Salmonella spp. temperature dependency of µmax - Beef
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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 Leatherhead Food Research Associations, UK, Food Standards Agency funded data generated at the former FMBRA, Chorleywood (today Champden and Chorleywood Food Research Association), UK, Goepfert (et al.), 1975: Behaviour of selected food-borne pathogens in raw ground beef. Journal of Milk and Food Technology 38: 449 - 452, Rice (et al.), 1982: Inhibition of Salmonella by sodium nitrite and potassium sorbate in frankfurters. Journal of Food Science 47: 1615 - 1617, Grau (et al.), 1983: Growth of Escherichia coli and Salmonella typhimurium on beef tissue at 25°C. Journal of Food Science 48: 1700 - 1704, Poerschke (et al.), 1985: Influence of potassium sorbate and selected antioxidants on growth of Salmonella seftenberg. Journal of Food Quality 82(3): 113 - 129, Hintlian (et al.), 1987: Comparative growth of spoilage and pathogenic organisms on modified atmosphere-packaged cooked beef. Journal of Food Protection 50: 218 - 223, Mackey (et al.), 1988: The effect of incubation temperature and inoculum size on growth of Salmonellae in minced beef. International Journal of Food Microbiology 6: 57 - 65, Gill (et al.), 1991: Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxide. International Journal of Food Microbiology 13: 21 - 30, Dickson (et al.), 1992: Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique. Applied and Environmental Microbiology 58: 3482 - 3487, Dorsa (et al.), 1993: Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat. Journal of Food Protection 56: 106 - 109, Miller (et al.), 1994: Sodium lactate affects pathogens in cooked beef. Journal of Food Science 59: 15 - 19, Nissen (et al.), 2000: Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int.J.Food Microbiol. 59. p211, Baylis (et al.), 2000. Comparison of two commercial preparations of buffered peptone water for the recovery and growth of Salmonella bacteria from foods. J. Applied Microbiology, 89, 501-510, Dickson (et al.), 2001. Growth rates of Salmonella and E. coli O157:H7 in irradiated beef. J. Food Protection, 64(11) 1828-1831, Mbandi (et al.), 2001: Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate. J. Food Protection, 64(5), 640-644, Mbandi (et al.), 2002: Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna. Int. J. Food Micro., 76, 191-198, Tu (et al.), 2002: Reduction of Brochothrix thermosphacta and Salmonella serotypes on vacuum-packed fresh beef treated with nisin combined with EDTA. J. Food Science, 67 (1), 302-306, Skandamis (et al.). 2002: The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5oC under aerobic, VP/MAP conditions. Food Microbiology 19, 97-103, Univ.Aberdeen; Amezaga (et al.), 1999: Applied and Environmental Microbiology, 65: (12) 5272-5278,
Model-Type Growth - Growth boundary model
PMF-Environment Beef
PMF-Environment-Details Meat
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, 14:35 (CEST)
Created 17 September 2019, 14:35 (CEST)