Staphylococcus aureus temperature dependency of µmax - Sausage
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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 | Nielsen (et al.), 1984: Growth of pathogenic bacteria in sliced vacuum-packed Bologna-type sausage as influenced by temperature and gas permeability of packaging film. Food Microbiology 1: 229 - 243, Whiting (et al.), 1984: Effect of sodium chloride levels in frankfurters on the growth of Clostridium sporogenes and Staphylococcus aureus. Journal of Food Science 49: 351 - 355, Nielsen (et al.), 1985: Influence of lactic acid bacteria and the overall flora on development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. Journal of Food Protection 48: 28 - 34, Sameshima (et al.), 1998: Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. International Journal of Food Microbiology 41: 1 - 7, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Sausage |
| 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, 21:28 (CET) |
| Created | 10 December 2019, 21:28 (CET) |