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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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Aeromonas hydrophila (Broth Culture, Aerobic)

Input Conditions

Range: 5 to 42 °C
Range: 5.3 to 7.3
Range: 0.5 to 4.5 (% [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:0.13
    • LCL:0.10
    • UCL:0.16
  • Lag Phase Duration (h):
    • Mean:25.4
    • LCL:20.7
    • UCL:31.1
  • Maximum Population Density: 9.88 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.000 3.001 3.000
2 3.001 3.001 3.001
4 3.003 3.002 3.003
6 3.005 3.004 3.008
8 3.011 3.007 3.018
10 3.020 3.012 3.035
12 3.034 3.019 3.065
14 3.057 3.031 3.112
16 3.089 3.047 3.181
18 3.135 3.069 3.277
20 3.197 3.098 3.402
22 3.276 3.136 3.560
24 3.374 3.185 3.751
26 3.494 3.244 3.972
28 3.634 3.316 4.221
30 3.796 3.401 4.494
32 3.977 3.500 4.785
34 4.176 3.613 5.089
36 4.392 3.739 5.401
38 4.620 3.878 5.714
40 4.859 4.030 6.025
42 5.105 4.193 6.329
44 5.356 4.366 6.623
46 5.609 4.548 6.904
48 5.861 4.738 7.171
50 6.110 4.933 7.422
52 6.354 5.133 7.656
54 6.591 5.335 7.872
56 6.820 5.539 8.072
58 7.040 5.743 8.256
60 7.250 5.945 8.424
62 7.449 6.145 8.576
64 7.638 6.342 8.714
66 7.815 6.534 8.839
68 7.981 6.721 8.952
70 8.137 6.902 9.054
72 8.281 7.077 9.145
74 8.416 7.246 9.226
76 8.541 7.408 9.299
78 8.656 7.562 9.364
80 8.762 7.710 9.422
82 8.860 7.850 9.474
84 8.950 7.983 9.520
86 9.033 8.109 9.561
88 9.109 8.228 9.597
90 9.178 8.340 9.630
92 9.242 8.446 9.658
94 9.300 8.546 9.684
96 9.353 8.639 9.707
98 9.401 8.726 9.727
100 9.445 8.808 9.744
102 9.486 8.885 9.760
104 9.522 8.957 9.774
106 9.555 9.023 9.786
108 9.585 9.086 9.797
110 9.613 9.144 9.807
112 9.638 9.198 9.815
114 9.661 9.248 9.823
116 9.681 9.295 9.829
118 9.700 9.338 9.835
120 9.717 9.379 9.840
122 9.732 9.416 9.845
124 9.746 9.451 9.849
126 9.759 9.483 9.853
128 9.770 9.513 9.856
130 9.780 9.541 9.859
Source:

S.A. Palumbo, D.R. Morgan and R.L. Buchanan, Influence of Temperature, NaCl, and pH on the Growth of Aeromonas hydrophila, Journal of Food Science (1985) 50:1417-1421.

S.A. Palumbo, A.C. Williams, R.L. Buchanan and J.G. Phillips, Model for the Aerobic Growth of Aeromonas hydrophila K144:  Journal of Food Protection (1991) 54:429-435.