc_row wpb_row vc_row-fluid bloque_cuatro bloque_cuatro_69f792908a354 bloque_cuatro_69f792908a354:before vc_row-has-fill\"><span class=\"background-image\" role=\"img\" aria-label=\"\"> <\/span><div class=\"texto wpb_column vc_column_container vc_col-sm-7\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><p>Using mathematical models, we quantitatively assess the behaviour (growth, survival or inactivation) of micro-organisms present in a food at different stages of processing, packaging and distribution. This helps to develop inactivation treatments, new product formulations and safer preservation and packaging conditions.<\/p>\n<p>From a selection of relevant microbiota, we can obtain cultures of the target microorganisms or their resistance forms (spores). We determine the environmental variables (degree of acidity, humidity or atmosphere) whose complementary and synergistic effects exert a greater or lesser degree of protection against microbial spoilage. We design experiments to define the microorganism\u2019s behaviour (growth, inactivation, toxin production, alteration\u2026) and the effect that environmental parameters have on its evolution. This knowledge allows us to determine the best conservation or inactivation strategy.<\/p>\n<p>In addition, we use predictive modelling to determine the efficacy of additives\/strategies against target micro-organisms. This allows us to optimise application rates. We can also determine the effect of product\/preservation factors and define the application parameters for disinfection treatments.<\/p>\n<\/div><\/div><\/div><div class=\"imagen wpb_column vc_column_container vc_col-sm-5\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><div class=\"vc_row-full-width vc_clearfix\"><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row disable_element=\u201dyes\u201d el_class=\u201dcontenido_bloque_cinco\u201d][vc_column]<div class=\"wpb-content-wrapper\"><div class=\"vc_container_inner\"><div class=\"vc_row wpb_row vc_row-fluid top_home_sectores bloque\"><div class=\"titular_top wpb_column vc_column_container vc_col-sm-3\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><h4 class=\"titular_h2\">Casos de \u00e9xito<\/h4><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid row_proyectos_home bloque_cinco\"><div id=\"bloque_cinco_slider_wrapper\"><div id=\"bloque_cinco_slider\" class=\"bloque_cinco_slider\"><div class=\"item_proyecto_home uno wpb_column vc_column_container vc_col-sm-4\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"botones\"><img decoding=\"async\" class=\"nohover\" src=\"\/wp-content\/uploads\/2021\/08\/boton_blanco.png\"><img decoding=\"async\" class=\"sihover\" src=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/08\/unnamed-file.png\" alt=\"bot\u00f3n m\u00e1s naranja\"><\/div><div class=\"contenedor_imagen_enlace\"><div class=\"imagen_enlace\" style=\"background-image:url(\/wp-content\/uploads\/2021\/08\/laboratorio-mic-2019-030.jpg); background-repeat:no-repeat;background-size:cover;background-position:center;\"><\/div><\/div><div class=\"info\"><div class=\"titulo\"><a href=\"#\">Cliente 01<\/a> <\/div><div class=\"texto\">Aplicaciones de la visi\u00f3n hiperespectral en el control de la producci\u00f3n<\/div><\/div><\/div><\/div><\/div><div class=\"item_proyecto_home dos wpb_column vc_column_container vc_col-sm-4\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"botones\"><img decoding=\"async\" class=\"nohover\" src=\"\/wp-content\/uploads\/2021\/08\/boton_blanco.png\"><img decoding=\"async\" class=\"sihover\" src=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/08\/unnamed-file.png\" alt=\"bot\u00f3n m\u00e1s naranja\"><\/div><div class=\"contenedor_imagen_enlace\"><div class=\"imagen_enlace\" style=\"background-image:url(\/wp-content\/uploads\/2021\/08\/laboratorio-mic-2019-030.jpg); background-repeat:no-repeat;background-size:cover;background-position:center;\"><\/div><\/div><div class=\"info\"><div class=\"titulo\"><a href=\"#\">Cliente 02<\/a> <\/div><div class=\"texto\">Aplicaciones de la visi\u00f3n hiperespectral en el control de la producci\u00f3n<\/div><\/div><\/div><\/div><\/div><div class=\"item_proyecto_home tres wpb_column vc_column_container vc_col-sm-4\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"botones\"><img 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src=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/08\/unnamed-file.png\" alt=\"bot\u00f3n m\u00e1s naranja\"><\/div><div class=\"contenedor_imagen_enlace\"><div class=\"imagen_enlace\" style=\"background-image:url(\/wp-content\/uploads\/2021\/08\/laboratorio-mic-2019-030.jpg); background-repeat:no-repeat;background-size:cover;background-position:center;\"><\/div><\/div><div class=\"info\"><div class=\"titulo\"><a href=\"#\">Cliente 05<\/a> <\/div><div class=\"texto\">Aplicaciones de la visi\u00f3n hiperespectral en el control de la producci\u00f3n<\/div><\/div><\/div><\/div><\/div><div class=\"item_proyecto_home tres wpb_column vc_column_container vc_col-sm-4\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"botones\"><img decoding=\"async\" class=\"nohover\" src=\"\/wp-content\/uploads\/2021\/08\/boton_blanco.png\"><img decoding=\"async\" class=\"sihover\" src=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/08\/unnamed-file.png\" alt=\"bot\u00f3n 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true : false;\n      }\n\n    <\/script><\/div>[\/vc_column][\/vc_row]\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"Food quality and safety microbiological modelsGrowth and risk Agri-food companies must ensure that the products they market are safe and stable throughout the distribution chainTo ensure consumer safety, food companies need resources that minimise the risks of pathogenic or spoilage micro-organisms developing in their products. When developing new products, it is essential to study how [...]","protected":false},"author":1,"featured_media":120198,"parent":144616,"menu_order":556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-144632","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>microbiological models | AINIA<\/title>\n<meta name=\"description\" content=\"We have developed microbiological models to guarantee food safety from contamination by pathogenic micro-organisms or food spoilage.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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