FSSP - Histamine formation models - Morganella psychrotolerans - growth
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DOLU 03/29/2019
Model-Created 2008
Model-Creator Emborg, J.;National Food Institute (DTU Food), Technical University of Denmark (DTU); pada@food.dtu.dk
Model-CurationStatus independend validation studies
Model-DependentVariables Rate, Concentration, Lag time,
Model-ID FSSP-Histamine-Mp_growth
Model-InpendenVariables init_level, init_level_histamine, init_level_histidine, temp, CO2, NaCl, pH, time
Model-ReferenceDescription Emborg, J. & Dalgaard, P. (2008a). Modelling the effect of temperature, carbon dioxide, water activity, and pH on growth and histamine formation by Morganella psychrotolerans. Int. J. Food Microbiol. 128, 226-233. || Emborg, J. & Dalgaard, P. (2008b). Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii – development and evaluation of predictive models. Int. J. Food Microbiol. 128, 234-243.
Model-ReferenceDescriptionLink http://www.sciencedirect.com/science/article/pii/S0168160508004789http://www.sciencedirect.com/science/article/pii/S0168160508004777
Model-Type Growth
PMF-Environment Seafood
PMF-Environment-Details Fresh garfish; fresh tuna; canned tuna; cold-smoked tuna; broth
PMF-Organism Morganella psychrotolerans
Software Food Spoilage and Safety Predictor (FSSP ™) v. 4.0
Software-Accessibility registration required / Local installation
Software-Link http://fssp.food.dtu.dk/
Software-Modeling no
Software-Notes http://fssp.food.dtu.dk/Help/Histamine/Mp/mp.htm: Primary growth model:Expanded Logistic model with delaySecondary growth model:Cardinal parameter type modelProduct validation studies:Fresh garfish, fresh tuna, canned tuna and cold-smoked tuna (Emborg & Dalgaard, 2008b)Range of applicability:Temperature (0-20°C), atmosphere (0-100 % CO2), water phase salt (0 -6 %), pH (5.4-6.5).
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
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Author taras_guenther
Last Updated 9 December 2019, 16:07 (CET)
Created 9 December 2019, 16:07 (CET)