{"id":145199,"date":"2022-01-14T15:24:04","date_gmt":"2022-01-14T15:24:04","guid":{"rendered":"https:\/\/www.ainia.com\/en\/consulting-services\/food-quality-and-security\/food-security-management\/microbiological-risk-prediction\/"},"modified":"2022-02-28T15:22:06","modified_gmt":"2022-02-28T15:22:06","slug":"microbiological-risk-prediction","status":"publish","type":"page","link":"https:\/\/www.ainia.com\/en\/consulting-services\/food-quality-and-security\/food-security-management\/microbiological-risk-prediction\/","title":{"rendered":"Microbiological risk prediction"},"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_prediccion_riesgos_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: 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 safety management<\/p>\n<h1>Microbiological risk prediction models<span><\/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_6a115d7157971:after{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Parte-2_Prediccion_Riesgos_Biologicos.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\/Parte-2_Prediccion_Riesgos_Biologicos.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"Planes de control\" title=\"Parte-2_Prediccion_Riesgos_Biologicos\" srcset=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Parte-2_Prediccion_Riesgos_Biologicos.jpg 800w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Parte-2_Prediccion_Riesgos_Biologicos-200x300.jpg 200w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Parte-2_Prediccion_Riesgos_Biologicos-683x1024.jpg 683w, https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Parte-2_Prediccion_Riesgos_Biologicos-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>Ensuring product quality and safety, as well as consumer health<\/h2><p>The food industry is confronted with a variety of microbiological hazards. On the one hand, spoilage micro-organisms that affect the quality of the product, and on the other hand, pathogenic micro-organisms (bacteria or viruses) that can cause a health problem for the final consumer.<\/p>\n<p>Added to this complexity is the ever-increasing problem of antimicrobial resistance, which reduces the biocidal efficacy of disinfectants and the effectiveness of antibiotics in treating possible poisonings.<\/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_6a115d7157971 imagen_bloque_dos_responsive_6a115d7157971: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_6a115d715b3e4:before{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/12\/Bloque3_Diseno-eecucion.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 give you 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_6a115d715b3e4 bloque_tres_6a115d715b3e4: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>We identify the inherent microbiological risk in the production processes.<\/li>\n<li>We anticipate the risk of a product and process under certain conditions<\/li>\n<li>We use tools included in the legislative framework<\/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_6a115d715dc81:after{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-4_prediccion_riesgos_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_6a115d715dc86:before{\n\t\t\t    background: url(https:\/\/www.ainia.com\/wp-content\/uploads\/2021\/11\/Bloque-4_prediccion_riesgos_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_6a115d715dc81 imagen_bloque_cuatro_responsive_6a115d715dc81: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 risk prediction 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_6a115d715dc86 bloque_cuatro_6a115d715dc86: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>As the behaviour of a micro-organism under certain conditions is predictable, there exist mathematical models that are capable of predicting it by taking into account different determinants. This methodology has been recognised in the European regulation on microbiological criteria for foodstuffs (RG 2073:2005).<\/p>\n<p>Microbiological models can help optimise the conditions for obtaining food by intrinsic parameters (pH, salt, additive concentration) or extrinsic parameters (storage temperature, humidity or headspace atmosphere)<\/p>\n<p>By using microbiological models in the production environment we can predict how much of a given pathogen or toxin will be present after a preservation process or treatment. In this way:<\/p>\n<ul>\n<li>We know how changes in process conditions influence the final microbiological quality of the product<\/li>\n<li>We assess the inherent microbiological risk of a given event, e.g. a line stoppage<\/li>\n<li>Contributing to more effective HACCP management<\/li>\n<\/ul>\n<p>In addition, by implementing different tools we are able to<br>\nperform simulations according to specific conditions, by providing an estimate of the risks associated with the food, process and pathogen under study.<\/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 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 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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 05<\/a> <\/div><div class=\"texto\">Aplicaciones de la visi\u00f3n hiperespectral en el control de la 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true : false;\n      }\n\n    <\/script><\/div>[\/vc_column][\/vc_row]\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"Food safety management Microbiological risk prediction models Ensuring product quality and safety, as well as consumer healthThe food industry is confronted with a variety of microbiological hazards. 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