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Validation of mathematical models for predicting growth of Pseudomonas spp.
Author(s) : ARINDER P., BORCH E.
Summary
Five models for predicting the growth of Pseudomonas spp. were validated. The models were validated: 1) at constant temperatures, with naturally contaminated minced meat or presterilised inoculated minced meat; and 2) at varying temperatures with naturally contaminated pieces of meat. A new model was developed from the proliferation on naturally contaminated pieces of meat at varying temperatures.
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Pages: 1997-2/EUR 18816
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Details
- Original title: Validation of mathematical models for predicting growth of Pseudomonas spp.
- Record ID : 2000-0274
- Languages: English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Publication date: 1997/06/16
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Food; Chilled food; Microorganism; Meat; Pseudomonas; Modelling; Development
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- Date : 2001/04
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- Source: Appl. environ. Microbiol. - vol. 67 - n. 4
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- Author(s) : ROSS T., MCMEEKIN T. A.
- Date : 1997/06/16
- Languages : English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
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- Author(s) : PIN C., BARANYI J.
- Date : 1997/06/16
- Languages : English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
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- Date : 1996
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- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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Le lait à la ferme.
- Author(s) : BROUILLAUD-DELATTRE A.
- Date : 1997/06/16
- Languages : French
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
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