Salmonella spp.temperature dependency of µmax - Unknown type of food
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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, Food Standards Agency funded data generated at the former FMBRA, Chorleywood (today Champden and Chorleywood Food Research Association), ULaRocco (et al.), 1981: Effects of potassium sorbate alone and in combination with sodium chloride on the growth of Salmonella typhimurium 7136. Journal of Food Science 46: 568 - 570, K, Juven (et al.), 1984: Survival of Salmonella in dry food and feed. Journal of Food Protection 47: 445 - 448, Dickson (et al.), 1987: Survival of selected indicator and pathogenic bacteria in refrigerated pizzas. Journal of Food Protection 50(10): 859 - 861, Stiles (et al.), 1977: The fate of enterotoxigenic bacteria inoculated onto Chinese barbecued foods. Canadian Journal of Public Health. 68(5): 389 - 394, Dickson (et al.), 1987: Survival of selected indicator and pathogenic bacteria in refrigerated pizzas. Journal of Food Protection 50(10): 859 - 861, El-Khateib (et al.), 1987: Effect of garlic on salmonellae in Egyptian Kofta. Fleischwirtschaft 67: 1503 - 1504, Matta (et al.), 1991: Survival of pathogenic bacteria in yoghurt and dahi. Journal of Food Science and Technology 28: 240 - 243, Svanberg (et al.), 1992: Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruels. World Journal of Microbiology and Biotechnology. 8: 601 - 606, Warburton (et al.), 1993: The survival of Salmonellae in homemade chocolate and egg liqueur. Food Microbiology 10: 405 - 410, Erickson (et al.), 1993: Fate of Salmonella spp., Listeria monocytogenes and spoilage microorganisms in home-style salads prepared with commercial real mayonnaise or reduced calorie mayonnaise dressings. Journal of Food Protection 56: 1015 - 1021, Koutsoumanis (et al.),1999: A predictive model for the non-thermal inactivation of Salmonella enteritidis in a Food Model System supplemented with a natural antimicrobial International Journal of Food Microbiology 49:63-74, Baylis (et al.), 2000. Comparison of two commercial preparations of buffered peptone water for the recovery and growth of Salmonella bacteria from foods. J. Applied Microbiology, 89, 501-510, 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, Raiden, R.M. (et. al.), 2003. Survivability of Salmonella and Shigella spp. in Sodium Lauryl Sulfate and Tween 80 at 22 and 40°C. Journal of Food Protection, 66 (8): 1462-1464,
Model-Type Growth - Growth boundary model
PMF-Environment Other mix
PMF-Environment-Details Others
PMF-Organism Salmonella 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 10 December 2019, 21:14 (CET)
Created 10 December 2019, 21:14 (CET)