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.
R.L. Buchanan, H.G. Stahl and R.C. Whiting, Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes: Journal of Food Protection (1989) 52(12):844-851. R.L. Buchanan and J.G. Phillips, Response Surface Model for Predicting the Effects of Temperature, pH, Sodium Chloride content, Sodium Nitrite Concentration, and Atmosphere on the Growth of Listeria monocytogenes.: J. Food Protection (1990) 53:370-376.
R.L. Buchanan, H.G. Stahl and R.C. Whiting, Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes: Journal of Food Protection (1989) 52(12):844-851.
R.L. Buchanan and J.G. Phillips, Response Surface Model for Predicting the Effects of Temperature, pH, Sodium Chloride content, Sodium Nitrite Concentration, and Atmosphere on the Growth of Listeria monocytogenes.: J. Food Protection (1990) 53:370-376.