FSSP - Listeria monocytogenes and lactic acid bacteria (LAB) in lightly preserved seafood including ready-to-eat products
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DOLU 03/29/2019
Model-Created 2007
Model-Creator Mejlholm, O.;National Food Institute (DTU Food), Technical University of Denmark (DTU); pada@food.dtu.dk
Model-CurationStatus independend validation studies
Model-DependentVariables Rate, Concentration, Lag time, Time-to-X-log increase
Model-ID FSSP-Listeria-Lm_LAB
Model-InpendenVariables init_level, inhibiting_Effekt_LAB-Lm, init_level_LAB, temp, CO2, NaCl, pH, phenols, nitrite, acetic_acid, benzoic_acid, citric_acid, diacetic_acid, lactic_acid, sorbic_acid, time
Model-Modified 2015
Model-ReferenceDescription Mejlholm, O. and Dalgaard, P. (2007b). Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes J. Food Prot. 70 (11), 2485-2497. || Mejlholm, O., Bøknæs, N., Dalgaard, P. (2014). Development and evaluation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.06.006 || Mejlholm, O., Dalgaard, P. (2015). Modelling the simultaneous growth of Listeria monocytogenes and lactic acid bacteria in seafood and mayonnaise-based seafood salads. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.07.005
Model-ReferenceDescriptionLink http://www.ingentaconnect.com/content/iafp/jfp/2007/00000070/00000011/art00005?token=005a1ccc780b68f07967405847447b49762f7c40386f2c20415d2333757e6f4f2858592f3f3b57535b936bb6ddhttp://www.sciencedirect.com/science/article/pii/S0740002014001439http://www.sciencedirect.com/science/article/pii/S0740002014001701
Model-Type Growth
PMF-Environment Seafood
PMF-Environment-Details lightly preserved seafood;meat productsnaturally contaminated lightly preserved seafood;seafood;mayonnaise-based seafood salads;
PMF-Organism Listeria monocytogenes, Lactic acid bacteria
Software Food Spoilage and Safety Predictor (FSSP ™) v. 4.0
Software-Accessibility registration required / Local installation
Software-Link http://fssp.food.dtu.dk/
Software-Modeling no
Software-Notes http://fssp.food.dtu.dk/Help/Listeria/Lm-LAB/lm-lab.htm: Primary growth model:Logistic model with delay and including interaction between Listeria monocytogenes and LAB (Giménez and Dalgaard, 2004)Secondary growth model:Simplified cardinal parameter type modelEnvironmental parameters in model:Temperature, atmosphere (CO2), water phase salt/aw, pH, smoke components/phenol, nitrite and organic acids in water phase of product (acetic acids, benzoic acid, citric acid, diacetate, lactic acid and sorbic acids)Product validation studies:Cold-smoked and marinated (including 'gravad') salmon, Greenland halibut and trout (Mejlholm & Dalgaard 2007b). Brined shrimp and mayonnaise-based seafood salads (Mejlholm and Dalgaard, 2015). Importantly, this model has been shown to accurately predict the simuultaneous growth of L. monoocytogens and lactic acid bacteria in naturally contaminated cold-smoked salmon and naturally contaminated cold-smoked Greenland halibut (Mejlholm et al. 2014).Range of applicability:Temperature (2-25°C), atmosphere (0-100 % CO2), water phase salt (0.7-9.0 %), pH (5.6-7.7), smoke components/phenol (0-20 ppm), nitrite (0-150 ppm in product), acetic acid (0-11000 ppm in water phase), benzoic acid (0-1800 ppm in water phase), citric acid (0-6500 ppm in water phase), diacetate (0-3000 ppm in water phase), lactic acid (0-60000 ppm in water phase) and sorbic acid (0-1300 in water phase).For mayonnaise-based seafood salads the model included in FSSP should not be used for products with pH below 6.0 (Mejlholm and Dalgaard, 2015).
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 10 December 2019, 21:03 (CET)
Created 10 December 2019, 21:03 (CET)