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The models are based on extensive experimental data of microbial behavior in liquid microbiological media and food.

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Survival during drying of soudjouk-style fermented sausage: L. monocytogenes

Input Conditions

Range: 4.6 to 6.0
Range: 0.84 to 0.95
Line chart of data points for modeled log reduction. Also available in a table format below the chart.
Modeled Reduction Parameters
  • pH: 5.0
  • Aw: 0.90
  • Reduction: 0.097 (log10 CFU/g)
Modeled Growth
pH Aw Reduction
log10 CFU/g
4.6 0.84 0.461
4.6 0.85 0.408
4.6 0.86 0.357
4.6 0.87 0.307
4.6 0.88 0.259
4.6 0.89 0.212
4.6 0.90 0.167
4.6 0.91 0.123
4.6 0.92 0.081
4.6 0.93 0.040
4.6 0.94 0.000
4.6 0.95 0.000
4.9 0.84 0.341
4.9 0.85 0.299
4.9 0.86 0.258
4.9 0.87 0.219
4.9 0.88 0.181
4.9 0.89 0.145
4.9 0.90 0.110
4.9 0.91 0.077
4.9 0.92 0.045
4.9 0.93 0.014
4.9 0.94 0.000
4.9 0.95 0.000
5.2 0.84 0.248
5.2 0.85 0.217
5.2 0.86 0.186
5.2 0.87 0.157
5.2 0.88 0.130
5.2 0.89 0.104
5.2 0.90 0.080
5.2 0.91 0.057
5.2 0.92 0.035
5.2 0.93 0.015
5.2 0.94 0.000
5.2 0.95 0.000
Source:

Hwang C., Porto-Fett A.., Juneja V. K., Ingham S., Ingham B., Luchansky J. (2009). Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage. International Journal of Food Microbiology 129 (2009) 244–252. - http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=218989