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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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Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate

Input Conditions

Range: 0.0 to 3.0 %
Range: 0 to 200 ppm
Range: 0 to 6 log10 cfu/ml
Line chart of data points for modeled growth. Also available in a table format below the chart.
Modeled Growth Parameters
  • Total Cooling Time: 10.50 (hours)
  • Predicted Mean Growth: 0.74 (log10 CFU/ml)
  • Maximum Population Density: 8.00 (log10 CFU/ml)
Modeled Growth
Time (h) Temp (°C) Population (log10 CFU)
0.000 54.40 1.00
0.250 49.73 0.97
0.500 45.49 0.86
0.750 41.63 0.83
1.000 38.12 0.86
1.250 34.93 0.95
1.500 32.03 1.08
1.750 29.40 1.22
2.000 27.00 1.34
2.250 24.82 1.45
2.500 22.84 1.53
2.750 21.04 1.59
3.000 19.40 1.64
3.250 17.91 1.68
3.500 16.56 1.71
3.750 15.33 1.72
4.000 14.21 1.73
4.250 13.19 1.74
4.500 12.26 1.74
4.750 11.42 1.74
5.000 10.66 1.74
5.250 9.96 1.74
5.500 9.33 1.74
5.750 8.75 1.74
6.000 8.23 1.74
6.250 7.76 1.74
6.500 7.33 1.74
6.750 6.93 1.74
7.000 6.58 1.74
7.250 6.25 1.74
7.500 5.96 1.74
7.750 5.69 1.74
8.000 5.44 1.74
8.250 5.22 1.74
8.500 5.02 1.74
8.750 4.84 1.74
9.000 4.67 1.74
9.250 4.52 1.74
9.500 4.38 1.74
9.750 4.25 1.74
10.000 4.14 1.74
10.250 4.04 1.74
10.500 3.94 1.74

Time-Temperature Data Format
 
This page loads with sample data in the textbox. This format should be followed when entering or pasting data into the textbox. Specifically, please enter cooling profile data as follows:

  • Start with header row (e.g. time(hour), temperature)
  • Enter each data point on a separate line, separated by a comma (e.g. 1.0, 44)
  • Specify time first, in cummulative hours (e.g. 15 minutes = 0.25 hours)
  • Specify temperature second, in the units selected using the radio buttons (°C or °F)
  • A minimum of five (5) data time-temperature points must be provided
  • At least three of the data points must be above 70°F (21°C)
  • The time point in row 1 must always be 0 hours
  • Data not following this format will be ignored

If using the Browse button to load the data from a text file, the file must:

  • Follow the same format as above
  • Be in text format (e.g. .txt, .csv)

Clicking on the Calculate Growth Data button will use data provided in the file, if specified, or the data in the textbox if no file is specified. The data from the file will be loaded into the textbox. Please confirm the temperature profile is charted correctly.

Source:

Juneja VK, Marks H, Mohr T, Thippareddi HH (2013) Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate. J Food Process Technol 4:275.