ConFerm-Predicting the reduction of pathogens during the production of fermented and matured sausages
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2012 |
| Model-Creator | DMRI |
| Model-DependenVariableUnits | log cfu/g, %, - |
| Model-DependentVariables | Total reduction, fatfinal, awfinal |
| Model-Foodprocess | Fermentation |
| Model-InpendenVariables | NaCl, NaNO2, temp, pHstart, pH48, pHfinal, total weight loss, total process time, waterfinal |
| Model-Modified | 2016 |
| Model-Notes | NaCl, NaNO2, temp, pHstart, pH48, pHfinal, total weight loss, total process time, waterfinal |
| Model-ReferenceDescription | Gunvig, A. et al. (2016). ConFerm – a tool to predict reduction of pathogens during production of fermented and matured sausages. Int. Journal of Food Microbiology, Food Control 67, p 9-17. |
| Model-Subject | Predicting the reduction of pathogens during the production of fermented and matured sausages |
| Model-Type | Reduction |
| PMF-Environment | Sausages (fermented and matured) |
| PMF-Environment-Details | Meat Products |
| PMF-Organism | Escherichia coli VTEC |
| Software | DMRI |
| Software-Accessibility | Registration required |
| Software-Link | http://dmripredict.dk/Models/MeatSafety/Conferm2/Default.aspx |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:26 (CET) |
| Created | 10 December 2019, 21:26 (CET) |