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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.


Survival during fermentation of soudjouk-style fermented sausage: S. Typhimurium

Input Conditions

Range: 4.6 to 5.4
Line chart of data points for modeled log reduction. Also available in a table format below the chart.
Modeled Growth
pH Reduction
log10 CFU/g
4.6 2.162
4.7 1.350
4.8 0.716
4.9 0.259
5.0 0.000
5.1 0.000
5.2 0.000
5.3 0.202
5.4 0.630

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. -