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Growth of Listeria monocytogenes in Seafood Salad

Input Conditions

Range: 4.0 to 12.0 °C
Range: 3.7 to 5.1
Range: 0.0 to 28.0 Days
Range: 0.1 to 2.0 Days
Range: 0.0 to 7.0 Log(cfu/g)
Range: 1.0 to 7.0 Log(cfu/g)
Line chart of data points for modeled growth. Also available in a table format below the chart.
Modeled Growth Parameters
  • Lag Phase Duration: 82.61 (hours)
  • Growth Rate: 0.0109 (log(cfu/g)/h)
  • Generation Time: 27.61 (hours)
  • Max Population Density: 7.00 (log(cfu/g))
  • Net Growth (Lag): 1.72 (log(cfu/g))
  • Net Growth (No Lag): 2.61 (log(cfu/g))
  • Time to LOC (Lag): 266.06 (hours)
  • Time to LOC (No Lag): 183.45 (hours))
Modeled Growth
Days log(CFU/g)
Lag No Lag
0.00 2.00 2.00
0.10 2.00 2.03
0.20 2.01 2.05
0.30 2.01 2.08
0.40 2.01 2.10
0.50 2.02 2.13
0.60 2.02 2.16
0.70 2.03 2.18
0.80 2.03 2.21
0.90 2.04 2.24
1.00 2.04 2.26
1.10 2.05 2.29
1.20 2.05 2.31
1.30 2.06 2.34
1.40 2.07 2.37
1.50 2.07 2.39
1.60 2.08 2.42
1.70 2.09 2.44
1.80 2.10 2.47
1.90 2.10 2.50
2.00 2.11 2.52
2.10 2.12 2.55
2.20 2.13 2.58
2.30 2.14 2.60
2.40 2.15 2.63
2.50 2.16 2.65
2.60 2.17 2.68
2.70 2.18 2.71
2.80 2.19 2.73
2.90 2.20 2.76
3.00 2.21 2.78
3.10 2.23 2.81
3.20 2.24 2.84
3.30 2.25 2.86
3.40 2.27 2.89
3.50 2.28 2.92
3.60 2.30 2.94
3.70 2.31 2.97
3.80 2.33 2.99
3.90 2.34 3.02
4.00 2.36 3.05
4.10 2.37 3.07
4.20 2.39 3.10
4.30 2.41 3.12
4.40 2.42 3.15
4.50 2.44 3.18
4.60 2.46 3.20
4.70 2.48 3.23
4.80 2.50 3.26
4.90 2.52 3.28
5.00 2.54 3.31
5.10 2.55 3.33
5.20 2.57 3.36
5.30 2.60 3.39
5.40 2.62 3.41
5.50 2.64 3.44
5.60 2.66 3.46
5.70 2.68 3.49
5.80 2.70 3.52
5.90 2.72 3.54
6.00 2.74 3.57
6.10 2.77 3.60
6.20 2.79 3.62
6.30 2.81 3.65
6.40 2.83 3.67
6.50 2.86 3.70
6.60 2.88 3.73
6.70 2.90 3.75
6.80 2.93 3.78
6.90 2.95 3.80
7.00 2.97 3.83
7.10 3.00 3.86
7.20 3.02 3.88
7.30 3.04 3.91
7.40 3.07 3.94
7.50 3.09 3.96
7.60 3.12 3.99
7.70 3.14 4.01
7.80 3.17 4.04
7.90 3.19 4.07
8.00 3.22 4.09
8.10 3.24 4.12
8.20 3.27 4.14
8.30 3.29 4.17
8.40 3.32 4.20
8.50 3.34 4.22
8.60 3.37 4.25
8.70 3.39 4.27
8.80 3.42 4.30
8.90 3.44 4.33
9.00 3.47 4.35
9.10 3.49 4.38
9.20 3.52 4.40
9.30 3.54 4.43
9.40 3.57 4.46
9.50 3.59 4.48
9.60 3.62 4.51
9.70 3.65 4.53
9.80 3.67 4.56
9.90 3.70 4.59
10.00 3.72 4.61
Source:

Cheng-An Hwang, Mark L. Tamplin. 2004 The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology V102 p277-285