ShareStatistical modelling of cold-smoked salmon temperature profiles for risk assessment of Listeria monocytogenes
Author(s) : AFCHAIN A. L., DERENS E., GUILPART J., et al.
Summary
In predictive microbiology, the bacterial growth is expressed as a function of pH, water activity and temperature. The temperature is usually assumed to be constant. Nevertheless, in the cold chain, temperature fluctuations are observed. The paper proposes a statistical modelling for the temperature evolution of a cold-smoked salmon, in the framework of a risk assessment of L. monocytogenes.
Details
- Original title: Statistical modelling of cold-smoked salmon temperature profiles for risk assessment of Listeria monocytogenes
- Record ID : 2006-1877
- Languages: English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
- Publication date: 2005/05/02
Links
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Indexing
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Themes:
Food engineering;
Cold chain, interfaces;
Fish and fish product - Keywords: Cold chain; Microbiology; Listeria; Temperature; Salmon; Seafood; Modelling; Growth; Smoking
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- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 12
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- Date : 2008/05
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5
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- Date : 2010/03
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- Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 3
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Comparison of selective direct plating media fo...
- Author(s) : PARANJPYE R. N., PELROY G. A., PETERSON M. E., POYSKY F. T., HOLLAND P. J., LASHBROOK L. C., EKLUND M. W.
- Date : 1992/11
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 11
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THE SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGEN...
- Author(s) : MACRAE M., MILLAR I. G., GIBSON D. M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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