ComBase - Common Database for Predictive Microbiology

Institution	Data
Universidad de Córdoba, Departamento de Bromatologia y Tecnologia de los Alimentos, Spain.	Pathogens, Ca 100 doubling times measured by OD.
Universidad Complutense Madrid, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Spain.	Pathogens, mainly in modified atmosphere; Ca 800 viable counts growth curves and >1000 doubling times measured by OD.
Danish Institute of Fisheries Research, Lyngby, Denmark .	Spoilage organisms in broth and seafood. Ca 250 viable count growth curves.
INRA, UMR Safety and Quality of fruit and vegetable products, Avignon, France.	Growth of proteolytic non-proteolytic C. botulinum in vegetable-based media.
Szent Istvan University, Hungary.
Central Food Research Institute, University of Horticulture and Food Industry of Budapest, Hungary.	Spoilage and pathogenic organisms, ca 50 curves.
Agricultural University of Athens, Laboratory of Microbiology & Biotechnology of Foods, Athens, Greece.	Spoilage and pathogenic organisms (growth and inactivation) in meat, fish, vegetables; >1500 viable count curves.
Slovak University of Technology in Bratislava, Slovakia.	Pathogens and spoilage organisms, in broth, milk and dairy products. Ca 200 viable count curves.
Public Health Laboratory Services, University of Bristol, United Kingdom.	Pathogens, in broth and food, at low water activity. Ca 300 viable count curves.
London Metropolitan University, United Kingdom.	Spoilage organisms in broth and food. Ca 500 viable count curves.
University of Reading, United Kingdom.	Pathogens in broth, inactivation and survival, under various stress conditions. Ca 100 curves.
Unilever Research, Sharnbrook, United Kingdom.	Pathogens in food. Ca 200 viable count curves.
Campden and Chorleywood FRA, Chipping Campden, United Kingdom.	Viable count growth curves of various spoilage organisms. Ca 100 curves.
Universidad Complutense Madrid, Dept. Microbiol. III, Spain	Specific rates of yeasts in food measured by OD.
IZSB, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Brescia, Italy.	Viable count growth curves of various spoilage and pathogens organisms in broth and food.
TNO, The Netherlands.	Ca 350 viable count curves of various organisms, mainly spoilage.
Universidad Autónoma de Queretaro, Mexico.	Growth curves of Salmonella.
Food Risk Analysis Initiative, Rutgers University, New Brunswick, USA.	Ca 300 viable count curves of various pathogens.
Veterinary University of Vienna, Austria.	Ca 120 viable count curves of various spoilage and pathogens organisms.

Institution

Data

Universidad de Córdoba, Departamento de Bromatologia y Tecnologia de los Alimentos, Spain.

Pathogens, Ca 100 doubling times measured by OD.

Universidad Complutense Madrid, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Spain.

Pathogens, mainly in modified atmosphere; Ca 800 viable counts growth curves and >1000 doubling times measured by OD.

Danish Institute of Fisheries Research, Lyngby, Denmark .

Spoilage organisms in broth and seafood. Ca 250 viable count growth curves.

INRA, UMR Safety and Quality of fruit and vegetable products, Avignon, France.

Growth of proteolytic non-proteolytic C. botulinum in vegetable-based media.

Szent Istvan University, Hungary.

Central Food Research Institute, University of Horticulture and Food Industry of Budapest, Hungary.

Spoilage and pathogenic organisms, ca 50 curves.

Agricultural University of Athens, Laboratory of Microbiology & Biotechnology of Foods, Athens, Greece.

Spoilage and pathogenic organisms (growth and inactivation) in meat, fish, vegetables; >1500 viable count curves.

Slovak University of Technology in Bratislava, Slovakia.

Pathogens and spoilage organisms, in broth, milk and dairy products. Ca 200 viable count curves.

Public Health Laboratory Services, University of Bristol, United Kingdom.

Pathogens, in broth and food, at low water activity. Ca 300 viable count curves.

London Metropolitan University, United Kingdom.

Spoilage organisms in broth and food. Ca 500 viable count curves.

University of Reading, United Kingdom.

Pathogens in broth, inactivation and survival, under various stress conditions. Ca 100 curves.

Unilever Research, Sharnbrook, United Kingdom.

Pathogens in food. Ca 200 viable count curves.

Campden and Chorleywood FRA, Chipping Campden, United Kingdom.

Viable count growth curves of various spoilage organisms. Ca 100 curves.

Universidad Complutense Madrid, Dept. Microbiol. III, Spain

Specific rates of yeasts in food measured by OD.

IZSB, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Brescia, Italy.

Viable count growth curves of various spoilage and pathogens organisms in broth and food.

TNO, The Netherlands.

Ca 350 viable count curves of various organisms, mainly spoilage.

Universidad Autónoma de Queretaro, Mexico.

Growth curves of Salmonella.

Food Risk Analysis Initiative, Rutgers University, New Brunswick, USA.

Ca 300 viable count curves of various pathogens.

Veterinary University of Vienna, Austria.

Ca 120 viable count curves of various spoilage and pathogens organisms.

DATA DONORS