The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad
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DOLU 03/29/2019
Model-Creator GroPIN
Model-DependenVariableUnits h
Model-DependentVariables Lag time
Model-InpendenVariables pH, temp
Model-Notes T, pH || Aerobic conditions, T(oC)
Model-ReferenceDescription Hwang, C-A., Tamplin, M.L., 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology, 102,277–285
Model-Type Growth
PMF-Environment Seafood salad
PMF-Environment-Details Sauces / Dressings
PMF-Organism Listeria monocytogenes
Software GroPIN
Software-Accessibility Public / Local installation
Software-Link http://www.aua.gr/psomas/gropin/
Software-Modeling Yes, if parameters are provided by user
Software-Notes 464
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:01 (CEST)
Created 26 September 2019, 13:01 (CEST)