Comparison of Two Mechanistic Microbial Growth Models to Estimate Shelf Life of Perishable Food Package under Dynamic Temperature Conditions

Table 1

Parameters of the primary models for the microbial growth data under constant temperature conditions.

Microorganism	Temperature (°C)	Huang			Baranyi			Source of data
		(d)	(d^−1)		(d)	(d^−1)
Pseudomonads	0	1.38	1.21	20.3	1.62	1.25	20.2	Koutsoumanis [21]
	2	1.07	1.50	18.5	1.12	1.55	18.5
	5	0.28	2.27	19.0	0.30	2.31	18.9
	8	0.35	3.53	18.6	0.34	3.40	18.6
	10	0.45	4.17	18.5	0.46	4.38	18.4
	15	0.21	6.50	18.6	0.21	6.68	18.6
E. coli O157:H7	10	1.42	2.08	13.6	1.36	1.66	11.6	Koseki and Isobe [22]
	15	0.34	8.02	14.5	0.31	6.63	13.9
	20	0.23	19.61	14.6	0.22	14.37	14.6
	25	0.14	25.00	15.6	0.19	24.32	15.7
Salmonella spp.	10	1.65	1.88	11.6	1.46	1.11	11.6	Koseki and Isobe [22]
	15	0.28	8.63	12.6	0.27	7.19	12.4
	20	0.23	16.84	14.0	0.22	14.37	13.8
	25	0.15	32.89	14.6	0.12	22.66	15.0
Lactic acid bacteria	0	2.83	0.32	19.5	1.89	0.32	19.5	Mataragas et al. [16]
	4	1.40	0.58	19.8	0.76	0.57	19.8
	8	1.41	1.33	18.4	1.52	1.36	18.4
	12	0.30	1.86	20.0	0.17	1.73	20.0