Food Spoilage and Safety Predictor (FSSP ™) v. 4.0

Copyright © 2014 National Food Institute (DTU Food), Technical University of Denmark (DTU)

Table of content

Introduction to FSSP

Installing FSSP

Using FSSP

• Relative rate of spoilage (RRS) models and general information about FSSP
• Microbial spoilage models (MSM)
• Options and zoom functions available in FSSP to modify graphs

Relative rate of spoilage (RRS) models

• Introduction
• Fresh seafood from temperate waters
• Fresh seafood from tropical waters
• Cold-smoked salmon
• Cooked and brined shrimps
• RRS models with user-defined temperature characteristics
• Comparison of observed and predicted RRS data

Microbial spoilage (MS) models 

Psychrotolerant Lactobacillus spp. (LAB)

• Introduction
• Growth of Lactobacillus in seafood and meat products

Histamine formation models

• Introduction
• Morganella psychrotolerans - growth and histamine formation
• Morganella morganii and M. psychrotolerans - growth and histamine formation

Listeria monocytogenes growth and growth boundary models

• Growth and growth boundary of L. monocytogenes

Listeria monocytogenes and lactic acid bacteria (LAB)

• Growth of L. monocytogenes and LAB in chilled seafood and meat products
• Growth of L. monocytogenes in cottage cheese in combination with mesophilic LAB (aroma and/or starter cultures)

Generic growth models

• Generic models for growth of microorganisms

CO₂ equilibrium concentrations in MAP seafood

Water activity calculation for seafood

Temperature profile data - FSSP formats

FSSP raw data importer

Input files -FSSP formats

Saving, exporting and re-importing of data with FSSP

References

Development of the FSSP software

Other predictive microbiology programs