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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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Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

Input Conditions

Range: 0 to 2.0 (%)
Range: 0 to 3.0 (%)
Modeled Parameters
Temperature (°C) D-Value (min)
55.0 25.38
55.5 21.74
56.0 18.62
56.5 15.95
57.0 13.67
57.5 11.71
58.0 10.03
58.5 8.59
59.0 7.36
59.5 6.30
60.0 5.40
60.5 4.62
61.0 3.96
61.5 3.39
62.0 2.91
62.5 2.49
63.0 2.13
63.5 1.83
64.0 1.56
64.5 1.34
65.0 1.15
Source:

VIJAY K. JUNEJA, JIMENA GARCIA-DAVILA, JULIO CESAR LOPEZ-ROMERO, ETNA AIDA PENA-RAMOS, JUAN PEDRO CAMOU, AND MARTIN VALENZUELA-MELENDRES. Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey. Journal of Food Protection, Vol.77, No.10, 2014, Pages 1696–1702.