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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 and Growth of Salmonella Typhimurium DT104 on Chicken Skin

Input Conditions

Range: 5 °C - 50 °C
Fixed: 0.85
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth Parameters
  • Growth Rate: 1.069 (log cfu/g/h)
  • Lag Phase Duration: 2.727 (h)
  • Prediction Interval (PI): 1.783 (log cfu/g)
Modeled Growth
Time (h) Upper Prediction Interval
(log cfu/g)		 Growth Curve
(log cfu/g)		 Lower Prediction Interval
(log cfu/g)
0 1.741 0.850 0.000
1 1.840 0.949 0.057
2 2.082 1.191 0.299
3 2.568 1.677 0.785
4 3.320 2.429 1.537
5 4.252 3.361 2.469
6 5.270 4.378 3.487
7 6.320 5.429 4.537
8 7.383 6.492 5.600
Source:

T. P. OSCAR. Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin during Temperature Abuse. Journal of Food Protection, Vol. 72, No. 2, 2009, Pages 304–314.