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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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Effects of Sodium Lactate on the Survival of Listeria Monocytogenes in Cooked Ham at Refrigerated and Abuse Temperatures

Input Conditions

Range: 0.0% - 3.0%
Line chart of data points for modeled transfer. Also available in a table format below the chart.
Modeled Parameters
Temp (C) AGR (log cfu/day)
4 0.176
5 0.186
6 0.200
7 0.218
8 0.241
9 0.269
10 0.304
Source:

Hwang, S. Sheen and V. Juneja, "Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 464-470.