gropin modified by Matthias Filter

Matthias Filter — Sat, 03 May 2014 10:21:00 -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.
Recent changes to gropin

gropin modified by Matthias Filter

gropin modified by Matthias Filter

Name:

Company / Institution:

Development Partners:

Contact person:

Link:

Designed for:

Applicable for:

Media covered:

Microorganisms covered:

Growth Factors covered:

Modeling approach:

Description:
