Staphylococcus aureus temperature dependency of µmax - Eggs/Egg proucts
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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 | Paul (et al.), 1978: Bacterial growth in whole egg and egg substitutes including inoculation with Staphylococcus aureus and Clostridium perfringens. Journal of Food Science 43: 803 - 806, Gockler (et al.), 1988: Production of enterotoxin and thermonuclease by Staphylococcus aureus in cooked egg-noodles. International Journal of Food Microbiology 6: 127 - 139, Yang (et al.), 2001: Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products. International Journal of Food Microbiology 63: 99 - 107, Zaika, 2003: Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef. Journal of Food Protection: Vol 66, No. 9, 2003, p1599 - 1603, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Egg |
| PMF-Environment-Details | Egg |
| 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 | 17 September 2019, 14:11 (CEST) |
| Created | 17 September 2019, 14:11 (CEST) |