Pseudomonas spp. temperature dependency of µmax - Beef
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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 Skandamis (et al.), 2001: Effect of oregano essential oil on microbiological and physicochemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology, 91:1011-1022, Skandamis (et al.), 2002:Preservation of meat with active and modified atmosphere packaging conditions. Int J. Food Micro. 79:35-45, Skandamis (et al.), 2002: A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads, Food Microbiology 19, 405-421, Giefing, Sussane, 2001. "Mikrobiologische Aspekte der Rindfleischreifung unter definierten Atmosphare-Druck- und Temperaturbedingungen". PhD Thesis, Vet. Univ. Vienna, Baranyi (et al.), 1999: Validating and comparing predictive models. International Journal of Food Microbiology 48:159-166, Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, Pin (et al.), 1999: Validating predictive models of food spoilage organisms. Journal of Applied Microbiology 87:491-499London Metropolitan University, UK, Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, Campden and Chorlwywood Research Association, Chipping Campden, UK, Tsigarida (et al.). 2000: Behaviour of L. monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 C. J.Appl.Microbiol. 89: 901,
Model-Type Growth - Growth boundary model
PMF-Environment Beef
PMF-Environment-Details Meat
PMF-Organism Pseudomonads spp.
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Field Value
Author taras_guenther
Last Updated 17 September 2019, 14:34 (CEST)
Created 17 September 2019, 14:34 (CEST)