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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.


Growth of Salmonella Typhimurium DT104 on Refrigerated Chicken Skin

Input Conditions

Range: 4 °C - 12 °C
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Growth
Time (days) Log Growth
0 0.05
1 0.16
2 0.10
3 0.03
4 0.03
5 0.13
6 0.13
7 0.13
8 0.16
9 0.20
10 0.20

Thomas P. OSCAR. Development and Validation of a Predictive Microbiology Model for Survival and Growth of Salmonella on Chicken Stored at 4 to 12°C. Journal of Food Protection, Vol. 74, No. 2, 2011, Pages 279–284.