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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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Thermal Destruction of Escherichia coli O157:H7 in Ground Beef as Affected by Tea Leaf and Apple Skin Powders

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Note: values are computing using a Z-value computed from parameters in Table 2, using the D1+TL (min) column, taking the values on either side of the input temperature.

Modeled Parameters
Temperature (°C) Control D-Value + LPD (min) Additive D-Value + LPD (min)
55.0 94.31 69.89
55.5 74.46 56.31
56.0 58.79 45.36
56.5 46.42 36.55
57.0 36.65 29.44
57.5 28.94 23.72
58.0 20.90 15.57
58.5 15.09 10.22
59.0 10.89 6.71
59.5 7.87 4.40
60.0 5.68 2.89
60.5 4.65 2.51
61.0 3.81 2.19
61.5 3.12 1.90
62.0 2.55 1.66
62.5 2.09 1.44
Source:

Juneja V.K., Bari M.L., Inatsu Y., Kawamoto S., and Friedman M. Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders. Journal of Food Protection, Vol. 72, No. 4, 2009. P. 860-865. ddr.nal.usda.gov/bitstream/10113/29032/1/IND44196935.pdf