Seafood Spoilage and Safety Predictor (SSSP) ver. 3.1

Copyright © 2009 National Institute of Aquatic Resources (DTU Aqua), Technical University of Denmark (DTU)

Table of content

Introduction to SSSP

Installing SSSP

Using SSSP

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

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) in lightly preserved seafood

• Growth of L. monocytogenes and LAB in lightly preserved seafood

CO₂ equilibrium concentrations in MAP seafood

Water activity calculation for seafood

Temperature profile data - SSSP formats

SSSP raw data importer

Input files -SSSP formats

Saving, exporting and re-importing of data with SSSP

References

Development of the SSSP software

Other predictive microbiology programs