Growth of Salmonella Typhimurium in Sterile, Cooked Ground Chicken Thigh Meat Burgers
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | Juneja, V., Hwang, A., Huang, L.; USDA Agricultural Research Service; [email protected], [email protected], [email protected] |
| Model-CurationStatus | long term use |
| Model-DependenVariableMaximum | 8.21 |
| Model-DependenVariableMinimum | 6 |
| Model-DependenVariableUnits | log/cm2 |
| Model-DependentVariables | Concentration |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | Init_level, time, temp |
| Model-ReferenceDescription | Oscar, T.P. Comparison of Predictive Models for Growth of Parent and Green Flourescent Protein-Producing Strains of Salmonella. Journal of Food Protection, Vol. 66, No. 2, 2003. P. 200-207. |
| Model-ReferenceDescriptionLink | http://www.ncbi.nlm.nih.gov/pubmed/12597477 |
| Model-Type | Growth |
| PMF-Environment | Sterile, Cooked Ground Chicken Thigh Meat Burgers |
| PMF-Organism | Salmonella typhimurium |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=39 |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:03 (CEST) |
| Created | 17 September 2019, 14:03 (CEST) |