Salmonella spp. temperature dependency of µmax - Pork
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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, Alford (et al.), 1969: Interaction of salt, pH and temperature on the growth and survival of Salmonellae in ground pork. Journal of Applied Microbiology 17: 528 - 532, Farrell (et al.), 1978: The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated onto bacon. Journal of Food Technology 13: 15 - 23, Steele (et al.), 1981: Food poisoning potential of artificially contaminated vacuum packaged sliced ham in sandwiches. Journal of Food Protection 44: 430 - 434, Van (et al.), 1993: Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection 56: 847 - 851, 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 Pork
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, 14:32 (CEST)
Created 17 September 2019, 14:32 (CEST)