Cl. perfigenstemperature dependency of µmax - Beef
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Additional Info
Field Value
DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, naCl, cooking, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Aran (et al.), 2001: The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in sous vide beef goulash under temperature abuse. International Journal of Food Microbiology 63: 117 - 123, Juneja (et al.), 1994: Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef. Journal of Food Protection 57(5): 393 - 398, Juneja (et al.), 1994: Outgrowth of Clostridium perfringens spores in cook-in-bag beef products. Journal of Food Safety 15: 21 - 34, Juneja (et al.), 1995: Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: Development of a predictive model. Journal of Food Safety 15: 349-364, Juneja (et al.), 2001: Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model. Innovative Food Science & Emerging Technologies 2, 289-301, Juneja (et al.), 1994: Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef. Journal of Food Protection 57(5): 393 - 398, Willardsen (et al.), 1978: Growth and survival of C. perfringens during constantly rising temperatures. Journal of Food Science 43: 470 - 475, Fapohunda (et al.), 1994: Growth of selected cross-contaminating bacterial pathogens on beef and fish at 15 and 35°C. Journal of Food Protection 57(4): 337 - 340, Foegeding, P.M.& Busta, F.F., 1980: Clostridium perfringens cells and phospholipase C activity at constant and linearly rising temperatures. Journal of Food Science 45: 918 - 924, Labbe (et al.), 1995: Generation times and modelling of enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens in laboratory media and ground beef. Journal of Food Protection 58(12): 1303 - 1306, Cooksey (et al.), 1993: Post-packaging pasteurisation reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunks. Journal of Food Science. 58(2): 239 - 241, Fapohunda (et al.), 1994: Growth of selected cross-contaminating bacterial pathogens on beef and fish at 15 and 35°C. Journal of Food Protection 57(4): 337 - 340,
Model-Type Growth - Growth boundary model
PMF-Environment Beef
PMF-Environment-Details Meat
PMF-Organism Clostridium perfringens
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 9 December 2019, 15:32 (CET)
Created 9 December 2019, 15:32 (CET)