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Alfaro, B., Nuin, M., Pin, C., Le Marc, Y. (2008). Application of "Fish shelf-life prediction (FSLP)" software for monitoring seafood quality in the cold chain. In: Cold Chain Management - Proceeding of 3rd International Workshop, J. Kreyenschmidt, ed., Institute of Animal Sciences, Bonn, pp. 90-94.

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Dalgaard P. (1993) Evaluation and Prediction of Microbial Fish Spoilage, Ph.D-thesis, Technological Laboratory, Danish Ministry of Fisheries, Lyngby, Denmark, 169 p.

Dalgaard, P. (1995) Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol. 26, 305-317.

Dalgaard, P. (1999). Modelling of seafood spoilage. In: Predictive Microbiology Applied to Chilled Food Preservation, Refrigeration Science and Technology Proceedings, , Refrigeration Science and Technology Proceedings, EUR 18816, 143-151.

Dalgaard, P. (2000). Fresh and lightly preserved seafood. In. Shelf life Evaluation of Foods. 2nd edition. Man, C.M.D. and Jones, A.A. (Eds.) Aspen Publishing Inc. Maryland, USA. 110-139.

Dalgaard, P. (2002) . Modelling and predicting the shelf-life of seafood. Chapter 12 in: Safety and Quality Issues in Fish Processing. Bremner, H.A. (ed). Woodhead Publishing Ltd. 191-219.

Dalgaard, P. (2003) Spoilage of Seafood. In: Encyclopedia of Food Sciences and Nutrition. Caballero, B., Trugo, L., Finglas, P. (Eds.). Elsevier Science Ltd/Academic Press, London, UK. 2462-2471.

Dalgaard, P. (2006) Microbiology of marine muscle foods. In: Handbook of Food Science, Technology and Engineering. Vol. I. Hui, Y. H. (ed.) Taylor & Francis CRC Press, USA. Chapter 53, 53-1 - 53-20.    

Dalgaard, P. (2009). Modelling of microbial growth. Bulletin of the International Dairy Federation, 433 45-57.

Dalgaard, P. Mejlholm, O., Huss, H.H. (1996) Conductance method for quantitative determination of Photobacterium phosphoreum in fish products. J. Appl. Bact. 81, 57-64.

Dalgaard, P., Huss, H.H. (1997) Mathematical modelling used for evaluation and prediction of microbial fish spoilage. In: Seafood Safety, Processing and Biotechnology. Eds. Shahidi, F., Jones, Y and Kitts, D.D. Technomic Publishing Co. Inc., Lancaster. 73-89.

Dalgaard, P., Mejlholm, O., Huss, H.H. (1997a) Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish. Int. J. Food Microbiol. 38, 169-179.

Dalgaard, P., Mejlholm, O., Christiansen, T. J., & Huss, H. H. (1997b). Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products. Letters in Applieed Microbiology, 24 373-378.

Dalgaard, P., Jørgensen, L.V. (2000). Cooked and brined shrimps packed in a modified atmosphere have shelf life > 7 months at 0 °C, but spoil in 4-6 days at 25 °C. Int. J. Food Sci. Technol. 35, 431-442.

Dalgaard, P., Buch, P., Silberg, S. 2002. Seafood Spoilage Predictor - development and distribution of a product specific application software, Int.  J. Food Microbiol. 73, 227-233.

Dalgaard, P., Cowan, B.J., Heilmann, J., S. Silberg (2003a). The Seafood Spoilage and Safety Predictor (SSSP). In: Proceedings from 4th International Conference on Predictive modelling in Foods. Van Impe, J.F.M., Geeraerd, A.H., Leguérinel, I., Mafart, P. (eds.), 15-19 June 2003, Quimper, France. 256-258.

Dalgaard, P., Vancanneyt, M., Euras Vilalta, N., Swings, J., Fruekilde, P., & Leisner, J. J. (2003b). Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C. J. Appl. Microbiol. 94 80-89.

