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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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Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef (omnibus model)

Input Conditions

Range: 55 °C - 62.5 °C
Range: 4 to 8
Range: 0 to 6.0 (wt/wt%)
Range: 0 to 0.3 (wt/wt%)
Range: 1 - 8
Range: 1 - 4 hours
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Parameters
  • Log Reduction: 1.483 (log10 cfu)
Modeled Growth
Time (h) log10 cfu/g
0.0 3.000
0.1 1.517
0.2 0.767
0.3 0.388
0.4 0.196
0.5 0.099
0.6 0.050
0.7 0.025
0.8 0.013
0.9 0.006
1.0 0.003
Source:

Vijay K. Juneja, Vasco Cadavez, Ursula Gonzales-Barron, and Sudarsan Mukhopadhyay. Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef. Food Research International 69 (2015) 289–304.