The collection of safety models is expanded with a new member, the model for dried meat products. The model predicts the growth of Listeria monocytogenes, Salmonella and E. coli in the dried meat products based on a series of variables in the used recipe and process:
- Days: 1-365
- Added amount of salt (NaCl) to recipe: 3.0-7.0%
- Water in product: 60-75%
- Added nitrite: Yes/No
- pH of raw material: 5.30-6.55
- Packaging method: Aerobic/Anaerobic
- Weight loss over time: 0-35% for max. 365 days
The available temperature ranges are:
Constant: 10-30 °C
Dynamic: 10-30 °C for 1-365 days
The model output is growth or decay of the three pathogens, changes in water activity (aw), changes in salt concentration in the water phase (WPS), and a visualization of the temperature course throughout the chosen period.
Get free access to the model here www.dmripredict.dk
The development of the model is financed by the Danish Pig Levy Fund.