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.
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