E. coli temperature dependency of µmax - Beef
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH,temperature, irradiation, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Tamplin (et al), 2005: Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 C. Int.J. Food Microbiol. 100 / 1-3, p335-344. Teo (et al.), 1996: Synergistic effect of high temperature and high pH on the destruction of Salmonella enteritidis and Escherichia coliO157:H7. Journal of Food Protection 59: 1023-1030, Food Standards Agency funded data generated at Leatherhead Food Research Associations, UK, USDA-ARS Eastern Regional Research Center, Wyndmoor, PA, USA, Gill (et al.), 1991: Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxide. International Journal of Food Microbiology 13: 21 - 30, Miller (et al.), 1994: Sodium lactate affects pathogens in cooked beef. Journal of Food Science 59: 15 - 19, Nissen (et al.), 2000: Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int.J.Food Microbiol. 59. p211, Nissen (et al.), 2000: Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int.J.Food Microbiol. 59. p211, Vold (et al.), 2000: High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef. International Journal of Food Microbiology 56: 219 - 225, Hathcox, 1996: Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viablility of Escherichia coli 0157:H7. Food Microbiology 13: 213 - 225, Gill (et al.), 1980: Growth of bacteria on meat at room temperatures. Journal of Applied Bacteriology 49: 315 - 323, Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, Abdul-Raouf (et al.), 1993: Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants and temperature. Applied and Environmental Microbiology 59(8): 2364 - 2368, Thayer (et al.), 2001: Effect of irradiation temperature on inactivation of Escherichia coli O157:H7 and Staphylococcus aureus. Journal of Food Protection 64(10): 1624-1626, Ansay (et al.), 1999: Survival of Escherichia coli O157:H7 in ground beef patties during storage at 2, -2, 15 and then -2C, and -20C. Journal of Food Protection 62(11):1243-1247, Dickson (et al.), 1994: Survival of Salmonella typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes during storage on beef sanitised with organic acids. Journal of Food Safety 14: 313 - 327, Tamplin (et al), 2005: Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 C. Int.J. Food Microbiol. 100 / 1-3, p335-344., Nissen (et al.), 2000: Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int.J.Food Microbiol. 59. p211, Vold (et al.), 2000: High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef. International Journal of Food Microbiology 56: 219 - 225, Calicioglu (et al.), 2003: Fate of acid-adapted and non-adapted Escherichia coli O157:H7 inoculated post-drying on beef jerky treated with marinades before drying 20(2003)169-177 Food Microbiology,
Model-Type Growth - Growth boundary model
PMF-Environment Beef
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, 21:31 (CET)
Created 10 December 2019, 21:31 (CET)