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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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Salmonella typhimurium - Sterile Chicken (Previous Temperature)

Input Conditions

Range: 16 to 34 °C
Range: 16 to 34 (°C)
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:0.21
    • LCL:0.16
    • UCL:0.26
  • Lag Phase Duration (h):
    • Mean:4.5
    • LCL:2.9
    • UCL:6.9
  • 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 0.026
4 0.000 0.000 0.290
5 0.106 0.000 0.554
6 0.314 0.000 0.817
7 0.522 0.009 1.081
8 0.730 0.173 1.345
9 0.938 0.337 1.609
10 1.146 0.501 1.873
11 1.354 0.665 2.136
12 1.562 0.829 2.400
13 1.770 0.993 2.664
14 1.978 1.157 2.928
15 2.187 1.321 3.192
16 2.395 1.485 3.455
17 2.603 1.649 3.719
18 2.811 1.813 3.983
19 3.019 1.977 4.247
20 3.227 2.142 4.511
21 3.435 2.306 4.774
22 3.643 2.470 5.038
23 3.851 2.634 5.302
24 4.059 2.798 5.566
25 4.267 2.962 5.830
26 4.475 3.126 6.093
27 4.683 3.290 6.357
28 4.891 3.454 6.621
29 5.099 3.618 6.885
30 5.307 3.782 7.149
31 5.515 3.946 7.412
32 5.723 4.110 7.676
33 5.931 4.274 7.940
34 6.139 4.438 8.204
Source:

T.P. Oscar, Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella typhimurium on Cooked Ground Chicken Breast, Journal of Food Protection (1999) 62(10):1111-1114