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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
Line chart of data points for modeled growth. 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
0.00 0.000 0.000 0.000
0.25 0.000 0.000 0.000
0.50 0.000 0.000 0.000
0.75 0.000 0.000 0.000
1.00 0.000 0.000 0.000
1.25 0.000 0.000 0.000
1.50 0.000 0.000 0.000
1.75 0.000 0.000 0.000
2.00 0.000 0.000 0.000
2.25 0.000 0.000 0.000
2.50 0.000 0.000 0.000
2.75 0.000 0.000 0.000
3.00 0.000 0.000 0.000
3.25 0.000 0.000 0.000
3.50 0.000 0.000 0.000
3.75 0.000 0.000 0.000
4.00 0.000 0.000 0.000
4.25 0.000 0.000 0.016
4.50 0.000 0.000 0.102
4.75 0.000 0.000 0.189
5.00 0.000 0.000 0.275
5.25 0.000 0.000 0.361
5.50 0.000 0.000 0.448
5.75 0.000 0.000 0.534
6.00 0.000 0.000 0.620
6.25 0.000 0.000 0.707
6.50 0.015 0.000 0.793
6.75 0.087 0.000 0.879
7.00 0.158 0.000 0.966
7.25 0.229 0.000 1.052
7.50 0.300 0.000 1.138
7.75 0.371 0.000 1.225
8.00 0.442 0.000 1.311
8.25 0.514 0.000 1.398
8.50 0.585 0.000 1.484
8.75 0.656 0.000 1.570
9.00 0.727 0.000 1.657
9.25 0.798 0.000 1.743
9.50 0.869 0.000 1.829
9.75 0.941 0.000 1.916
10.00 1.012 0.027 2.002
10.25 1.083 0.086 2.088
10.50 1.154 0.145 2.175
10.75 1.225 0.203 2.261
11.00 1.296 0.262 2.347
11.25 1.368 0.321 2.434
11.50 1.439 0.379 2.520
11.75 1.510 0.438 2.606
12.00 1.581 0.497 2.693
12.25 1.652 0.555 2.779
12.50 1.723 0.614 2.865
12.75 1.795 0.672 2.952
13.00 1.866 0.731 3.038
13.25 1.937 0.790 3.124
13.50 2.008 0.848 3.211
13.75 2.079 0.907 3.297
14.00 2.150 0.966 3.384
14.25 2.222 1.024 3.470
14.50 2.293 1.083 3.556
14.75 2.364 1.142 3.643
15.00 2.435 1.200 3.729
15.25 2.506 1.259 3.815
15.50 2.577 1.318 3.902
15.75 2.648 1.376 3.988
16.00 2.720 1.435 4.074
16.25 2.791 1.494 4.161
16.50 2.862 1.552 4.247
16.75 2.933 1.611 4.333
17.00 3.004 1.670 4.420
17.25 3.075 1.728 4.506
17.50 3.147 1.787 4.592
17.75 3.218 1.845 4.679
18.00 3.289 1.904 4.765
18.25 3.360 1.963 4.851
18.50 3.431 2.021 4.938
18.75 3.502 2.080 5.024
19.00 3.574 2.139 5.110
19.25 3.645 2.197 5.197
19.50 3.716 2.256 5.283
19.75 3.787 2.315 5.370
20.00 3.858 2.373 5.456
20.25 3.929 2.432 5.542
20.50 4.001 2.491 5.629
20.75 4.072 2.549 5.715
21.00 4.143 2.608 5.801
21.25 4.214 2.667 5.888
21.50 4.285 2.725 5.974
21.75 4.356 2.784 6.060
22.00 4.428 2.843 6.147
22.25 4.499 2.901 6.233
22.50 4.570 2.960 6.319
22.75 4.641 3.018 6.406
23.00 4.712 3.077 6.492
23.25 4.783 3.136 6.578
23.50 4.855 3.194 6.665
23.75 4.926 3.253 6.751
24.00 4.997 3.312 6.837
24.25 5.068 3.370 6.924
24.50 5.139 3.429 7.010
24.75 5.210 3.488 7.096
25.00 5.282 3.546 7.183
25.25 5.353 3.605 7.269
25.50 5.424 3.664 7.356
25.75 5.495 3.722 7.442
26.00 5.566 3.781 7.528
26.25 5.637 3.840 7.615
26.50 5.709 3.898 7.701
26.75 5.780 3.957 7.787
27.00 5.851 4.016 7.874
27.25 5.922 4.074 7.960
27.50 5.993 4.133 8.046
27.75 6.064 4.192 8.133
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.