FSSP - Listeria monocytogenes growth boundary models
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DOLU 03/29/2019
Model-Created 2007
Model-Creator Mejlholm, O.;National Food Institute (DTU Food), Technical University of Denmark (DTU); [email protected]
Model-CurationStatus independend validation studies
Model-DependentVariables Logit(P)
Model-ID FSSP-Listeria-Lm_gng
Model-InpendenVariables init_level, temp, CO2, NaCl, pH, phenols, nitrite, acetic_acid, benzoic_acid, citric_acid, diacetate, lactic_acid, sorbic_acid, time
Model-Modified 2015
Model-ReferenceDescription Mejlholm, O. and Dalgaard, P. (2007a). Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood. J. Food Prot. 70, (1) 70-84. || Mejlholm, O. and Dalgaard. P. (2009). Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp. J. Food Prot. 70 (10), 2132-2143. || Mejlholm, O., Dalgaard, P. (2015). Modelling the simultaneous growth of Listeria monocytogenes and lactic acid bacteria in seafood and mayonnaise-based seafood salads. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.07.005 || Mejlholm, O., Bøknæs, N., Dalgaard, P. (2014). Development and evaluation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.06.006
Model-ReferenceDescriptionLink http://www.ingentaconnect.com/search/article?option1=tka&value1=Modeling+and+predicting+the+growth+boundary+of+Listeria+monocytogenes+in+lightly+preserved+seafood&pageSize=10&index=1http://www.ingentaconnect.com/search/article?option1=tka&value1=Development+and+validation+of+an+extensive+growth+and+growth+boundary+model+for+Listeria+monocytogenes+in+lightly+preserved+and+ready-to-eat+shrimp&pageSize=10&index=1http://www.sciencedirect.com/science/article/pii/S0740002014001701http://www.sciencedirect.com/science/article/pii/S0740002014001439
Model-Type Growth boundary model
PMF-Environment Seafood
PMF-Environment-Details lightly preserved seafood;chilled seafood;meat productslightly preserved and ready-to-eat shrimp;seafood and mayonnaise-based seafood salads;naturally contaminated lightly preserved seafood
PMF-Organism Listeria monocytogenes
Software Food Spoilage and Safety Predictor (FSSP ™) v. 4.0
Software-Accessibility registration required / Local installation
Software-Link http://fssp.food.dtu.dk/
Software-Modeling no
Software-Notes http://fssp.food.dtu.dk/Help/Listeria/Lm/lm.htm: Primary growth model:Logistic model with delaySecondary growth model:Simplified cardinal parameter type modelEnvironmental parameters in model:Temperature, atmosphere (CO2), water phase salt/aw, pH, smoke components/phenol, nitrite and organic acids in water phase of product (acetic acids, benzoic acid, citric acid, diacetate, lactic acid and sorbic acid)Product validation studies:The model has been extensively validated using data from ready-to-eat food products (Mejlholm & Dalgaard 2007a,b; Mejlholm & Dalgaard, 2009, 2015; Mejlholm et al. 2010, 2014).Range of applicability:Temperature (2-25°C), atmosphere (0-100 % CO2), water phase salt (0.7-9.0 %), pH (5.6-7.7), smoke components/phenol (0-20 ppm), nitrite (0-150 ppm in product), acetic acid (0-11000 ppm in water phase), benzoic acid (0-1800 ppm in water phase), citric acid (0-6500 ppm in water phase), diacetate (0-3800 ppm in water phase), lactic acid (0-60000 ppm in water phase) and sorbic acid (0-1300 in water phase).With mayonaised-based seafood salads the models range of applicability is limited to pH values of 6.0 and above.
Software-PredictionConditions Static
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 10 December 2019, 21:09 (CET)
Created 10 December 2019, 21:09 (CET)