Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6390089 | Food Control | 2016 | 9 Pages |
Abstract
The “ConFerm” tool was validated on a separate data set (n = 19). The Salmonella model had bias and accuracy factors of 1.02 and 1.15, the STEC model 1.04 and 1.24 and the L. monocytogenes model 0.99 and 1.27, respectively, indicating highly acceptable models. In conclusion, the models are applicable for predicting reduction of Salmonella, STEC and L. monocytogenes during the production of fermented sausages fermented at 24 °C and matured at 16 °C. The model has been made available to producers and other interested parties at http://dmripredict.dk (in English).
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
A. Gunvig, C. Borggaard, F. Hansen, T.B. Hansen, S. Aabo,