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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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Growth Model: Salmonella typhimurium (Broth Culture, Aerobic, Previous growth pH)

Input Conditions

Range: 15 to 40 °C
Range: 5.7 to 8.6
Range: 5.2 to 7.4
Range: 1 - 6
Range: 10 - 200 hours
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth Parameters
  • Max Growth Rate (log10 cfu/h):
    • Mean:0.28
    • LCL:0.23
    • UCL:0.35
  • Lag Phase Duration (h):
    • Mean:6.4
    • LCL:4.2
    • UCL:9.9
  • Maximum Population Density: 6.00 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0.0 0.000 0.000 0.000
0.5 0.000 0.000 0.000
1.0 0.000 0.000 0.000
1.5 0.000 0.000 0.000
2.0 0.000 0.000 0.000
2.5 0.000 0.000 0.000
3.0 0.000 0.000 0.000
3.5 0.000 0.000 0.000
4.0 0.000 0.000 0.000
4.5 0.000 0.000 0.102
5.0 0.000 0.000 0.275
5.5 0.000 0.000 0.448
6.0 0.000 0.000 0.620
6.5 0.015 0.000 0.793
7.0 0.158 0.000 0.966
7.5 0.300 0.000 1.138
8.0 0.442 0.000 1.311
8.5 0.585 0.000 1.484
9.0 0.727 0.000 1.657
9.5 0.869 0.000 1.829
10.0 1.012 0.027 2.002
10.5 1.154 0.145 2.175
11.0 1.296 0.262 2.347
11.5 1.439 0.379 2.520
12.0 1.581 0.497 2.693
12.5 1.723 0.614 2.865
13.0 1.866 0.731 3.038
13.5 2.008 0.848 3.211
14.0 2.150 0.966 3.384
14.5 2.293 1.083 3.556
15.0 2.435 1.200 3.729
15.5 2.577 1.318 3.902
16.0 2.720 1.435 4.074
16.5 2.862 1.552 4.247
17.0 3.004 1.670 4.420
17.5 3.147 1.787 4.592
18.0 3.289 1.904 4.765
18.5 3.431 2.021 4.938
19.0 3.574 2.139 5.110
19.5 3.716 2.256 5.283
20.0 3.858 2.373 5.456
20.5 4.001 2.491 5.629
21.0 4.143 2.608 5.801
21.5 4.285 2.725 5.974
22.0 4.428 2.843 6.147
22.5 4.570 2.960 6.319
23.0 4.712 3.077 6.492
23.5 4.855 3.194 6.665
24.0 4.997 3.312 6.837
24.5 5.139 3.429 7.010
25.0 5.282 3.546 7.183
25.5 5.424 3.664 7.356
26.0 5.566 3.781 7.528
26.5 5.709 3.898 7.701
27.0 5.851 4.016 7.874
27.5 5.993 4.133 8.046
28.0 6.136 4.250 8.219
28.5 6.278 4.367 8.392
29.0 6.420 4.485 8.564
29.5 6.563 4.602 8.737
30.0 6.705 4.719 8.910
Source:

Gibson, A.M., Bratchell, N. and Roberts, T.A., Predicting microbial growth:  Growth responses of  Salmonellae  in a laboratory medium as affected by pH, sodium chloride, and storage temperature:  J. Food Microbiol. (1988) 6:155-178.