B. cereus temperature dependency of µmax - Vegetable/Fruit and their products
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Koseki (et al.), 2002: Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures. J. Food Protection, 65(2), 326-332, Koutsoumanis (et al.),2000:Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Applied Environemental Microbiology, 66: 3528-3534, ADRIA NORMANDIE, France, Sym'Previus Partner, France, Valero (et al.), 2000: Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C. Food Microbiology, 17, 605-612, Choma (et al.), 2000: Prevalence, characterisation and growth of Bacillus cereus in commercial cooked chilled food containing vegetables. J. Applied Microbiology, 88, 617-, Carlin (et al.), 2000. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. International Journal of Food Microbiology, 60, 117-135, Ultee (et al.), 2000: Antimicrobial activity of carvacrol toward Bacillus cereus on rice. J. Food Protection, 63(5), 620-624, INRA Avignon, France, Sym'Previus Partner, Johnson (et al.), 1983: Influence of temperature on germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice. Journal of Food Science 48: 286 - 287, Food Standards Agency funded data generated at the former FMBRA, Chorleywood (today Champden and Chorleywood Food Research Association), UK, 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, Choma (et al.), 2000: Prevalence, characterisation and growth of Bacillus cereus in commercial cooked chilled food containing vegetables. J. Applied Microbiology, 88, 617-, McElroy (et al.), 2000: Validation and analysis of modeled predictions of growth of Bacillus cereus spores in boiled rice. J. Food Protection, 63(2), 268-272, Carlin (et al.), 2000. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. International Journal of Food Microbiology, 60, 117-135. Gilbert (et al.), 1974: The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Journal of Hygiene 73: 433 - 443, Mahakarnchanakul (et al.), 1999: Influence of temperature shifts on survival, growth, and toxin production by psychotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy. International Journal of Food Microbiology 47: 179 - 187.
Model-Type Growth - Growth boundary model
PMF-Environment Produce
PMF-Environment-Details Vegetables & Fruits
PMF-Organism Bacillus cereus
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Author taras_guenther
Last Updated 10 December 2019, 21:35 (CET)
Created 10 December 2019, 21:35 (CET)