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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: Yersinia enterocolitica (Broth Culture, Aerobic)

Input Conditions

Range: 5 to 42 °C
Range: 4.5 to 8.5
Range: 0.5 to 5.0 (% [g/dL])
Range: 0.0 to 150.0 (ppm)
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:0.15
    • LCL:0.13
    • UCL:0.18
  • Lag Phase Duration (h):
    • Mean:15.4
    • LCL:11.1
    • UCL:21.4
  • Maximum Population Density: 10.28 (log10 cfu/ml)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 3.011 3.004 3.024
1 3.016 3.006 3.034
2 3.023 3.008 3.049
3 3.031 3.011 3.068
4 3.042 3.015 3.092
5 3.055 3.020 3.122
6 3.072 3.027 3.159
7 3.093 3.034 3.204
8 3.118 3.044 3.258
9 3.148 3.056 3.320
10 3.183 3.070 3.392
11 3.224 3.086 3.475
12 3.272 3.106 3.567
13 3.325 3.129 3.669
14 3.386 3.155 3.782
15 3.453 3.185 3.904
16 3.527 3.219 4.036
17 3.609 3.258 4.176
18 3.698 3.300 4.324
19 3.793 3.348 4.479
20 3.896 3.400 4.641
21 4.005 3.458 4.808
22 4.120 3.520 4.980
23 4.241 3.587 5.155
24 4.367 3.659 5.333
25 4.498 3.736 5.512
26 4.634 3.818 5.693
27 4.773 3.905 5.873
28 4.916 3.996 6.052
29 5.062 4.092 6.230
30 5.209 4.192 6.405
31 5.358 4.296 6.578
32 5.509 4.403 6.747
33 5.659 4.513 6.913
34 5.810 4.627 7.074
35 5.961 4.743 7.231
36 6.111 4.862 7.384
37 6.259 4.983 7.531
38 6.406 5.105 7.673
39 6.550 5.229 7.810
40 6.693 5.354 7.941
41 6.833 5.480 8.068
42 6.970 5.606 8.189
43 7.104 5.732 8.304
44 7.235 5.858 8.415
45 7.363 5.984 8.520
46 7.487 6.110 8.620
47 7.607 6.234 8.716
48 7.724 6.357 8.807
49 7.838 6.479 8.893
50 7.947 6.599 8.974
51 8.053 6.718 9.052
52 8.155 6.835 9.125
53 8.254 6.950 9.194
54 8.348 7.063 9.260
55 8.440 7.174 9.322
56 8.527 7.282 9.380
57 8.611 7.388 9.435
58 8.692 7.492 9.487
59 8.769 7.593 9.536
60 8.843 7.691 9.582
61 8.914 7.787 9.625
62 8.982 7.881 9.666
63 9.046 7.971 9.704
64 9.108 8.059 9.740
65 9.167 8.145 9.774
66 9.224 8.228 9.806
67 9.277 8.308 9.836
68 9.329 8.386 9.864
69 9.377 8.461 9.890
70 9.424 8.534 9.915
71 9.468 8.605 9.938
72 9.510 8.673 9.960
73 9.550 8.738 9.981
74 9.588 8.802 10.000
75 9.624 8.863 10.018
76 9.659 8.921 10.034
77 9.691 8.978 10.050
78 9.722 9.032 10.065
79 9.752 9.085 10.079
80 9.780 9.135 10.092
81 9.806 9.184 10.104
82 9.831 9.231 10.115
83 9.855 9.276 10.126
84 9.878 9.319 10.136
85 9.899 9.360 10.145
86 9.920 9.400 10.154
87 9.939 9.438 10.162
88 9.957 9.474 10.169
89 9.974 9.509 10.177
90 9.991 9.543 10.183
91 10.006 9.575 10.190
92 10.021 9.606 10.195
93 10.035 9.636 10.201
94 10.048 9.664 10.206
95 10.061 9.692 10.211
96 10.073 9.718 10.215
97 10.084 9.743 10.219
98 10.094 9.766 10.223
99 10.104 9.789 10.227
100 10.114 9.811 10.231
Source:

S. Bhaduri, C.O. Turner-Jones, R.L. Buchanan and J.G. Phillips, Response Surface Model of the Effect of pH, Sodium Chloride and Sodium Nitrite on Growth of Yersinia enterocolitica at Low Temperatures:  International Journal of Food Microbiology (1994) 23:333-343.

S. Bhaduri, R.L. Buchanan and J.G. Phillips, Expanded response Surface Model for Predicting the Effects of Temperatures, pH, Sodium Chloride Contents and Sodium Nitrite Concentrations on the Growth Rate ofYersinia enterocolitica:  Journal of Applied Bacteriology (1995) 79:163-170.