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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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Time to obtain 6.5 log10 lethality for Salmonella Serotypes in ground beef

Input Conditions*

Range: 0 to 4.5 (%)
Range: 0 to 0.5 (%)

*This page implements the linear model described in Table 5. Please note that while the contribution of Sodiam Lactate was determined to not be statistically significant in this model, it was present in the samples in concentrations ranging from 0 to 4.5%.

Modeled Growth Parameters
Temperature (°C) Time needed to obtain 6.5 lethality (min)
55.0 372.80
55.1 355.52
55.2 339.07
55.3 323.40
55.4 308.49
55.5 294.29
55.6 280.77
55.7 267.89
55.8 255.62
55.9 243.94
56.0 232.81
56.1 222.20
56.2 212.10
56.3 202.47
56.4 193.29
56.5 184.55
56.6 176.22
56.7 168.27
56.8 160.70
56.9 153.48
57.0 146.60
57.1 140.03
57.2 133.78
57.3 127.81
57.4 122.11
57.5 116.68
57.6 111.50
57.7 106.56
57.8 101.85
57.9 97.35
58.0 93.06
58.1 88.96
58.2 85.05
58.3 81.32
58.4 77.76
58.5 74.36
58.6 71.11
58.7 68.02
58.8 65.06
58.9 62.23
59.0 59.53
59.1 56.96
59.2 54.49
59.3 52.14
59.4 49.90
59.5 47.75
59.6 45.70
59.7 43.74
59.8 41.87
59.9 40.08
60.0 38.37
60.1 36.74
60.2 35.18
60.3 33.68
60.4 32.26
60.5 30.89
60.6 29.59
60.7 28.34
60.8 27.15
60.9 26.00
61.0 24.91
61.1 23.87
61.2 22.87
61.3 21.92
61.4 21.00
61.5 20.13
61.6 19.29
61.7 18.49
61.8 17.72
61.9 16.99
62.0 16.29
62.1 15.62
62.2 14.97
62.3 14.36
62.4 13.77
62.5 13.21
62.6 12.66
62.7 12.15
62.8 11.65
62.9 11.18
63.0 10.72
63.1 10.29
63.2 9.87
63.3 9.47
63.4 9.09
63.5 8.72
63.6 8.37
63.7 8.03
63.8 7.71
63.9 7.40
64.0 7.11
64.1 6.82
64.2 6.55
64.3 6.29
64.4 6.04
64.5 5.80
64.6 5.57
64.7 5.35
64.8 5.14
64.9 4.93
65.0 4.74
65.1 4.55
65.2 4.37
65.3 4.20
65.4 4.04
65.5 3.88
65.6 3.73
65.7 3.58
65.8 3.44
65.9 3.31
66.0 3.18
66.1 3.06
66.2 2.94
66.3 2.82
66.4 2.72
66.5 2.61
66.6 2.51
66.7 2.41
66.8 2.32
66.9 2.23
67.0 2.15
67.1 2.06
67.2 1.99
67.3 1.91
67.4 1.84
67.5 1.77
67.6 1.70
67.7 1.64
67.8 1.57
67.9 1.51
68.0 1.46
68.1 1.40
68.2 1.35
68.3 1.30
68.4 1.25
68.5 1.20
68.6 1.16
68.7 1.12
68.8 1.07
68.9 1.03
69.0 1.00
69.1 0.96
69.2 0.92
69.3 0.89
69.4 0.86
69.5 0.82
69.6 0.79
69.7 0.76
69.8 0.74
69.9 0.71
70.0 0.68
70.1 0.66
70.2 0.63
70.3 0.61
70.4 0.59
70.5 0.57
70.6 0.55
70.7 0.53
70.8 0.51
70.9 0.49
71.0 0.47
71.1 0.45
Source:

Vijay K. Juneja, Harry M. Marks, and Tim Mohr. Predictive Thermal Inactivation Model for Effects of Temperature, Sodium Lactate, NaCl, and Sodium Pyrophosphate on Salmonella Serotypes in Ground Beef. Applied and environmental microbiology, Vol. 69, No. 9, 2003, p. 5138–5156. http://aem.asm.org/cgi/content/abstract/69/9/5138