Thermal Destruction of Escherichia coli O157:H7 in Ground Beef as Affected by Tea Leaf and Apple Skin Powders
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2009 |
| Model-Creator | Juneja, V., Hwang, A., Huang, L.; USDA Agricultural Research Service; [email protected], [email protected], [email protected] |
| Model-CurationStatus | long term use |
| Model-DependenVariableMinimum | 0 |
| Model-DependenVariableUnits | min |
| Model-DependentVariables | Rate |
| Model-Foodprocess | Thermal |
| Model-InpendenVariables | temp, additives |
| Model-ReferenceDescription | Juneja V.K., Bari M.L., Inatsu Y., Kawamoto S., and Friedman M. Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders. Journal of Food Protection, Vol. 72, No. 4, 2009. P. 860-865 |
| Model-ReferenceDescriptionLink | http://pubag.nal.usda.gov/pubag/downloadPDF.xhtml?id=29032&content=PDF |
| Model-Type | Inactivation |
| PMF-Environment | Ground Beef |
| PMF-Organism | Escherichia coli O157:H7 |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=33 |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:29 (CET) |
| Created | 10 December 2019, 21:29 (CET) |