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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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Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions

Input Conditions

Range: 10 °C - 45 °C
Range: 1 - 6
Range: 10 - 200 hours
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth
Time (h) log cfu/g
0 3.505
1 3.629
2 3.779
3 3.960
4 4.175
5 4.427
6 4.717
7 5.045
8 5.406
9 5.795
10 6.203
11 6.620
12 7.033
13 7.431
14 7.805
15 8.148
16 8.454
17 8.722
18 8.953
19 9.148
20 9.311
Source:

Vijay K. Juneja, Martin Valenzuela Melendres, Lihan Huang, Jeyamkondan Subbiah, Harshavardhan Thippareddi. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 °C. International Journal of Food Microbiology 131 (2009) 106–111.