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

Table 3

Evaluation of the prediction of microbial growth under dynamic temperature conditions.

Conditions and microorganism	BF		AF		RMSE ( CFU/g)
	Huang	Baranyi	Huang	Baranyi	Huang	Baranyi
Pseudomonads in Figure 1(a)	1.037	1.039	1.056	1.058	0.511	0.515
Pseudomonads in Figure 1(b)	1.081	1.083	1.089	1.087	0.633	0.607
Pseudomonads in Figure 1(c)	1.013	1.038	1.044	1.062	0.324	0.416
Pseudomonads in Figure 1(d)	1.009	1.027	1.045	1.056	0.325	0.387
Pseudomonads in Figure 1(e)	0.918	0.982	1.102	1.062	0.480	0.373
E. coli O157:H7 in Figure 2(a)	0.984	0.967	1.078	1.042	0.356	0.182
E. coli O157:H7 in Figure 2(b)	1.041	1.110	1.041	1.110	0.236	0.577
Salmonella spp. in Figure 3(a)	1.044	1.059	1.068	1.066	0.351	0.299
Salmonella spp. in Figure 3(b)	0.998	1.099	1.181	1.099	0.858	0.496
Lactic acid bacteria in Figure 4(a)	1.073	1.097	1.082	1.098	0.506	0.585
Lactic acid bacteria in Figure 4(b)	1.018	1.033	1.075	1.068	0.496	0.480