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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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Mathematical modeling of growth of Shiga Toxin–Producing Escherichia coli O104:H43 under isothermal conditions

Input Conditions

Range: 7 °C to 46 °C
Range: 4.5 to 8.5
Range: 0.95 to 0.99
Range: 1 - 6
Range: 10 - 200 hours

Note: Need to fix LPD

Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth Parameters
  • Max Growth Rate: 0.785 (log10 cfu/h)
  • Lag Phase Duration: 0.81 (h)
  • Maximum Population Density: 10.42 (log10 cfu/g)
Modeled Growth
Time (h) log10 cfu/g
0 3.240
1 3.566
2 4.076
3 4.744
4 5.505
5 6.286
6 7.029
7 7.694
8 8.263
9 8.736
10 9.117
11 9.420
12 9.657
13 9.841
14 9.982
15 10.090
16 10.171
17 10.233
18 10.280
19 10.316
20 10.342
Source:

VIJAY K. JUNEJA, SUDARSAN MUKHOPADHYAY, DIKE UKUKU, CHENG-AN HWANG, VIVIAN C. H. WU, AND HARSHAVARDHAN THIPPAREDDI. Interactive Effects of Temperature, pH, and Water Activity on the Growth Kinetics of Shiga Toxin–Producing Escherichia coli O104:H43. Journal of Food Protection, Vol. 77, No. 5, 2014, Pages 706–712.