ABSTRACT
Models for food-borne pathogens were developed for environments permitting growth, spore germination/toxin production by Clostridium botulinum, and inactivation/survival during storage. These models are based upon empirical equations and polynomial regression techniques. Our current growth models include eight pathogens with terms for temperature, pH, NaCl and nitrite levels, and aerobic or anaerobic environment. Survival models were calculated for Listeria, Staphylococcus and Salmonella. To facilitate employment of these models, menu driven software programs were created that eliminate the need for spreadsheet manipulations by the user. These models provide first estimates of microbial behavior and can greatly assist in development ofHACCP programs, product formulations, and laboratory management.
