Salmonellaspp_GroundBeef_Temp-NaCl-SPP-NaL_InactivationSecondaryModel_Juneja2003_PMP
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2014 |
| Model-Creator | Carolina Plaza RodrÃguez; Carolina.Plaza-Rodriguez@bfr.bund.de |
| Model-CurationStatus | not curated |
| Model-DependenVariableMinimum | 0 |
| Model-DependenVariableUnits | min |
| Model-DependentVariables | Time-to-X-log reduction |
| Model-Foodprocess | Thermal processing |
| Model-ID | PMM-Lab_1376153192 |
| Model-InpendenVariables | temp, sodium pyrophosphate, sodium lactate |
| Model-Link | https://drive.google.com/open?id=0B06JrEEq34hSamVEZDVHbDZ0MGM |
| Model-Modified | 09/01/2015 |
| Model-Notes | Re-implementation of the model published by Juneja et al. |
| Model-ReferenceDescription | Juneja, V.K. et al., 2003. Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef. Applied and Environmental Microbiology 69(9): 5138 ff. |
| Model-Rights | CC-BY-NC-SA |
| Model-Subject | PMF |
| Model-Type | Inactivation |
| PMF-Environment | Beef |
| PMF-Environment-Details | Ground Beef |
| PMF-Organism | Salmonella spp. |
| Software | PMM-Lab |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 26 September 2019, 12:59 (CEST) |
| Created | 26 September 2019, 12:59 (CEST) |