Survival during drying of soudjouk-style fermented sausage: E. coli O157:H7
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2009 |
| Model-Creator | Juneja, V., Hwang, A., Huang, L.; USDA Agricultural Research Service; vijay.juneja@ars.usda.gov, andy.hwang@ars.usda.gov, lihan.huang@ars.usda.gov |
| Model-CurationStatus | long term use |
| Model-DependenVariableUnits | log10 CFU/g |
| Model-DependentVariables | Concentration – Diff |
| Model-Foodprocess | Drying |
| Model-InpendenVariables | pH, aw |
| Model-ReferenceDescriptionLink | https://pubag.nal.usda.gov/download/28023/PDF |
| Model-Type | Survival |
| PMF-Environment | soudjouk-style fermented sausage |
| PMF-Organism | Escherichia coli O157:H7 |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=15 |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:29 (CET) |
| Created | 10 December 2019, 21:29 (CET) |