Recent changes to baseline

baseline modified by Matthias Filter

Matthias Filter — Sat, 03 May 2014 10:32:01 -0000

--- v2
+++ v3
@@ -1,119 +1,49 @@
+
 ####Name:####

-GroPIN
+BASELINE Software tool
 ####Company / Institution:####

-Agricultural University of Athens
+Dpt. Food Science and Technology. University of Cordoba
 ####Development Partners:####

-
+University of Cordoba: http://www.uco.es
+Optimum Quality (SME): http://www.optimumquality.es/en/
+German Cancer Research Centre (DKFZ): https://www.dkfz.de/en/index.html
 ####Contact person:####

-Panagiotis N. Skandamis, PhD
-Assistant Professor
+Prof. Antonio Valero
 ####Link:####

-http://www.aua.gr/psomas/gropin
+http://www.baselineapp.com
+####Release date:####
+
+02/2013
+####Last update:####
+
+02/2014
 ####Designed for:####

 Teachers 
 Researchers 
 Students 
-Food business operators
-All subscribers and partners 
-#### Software modules:####
-
-Databases 
-Growth module 
-Fitting tool for growth 
-Inactivation module 
-Fitting tool for inactivation 
-Growth / no growth interface 
-Risk assessment module 
+Food business operators 
+Governments 
+All subscribers and partners
 ####Media covered:####

-Acidified sauces
-All foods (generic)
-Ambient stable sauces
-Beef (lean)
-Beef carcass
-Beef gravy
-Beef meat
-Bologna
-Brain Heart Infusion agar
-Brain Heart Infusion broth
-Broths & Foods (ComBase data)
-Cheese salad (pH 4.5)
-Cold-filled acid dressings and sauces (mayonnaises, dressings, sauces, diluted vinegar, cider)
-Cooked cured meat products
-Cooked ham
-Cooked meat model (in mBHI)
-Cooked pork ham
-Dairy
-Deli salads (Fava-, Pepper-, Cheese salad)
-Egg salad
-Eggplant salad (homemade)
-Fish: Red mullet, gilthead seabream, boque
-Food products
-Frankfurters
-Fresh milk
-Glucose-Mineral salts
-Grape berry of "Red Globe" cultivars
-Ground beef 75%
-Ground meat (pork & beef)
-Ground pork
-Iceberg lettuce (fresh cut)
-Intermediate Moisture Foods
-LA-W
-Lettuce salad
-Liquid culture medium
-Malt extract agar
-Mayonnaise based salads
-Meat
-Meat (Cooked)
-Melons
-Milk (dried, dehydrated non fat)
-modified BHI
-Modified meat
-MRS broth
-Nitrogen limited media
-nutrient agar surface
-Nutrient broth
-Ox muscle
-Oxoid tryptone soya broth
-Pasta salad
-Pasteurized meat products
-Pasteurized milk
-Pectin-NH4Cl-MgSO4
-Pig carcass
-Pistachios
-Pork (fresh)
-Potato Dextrose Agar
-Poultry
-Poultry (Cooked)
-Poultry (Raw)
-Salmon fillets
-Sausage (beef)
 Seafood
-Seafood salad
-Sealed cultures
-Sliced vacuum-packaged cooked cured meat product
-Soft cheese (Mizithra)
-Soy milk
-Spicy cheese salad (pH 4.2)
-Traditional custard
-Tris-HCl
-Tryptic Soy Agar Plus Yeast extract
-Tryptic Soy Broth
-Tryptone-Peptone-Yeast-C
-TSB+G
-Various
-W-W
-Yeast Nitrogen Broth
+egg products
+dairy products
+meat products
+vegetables
 ####Microorganisms covered:####

-22 Pathogens
-50 Spoilers 
+L. monocytogenes
+VTEC
+Campylobacter
+Salmonella
+Vibrio spp.
 ####Growth / Inactivation Factors covered:####

 Temperature 
@@ -121,51 +51,27 @@
 aw (water activity) 
 Salt 
 Lactic acid 
-Other orgnaic acids 
 CO2 
-Acetic acid
-Ascorbic acid
-Citric acid
-Diacetate
-Fructose
-Gelatin
-Irradiation dose
-Na-Lactate
-Sodium nitrite
-nitrites
-NO2
-Oleuropein
-Phenols
-Salt+sugar
-Water phase salt
-Bean Oil
-Benzoic acid
-Citric acid
-Disaccharide
-Hexoses
-NaCl
-Na-Diacetate
-Na-Lactate
-Sodium nitrite
-O2
-Essential oil
-Ultra High Pressure
-Phenols
-Sorbic acid
-SoyBean Protein
-Sodium pyrophosphate
-Sucrose
-Undissociated acetic acid
-Undisociated Nitrous acid
 ####Modeling approach:####

