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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 of Listeria monocytogenes in Simulated Smoked Salmon

Input Conditions*

Range: 0 to 8 (%)
Range: 0 to 34 (ppm)
Modeled Parameters
Temperature (°C) Growth Rate
log10(CFU/h)		 Maximum Population Density
log10(CFU/g)		 Lag Phase Duration
(h)
4 0.005 8.496 104.53
5 0.006 8.434 91.87
6 0.008 8.375 79.85
7 0.010 8.318 68.48
8 0.013 8.264 57.74
9 0.016 8.213 47.65
10 0.019 8.164 38.20
11 0.024 8.118 29.39
12 0.029 8.074 21.22
13 0.034 8.033 13.70
14 0.041 7.994 6.81
15 0.048 7.959 0.57
16 0.057 7.925 0.00
17 0.067 7.895 0.00
18 0.078 7.867 0.00
19 0.090 7.841 0.00
20 0.103 7.818 0.00
21 0.118 7.798 0.00
22 0.135 7.781 0.00
23 0.153 7.766 0.00
24 0.173 7.753 0.00
25 0.196 7.743 0.00
Source:

Cheng-An Hwan. Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon. Journal of Food Science, Vol. 70, No. 10, 2007. P. 2331-2328. http://ddr.nal.usda.gov/dspace/handle/10113/18305