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Expansion of the perfringens predictor model to include pH, nitrites and salt concentrations in its predictions
Reference
BBS/E/F/00051954
Principal Investigator / Supervisor
Professor Michael William Peck
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
17,952
Status
Completed
Type
Institute Project
Start date
01/10/2005
End date
30/11/2006
Duration
14 months
Abstract
The current version of Perfringens Predictor allows the user to input temperature during the cooling of meat to predict growth of Clostridium perfringens. Predictions are currently given under optimal conditions (pH 6.0-7.0, high water activity, and no nitrite). The purpose of this project is to expand Perfringens Predictor to enable the user to also take account of the pH, NaCl or nitrite concentration of the meat when making a prediction. This will give a more realistic prediction of growth during cooling, when one or more of pH, NaCl or nitrite are not optimal. The expanded software package will be made freely available (in the same way as the current version).
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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