Salmonella spp. coli growth model in pork
Tags
Data and Resources
To access the resources you must log in
Additional Info
Field Value
DOLU 03/29/2019
Model-Created
Model-Creator microHibro
Model-CurationStatus
Model-DependenVariableMaximum 9
Model-DependenVariableMinimum 1.53
Model-DependenVariableUnits log10(count/g)
Model-DependentVariables
Model-Foodprocess Storage
Model-ID
Model-InpendenVariables aw, pH, temp
Model-Link
Model-Modified
Model-Notes
Model-ReferenceDescription Zwietering et al. 1990, Pin et al. (2011)Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw. Pin, C., Avendaño-Perez, G., Cosciani-Cunico, E., Gómez, N., Gounadakic, A., Nychas, G.-J., Skandamis, P., Barker, G. International Journal of Food Microbiology 145:96–102 (2011).
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth
PMF-Environment Pork
PMF-Environment-Details Meat
PMF-Organism Salmonella spp.
PMF-OrgansimDetails
Software MicroHibro
Software-Accessibility Public / registration required
Software-Link http://www.microhibro.com
Software-Modeling
Software-Notes
Software-PredictionConditions Static / Dynamic / Validattion
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 9 December 2019, 15:21 (CET)
Created 9 December 2019, 15:21 (CET)