Hello,

I am looking for references, databases, or official guidelines that, for each category of perishable product (e.g., milk, meat, fish):

• List the relevant spoilage or pathogenic microorganisms to monitor.
• Indicate the critical environmental parameters for each (temperature, humidity, pH, etc.).

Additionally:

• Are there validated predictive models (e.g., Ratkowsky, ComBase, PMP/USDA, or others) that, given a time series of these parameters, can estimate the probability or risk level of microbial proliferation?
• Are there resources that link these microbial risk levels to specific consumer profiles (e.g., pregnant women, infants, immunocompromised individuals) in order to assess severity for different vulnerable groups?

Any guidance, datasets, or methodological advice would be highly appreciated.

Thank you in advance.