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. 2020 Apr 29;18(4):e06091. doi: 10.2903/j.efsa.2020.6091

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© 2020 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.

This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.

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Square root of the maximum growth rate (μ_max) as a function of temperature predicted for selected relevant hazards according to FSSP (Listeria monocytogenes and histamine‐producing M. psychrotolerans in fish) and ComBase (non‐proteolytic Clostridium botulinum broth) models

Input values: pH 6.5; WPS 0.37% and lactic acid WP: 7,000 ppm) as well as the application of the gamma model approach (for A. hydrophila, with μ _ref = 0.039 and T_min = 2°C). FSSP: Food Spoilage and Safety Predictor.