Salmonella spp. temperature dependency of µmax - Poultry
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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 Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, Food Standards Agency funded data generated at Leatherhead Food Research Associations, UK, Juven (et al.), 1984: Survival of Salmonella in dry food and feed. Journal of Food Protection 47: 445 - 448, Erickson (et al.), 1993: Fate of Salmonella spp., Listeria monocytogenes and spoilage microorganisms in home-style salads prepared with commercial real mayonnaise or reduced calorie mayonnaise dressings. Journal of Food Protection 56: 1015 - 1021, Langston (et al.), 1993: Within and between sample comparisons of Gompertz parameters for Salmonella enteritidis and aerobic plate counts in chicken stored in air and modified atmosphere. International Journal of Food Microbiology 18: 43 - 52, Oscar (et al.), 1999: Response surface models for effects of temperature and previous growth sodium chloride on growth kinetics of Salmonella typhimurium on cooked chicken breast. Journal of Food Protection 62:1470-1474, Bovill (et al.), 2000: Predictions of growth for Listeria monocytogenes and Salmonella during fluctuating temperature. International Journal of Food Microbiology 59: 157-165., Murphy (et al.), 2001: Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions. J. Food Protection, 64 (1), 23-29, Nissen (et al.), 2001: Survival and growth of Escherichia coli O157:H7, Y. enterocolitica and Salmonella enteritidis on decontaminated and untreated meat. International of Food Microbiology, 57, 291-298, Oscar (et al.), 2002: Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken. Int. J. Food Micro., 76, 177-190, Oscar, Thomas P., 2002: Development and Validation of a tertiary simulation model for predicting the potential growth of Salmonella typimurium on cooked chicken. IJFM 76, p177-191, Oscar, T. P. 2006. Validation of a tertiary model for predicting variation of Salmonella Typhimurium DT104 (ATCC 700408) growth from a low initial density on ground chicken breast meat with a competitive microflora. J. Food Prot. 69: 2048, Oscar, T. P. 2007. Predictive model for growth of Salmonella Typhimurium DT104 from low and high initial density on ground chicken with a natural microflora. Food Microbiology 24:640-651.,
Model-Type Growth - Growth boundary model
PMF-Environment Poultry
PMF-Environment-Details Meat
PMF-Organism Salmonella spp.
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, 14:36 (CEST)
Created 17 September 2019, 14:36 (CEST)