-Deterministic 
-Probabilistic, variability taken into account 
+Deterministic
+####Software Modules:####
+
+Growth module 
+Inactivation module 
+Sampling plan module
 ####Description:####

-An integrated tertiary model called GroPIN is developed in-house using Visual Basic for Applications. The application may serve as a user-friendly and highly transparent predictive modeling data base for kinetic (growth or inactivation) and probabilistic models. It also offers the flexibility of interactive options in selecting the graphical and numerical simulation of models. An unlimited number of mathematical models can be introduced into the database via equation editor, as compared with other applications, where only a limited number of equations are already embedded into the source code and are not (at least not easily) updatable or expandable.
-The current version of GroPIN has a total of 490 published models for the behavior of 22 pathogens and 50 spoilage organisms, including spoilage and mycotoxigenic fungi, bacteria and yeasts in various foods of plant (e.g., fresh-cut salads, deli salads, berries, juices, etc.) or animal origin (meat and meat products, dairy products). The impact on microbial behavior of a variety of critical and commonly encountered intrinsic (preservatives, organic acids in total or undissociate/dissociate form, salt, aw, nitrates, etc.) and extrinsic (temperature, CO2, pressure, anaerobic conditions) factors is accounted for by the models registered in GroPIN up to date. The microbial responses modeled (i.e., dependent variables) include the maximum specific growth rate, the death rate, the lag phase duration, maximum population density, time to X-log reduction/growth, D-values and the probability of growth.
-A search engine has been established for locating and selecting the model of interest. Then the user may select variables and assign values for each variable though list boxes or by direct typing. 
-The simulation of the selected model can be displayed as Response Surface-Contour Plot, Time to x log Response Surface-Contour Plot, growth or inactivation curve, as well as 2D growth/no growth (probabilistic) interface with potential illustration of up to 3 interfaces (i.e., three levels of the 3rd variable). The following model categories have been included: (1) Probabilistic models; (2) Growth models; (3) Inactivation-survival models, and; (4) Gamma (Cardinal) Models with interactions (“” term based on “” and “” functions, according to Augustin and Carlier., 2000; Le Marc et al. 2002). All kinetic models, including growth or inactivation, plus gamma models with interactions, can be simulated under both static and dynamic conditions. The 271 registered models include 231 growth models, 46 inactivation models, 64 probability of growth models and 18 gamma models with interaction terms. The user can use the available models as a basis for setting performance-, process- or product-criteria, as well as to evaluate the compliance of a product with microbiological criteria regulation. The integrated models constitute a special category which combines selected models from a series of 26 growth models, 14 inactivation models  and 32 probability of growth models under dynamic conditions. The final graphical representation is the integral of the selected models.
-Moreover, a series of computational algorithms that rely on repeated random sampling have been applied in order to estimate the risk in food products (Monte Carlo simulation). 
-The spirit of the software stems from similar initiatives, such as SymPrevius and COMBASE modeling toolbox. The major innovative features of this software in relation to the state-of-the art are the user-friendliness, the updatable character by the user, the simplicity and functionality (including interactive options) of outputs and the inclusion of all major predictive modeling classes.
+This web-based software tool has been developed within the EU Project of the VII Framework Program named BASELINE ‘Selection and improving of fit-for-purpose sampling procedures for specific foods and risks’ (Grant Agreement No 222738). Throughout this software users can access to different implemented modules related to predictive modelling of pathogens for various food commodities and estimation/ optimization of sampling plans. In the first module, microbial behavior of a selected category of food borne pathogens can be predicted under different environmental conditions.
+A selection of implemented predictive growth and inactivation models gathered from scientific literature is included: 
+a) Seafood (Listeria monocytogenes and Vibrio spp.).
+b) Eggs and egg products (Salmonella spp.).
+c) Milk and dairy products (Listeria monocytogenes and Escherichia coli).
+d) Meat products (Salmonella spp., Campylobacter spp. and Listeria monocytogenes).
+e) Plant products (Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes).
+Regarding model`s structure, the main menu allows the selection of predefined primary models:
+a) Growth: Baranyi, Gompertz and three-phase linear model
+b) Inactivation: Three-phase linear and Weibull models
+Customized secondary models (mainly polynomial, Gamma, Ratkowsky type and cardinal) can be easily introduced by users through an equation editor dialog. Besides, new predictive models were added to the software based on experimental data collected in the BASELINE project. The predictive models can be validated by the user in order to compare predictions and observations through the application of goodness of fit indices. This information and modelling results can be exported in CSV, MS Excel or PDF formats. A personal space is provided for each user, allowing them to save and retrieve their own data for further use. By means of restricted local access, administrators will be able to further develop the software tool by including additional predictive models, microorganisms, food matrices or environmental factors. The Sampling Plans module contains a Generic module where the most common distributions for assessing two- and three- class attributes and variables sampling plans are embedded. Users can easily define the parameters “n” i.e. number of samples to be taken from a given lot; “c” maximum allowable number of samples that can accomplish a specific criteria, “m” and “M” which are the logarithmic values of the microbial concentration that should not be exceeded. The Practical examples module allows the user the setting of food safety criteria (Performance Objectives) in prevalence and/or concentration terms. Specific sampling plans include a selection of sampling schemes related to the food/risk categories included in BASELINE. Finally, in the Tools module users can estimate different parameters associated to a specific sampling process, according to preliminary criteria fixed in the dialog boxes. This information may be used to evaluate the overall effectiveness of applied interventions by risk managers or food operators.
+
+BASELINE software tool for calculation of microbiological criteria. Baseline Final Conference (Bologna, 12th November 2013). Available at: http://www.baselineeurope.eu/documents.asp?t=3

