A. hydrophila temperature dependency of µmax - pork
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Mano (et al.), 2000: Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres Food Microbiology. Food Microbiology 17:657-669, Devlieghere (et al.), 2000: Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products. Food Microbiology, 17, 185-196, Greer (et al.), 1994: Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork. International Journal of Food Microbiology 25: 141 - 151, Palumbo (et al.), 1988: The growth of Aeromonas hydrophila K144 in ground pork at 5°C. International Journal of Food Microbiology 7: 41 - 48, Palumbo (et al.), 1994: Effect of polyphosphates and NaCl on Aeromonas hydrophila K144. Journal of Food Safety 15: 77 - 87, Food Standards Agency funded data generated at Champden and Chorleywood Food Research Association, UK, Stecchini (et al.), 1993: Effect of essential oils on Aeromonas hydrophila in a culture medium and in cooked pork. Journal of Food Protection 56(5): 406 - 409, Stecchini (et al.), 1993: Effect of essential oils on Aeromonas hydrophila in a culture medium and in cooked pork. Journal of Food Protection 56(5): 406 - 409, Food Standards Agency funded data generated at Champden and Chorleywood Food Research Association, UK,
Model-Type Growth - Growth boundary model
PMF-Environment Pork
PMF-Environment-Details Meat
PMF-Organism Aeromonas hydrophila
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, 14:00 (CEST)
Created 17 September 2019, 14:00 (CEST)