Modeling the survival of Escherischia coli O157:H7, Listeria monocytogenes, and salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependentVariables | Concentration – Diff |
| Model-InpendenVariables | pH |
| Model-Notes | Reduction of S.typhimurium during fermentation || Table 1 |
| Model-ReferenceDescription | Hwang, C-A., Porto-Fett, A.C.S., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B., 2009. Modeling the survival of Escherischia coli O157:H7, Listeria monocytogenes, and salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage. International Journal of Food Microbiology, 129,244-252 |
| Model-Type | Inactivation |
| PMF-Environment | Sausage (beef) |
| PMF-Organism | Salmonella spp. |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:10 (CEST) |
| Created | 17 September 2019, 14:10 (CEST) |