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Existing growth models and non-thermal survival models for Salmonella, Shiga-toxin producing Eschericia coli (STEC) and Listeria monocytogenes primarily focus on the static effect of aw, sodium nitrite (NaNO2), pH and temperature. However, during the production of fermented sausages, the intrinsic factors and temperature change, and there is a need to develop models that can predict pathogen survival...
The objective of this study was to develop a mathematical model for predicting growth/no-growth of psychrotrophic Clostridium botulinum in pasteurised meat products packed in modified atmosphere for combinations of storage temperature, pH, NaCl, added sodium nitrite and sodium lactate.Data for developing and training the artificial neural network (ANN) were generated in meat products. A total of 249...
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