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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 Salmonella Typhimurium in Sterile, Cooked Ground Chicken Thigh Meat Burgers

Input Conditions*

Range: 10 to 48 °C

Note: *Initial Salmonella Density is set at 6.00 log/cm2

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Modeled Growth Parameters
  • Lag Time: 2.43 (h)
  • Growth Rate: 0.615(log/h)
  • Max Population Density: 8.209 (log/cm²)
Modeled Growth
Time (h) log/cm2
0.00 6.00
0.61 6.00
1.83 6.00
tlag 2.43 6.00
2.79 6.22
3.15 6.44
3.51 6.66
3.87 6.88
4.23 7.10
4.59 7.33
4.95 7.55
5.31 7.77
5.99 8.19
tmax 6.03 8.21
7.23 8.21
8.44 8.21
9.64 8.21
Source:

Oscar, T.P. Comparison of Predictive Models for Growth of Parent and Green Flourescent Protein-Producing Strains of Salmonella. Journal of Food Protection, Vol. 66, No. 2, 2003. P. 200-207.