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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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Clostridium perfringens in Broth Culture (Anaerobic)

Input Conditions

Range: 19 to 37 °C
Range: 6.0 to 6.5
Range: 1.0 to 3.0 (% [g/dL])
Range: 0.1 to 0.2 (% g/dL)
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:0.02
    • LCL:0.01
    • UCL:0.05
  • Lag Phase Duration (h):
    • Mean:128.9
    • LCL:55.2
    • UCL:301.1
  • Maximum Population Density: 6.33 (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 3.003
40 3.000 3.000 3.027
50 3.000 3.000 3.122
60 3.000 3.000 3.345
70 3.001 3.000 3.703
80 3.004 3.000 4.145
90 3.013 3.000 4.600
100 3.033 3.000 5.014
110 3.071 3.000 5.357
120 3.136 3.000 5.626
130 3.232 3.000 5.829
140 3.362 3.000 5.976
150 3.525 3.000 6.082
160 3.715 3.000 6.157
170 3.925 3.001 6.209
180 4.146 3.001 6.245
190 4.369 3.002 6.270
200 4.589 3.004 6.288
210 4.798 3.007 6.300
220 4.993 3.012 6.308
230 5.171 3.020 6.314
240 5.332 3.031 6.318
250 5.475 3.046 6.320
260 5.600 3.066 6.322
270 5.710 3.092 6.323
280 5.804 3.125 6.324
290 5.885 3.166 6.325
300 5.955 3.214 6.325
310 6.014 3.270 6.325
320 6.064 3.334 6.326
330 6.106 3.407 6.326
340 6.142 3.486 6.326
350 6.172 3.573 6.326
360 6.197 3.666 6.326
370 6.219 3.763 6.326
380 6.236 3.865 6.326
390 6.251 3.970 6.326
400 6.264 4.078 6.326
410 6.274 4.186 6.326
420 6.283 4.295 6.326
430 6.290 4.404 6.326
440 6.296 4.511 6.326
450 6.301 4.616 6.326
460 6.305 4.718 6.326
470 6.309 4.818 6.326
480 6.312 4.914 6.326
490 6.314 5.006 6.326
500 6.316 5.094 6.326
510 6.318 5.178 6.326
520 6.319 5.258 6.326
530 6.320 5.334 6.326
540 6.321 5.405 6.326
550 6.322 5.473 6.326
560 6.323 5.536 6.326
570 6.323 5.595 6.326
580 6.324 5.651 6.326
590 6.324 5.702 6.326
600 6.324 5.751 6.326
610 6.325 5.795 6.326
620 6.325 5.837 6.326
630 6.325 5.876 6.326
640 6.325 5.912 6.326
650 6.325 5.945 6.326
660 6.326 5.976 6.326
670 6.326 6.004 6.326
680 6.326 6.030 6.326
690 6.326 6.054 6.326
700 6.326 6.077 6.326
710 6.326 6.097 6.326
720 6.326 6.116 6.326
730 6.326 6.133 6.326
740 6.326 6.149 6.326
750 6.326 6.164 6.326
760 6.326 6.177 6.326
770 6.326 6.190 6.326
780 6.326 6.201 6.326
790 6.326 6.212 6.326
800 6.326 6.221 6.326
810 6.326 6.230 6.326
820 6.326 6.238 6.326
830 6.326 6.246 6.326
840 6.326 6.252 6.326
850 6.326 6.259 6.326
860 6.326 6.264 6.326
870 6.326 6.269 6.326
880 6.326 6.274 6.326
890 6.326 6.279 6.326
900 6.326 6.283 6.326
910 6.326 6.286 6.326
920 6.326 6.290 6.326
930 6.326 6.293 6.326
940 6.326 6.296 6.326
950 6.326 6.298 6.326
960 6.326 6.301 6.326
970 6.326 6.303 6.326
980 6.326 6.305 6.326
990 6.326 6.306 6.326
1000 6.326 6.308 6.326
Source:

V.K. Juneja, B.S. Marmer, J.G. Phillips and S.A. Palumbo, Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens, Journal of Food Protection (1996) 59(9):963-968