E. coli growth no growth bounday model
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | aw, pH, temp |
| Model-ReferenceDescription | Food Standards Agency funded data generated at Institute of Food Research, UK, Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, USDA-ARS Eastern Regional Research Center, Wyndmoor, PA, USA, Buchanan (et al.), 1992: The effect of incubation temperature, initial pH and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology 9: 185 - 196, Presser (et al), 1997: Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Applied and Environmental Microbiology 63: 2355 - 2360,Jordan (et al.), 2001: Sodium Chloride enhances recovery and growth of acid-stressed E. coli O157:H7. Letters in applied Microbiology, 32:312-315, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Broth Medium |
| PMF-Environment-Details | Broth Medium |
| PMF-Organism | Escherichia coli |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:00 (CET) |
| Created | 10 December 2019, 21:00 (CET) |