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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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Staphylococcus aureus (Broth Culture, Anaerobic)

Input Conditions

Range: 12 to 42 °C
Range: 5.3 to 9.0
Range: 0.5 to 16.5 (% [g/dL])
Range: 0.0 to 150.0 (ppm)
Range: 1 - 6
Range: 0 - 2500 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:0.08
    • LCL:0.04
    • UCL:0.14
  • Lag Phase Duration (h):
    • Mean:35.8
    • LCL:14.5
    • UCL:88.7
  • Maximum Population Density: 7.92 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.000 3.000 3.001
10 3.001 3.000 3.106
20 3.023 3.000 3.831
30 3.150 3.000 5.157
40 3.505 3.001 6.356
50 4.117 3.005 7.119
60 4.873 3.022 7.529
70 5.622 3.070 7.732
80 6.264 3.173 7.830
90 6.765 3.352 7.876
100 7.132 3.616 7.897
110 7.390 3.958 7.907
120 7.566 4.356 7.912
130 7.685 4.783 7.914
140 7.764 5.212 7.915
150 7.816 5.621 7.915
160 7.851 5.996 7.915
170 7.873 6.328 7.915
180 7.888 6.616 7.915
190 7.898 6.860 7.915
200 7.904 7.063 7.915
210 7.908 7.231 7.915
220 7.911 7.368 7.915
230 7.912 7.479 7.915
240 7.913 7.568 7.915
250 7.914 7.640 7.915
Source:

R.L. Buchanan, J.L. Smith, C. McColgan, B.S. Marmer, M.H. Golden and B.J. Dell, Response Surface Models for the Effects of Temperature, pH, Sodium Chloride, and Sodium Nitrite on the Aerobic and Anaerobic Growth of Staphylococcus aureus 196E:  Journal of Food Safety (1993) 13:159-175.