2011
DOI: 10.1016/j.ijfoodmicro.2010.09.025
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Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw

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Cited by 34 publications
(34 citation statements)
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“…In general, it can be observed that the interface predicted by the models of Lanciotti et al (2001), Pin et al (2011) and Polesse et al (2011) gave close predictions, in particular the latter two at a cutoff point of 0.1 (Fig. 1a and c).…”
Section: Factors Influencing Growth/no Growth Modelsmentioning
confidence: 60%
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“…In general, it can be observed that the interface predicted by the models of Lanciotti et al (2001), Pin et al (2011) and Polesse et al (2011) gave close predictions, in particular the latter two at a cutoff point of 0.1 (Fig. 1a and c).…”
Section: Factors Influencing Growth/no Growth Modelsmentioning
confidence: 60%
“…mayonnaise products acidified by acetic acid or vinegar, which are more powerful antimicrobial acids than HCl, the acid used in the study of Koutsoumanis et al (2004). Pin et al (2011), estimated the concentration of Salmonella throughout the pork supply chain. For this, they proceeded to model the growth, decay rate and the probability of growth of Salmonella spp.…”
Section: Factors Influencing Growth/no Growth Modelsmentioning
confidence: 99%
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“…The interpolation region of the EcSF tool was estimated using the DMFit tool (60) from the nonthermal inactivation, thermal inactivation, and growth data sets used to fit the population kinetic models, and its vertices are reported in Table S4 in the supplemental material. The interpolation region is inside the model nominal region but generally smaller; the percentage of overlap between both regions can be estimated by Monte Carlo methods as previously described (61). We have estimated that the interpolation region of the EcSF tool is 30% of its nominal region.…”
Section: Discussionmentioning
confidence: 99%