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

Table 2

Secondary models used for the microbial growth estimation.

Microorganism	Parameter	Huang	Baranyi	Source of data
Pseudomonads	(d) or			Koutsoumanis [21]
	(d^−1)
	E. coli O157:H7	(d) or				Koseki and Isobe [22]
(d^−1)
Salmonella spp.		(d) or			Koseki and Isobe [22]
	(d^−1)
	Lactic acid bacteria	(d) or				Mataragas et al. [16]
(d^−1)