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The models are based on extensive experimental data of microbial behavior in liquid microbiological media and food.

There can be no guarantee that predicted values will match those that would occur in any specific food system. Before the models could be used in such a manner, the user would have to validate the models for each specific food of interest.

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Growth of Salmonella Kentucky on Chicken Skin

Input Conditions

Range: 5 °C - 50 °C
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth
Time (hours) Log Number
0.0 0.49
0.5 0.47
1.0 0.42
1.5 0.38
2.0 0.37
2.5 0.39
3.0 0.46
3.5 0.55
4.0 0.68
4.5 0.86
5.0 1.10
5.5 1.33
6.0 1.53
6.5 1.69
7.0 1.85
7.5 2.01
8.0 2.13
Source:

Thomas P. OSCAR. General Regression Neural Network and Monte Carlo Simulation Model for Survival and Growth of Salmonella on Raw Chicken Skin as a Function of Serotype, Temperature, and Time for Use in Risk Assessment. Journal of Food Protection, Vol. 72, No. 10, 2009, Pages 2078-2087.