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- Neri, Diana, et al. Show all 9 Authors
- International journal of food microbiology 2017 v.240 pp. 108-114
- Listeria monocytogenes; Yersinia enterocolitica; computer software; death; drying; equations; lactic acid bacteria; models; mortality; pH; pork; prediction; sausages; shelf life; temporal variation; water activity
- ... Traditional Italian pork products can be consumed after variable drying periods, where the temporal decrease of water activity spans from optimal to inactivating values. This makes it necessary to A) consider the bias factor when applying culture-medium-based predictive models to sausage; B) apply the dynamic version (described by differential equations) of those models; C) combine growth and deat ...