baseline modified by Matthias Filter

Matthias Filter — Sat, 03 May 2014 10:19:17 -0000

--- v1
+++ v2
@@ -1,34 +1,171 @@
 ####Name:####

-
+GroPIN
 ####Company / Institution:####

-
+Agricultural University of Athens
 ####Development Partners:####

 ####Contact person:####

-
+Panagiotis N. Skandamis, PhD
+Assistant Professor
 ####Link:####

-
+http://www.aua.gr/psomas/gropin
 ####Designed for:####

+Teachers 
+Researchers 
+Students 
+Food business operators
+All subscribers and partners 
+#### Software modules:####

-####Applicable for:####
-
-
+Databases 
+Growth module 
+Fitting tool for growth 
+Inactivation module 
+Fitting tool for inactivation 
+Growth / no growth interface 
+Risk assessment module 
 ####Media covered:####

-
+Acidified sauces
+All foods (generic)
+Ambient stable sauces
+Beef (lean)
+Beef carcass
+Beef gravy
+Beef meat
+Bologna
+Brain Heart Infusion agar
+Brain Heart Infusion broth
+Broths & Foods (ComBase data)
+Cheese salad (pH 4.5)
+Cold-filled acid dressings and sauces (mayonnaises, dressings, sauces, diluted vinegar, cider)
+Cooked cured meat products
+Cooked ham
+Cooked meat model (in mBHI)
+Cooked pork ham
+Dairy
+Deli salads (Fava-, Pepper-, Cheese salad)
+Egg salad
+Eggplant salad (homemade)
+Fish: Red mullet, gilthead seabream, boque
+Food products
+Frankfurters
+Fresh milk
+Glucose-Mineral salts
+Grape berry of "Red Globe" cultivars
+Ground beef 75%
+Ground meat (pork & beef)
+Ground pork
+Iceberg lettuce (fresh cut)
+Intermediate Moisture Foods
+LA-W
+Lettuce salad
+Liquid culture medium
+Malt extract agar
+Mayonnaise based salads
+Meat
+Meat (Cooked)
+Melons
+Milk (dried, dehydrated non fat)
+modified BHI
+Modified meat
+MRS broth
+Nitrogen limited media
+nutrient agar surface
+Nutrient broth
+Ox muscle
+Oxoid tryptone soya broth
+Pasta salad
+Pasteurized meat products
+Pasteurized milk
+Pectin-NH4Cl-MgSO4
+Pig carcass
+Pistachios
+Pork (fresh)
+Potato Dextrose Agar
+Poultry
+Poultry (Cooked)
+Poultry (Raw)
+Salmon fillets
+Sausage (beef)
+Seafood
+Seafood salad
+Sealed cultures
+Sliced vacuum-packaged cooked cured meat product
+Soft cheese (Mizithra)
+Soy milk
+Spicy cheese salad (pH 4.2)
+Traditional custard
+Tris-HCl
+Tryptic Soy Agar Plus Yeast extract
+Tryptic Soy Broth
+Tryptone-Peptone-Yeast-C
+TSB+G
+Various
+W-W
+Yeast Nitrogen Broth
 ####Microorganisms covered:####

