E. coli temperature dependency of µmax - Sausage
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, temperature, NaCl, moisture, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Faith (et al.), 1997: Viability of Escherichia coli O157:H7 in pepperoni during manufacture of sticks and the subsequent storage of slices at 21, 4 and -20°C under air, vacuum and CO2. International Journal of Food Microbiology 37: 47 - 54, Clavero (et al.), 1996: Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity and temperature and suitability of media for its recovery. Applied Environmental Microbiology 62:2735-2740, Riordan (et al.), 1998: Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. Journal of Food Protection 61(2): 146 - 151, Casey (et al.), 2000: Synergistic lethal combination of nitrite and acid pH on a verotoxin-negative strain of Escherichia coli O157. International Journal of Food Microbiology 55: 255 - 258, |
| Model-Type | Growth boundary model |
| PMF-Environment | Sausage |
| PMF-Environment-Details | Meat |
| 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, 21:04 (CET) |
| Created | 10 December 2019, 21:04 (CET) |