FSSP - Listeria monocytogenes and mesophilic lactic acid bacteria (LAB) in cottage cheese
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DOLU 03/29/2019
Model-Created 2014
Model-Creator Østergaard, N.B.;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, Time-to-X-log increase
Model-ID FSSP-Listeria-Lm-lab-CC
Model-InpendenVariables temp, time, NaCl, lactic_acid, sorbic_acid, int_level
Model-ReferenceDescription Østergaard, N.B., Eklöw, A., Dalgaard, P. (2014). Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. Int. J. Food Microbiol. 188, 15-25.
Model-ReferenceDescriptionLink http://www.sciencedirect.com/science/article/pii/S0168160514003420
Model-Type Growth
PMF-Environment Cheese (Milk)
PMF-Environment-Details Cottage cheese with fresh or with cultured cream dressing
PMF-Organism Listeria monocytogenes, Lactic acid bacteria
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/Listeria/Lm-LAB-cottage-cheese/lm-lab-CC.htmPrimary growth model:Logistic model with delay and including interaction between Listeria monocytogenes and LAB (Giménez and Dalgaard, 2004)Secondary growth model:Simplified cardinal parameter type modelEnvironmental parameters in model:Temperature, pH, water phase salt/aw, lactic acid and sorbic acidProduct validation studies:Cottage cheese with fresh or with cultured cream dressing (Østergaard et al. 2014)Range of applicability:Temperature (5-15°C), pH (5.0 - 5.5), water phase salt (0-2%), lactic acid (0-2500 ppm in water phase) and sorbic acid (0-1000 ppm in water phase).
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
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Author taras_guenther
Last Updated 9 December 2019, 16:00 (CET)
Created 9 December 2019, 16:00 (CET)