Staphylococcus aureus temperature dependency of µmax - Pork
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, temperature, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Castillejo-Rodriguez (et al.), 2002: Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products. J. Food Protection, 65(4), 659-665, Dempster (et al.), 1973: The fate of a toxigenic strain of Staphylococcus aureus in vacuum-packaged bacon. Journal of Hygiene 71: 565 - 575, Untermann (et al.), 1992: Influence of aw value and storage temperature on the multiplication and enterotoxin formation of staphylococci in dry cured raw hams. International Journal of Food Microbiology 16: 109 - 115, Genigeorgis (et al.), 1969: Production of enterotoxin-B in cured meats. Journal of Food Science 34: 62 - 68, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Pork |
| PMF-Environment-Details | Meat |
| PMF-Organism | Staphylococcus aureus |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:16 (CET) |
| Created | 10 December 2019, 21:16 (CET) |