Select A Pathogen Model
Model >> Bacterium
Bacteria >> Model

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.

Ok

Salmonella typhimurium - Sterile Chicken (Previous NaCl)

Input Conditions

Range: 10 to 40 °C
Range: 0.5 to 4.5 (% [g/dL]) TODO: aW value
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:0.20
    • LCL:0.14
    • UCL:0.30
  • Lag Phase Duration (h):
    • Mean:4.0
    • LCL:2.3
    • UCL:7.0
  • Maximum Population Density: 6.00 (log10 cfu/cm2)
Modeled Growth
Time (h) log10 cfu/ml
Mean LCL UCL
0 0.000 0.000 0.000
1 0.000 0.000 0.000
2 0.000 0.000 0.000
3 0.000 0.000 0.219
4 0.006 0.000 0.516
5 0.210 0.000 0.812
6 0.415 0.000 1.108
7 0.619 0.003 1.405
8 0.824 0.144 1.701
9 1.029 0.285 1.997
10 1.233 0.426 2.294
11 1.438 0.567 2.590
12 1.642 0.709 2.886
13 1.847 0.850 3.182
14 2.051 0.991 3.479
15 2.256 1.132 3.775
16 2.461 1.274 4.071
17 2.665 1.415 4.368
18 2.870 1.556 4.664
19 3.074 1.697 4.960
20 3.279 1.839 5.257
21 3.483 1.980 5.553
22 3.688 2.121 5.849
23 3.893 2.262 6.146
24 4.097 2.403 6.442
25 4.302 2.545 6.738
26 4.506 2.686 7.035
27 4.711 2.827 7.331
28 4.915 2.968 7.627
29 5.120 3.110 7.923
30 5.325 3.251 8.220
31 5.529 3.392 8.516
32 5.734 3.533 8.812
33 5.938 3.675 9.109
34 6.143 3.816 9.405
Source:

T.P. Oscar, Response Surface Models for Effects of Temperature and Previous Growth Sodium Chloride on Growth Kinetics of Salmonella typhimurium on Cooked Chicken Breast, Journal of Food Protection (1999) 62(12):1470-1474