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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, Aerobic)

Input Conditions

Range: 10 to 37 °C
Range: 5.0 to 7.5
Range: 0.5 to 5.0 (% [g/dL])
Range: 0.0 to 150.0 (ppm)
Range: 1 - 6
Range: 0 - 5000 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:0.03
    • LCL:0.02
    • UCL:0.03
  • Lag Phase Duration (h):
    • Mean:174.7
    • LCL:123.1
    • UCL:247.8
  • Maximum Population Density: 9.13 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.000 3.000 3.000
10 3.000 3.000 3.000
20 3.000 3.000 3.000
30 3.000 3.000 3.000
40 3.000 3.000 3.001
50 3.000 3.000 3.003
60 3.000 3.000 3.009
70 3.001 3.000 3.021
80 3.002 3.000 3.043
90 3.004 3.000 3.083
100 3.010 3.000 3.144
110 3.019 3.000 3.235
120 3.036 3.001 3.358
130 3.064 3.001 3.518
140 3.105 3.003 3.714
150 3.164 3.006 3.943
160 3.244 3.011 4.202
170 3.348 3.019 4.485
180 3.476 3.032 4.785
190 3.630 3.053 5.095
200 3.808 3.082 5.408
210 4.009 3.122 5.718
220 4.229 3.175 6.020
230 4.466 3.243 6.310
240 4.714 3.327 6.586
250 4.971 3.429 6.844
260 5.232 3.548 7.084
270 5.493 3.685 7.305
280 5.751 3.838 7.507
290 6.003 4.007 7.690
300 6.247 4.190 7.856
310 6.481 4.385 8.005
320 6.704 4.588 8.138
330 6.914 4.799 8.257
340 7.111 5.015 8.363
350 7.295 5.233 8.457
360 7.466 5.451 8.540
370 7.623 5.667 8.613
380 7.768 5.880 8.677
390 7.901 6.088 8.734
400 8.023 6.290 8.784
410 8.134 6.484 8.828
420 8.234 6.671 8.866
430 8.326 6.849 8.900
440 8.408 7.018 8.929
450 8.483 7.178 8.955
460 8.550 7.328 8.977
470 8.611 7.469 8.997
480 8.666 7.602 9.014
490 8.715 7.725 9.029
500 8.759 7.840 9.042
510 8.798 7.947 9.053
520 8.834 8.046 9.063
530 8.866 8.137 9.072
540 8.894 8.222 9.079
550 8.919 8.299 9.086
560 8.942 8.371 9.092
570 8.962 8.437 9.097
580 8.980 8.498 9.101
590 8.997 8.553 9.105
600 9.011 8.604 9.108
610 9.024 8.651 9.111
620 9.036 8.693 9.113
630 9.046 8.732 9.115
640 9.055 8.768 9.117
650 9.063 8.800 9.119
660 9.070 8.830 9.120
670 9.077 8.857 9.122
680 9.083 8.882 9.123
690 9.088 8.904 9.124
700 9.092 8.925 9.124
710 9.097 8.943 9.125
720 9.100 8.960 9.126
730 9.103 8.976 9.126
740 9.106 8.990 9.127
750 9.109 9.003 9.127
760 9.111 9.014 9.128
770 9.113 9.025 9.128
780 9.115 9.035 9.128
790 9.117 9.043 9.128
800 9.118 9.051 9.129
810 9.119 9.058 9.129
820 9.121 9.065 9.129
830 9.122 9.071 9.129
840 9.123 9.076 9.129
850 9.123 9.081 9.129
860 9.124 9.086 9.129
870 9.125 9.090 9.129
880 9.125 9.094 9.130
890 9.126 9.097 9.130
900 9.126 9.100 9.130
910 9.127 9.103 9.130
920 9.127 9.105 9.130
930 9.127 9.108 9.130
940 9.128 9.110 9.130
950 9.128 9.111 9.130
960 9.128 9.113 9.130
970 9.128 9.115 9.130
980 9.129 9.116 9.130
990 9.129 9.117 9.130
1000 9.129 9.119 9.130
Source:

L.L. Zaika, A.H. Kim and L. Ford, Effect of Sodium Nitrite on Growth of Shigella flexneri:  Journal of Food Protection (1991) 54:424-428.

L.L. Zaika, J.G. Phillips and R.L. Buchanan, Model for Aerobic Growth of Shigella flexneri under Various Conditions of Temperature, pH, Sodium Chloride and Sodium Nitrite Concentrations:  J. Food Protection (1992) 55:509-513.

L.L. Zaika, J.G. Phillips, J.S. Fanelli and O.J. Scullen, Revised Model for Aerobic Growth of Shigella flexneri to Extend the Validity of Predictions at Temperatures Between 10 and 19 degrees C, International Journal of Food Microbiology (1998) 41:9-19.