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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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Bacillus cereus (vegetative) in Broth Culture (Aerobic)

Input Conditions

Range: 5 to 42 °C
Range: 4.7 to 7.5
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:0.27
    • LCL:0.19
    • UCL:0.36
  • Lag Phase Duration (h):
    • Mean:13.9
    • LCL:10.3
    • UCL:18.7
  • Maximum Population Density: 8.87 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.000 3.000 3.000
2 3.000 3.000 3.000
4 3.001 3.000 3.002
6 3.005 3.001 3.022
8 3.022 3.005 3.108
10 3.073 3.015 3.339
12 3.191 3.040 3.766
14 3.403 3.091 4.371
16 3.723 3.181 5.078
18 4.142 3.322 5.796
20 4.632 3.519 6.456
22 5.158 3.774 7.021
24 5.685 4.081 7.480
26 6.185 4.428 7.840
28 6.639 4.803 8.114
30 7.039 5.190 8.320
32 7.383 5.576 8.472
34 7.671 5.951 8.583
36 7.910 6.305 8.663
38 8.105 6.633 8.722
40 8.263 6.932 8.764
42 8.390 7.200 8.794
44 8.491 7.438 8.815
46 8.572 7.647 8.831
48 8.635 7.830 8.842
50 8.686 7.987 8.850
52 8.726 8.123 8.856
54 8.757 8.239 8.860
56 8.781 8.338 8.863
58 8.801 8.423 8.865
60 8.816 8.494 8.866
62 8.827 8.554 8.867
64 8.837 8.605 8.868
66 8.844 8.648 8.869
68 8.850 8.684 8.869
70 8.854 8.714 8.869
72 8.858 8.739 8.870
74 8.860 8.761 8.870
76 8.862 8.779 8.870
78 8.864 8.794 8.870
80 8.865 8.806 8.870
82 8.866 8.817 8.870
84 8.867 8.825 8.870
86 8.868 8.833 8.870
88 8.868 8.839 8.870
90 8.869 8.844 8.870
92 8.869 8.848 8.870
94 8.869 8.852 8.870
96 8.869 8.855 8.870
98 8.869 8.857 8.870
100 8.870 8.859 8.870
102 8.870 8.861 8.870
104 8.870 8.863 8.870
106 8.870 8.864 8.870
108 8.870 8.865 8.870
110 8.870 8.866 8.870
112 8.870 8.866 8.870
114 8.870 8.867 8.870
116 8.870 8.867 8.870
118 8.870 8.868 8.870
120 8.870 8.868 8.870
122 8.870 8.869 8.870
124 8.870 8.869 8.870
126 8.870 8.869 8.870
128 8.870 8.869 8.870
130 8.870 8.869 8.870
Source:

R.C. Benedict, T. Partridge, D. Wells and R.L. Buchanan, Bacillus cereus: Aerobic Growth Kinetics:  Journal of Food Protection (1993) 56(3):211-214