{"id":"W2810421538","doi":"10.4315/0362-028x.jfp-18-024","title":"Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C","year":2018,"lang":"en","type":"article","venue":"Journal of Food Protection","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":29,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Pasteurization; Listeria monocytogenes; Food science; Lactic acid; Pascalization; Listeria; Contamination; Bacteria; Food preservation; Chemistry; Water activity; Food microbiology; Inoculation; Pseudomonas; Biology; High pressure; Water content","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002166604,0.0001065924,0.0002340875,0.0001306577,0.00006464958,0.00001238515,0.00002701601,0.0001254758,0.000002649745],"category_scores_gemma":[0.0001201578,0.00007886723,0.00002359692,0.00007386266,0.0000871325,0.00005733632,0.00004469424,0.00006788303,1.16143e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001736425,"about_ca_system_score_gemma":0.00001629896,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000022809,"about_ca_topic_score_gemma":0.000008291496,"domain_scores_codex":[0.9992549,0.000128085,0.0003536684,0.0001236013,0.00007401212,0.00006571106],"domain_scores_gemma":[0.9988461,0.00001565305,0.0007424869,0.00006882457,0.0003024464,0.00002447024],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.002734216,0.00003337276,0.0004215193,0.0007808263,0.00008067386,1.249548e-7,0.0002907844,0.00002038317,0.9922268,0.000001984211,9.413866e-7,0.003408415],"study_design_scores_gemma":[0.0009121372,0.001773569,0.0795514,0.0002315799,0.00005229482,0.00004687818,0.00003479324,0.00006036552,0.9172009,0.00005661978,0.000012402,0.00006707426],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972594,0.000585016,0.001738634,0.00001735366,0.00007911935,0.0003073696,0.000009768663,0.000001861781,0.000001500921],"genre_scores_gemma":[0.9987472,0.00008669822,0.001047151,0.000003044718,0.00007058577,0.000003522804,0.00001043147,0.00001112312,0.00002024483],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07912988,"threshold_uncertainty_score":0.3216113,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01501852443619166,"score_gpt":0.2449523543926071,"score_spread":0.2299338299564154,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}