Thermal Destruction of Escherichia coli O157:H7 in Ground Beef as Affected by Tea Leaf and Apple Skin Powders - Items

Thermal Destruction of Escherichia coli O157:H7 in Ground Beef as Affected by Tea Leaf and Apple Skin Powders

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Additional Info

Field	Value
DOLU	03/29/2019
Model-Created	2009
Model-Creator	Juneja, V., Hwang, A., Huang, L.; USDA Agricultural Research Service; [email protected], [email protected], [email protected]
Model-CurationStatus	long term use
Model-DependenVariableMinimum	0
Model-DependenVariableUnits	min
Model-DependentVariables	Rate
Model-Foodprocess	Thermal
Model-InpendenVariables	temp, additives
Model-ReferenceDescription	Juneja V.K., Bari M.L., Inatsu Y., Kawamoto S., and Friedman M. Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders. Journal of Food Protection, Vol. 72, No. 4, 2009. P. 860-865
Model-ReferenceDescriptionLink	http://pubag.nal.usda.gov/pubag/downloadPDF.xhtml?id=29032&content=PDF
Model-Type	Inactivation
PMF-Environment	Ground Beef
PMF-Organism	Escherichia coli O157:H7
Software	USDA PMP
Software-Accessibility	Public
Software-Link	http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=33
Software-Modeling	no
Software-PredictionConditions	Static
system:type	OpenFSMR

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