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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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Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

Input Conditions

Range: 0 to 3.0 (wt/wt%)
Range: 0 to 3.0 (wt/wt%)
Modeled Parameters
Temperature (°C) D-Value (min)
57.5 10.36
58.0 8.82
58.5 7.43
59.0 6.19
59.5 5.10
60.0 4.16
60.5 3.37
61.0 2.73
61.5 2.24
62.0 1.90
62.5 1.71
Source:

Vijay K. Juneja, Evrim Güneş Altuntaş, Kamuran Ayhan, Cheng-An Hwang, Shiowshuh Sheen, and Mendel Friedman. Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols. International Journal of Food Microbiology 164 (2013) 54–59.