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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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Escherichia coli [O157:H7] (Broth Culture, Anaerobic)

Input Conditions

Range: 5 to 42 °C
Range: 4.5 to 8.5
Range: 0.5 to 5.0 (% [g/dL])
Range: 0.0 to 150.0 (ppm)
Range: 1 - 6
Range: 10 - 200 hours
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth Parameters
  • Max Growth Rate (log10 cfu/h):
    • Mean:1.23
    • LCL:1.03
    • UCL:1.47
  • Lag Phase Duration (h):
    • Mean:1.6
    • LCL:1.3
    • UCL:2.0
  • Maximum Population Density: 8.81 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0.00 3.006 3.004 3.007
0.25 3.014 3.009 3.021
0.50 3.032 3.019 3.052
0.75 3.064 3.036 3.110
1.00 3.117 3.065 3.206
1.25 3.197 3.108 3.350
1.50 3.310 3.169 3.546
1.75 3.460 3.253 3.793
2.00 3.646 3.361 4.087
2.25 3.867 3.494 4.418
2.50 4.119 3.654 4.772
2.75 4.396 3.837 5.139
3.00 4.690 4.043 5.505
3.25 4.995 4.267 5.862
3.50 5.302 4.506 6.202
3.75 5.607 4.755 6.518
4.00 5.902 5.010 6.809
4.25 6.186 5.267 7.072
4.50 6.453 5.523 7.308
4.75 6.703 5.773 7.517
5.00 6.933 6.015 7.701
5.25 7.144 6.248 7.861
5.50 7.337 6.469 8.000
5.75 7.510 6.678 8.120
6.00 7.666 6.874 8.224
6.25 7.805 7.056 8.313
6.50 7.929 7.225 8.388
6.75 8.039 7.380 8.453
7.00 8.136 7.523 8.508
7.25 8.222 7.653 8.555
7.50 8.297 7.772 8.594
7.75 8.363 7.879 8.628
8.00 8.421 7.977 8.656
8.25 8.472 8.065 8.680
8.50 8.516 8.144 8.701
8.75 8.554 8.216 8.718
9.00 8.588 8.280 8.732
9.25 8.617 8.338 8.745
9.50 8.643 8.389 8.755
9.75 8.665 8.435 8.764
10.00 8.684 8.477 8.771
Source:

R.L. Buchanan and L.A. Klawitter, The Effect of Incubation Temperature, Initial pH, and Sodium Chloride on the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1992) 9:185-196.

R.L. Buchanan, L.K. Bagi, R.V. Goins and J.G. Phillips, Response Surface Models for the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1993) 10:303-315.

R.L. Buchanan and L.K. Bagi, Expansion of Response Surface Models for the Growth of Escherichia coli O157:H7 to Include Sodium Nitrite as a Variable:  International Journal of Food Microbiology (1994) 27:317-332.

R.L. Buchanan and L.K. Bagi, Effect of Water Activity and Humectant Identity on the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1997) 14:413-423.