Survival during fermentation of soudjouk-style fermented sausage: S. Typhimurium
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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-DependenVariableMinimum | 0 |
| Model-DependenVariableUnits | log(CFU/g) |
| Model-DependentVariables | Concentration – Diff |
| Model-Foodprocess | Drying |
| Model-InpendenVariables | pH, aw |
| Model-ReferenceDescription | Hwang C., Porto-Fett A.., Juneja V. K., Ingham S., Ingham B., Luchansky J. (2009). Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage. International Journal of Food Microbiology 129 (2009) 244–252. |
| Model-ReferenceDescriptionLink | https://meathaccp.wisc.edu/validation/assets/Dry%20Int%20J%20Food%20Micro%20129.pdf |
| Model-Type | Survival |
| PMF-Environment | Sausage, soudjouk-style fermented |
| PMF-Organism | Salmonella typhimurium |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=21 |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:10 (CEST) |
| Created | 17 September 2019, 14:10 (CEST) |