+22 Pathogens
+50 Spoilers 
+####Growth / Inactivation Factors covered:####

-####Growth Factors covered:####
-
-
+Temperature 
+pH 
+aw (water activity) 
+Salt 
+Lactic acid 
+Other orgnaic acids 
+CO2 
+Acetic acid
+Ascorbic acid
+Citric acid
+Diacetate
+Fructose
+Gelatin
+Irradiation dose
+Na-Lactate
+Sodium nitrite
+nitrites
+NO2
+Oleuropein
+Phenols
+Salt+sugar
+Water phase salt
+Bean Oil
+Benzoic acid
+Citric acid
+Disaccharide
+Hexoses
+NaCl
+Na-Diacetate
+Na-Lactate
+Sodium nitrite
+O2
+Essential oil
+Ultra High Pressure
+Phenols
+Sorbic acid
+SoyBean Protein
+Sodium pyrophosphate
+Sucrose
+Undissociated acetic acid
+Undisociated Nitrous acid
 ####Modeling approach:####

+Deterministic 
+Probabilistic, variability taken into account 
+####Description:####

-####Description:####
+An integrated tertiary model called GroPIN is developed in-house using Visual Basic for Applications. The application may serve as a user-friendly and highly transparent predictive modeling data base for kinetic (growth or inactivation) and probabilistic models. It also offers the flexibility of interactive options in selecting the graphical and numerical simulation of models. An unlimited number of mathematical models can be introduced into the database via equation editor, as compared with other applications, where only a limited number of equations are already embedded into the source code and are not (at least not easily) updatable or expandable.
+The current version of GroPIN has a total of 490 published models for the behavior of 22 pathogens and 50 spoilage organisms, including spoilage and mycotoxigenic fungi, bacteria and yeasts in various foods of plant (e.g., fresh-cut salads, deli salads, berries, juices, etc.) or animal origin (meat and meat products, dairy products). The impact on microbial behavior of a variety of critical and commonly encountered intrinsic (preservatives, organic acids in total or undissociate/dissociate form, salt, aw, nitrates, etc.) and extrinsic (temperature, CO2, pressure, anaerobic conditions) factors is accounted for by the models registered in GroPIN up to date. The microbial responses modeled (i.e., dependent variables) include the maximum specific growth rate, the death rate, the lag phase duration, maximum population density, time to X-log reduction/growth, D-values and the probability of growth.
+A search engine has been established for locating and selecting the model of interest. Then the user may select variables and assign values for each variable though list boxes or by direct typing. 
+The simulation of the selected model can be displayed as Response Surface-Contour Plot, Time to x log Response Surface-Contour Plot, growth or inactivation curve, as well as 2D growth/no growth (probabilistic) interface with potential illustration of up to 3 interfaces (i.e., three levels of the 3rd variable). The following model categories have been included: (1) Probabilistic models; (2) Growth models; (3) Inactivation-survival models, and; (4) Gamma (Cardinal) Models with interactions (“” term based on “” and “” functions, according to Augustin and Carlier., 2000; Le Marc et al. 2002). All kinetic models, including growth or inactivation, plus gamma models with interactions, can be simulated under both static and dynamic conditions. The 271 registered models include 231 growth models, 46 inactivation models, 64 probability of growth models and 18 gamma models with interaction terms. The user can use the available models as a basis for setting performance-, process- or product-criteria, as well as to evaluate the compliance of a product with microbiological criteria regulation. The integrated models constitute a special category which combines selected models from a series of 26 growth models, 14 inactivation models  and 32 probability of growth models under dynamic conditions. The final graphical representation is the integral of the selected models.
+Moreover, a series of computational algorithms that rely on repeated random sampling have been applied in order to estimate the risk in food products (Monte Carlo simulation). 
+The spirit of the software stems from similar initiatives, such as SymPrevius and COMBASE modeling toolbox. The major innovative features of this software in relation to the state-of-the art are the user-friendliness, the updatable character by the user, the simplicity and functionality (including interactive options) of outputs and the inclusion of all major predictive modeling classes.