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, 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.