Salmonella spp., growth no growth bounday model
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables aw, pH, temp
Model-ReferenceDescription Food Standards Agency funded data generated at Institute of Food Research, UK, Christian (et al.), 1953: Water relations of salmonellae at 30°C. Australian Journal of Biological Science 6: 565 - 573, Blissett (et al.), 1994: Survival of Salmonella senftenberg and Salmonella typhimurium in glassy and rubbery states of gelatin. Journal of Applied Biotechnology 76: 345 - 349, Koutsoumanis (et al.), 1998: Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements. J. Applied Microbiology, 84, 981-987, Mattick (et al.), 2000: Survival and filamentation of Salmonella enterica serovar enteritidis PT4 and Salmonella enterica serovar typhimurium DT104 at low water activity. Applied and Environmental Microbiology 66(4): 1274-1279, Mellefont (et al), 2003: The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria. International Journal of Food Microbiology 83: 281 - 293,
Model-Type Growth - Growth boundary model
PMF-Environment Broth Medium
PMF-Environment-Details Broth Medium
PMF-Organism Salmonella spp.
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Author taras_guenther
Last Updated 17 September 2019, 14:06 (CEST)
Created 17 September 2019, 14:06 (CEST)