Select A Pathogen Model
Model >> Bacterium
Bacteria >> Model

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.

Ok

Predictive model for Growth of Clostridium perfringens during cooling of cooked cured chicken

Input Conditions

Line chart of data points for modeled growth. Also available in a table format below the chart.
Modeled Growth Parameters
  • Total Cooling Time: 9.75 (hours)
  • Predicted Mean Growth: 1.23 (log10 CFU)
  • UCL: 1.64 (log10 CFU)
  • LCL: 0.82 (log10 CFU)
Modeled Growth
Time (h) Temp (°C) Growth (log10 CFU)
UCL Mean LCL
0.000 51.00 0.000 0.000 0.000
0.250 49.08 0.000 0.000 0.000
0.500 47.24 0.002 0.001 0.000
0.750 45.46 0.009 0.004 0.000
1.000 43.75 0.029 0.014 -0.001
1.250 42.10 0.067 0.033 -0.001
1.500 40.52 0.130 0.066 0.002
1.750 38.99 0.218 0.115 0.011
2.000 37.53 0.329 0.180 0.030
2.250 36.11 0.455 0.258 0.062
2.500 34.76 0.585 0.346 0.107
2.750 33.45 0.713 0.438 0.162
3.000 32.19 0.834 0.529 0.224
3.250 30.98 0.946 0.618 0.289
3.500 29.81 1.046 0.700 0.354
3.750 28.69 1.136 0.776 0.415
4.000 27.61 1.215 0.844 0.473
4.250 26.57 1.285 0.905 0.525
4.500 25.57 1.346 0.959 0.572
4.750 24.61 1.398 1.006 0.614
5.000 23.69 1.444 1.047 0.651
5.250 22.79 1.482 1.082 0.682
5.500 21.94 1.515 1.112 0.709
5.750 21.11 1.542 1.137 0.732
6.000 20.32 1.565 1.158 0.752
6.250 19.55 1.584 1.176 0.768
6.500 18.82 1.599 1.190 0.781
6.750 18.11 1.611 1.201 0.792
7.000 17.43 1.621 1.210 0.800
7.250 16.77 1.628 1.217 0.807
7.500 16.14 1.633 1.223 0.812
7.750 15.53 1.637 1.226 0.815
8.000 14.95 1.640 1.229 0.818
8.250 14.39 1.642 1.231 0.819
8.500 13.85 1.643 1.232 0.820
8.750 13.33 1.643 1.232 0.821
9.000 12.82 1.643 1.232 0.821
9.250 12.34 1.643 1.232 0.821
9.500 11.88 1.643 1.232 0.821
9.750 11.43 1.643 1.232 0.821

Time-Temperature Data Format
 
This page loads with sample data in the textbox. This format should be followed when entering or pasting data into the textbox. Specifically, please enter cooling profile data as follows:

  • Start with header row (e.g. time(hour), temperature)
  • Enter each data point on a separate line, separated by a comma (e.g. 1.0, 44)
  • Specify time first, in cummulative hours (e.g. 15 minutes = 0.25 hours)
  • Specify temperature second, in the units selected using the radio buttons (°C or °F)
  • A minimum of five (5) data time-temperature points must be provided
  • At least three of the data points must be above 70°F (21°C)
  • The time point in row 1 must always be 0 hours
  • Data not following this format will be ignored

If using the Browse button to load the data from a text file, the file must:

  • Follow the same format as above
  • Be in text format (e.g. .txt, .csv)

Clicking on the Calculate Growth Data button will use data provided in the file, if specified, or the data in the textbox if no file is specified. The data from the file will be loaded into the textbox. Please confirm the temperature profile is charted correctly.

Source:

Juneja, V. K., and H. M. Marks, Predictive model for Growth of Clostridium perfringens during cooling of cooked cured chicken. - Food Microbiology (2002) 19:313-327