Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | min |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | NaCl, pH, sodium_pyrophosphate, temp |
| Model-Notes | Heating T, pH, NaCl, SPP || Eq. Page 5, T(oC), NaCl(%w/v), SPP(%w/v) |
| Model-ReferenceDescription | Juneja, V.K., Marmer, B.S., Eblen, B.S., 1999. Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7. Journal of Food Safety, 19,147-160 |
| Model-Type | Inactivation |
| PMF-Environment | Beef gravy |
| PMF-Environment-Details | Soup |
| PMF-Organism | Escherichia coli O157:H7 |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 268 |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:15 (CET) |
| Created | 10 December 2019, 21:15 (CET) |