• Growth - Growth boundary model
• MRV
• OpenFSMR
• Pork
• Salmonella spp.

Data and Resources

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Item URL

http://data.d4science.org/ctlg/RAKIP_trial/openfsmrcd3a4bef-35be-46b9-8f00-bc3ac23910fb

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	Food Standards Agency funded data generated at Leatherhead Food Research Associations, UK, Alford (et al.), 1969: Interaction of salt, pH and temperature on the growth and survival of Salmonellae in ground pork. Journal of Applied Microbiology 17: 528 - 532, Farrell (et al.), 1978: The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated onto bacon. Journal of Food Technology 13: 15 - 23, Steele (et al.), 1981: Food poisoning potential of artificially contaminated vacuum packaged sliced ham in sandwiches. Journal of Food Protection 44: 430 - 434, Van (et al.), 1993: Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection 56: 847 - 851, Gill (et al.), 2000: Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.. J. Food Protection, 63(10), 1338-1346
Model-Type	Growth - Growth boundary model
PMF-Environment	Pork
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	10 December 2019, 21:17 (CET)
Created	10 December 2019, 21:17 (CET)