ConFerm-Predicting the reduction of pathogens during the production of fermented and matured sausages
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Additional Info
Field Value
DOLU 03/29/2019
Model-Created 2012
Model-Creator DMRI
Model-DependenVariableUnits log cfu/g, %, -
Model-DependentVariables Total reduction, fatfinal, awfinal
Model-Foodprocess Fermentation
Model-InpendenVariables NaCl, NaNO2, temp, pHstart, pH48, pHfinal, total weight loss, total process time, waterfinal
Model-Modified 2016
Model-Notes NaCl, NaNO2, temp, pHstart, pH48, pHfinal, total weight loss, total process time, waterfinal
Model-ReferenceDescription Gunvig, A. et al. (2016). ConFerm – a tool to predict reduction of pathogens during production of fermented and matured sausages. Int. Journal of Food Microbiology, Food Control 67, p 9-17.
Model-Subject Predicting the reduction of pathogens during the production of fermented and matured sausages
Model-Type Reduction
PMF-Environment Sausages (fermented and matured)
PMF-Environment-Details Meat Products
PMF-Organism Salmonella
Software DMRI
Software-Accessibility Registration required
Software-Link http://dmripredict.dk/Models/MeatSafety/Conferm2/Default.aspx
Software-Modeling no
Software-PredictionConditions Static
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:00 (CEST)
Created 26 September 2019, 13:00 (CEST)