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

Survival of Escherichia coli [O157:H7] in Broth Culture

Input Conditions

Range: 4 to 37 °C
Range: 3.5 to 7.0
Range: 0.5 to 15 (% [g/dL])
Range: 0 to 75 (ppm)
Range: 0 to 2 (% [w/w])
Range: 3 to 6

Note: This model was based on the use of Lactic Acid as the acidulant. If the primary acid in the food is different, unless one knows the antimicrobial activity of the acid, assume a Lactic Acid value of 0.0%. This eliminates the anion effects and relies on pH only.

Line chart of data points for modeled survival. Also available in a table format below the chart.
Modeled Survival Parameters
  • Time to Chosen Reduction (Hours):
    • Mean :70.9
    • LCL: 49.6
    • UCL: 101.3
Modeled Survival
Log Decline Hours
Mean LCL UCL
3.00 59.881 41.707 85.973
3.10 60.898 42.446 87.373
3.20 61.934 43.196 88.800
3.30 62.986 43.957 90.255
3.40 64.057 44.729 91.738
3.50 65.146 45.512 93.251
3.60 66.253 46.306 94.793
3.70 67.380 47.112 96.366
3.80 68.525 47.930 97.970
3.90 69.690 48.759 99.605
4.00 70.874 49.600 101.274
4.10 72.079 50.453 102.975
4.20 73.304 51.318 104.711
4.30 74.550 52.195 106.481
4.40 75.818 53.084 108.287
4.50 77.107 53.986 110.129
4.60 78.417 54.900 112.009
4.70 79.750 55.827 113.926
4.80 81.106 56.766 115.882
4.90 82.485 57.718 117.878
5.00 83.887 58.683 119.915
5.10 85.313 59.661 121.993
5.20 86.763 60.653 124.113
5.30 88.238 61.657 126.277
5.40 89.738 62.675 128.485
5.50 91.263 63.707 130.738
5.60 92.814 64.753 133.037
5.70 94.392 65.812 135.384
5.80 95.997 66.885 137.779
5.90 97.628 67.972 140.224
6.00 99.288 69.074 142.719
Source:

Unpublished - USDA ARS Eastern Regional Research Center