Salmonella spp. temperature dependency of µmax - Sausage
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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 | Goepfert (et al.), 1970: Behaviour of Salmonella during the manufacture and storage of a fermented sausage product. Journal of Milk and Food Technology 33: 185 - 191, Smith (et al.), 1975: Survival of Salmonellae during pepperoni manufacture. Journal of Applied Microbiology 30: 759 - 763, Nielsen (et al.), 1984: Growth of pathogenic bacteria in sliced vacuum-packed Bologna-type sausage as influenced by temperature and gas permeability of packaging film. Food Microbiology 1: 229 - 243, Nielsen (et al.), 1985: Influence of lactic acid bacteria and the overall flora on development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. Journal of Food Protection 48: 28 - 34, Gill (et al.), 2000: Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.. J. Food Protection, 63(10), 1338-1346 |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Sausage |
| 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, 14:18 (CEST) |
| Created | 17 September 2019, 14:18 (CEST) |