E. coli temperature dependency of µmax - Sauce/Dressings
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Raghubeer (et al.), 1995: Fate of Escherichia coli O157:H7 and other coliforms in commerical mayonnaise and refrigerated salad dressing. Journal of Food Protection 58(1): 13 - 18, Weagant (et al.), 1994: Survival of Escherichia coli O157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures. Journal of Food Protection 57(7): 629 - 631, Erickson (et al.), 1995: An assessment of Escherichia coli O157:H7 contamination risks in commercial mayonnaise from pasteurized eggs and environmental sources, and behavior in low-pH dressings. Journal of Food Protection 58: 1059 - 1064, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Produce |
| PMF-Environment-Details | Vegetables |
| PMF-Organism | Escherichia coli |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:44 (CET) |
| Created | 10 December 2019, 21:44 (CET) |