E. coli temperature dependency of µmax - Dairy products
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Food Standards Agency funded data generated at Leatherhead Food Research Associations, UK, Dineen (et al.), 1998: Persistence of Escherichia coli O157:H7 in dairy fermentation systems. Journal of Food Protection 61(12): 1602 - 1608, Deng (et al.), 1998: Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal. International Journal of Food Microbiology 45: 173 - 184, Goel (et al.), 1971: Fate of coliforms in yogurt, buttermilk, sour cream, and cottage cheese during refrigerated storage. Journal of Milk and Food Technology, 34(1): 54 - 58, Gonthier (et al.), 2001: Optimal growth temperature of O157 and non-O157 Escherichia coli strains Letters in Applied Microbiology 33(5) 352-356, Holliday (et al.), 2003: Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads and margerine as affected by temperature and physical abuse. Food Microbiology 20(2003)159-168, Erickson (et al.), 1995: An assessment of Escherichia coli O157:H7 contamination risks in commercial mayonnaise from pasteurized eggs and environmental sources, and behavior in low-pH dressings. Journal of Food Protection 58: 1059 - 1064
Model-Type Growth - Growth boundary model
PMF-Environment Other dairy
PMF-Environment-Details Dairy
PMF-Organism Escherichia coli
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Author taras_guenther
Last Updated 10 December 2019, 21:30 (CET)
Created 10 December 2019, 21:30 (CET)