Dalgaard, P, Murillo, E.I., Jørgensen, L.V. (2004). Modelling the effect of temperature on shelf-life and on the interaction between the spoilage microflora and Listeria monocytogenes in cold-smoked salmon. Chapter 22 In: Shahidi, F. and Simpson, B. K. (eds), Seafood Quality and Safety. Advances in the new millennium. ScienceTech Publishing Company, St. John’s, Newfoundland, Canada, 281-302.

Dalgaard, P., Mejlholm, O., Emborg, J. and Cowan, B.J. (2008). Seafood Spoilage and Safety Predictor (SSSP) version 3 from 2008. In: Kreyenschmidt, J. (Ed.) Proceedings Cold-Chain Management, 3rd International Workshop, 2-3 June 2008, Bonn, Germany, page 57-64.

Dalgaard, P., Emborg, J., Kjølby, A., Sørensen, N. D., Ballin, N. Z. 2008. Histamine and biogenic amines - formation and importance in seafood. In: T. Børresen (Ed.), Improving seafood products for the consumer. Woodhead Publishing Ltd., Cambridge, England, 292-324.

Devlieghere,F., Geeraerd,A.H., Versyck,K.J., Bernaert,H., van Impe,J. and Debevere,J. (2000) Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a forth shelf life determinative factor in a model and product validation. Int. J. Food Microbiol. 58, 93-106.

Emborg, J., Laursen, B. G., & Dalgaard, P. (2005). Significant histamine formation in tuna (Thunnus albacares) at 2°C - effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. Int. J. Food Microbiol. 101, 263-279.

Emborg, J., Dalgaard, P. (2008a). Modelling the effect of temperature, carbon dioxide, water activity, and pH on growth and histamine formation by Morganella psychrotolerans. Int. J. Food Microbiol. 128, 226-233.

Emborg, J., Dalgaard, P. (2008b). Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii – development and evaluation of predictive models. Int. J. Food Microbiol. 128, 234-243.

Fonnesbech Vogel, B., Venkateswaran, K., Satomi, M., Gram, L. (2005). Identification of Shewanella baltica as the most important H2S-producing species during iced storage of Danish marine fish. Appl. Environ. Microbiol. 71(11), 6689-6697.

Giménez, B., Dalgaard, P. (2004). Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon. J. Appl. Microbiol. 96, 96-109.

Gram, L., Trolle, G., Huss, H.H. (1987) Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J, Food Microbiol. 4, 65-72.

Guldager, H.S.; Bøknæs, N.; Østerberg, C., Nielsen, J., Dalgaard, P. (1998) Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2oC. J. Food Prot. 61, 1129-1136.

Hansen, A. Å., Mørkøre, T., Rudi, K., Olsen, E., Eie, T. (2007). Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum. J. Food Sci. 72 (9), M423-M430.

Hovda, M. B., Sivertsvik, M., Lunestad, B. T., Lorentzen, G., Rosnes, J. T. (2007). Characterization of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE. Food Microbiol. 24, 362-371.

Jørgensen, L. V., Dalgaard, P., Huss, H. H. (2000). Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agri. Food Chem., 48 (6), 2448-2453.

Lakshmanan, R., Dalgaard, P. (2004). Effect of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon. J. Appl. Microbiol. 96, 398-408.

Leporq, B., Membré, J.-M., Zwietering, M., Dervin, C., Buche, P., Guyonnet, J. P. (2003). The "Sym'Previus" software, a tool to support decisions to the foodstuff safety. In: Van Impe, J.F.M., Geeraerd, A.H., Leguérinel, I., Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium, pp. 55-57.


Le Marc, Y., Huchet, V., Bourgeois, C.M., Guyonnet, J.P., Mafart, P., Thuault, D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food  Microbiol. 73, 219-237.

Levin, R.E. (1968) Detection and incidence of specific species of spoilage bacteria on fish. I. Methodology. Appl. Microbiol., 16, 1734-1737.

