Survival during storage of soudjouk-style fermented sausage: S. Typhimurium
Tags
Data and Resources
To access the resources you must log in
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)/day
Model-DependentVariables Rate
Model-Foodprocess Storage
Model-InpendenVariables temp, 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=22
Software-Modeling no
Software-PredictionConditions Static
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 17 September 2019, 14:21 (CEST)
Created 17 September 2019, 14:21 (CEST)