16 research outputs found
Improving microbial growth prediction by product unit neural networks
This article presents a new approach to the Artificial Neural Networks (ANN) modeling of bacterial growth; using Neural Network models based on Product Units (PUNN) instead of on sigmoidal units (multilayer perceptron type [MLP]) of kinetic parameters (lag‐time, growth rate, and maximum population density) of Leuconostoc mesenteroides and those factors affecting their growth such as storage temperature, pH, NaCl, and NaNO2 concentrations under anaerobic conditions
Risk assessment for the consumption of fresh meat products for certain population groups in relation to the modification made in the Royal Decree 1376.2003, which establishes the health conditions for
Royal Decree 728/2011 (Real Decreto, 2011), of 20 May, amends article 4 of Royal Decree 1376/2003
(Real Decreto, 2003), dated 7 November, establishing the sanitary conditions for the production,
storage and marketing of fresh meats and derived products at retail establishments; an exception is
established in this article concerning the supply of fresh meat preparations to authorised catering
establishments.
This paper assesses the risk derived from these fresh meat preparations to the consuming population
visiting bars and restaurants, and those people staying in geriatric nursing homes, hospitals, schools
and nurseries to which the supply of fresh meat preparations is restricted.
The results obtained revealed the existence of differences in the health response of the subpopulations
studied to specific doses of pathogenic microorganisms. The estimated number of ill people is greater in the case of groups from geriatric nursing homes, nurseries, schools and hospitals in comparison with the
groups from bars and restaurants, for both Salmonella and L. monocytogenes