Macé, S., Mamlouk, K., Chipchakova, S., Prévost, H., Joffraud, J.-J., Dalgaard, P., Pilet, M.-F., Dousset, X. (2013). Development of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum in salmon (Salmo salar) steaks. Appl. Environ. Microbiol. 79 (8), 2612-2619.

McMeekin, T.A., Olley, J. and Ratkowsky, D.A. (1988) Temperature effects on bacterial growth rates. In: Bazin, M.J. and Prosser, J.I. (Eds.) Physiological Models in Microbiology, pp. 75-89. Boca Raton, Florida: CRC Press, Inc.

McMeekin T.A., Ross, T. (1996). Shelf life prediction: status and future possibilities. Int. J. Food Microbiol. 33, 65-83.

McMeekin, T. A., Baranyi, J. Bowman, J., Dalgaard, P., Kirk, M., Ross, T., Schmid, S., Zwietering, M. (2006) Information systems in food safety management. Int. J. Food Microbiol. 112, 181-194.

McMeekin, T., Bowman, J., Mellefont, L., Ross, T., & Tamplin, M. (2008). The furture of predictive microbiology: Strategic research, innovative applications and great expectations. Int. J. Food Microbiol., 128 2-8.

Mejlholm, O., Dalgaard, P. (2007a). Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood. J. Food Prot. 70, (1) 70-84.

Mejlholm, O., Dalgaard, P. (2007b). Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes  J. Food Prot. 70 (11), 2485-2497.

 Mejlholm, O. and Dalgaard, P. (2009) Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp. J. Food Prot. 72 (10), 2132-2143.

Mejlholm, O., Gunvig, A., Borggaard, C., Blom-Hansen, J., Mellefont, L., Ross, T., Leroi, F., Else, T., Visser, D., Dalgaard, P. (2010). Predicting growth and growth boundary of Listeria monocytogenes – an international validation study with focus on processed and ready-to-eat meat and seafood. Int. J. Food Microbiol. 141, 137-150.

Mejlholm, O, Dalgaard, P. (2013). Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Int. J. Food Microbiol. 167, 244-260.

Mejlholm, O., Bøknæs, N., Dalgaard, P. (2014). Development and evaluation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.06.006

Mejlholm, O., Dalgaard, P. (2015). Modelling the simultaneous growth of Listeria monocytogenes and lactic acid bacteria in seafood and mayonnaise-based seafood salads. Food Microbiol. http://dx.doi.org/10.1016/j.fm.2014.07.005

Neumeyer, K., Ross, T., McMeekin, T.A. (1997a) Development of a predictive model to describe the effect of temperature and water activity on the growth of spoilage pseudomonads. Int. J. Food Microbiol. 38, 45-54.

Neumeyer, K., Ross, T., Thomson, G., McMeekin, T.A. (1997b) Validation of a model describing the effect of temperature and water activity on the growth of psychrotrophic pseudomonads. Int. J. Food Microbiol. 38, 55-63.

Nuin, M., Alfaro, B., Cruz, Z., Argarate, N., George, S., Le Marc, Y., Olley, J., Pin, C. (2008). Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature. Int. J. Food Microbiol. 127, 193-199.

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Østergaard, N.B., Eklöw, A., Dalgaard, P. (2014). Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. Int. J. Food Microbiol. 188, 15-25.

Ratkowsky, D.A., Olley, J., McMeekin, T.A., Ball, A. (1982) Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol 149, 1-5.

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Ross, T. , Dalgaard, P. (2004). Secondary models. In: McKeller, R.C., Lu, X. (Eds.), Modeling Microbial Responses in Foods. CRC Press, Boca Raton, USA, pp. 63-150.

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Sivertsvik, M., Rosnes, J. T., Jeksrud, W. K. (2004). Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets. J. Food Eng. 63, 451-458. 

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Tenenhaus-Aziza, F.; Ellouze, M. (2014). Software for predictive microbiology and risk assessment: A description and comparison of tools presented at the ICPMF8 Software Fair. Food Microbiol. http://10.1016/j.fm.2014.06.026.  

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