capacity to support the growth of different spoilage organisms. If there is
some potential for microbial growth to occur, this is then calculated by
working out which fraction of water droplets will be contaminated and
then summing the growth in each of them. These models have been
incorporated into an expert system to predict the stability of any
proposed product formulation so that microbiological stability can be
designed into the product.
118 The Microbiology of Food Preservation