Salmonella spp. temperature dependency of µmax - Sauce/Dressing
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, temperature, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Food Standards Agency funded data generated at Unilever, Sharnbrook, UK, Food Standards Agency funded data generated at Torry, Aberdeen, UK, Food Standards Agency funded data generated at Leatherhead Food Research Associations, UK, Glass (et al.), 1991: Fate of Salmonella and Listeria monocytogenes in commercial reduced-calorie mayonnaise. Journal of Food Protection 54: 691 - 695, Roller (et al.), 2000: The antimicrobial properties of chitosan in mayonnaise and mayonnaise-based shrimp salads. J. Food Protection, 63(2), 202-209, Glass (et al.), 1991: Fate of Salmonella and Listeria monocytogenes in commercial reduced-calorie mayonnaise. Journal of Food Protection 54: 691 - 695 |
| Model-Type | Growth boundary model |
| PMF-Environment | Produce |
| PMF-Environment-Details | Sauce/Dressings |
| PMF-Organism | Salmonella spp. |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:20 (CEST) |
| Created | 17 September 2019, 14:20 (CEST) |