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Pathogen modelling program (calculo de riesgo de s. aureus en alimento bajo en sodio)
1. 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 O
each specific food of interest.
Growth Model: Staphylococcus aureus (Broth Culture, Aerobic)
Input Conditions Modeled Growth
log(CFU/ml)
Aerobic Anaerobic
Hours Lag No Lag
Temperature in:
0.00 3.16 3.43
°C °F 0.20 3.16 3.44
Temperature 0.40 3.17 3.45
Range: 10.0 to 42.0 °C 0.60 3.17 3.45
0.80 3.17 3.46
1.00 3.18 3.46
14.0 1.20 3.18 3.47
1.40 3.18 3.48
pH
1.60 3.18 3.48
Range: 4.5 to 9.0
1.80 3.19 3.49
2.00 3.19 3.50
6.5 2.20 3.19 3.50
Sodium Chloride 2.40 3.20 3.51
Range: 0.5 to 12.5 (% [g/dL]) 2.60 3.20 3.51
Modeled Growth Parameters
2.80 3.21 3.52
Lag Phase Duration: 12.50 (hours)
3.00 3.21 3.53
0.5 Generation Time: 4.97 (hours) 3.20 3.21 3.53
Sodium Nitrite Growth Rate: 0.061(log(cfu/ml)/h) 3.40 3.22 3.54
Range: 0 to 150 ppm Max Population Density: 9.57 (log(cfu/ml)) 3.60 3.22 3.55
3.80 3.22 3.55
0 4.00 3.23 3.56
Initial Level 4.20 3.23 3.57
Range: 3.0 to 5.9 log(CFU/ml) 4.40 3.24 3.58
4.60 3.24 3.58
3 4.80 3.24 3.59
5.00 3.25 3.60
5.20 3.25 3.60
Calculate Grow th Data
5.40 3.26 3.61
5.60 3.26 3.62
5.80 3.26 3.63
6.00 3.27 3.63
6.20 3.27 3.64
6.40 3.28 3.65
6.60 3.28 3.66