Growth of Listeria monocytogenes in Seafood Salad
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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-DependenVariableMaximum | 7 |
| Model-DependenVariableMinimum | 0 |
| Model-DependenVariableUnits | log10(CFU/g) |
| Model-DependentVariables | Concentration |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | Init_level, time, temp, pH |
| Model-ReferenceDescription | Cheng-An Hwang, Mark L. Tamplin. 2004 The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology V102 p277-285 |
| Model-ReferenceDescriptionLink | http://naldc.nal.usda.gov/download/39341/PDF |
| Model-Type | Growth |
| PMF-Environment | Seafood Salad |
| PMF-Organism | Listeria monocytogenes |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=8&Aerobic=False |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:36 (CET) |
| Created | 10 December 2019, 21:36 (CET) |