FSSP - Histamine formation models - Morganella morganii and Morganella psychrotolerans - histamine formation
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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 Concentration, Time-to-X-log increase
Model-ID FSSP-Histamine_Mp-Mm_histamine
Model-InpendenVariables init_level, init_level_Mm, init_level_histamine, init_level_histidine, temp, time
Model-ReferenceDescription 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/S0168160508004777
Model-Type Metabolite formation
PMF-Environment Seafood
PMF-Environment-Details Fresh fish
PMF-Organism Histamine
PMF-OrgansimDetails Histamine formation by Morganella morganii OR 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-Mm/mp-mm.htm: Primary growth model:Expanded Logistic model with delaySecondary growth model:Square-root growth rate modelEnvironmental parameters in model:TemperatureProduct validation studies:M. morganii: Bluefish, canned tuna, tuna, mackerel (Emborg & Dalgaard, 2008b)M. psychrotolerans: Fresh garfish, fresh tuna, canned tuna and cold-smoked tuna (Emborg & Dalgaard, 2008b)Range of applicability:Temperature (0 - 37°C)
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
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Author taras_guenther
Last Updated 26 September 2019, 13:02 (CEST)
Created 26 September 2019, 13:02 (CEST)