FSSP - Psychrotolerant Lactobacillus spp. - growth and growth boundary in seafood and meat products
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2007 |
| Model-Creator | Mejlholm, O.;National Food Institute (DTU Food), Technical University of Denmark (DTU); [email protected] |
| Model-CurationStatus | independend validation studies |
| Model-DependentVariables | Rate, Concentration, Time-to-X-log increase |
| Model-ID | FSSP-LAB |
| Model-InpendenVariables | init_level, temp, CO2, NaCl, pH, phenols, nitrite, acetic_acid, benzoic_acid, citric_acid, diacetic_acid, lactic_acid, sorbic_acid, time |
| Model-Modified | 2013 |
| Model-ReferenceDescription | Mejlholm, O. and Dalgaard, P. (2007b). Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes J. Food Prot. 70, 2485-2497. || Mejlholm, O, Dalgaard, P. (2013). Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Int. J. Food Microbiol. 167, 244-260. |
| Model-ReferenceDescriptionLink | http://www.ingentaconnect.com/content/iafp/jfp/2007/00000070/00000011/art00005?token=00511e31cbbf647107e707275c277b42573a67544866253e44747b46592f653b2a2d3a7c4e7247700http://www.sciencedirect.com/science/article/pii/S0168160513004467 |
| Model-Type | Growth |
| PMF-Environment | Various |
| PMF-Environment-Details | fish;seafood;meat;meat products |
| PMF-Organism | Lactobacillus spp. |
| PMF-OrgansimDetails | psychrotolerant lactic acid bacteria (LAB) |
| Software | Food Spoilage and Safety Predictor (FSSP ™) v. 4.0 |
| Software-Accessibility | registration required / Local installation |
| Software-Link | http://fssp.food.dtu.dk/ |
| Software-Modeling | no |
| Software-Notes | http://fssp.food.dtu.dk/Help/Lactobacillus/lab.htm: Product validation studies:Fresh and processed seafood and meat products (Mejlholm & Dalgaard 2007b; 2013, 2015). Range of applicability:Temperature (0-25°C), atmosphere (0-100 % CO2), water phase salt (0.1-6.4 %), pH (5.3-7.7), smoke components/phenol (0-21.2 ppm), nitrite (0-209 ppm in product), acetic acid (0-12600 ppm in water phase), benzoic acid (0-1800 ppm in water phase), citric acid (0-7300 ppm in water phase), diacetate (0-3000 ppm in water phase), lactic acid (0-67000 ppm in water phase) and sorbic acid (0-1600 in water phase). |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:35 (CEST) |
| Created | 17 September 2019, 14:35 (CEST) |