Effects of Sodium Lactate on the Survival of Listeria Monocytogenes in Cooked Ham at Refrigerated and Abuse Temperatures
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2011 |
| Model-Creator | Hwang, S. Sheen and V. Juneja |
| Model-CurationStatus | Long term used |
| Model-DependenVariableUnits | log cfu/day |
| Model-DependentVariables | Average growth rate |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp, sodium_lactate |
| Model-Notes | not curated |
| Model-ReferenceDescription | Hwang, S. Sheen and V. Juneja, "Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 464-470. |
| Model-ReferenceDescriptionLink | http://www.scirp.org/journal/PaperInformation.aspx?PaperID=5798 |
| Model-Type | Survival |
| PMF-Environment | Cooked ham |
| PMF-Organism | Listeria monocytogenes |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=46 |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:06 (CET) |
| Created | 10 December 2019, 21:06 (CET) |