Listeria monocytogenes/inocua temperature dependency of µmax - Cheese
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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 | Back (et al.), 1993: Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures. Journal of Dairy Research 60: 421 - 429, Mendoza-Yepes M.J. (et al.) 1999. Inhibition of listeria monocytogenes and other bacteria in spanish soft cheese made with Lactococcus lactis subs. Diacetylactis. Journal of Food Safety 19 : 161-170, Larson (et al.), 1996: Antimicrobial activity of hop extracts against Listeria monocytogenes in media and in food. International Journal of Food Microbiology 33: 195 - 207, Glass, et al. 1995: Effects of Acid Type and Alta? 2341 on L. monocytogenes in a Queso Blanco Type of Cheese. Journal of Food Protection, Vol. 58, No7, p737-741, July 1995, Glass, et al. 1995: Effects of Acid Type and Alta? 2341 on L. monocytogenes in a Queso Blanco Type of Cheese. Journal of Food Protection, Vol. 58, No7, p737-741, July 1995, Stecchini M.L. (et al.), 1995. Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactocococcus lactis.International Journal of Food Microbiology, 25 (3): 301-310, Whitley (et al.), 2000: The growth of Listeria monocytogenes in cheese packed under a modified atmosphere. J. Applied Microbiology, 88, 52-57, Glass, et al. 1995: Effects of Acid Type and Alta? 2341 on L. monocytogenes in a Queso Blanco Type of Cheese. Journal of Food Protection, Vol. 58, No7, p737-741, July 1995, Papageorgiou (et al.), 1989: Behaviour of L. monocytogenes at 4 and 22°C in whey and skim milk containing 6 or 12% sodium chloride. Journal of Food Protection 52(9): 625 - 630, Menon (et al.), 2001: Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiology, 18, 647-650, Mendoza-Yepes M.J. (et al.) 1999. Inhibition of listeria monocytogenes and other bacteria in spanish soft cheese made with Lactococcus lactis subs. Diacetylactis. Journal of Food Safety 19 : 161-170, Cheese Industry, France, Sym'Previus Partner, Dipartimento di sicurezza alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Brescia, Italia., INRA Avignon, France, Sym'Previus Partner, Yousef A.E (et al.), 1990. Fate of Listeria monocytogenes during the manufacure and ripening of Parmesan cheese. J. Dairy Sci. 73: 3351-3356., Yousef A.E (et al.), 1990. Fate of Listeria monocytogenes during the manufacure and ripening of Parmesan cheese. J. Dairy Sci. 73: 3351-3356., Food Standards Agency funded data generated at the former FMBRA, Chorleywood (today Champden and Chorleywood Food Research Association), UK, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Cheese |
| PMF-Environment-Details | Dairy |
| PMF-Organism | Listeria monocytogenes/innocua |
| 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, 14:28 (CEST) |
| Created | 17 September 2019, 14:28 (CEST) |