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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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Shigella flexneri (Broth Culture, Anaerobic)

Input Conditions

Range: 12 to 37 °C
Range: 5.5 to 7.5
Range: 0.5 to 4.0 (% [g/dL])
Range: 0.0 to 150.0 (ppm)
Range: 1 - 6
Range: 0 - 1000 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:0.08
    • LCL:0.07
    • UCL:0.09
  • Lag Phase Duration (h):
    • Mean:14.7
    • LCL:11.3
    • UCL:19.1
  • Maximum Population Density: 8.23 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.032 3.019 3.047
1 3.039 3.024 3.059
2 3.048 3.029 3.073
3 3.058 3.035 3.089
4 3.071 3.042 3.108
5 3.085 3.051 3.130
6 3.101 3.060 3.155
7 3.119 3.071 3.183
8 3.139 3.083 3.215
9 3.162 3.097 3.250
10 3.188 3.112 3.289
11 3.216 3.130 3.331
12 3.247 3.149 3.378
13 3.281 3.170 3.428
14 3.317 3.193 3.482
15 3.357 3.218 3.540
16 3.399 3.245 3.602
17 3.445 3.274 3.667
18 3.494 3.306 3.736
19 3.545 3.340 3.808
20 3.599 3.376 3.883
21 3.656 3.415 3.961
22 3.716 3.456 4.041
23 3.779 3.499 4.125
24 3.844 3.544 4.210
25 3.911 3.592 4.297
26 3.980 3.642 4.386
27 4.052 3.694 4.476
28 4.125 3.748 4.568
29 4.200 3.804 4.661
30 4.276 3.861 4.754
31 4.354 3.921 4.847
32 4.433 3.982 4.941
33 4.513 4.045 5.035
34 4.594 4.109 5.128
35 4.676 4.175 5.221
36 4.758 4.242 5.314
37 4.840 4.310 5.405
38 4.923 4.379 5.496
39 5.006 4.449 5.585
40 5.088 4.519 5.673
41 5.170 4.591 5.760
42 5.252 4.662 5.845
43 5.333 4.734 5.929
44 5.413 4.807 6.011
45 5.493 4.880 6.091
46 5.572 4.952 6.169
47 5.650 5.025 6.246
48 5.726 5.097 6.320
49 5.802 5.170 6.393
50 5.877 5.242 6.463
51 5.950 5.313 6.532
52 6.022 5.384 6.598
53 6.092 5.455 6.663
54 6.161 5.524 6.726
55 6.229 5.594 6.786
56 6.295 5.662 6.845
57 6.359 5.729 6.902
58 6.422 5.796 6.956
59 6.484 5.862 7.009
60 6.544 5.926 7.060
61 6.602 5.990 7.109
62 6.659 6.053 7.157
63 6.714 6.114 7.203
64 6.768 6.175 7.247
65 6.820 6.234 7.289
66 6.871 6.292 7.329
67 6.920 6.349 7.369
68 6.968 6.405 7.406
69 7.014 6.460 7.442
70 7.059 6.513 7.477
71 7.103 6.565 7.510
72 7.145 6.616 7.542
73 7.185 6.666 7.573
74 7.225 6.715 7.602
75 7.263 6.762 7.630
76 7.300 6.808 7.657
77 7.335 6.853 7.683
78 7.369 6.897 7.707
79 7.403 6.940 7.731
80 7.435 6.982 7.754
81 7.465 7.022 7.775
82 7.495 7.061 7.796
83 7.524 7.100 7.816
84 7.551 7.137 7.835
85 7.578 7.173 7.853
86 7.604 7.208 7.870
87 7.629 7.242 7.887
88 7.652 7.275 7.903
89 7.675 7.307 7.918
90 7.697 7.338 7.932
91 7.719 7.369 7.946
92 7.739 7.398 7.959
93 7.759 7.426 7.972
94 7.778 7.454 7.984
95 7.796 7.480 7.995
96 7.813 7.506 8.006
97 7.830 7.531 8.016
98 7.846 7.555 8.026
99 7.862 7.579 8.036
100 7.877 7.601 8.045
Source:

L.L Zaika, E. Moulden, L. Weimer, J.G. Phillips and R.L. Buchanan, Model for the Combined Effects of Temperature, Initial pH, Sodium Chloride and Sodium Nitrite Concentrations on Anaerobic Growth of Shigella flexneri:  International Journal of Food Microbiology (1994) 23:345-358.