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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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Growth Model: Escherichia coli [O157:H7] (Broth Culture, Aerobic)

Input Conditions

Range: 5.0 to 42.0 °C
Range: 4.5 to 8.5
Range: 0.5 to 5.0 (% [g/dL])
Range: 0 to 150 ppm
Range: 3.0 to 5.9 log(CFU/ml)
Line chart of data points for modeled growth. Also available in a table format below.
Modeled Growth Parameters
  • Lag Phase Duration: 1.35 (hours)
  • Generation Time: 0.29 (hours)
  • Growth Rate: 1.041 (log(cfu/ml)/h)
  • Max Population Density: 9.40 (log(cfu/ml))
Modeled Growth
Hours log(CFU/ml)
Lag No Lag
0.00 3.05 3.42
0.20 3.07 3.53
0.40 3.10 3.66
0.60 3.15 3.80
0.80 3.20 3.95
1.00 3.27 4.12
1.20 3.35 4.29
1.40 3.45 4.48
1.60 3.56 4.68
1.80 3.69 4.88
2.00 3.83 5.08
2.20 3.99 5.29
2.40 4.16 5.50
2.60 4.34 5.70
2.80 4.53 5.91
3.00 4.73 6.11
3.20 4.93 6.31
3.40 5.14 6.50
3.60 5.34 6.68
3.80 5.55 6.86
4.00 5.76 7.02
4.20 5.96 7.19
4.40 6.16 7.34
4.60 6.36 7.48
4.80 6.54 7.62
5.00 6.73 7.75
5.20 6.90 7.87
5.40 7.07 7.99
5.60 7.23 8.09
5.80 7.38 8.19
6.00 7.52 8.28
6.20 7.66 8.37
6.40 7.78 8.45
6.60 7.90 8.53
6.80 8.01 8.59
7.00 8.12 8.66
7.20 8.22 8.72
7.40 8.31 8.77
7.60 8.39 8.82
7.80 8.47 8.87
8.00 8.54 8.91
8.20 8.61 8.95
8.40 8.67 8.99
8.60 8.73 9.02
8.80 8.79 9.05
9.00 8.84 9.08
9.20 8.88 9.11
9.40 8.92 9.13
9.60 8.96 9.16
9.80 9.00 9.18
10.00 9.03 9.19
10.20 9.06 9.21
10.40 9.09 9.23
10.60 9.12 9.24
10.80 9.14 9.25
11.00 9.16 9.27
11.20 9.18 9.28
11.40 9.20 9.29
11.60 9.22 9.30
11.80 9.23 9.31
12.00 9.25 9.31
12.20 9.26 9.32
12.40 9.27 9.33
12.60 9.28 9.33
12.80 9.29 9.34
13.00 9.30 9.34
13.20 9.31 9.35
13.40 9.32 9.35
13.60 9.32 9.36
13.80 9.33 9.36
14.00 9.34 9.36
Source:

R.L. Buchanan and L.A. Klawitter, The Effect of Incubation Temperature, Initial pH, and Sodium Chloride on the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1992) 9:185-196 - http://wyndmoor.errc.ars.usda.gov/pubs/viewpub.aspx?iden=5771

R.L. Buchanan, L.K. Bagi, R.V. Goins and J.G. Phillips, Response Surface Models for the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1993) 10:303-315 - http://wyndmoor.errc.ars.usda.gov/pubs/viewpub.aspx?iden=5891

R.L. Buchanan and L.K. Bagi, Expansion of Response Surface Models for the Growth of Escherichia coli O157:H7 to Include Sodium Nitrite as a Variable:  International Journal of Food Microbiology (1994) 27:317-332 - http://wyndmoor.errc.ars.usda.gov/pubs/viewpub.aspx?iden=6057

R.L. Buchanan and L.K. Bagi, Effect of Water Activity and Humectant Identity on the Growth Kinetics of Escherichia coli O157:H7:  Food Microbiology (1997) 14:413-423 - http://wyndmoor.errc.ars.usda.gov/pubs/viewpub.aspx?iden=6490

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