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Predictive Thermal Inactivation Model for Listeria monocytogenes in Ground Beef - NaCl, Sodium Pyrophosphate, and Sodium Lactate

Input Conditions

Range: 0 to 4.5 (% [w/v])
Range: 0 to 0.5 (% [w/v])
Range: 0 to 4.5 (% [w/v])
Range: 4 to 7 log10 reduction

Note: Random effects are not included.

Modeled Results
Temperature (°C) Time for Required Lethality
60 74.14
60.1 72.05
60.2 70.02
60.3 68.04
60.4 66.10
60.5 64.22
60.6 62.38
60.7 60.59
60.8 58.84
60.9 57.14
61 55.48
61.1 53.87
61.2 52.30
61.3 50.77
61.4 49.27
61.5 47.82
61.6 46.41
61.7 45.03
61.8 43.69
61.9 42.39
62 41.12
62.1 39.89
62.2 38.69
62.3 37.52
62.4 36.38
62.5 35.28
62.6 34.20
62.7 33.16
62.8 32.14
62.9 31.15
63 30.20
63.1 29.26
63.2 28.36
63.3 27.48
63.4 26.62
63.5 25.79
63.6 24.98
63.7 24.20
63.8 23.44
63.9 22.70
64 21.98
64.1 21.29
64.2 20.61
64.3 19.95
64.4 19.32
64.5 18.70
64.6 18.10
64.7 17.52
64.8 16.95
64.9 16.41
65 15.88
65.1 15.36
65.2 14.86
65.3 14.38
65.4 13.91
65.5 13.46
65.6 13.02
65.7 12.59
65.8 12.18
65.9 11.78
66 11.39
66.1 11.01
66.2 10.65
66.3 10.29
66.4 9.95
66.5 9.62
66.6 9.30
66.7 8.99
66.8 8.69
66.9 8.40
67 8.12
67.1 7.85
67.2 7.58
67.3 7.33
67.4 7.08
67.5 6.84
67.6 6.61
67.7 6.39
67.8 6.17
67.9 5.96
68 5.76
68.1 5.57
68.2 5.38
68.3 5.19
68.4 5.02
68.5 4.85
68.6 4.68
68.7 4.52
68.8 4.37
68.9 4.22
69 4.07
69.1 3.93
69.2 3.80
69.3 3.67
69.4 3.54
69.5 3.42
69.6 3.31
69.7 3.19
69.8 3.08
69.9 2.98
70 2.88
70.1 2.78
70.2 2.68
70.3 2.59
70.4 2.50
70.5 2.42
70.6 2.33
70.7 2.25
70.8 2.18
70.9 2.10
71 2.03
71.1 1.96
71.2 1.89
71.3 1.83
71.4 1.77
71.5 1.71
71.6 1.65
71.7 1.59
71.8 1.54
71.9 1.49
72 1.44
Source:

Vijay Juneja, Sudarsan Mukhopadhyay, Harry Marks, Tim B. Mohr, Alex Warning and Ashim Datta. Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef. Food and Bioprocess Technology, (2014) 7:437–446.