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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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Transfer Model of Lm during slicing of gravad salmon

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Line chart of data points for modeled transfer. Also available in a table format below the chart.
Model Characteristics
  • Model: y = 5.37 * e^(-x/91.03)
  • R square: 0.94
  • F value: 329.22
  • P > |t|: 0.000
Modeled Transfer
Slice Number log(CFU/g)
1 5.31
2 5.25
3 5.20
4 5.14
5 5.08
6 5.03
7 4.97
8 4.92
9 4.86
10 4.81
11 4.76
12 4.71
13 4.66
14 4.60
15 4.55
16 4.50
17 4.46
18 4.41
19 4.36
20 4.31
21 4.26
22 4.22
23 4.17
24 4.13
25 4.08
26 4.04
27 3.99
28 3.95
29 3.90
30 3.86
31 3.82
32 3.78
33 3.74
34 3.70
35 3.66
36 3.62
37 3.58
38 3.54
39 3.50
40 3.46
Source:

Aarnisalo K., Sheen S., Raaska L., Tamplin M. (2007) Modelling transfer of Listeria monocytogenes during slicing of 'gravad' salmon. International Journal of Food Microbiology. 118:69-78