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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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Survival of Listeria Monocytogenes in Broth Culture

Input Conditions

Range: 4 to 42 °C
Range: 3.2 to 7.3
Range: 0.5 to 19 (% [g/dL])
Range: 0 to 150 (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 :147.9
    • LCL: 120.8
    • UCL: 181.2
Modeled Survival
Log Decline Hours
Mean LCL UCL
3.00 147.915 120.755 181.184
3.10 152.090 125.101 184.901
3.20 156.308 129.419 188.783
3.30 160.566 133.700 192.829
3.40 164.860 137.942 197.032
3.50 169.189 142.141 201.385
3.60 173.549 146.296 205.878
3.70 177.935 150.407 210.501
3.80 182.345 154.477 215.242
3.90 186.776 158.507 220.086
4.00 191.222 162.500 225.020
4.10 195.680 166.458 230.033
4.20 200.147 170.382 235.111
4.30 204.617 174.274 240.244
4.40 209.088 178.132 245.423
4.50 213.553 181.953 250.642
4.60 218.010 185.733 255.896
4.70 222.454 189.465 261.186
4.80 226.879 193.139 266.513
4.90 231.282 196.742 271.885
5.00 235.657 200.260 277.310
5.10 240.000 203.675 282.803
5.20 244.306 206.968 288.382
5.30 248.571 210.115 294.066
5.40 252.789 213.092 299.881
5.50 256.956 215.875 305.854
5.60 261.066 218.438 312.013
5.70 265.116 220.756 318.388
5.80 269.099 222.805 325.011
5.90 273.011 224.564 331.911
6.00 276.848 226.012 339.119
Source:

R.L. Buchanan, M.H. Golden, R.C. Whiting, J.G. Phillips and J.L. Smith, Non-Thermal Inactivation Models for Listeria monocytogenes: J. Food Sci. (1994) 59(1):179-188

R.L. Buchanan and M.H. Golden, Model for the Non-Thermal Inactivation of Listeria monocytogenes in a Reduced Oxygen Environment: Food Microbiology (1995) 12:203-212

R.L. Buchanan, M.H. Golden and J.G. Phillips, Expanded Models for the Non-Thermal Inactivation of Listeria monocytogenes: Journal of Applied Microbiology (1997) 82:567-577