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

Figure 2

Estimation of E. coli O157:H7 growth under two fluctuating temperature conditions. Experimental data are from Koseki and Isobe [22]. Thin solid lines are the temperature, and thick solid and dotted lines are microbial counts estimated by Huang and Barayi models, respectively. ▲: experimental microbial count.

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