The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | h |
| Model-DependentVariables | Lag time |
| Model-InpendenVariables | pH, temp |
| Model-Notes | T, pH || Vacuum conditions, T(oC) |
| Model-ReferenceDescription | Hwang, C-A., Tamplin, M.L., 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology, 102,277–285 |
| Model-Type | Growth |
| PMF-Environment | Seafood salad |
| PMF-Environment-Details | Sauces / Dressings |
| PMF-Organism | Listeria monocytogenes |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 466 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:34 (CEST) |
| Created | 17 September 2019, 14:34 (CEST) |