Proteolyc Clostridium botulinum groth at 12-48 °C simulating the cooling of cooked meat: development of a predictive model
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 1998 |
| Model-Creator | V.K. Juneja and H.M. Marks |
| Model-CurationStatus | long term use |
| Model-DependenVariableUnits | log10(count/g) |
| Model-DependentVariables | Concentration |
| Model-Foodprocess | Cooling |
| Model-InpendenVariables | time, temp |
| Model-Notes | not curated |
| Model-ReferenceDescription | V.K. Juneja and H.M. Marks, Proteolytic Clostridium botulinum Growth at 12-48°C Simulating the Cooling of Cooked Meat: Development of a Predictive Model: Food Microbiology (1999) 16:583-592 |
| Model-ReferenceDescriptionLink | http://wyndmoor.errc.ars.usda.gov/Page/1999%5C6758.pdf |
| Model-Type | Growth |
| PMF-Environment | Broth Culture |
| PMF-Environment-Details | BAM broth |
| PMF-Organism | Clostridium botulinum |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=50 |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 9 December 2019, 15:47 (CET) |
| Created | 9 December 2019, 15:47 (CET) |