TABLE 1

Observed and predicted reductions in the concentration of VTEC during FRMS elaboration and storage and discrepancy and bias percentages between observed and predicted concentrations throughout the process

FoodFermentation temp in °C (no. of days)Maturation temp in °C (no. of days)Storage temp in °C (no. of days)Observed and predicted reductions in VTEC (log10 CFU/g)No. of data pointsDiscrepancy (%)Bias (%)
FermentationMaturationStorage
Norwegian sausage24 (3) + 19 (3)17 (4) + 14 (17)0.41, 0.260.79, 0.1485.191.35
Swedish mettwurst22 (4) + 21 (2)16 (4)0.55, 0.280.28, 0.2066.821.72
Norwegian sausage24 (3) + 19 (3)17 (7) + 14 (7)12 (66)0.59, 0.350.44, 0.511.19, 1.6973.980.00449
24 (3) + 19 (3)17 (7) + 14 (7)16 (66)0.59, 0.350.44, 0.511.34, 2.49710.53−3.39
24 (3) + 19 (3)17 (7) + 14 (7)21 (66)0.59, 0.350.44, 0.514.30, 3.92711.813.12
24 (3) + 19 (3)17 (7) + 14 (7)25 (66)0.59, 0.350.44, 0.51>6.00, 5.58713.496.59
Norwegian sausage34 (3) + 19 (3)17 (7) + 14 (7)12 (66)0.59, 0.550.26, 0.550.77, 1.6177.90−2.02
34 (3) + 19 (3)17 (7) + 14 (7)16 (66)0.59, 0.550.26, 0.551.80, 2.3476.64−1.57
34 (3) + 19 (3)17 (7) + 14 (7)21 (66)0.59, 0.550.26, 0.553.34, 3.74711.86−5.10
34 (3) + 19 (3)17 (7) + 14 (7)25 (66)0.59, 0.550.26, 0.55>5.94, 5.20716.332.95