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Food Category Reference |
Food | Literature Values | EGRcat 5 °C | ||
---|---|---|---|---|---|
Temperature | Growth Rate a,b | (log10cfu/day) | |||
Smoked Seafood |
Duffes et al., 1999 | cold-smoked salmon | 4 °C | 2.1 logs in 28 days | 0.107 |
8 °C | 5.4 logs in 21 days | 0.116 | |||
4 °C | 2.0 logs in 21 days | 0.136 | |||
8 °C | 4.6 logs in 14 days | 0.149 | |||
Jemmi and Keusch, 1992 | hot-smoked trout | 4 °C | 0.5 logs in 20 days | 0.035 | |
8 to 10 °C | 6.5 logs in 20 days | 0.120 | |||
Hudson and Mott, 1993b | cold-smoked salmon | 5 °C | 4 logs in 650 hours | 0.148 | |
10 °C | 4 to 4.5 logs in 125 hours | 0.249 | |||
Szabo and Cahill, 1999 | smoked salmon | 4 °C | 3.9 logs in 28 days | 0.198 | |
10 °C | 2.7 to 4.3 logs in 9 days | 0.119 | |||
Dillon and Patel, 1993 | cold-smoked cod | 4 °C | 2.8 logs in 21 days | 0.190 | |
Guyer and Jemmi, 1991 | smoked salmon (26 to 30 °C) | 4 °C | 1.0 to 1.5 logs in 10 days | 0.177 | |
10 °C | 3 to 3.5 logs in 10 days | 0.099 | |||
Pelroy et al., 1994b | cold-smoked salmon | 5 °C | 2.5 to 5 logs in 40 days | 0.092 | |
5 °C | 2 logs in 40 days | 0.050 | |||
10 °C | 4.5 to 7 logs in 10 days | 0.249 | |||
10 °C | 5 logs in 11 days | 0.139 | |||
Pelroy et al., 1994a | cold-smoked salmon | 5 °C | 4 logs in 50 days | 0.080 | |
10 °C | 4.5 logs in 15 days | 0.092 | |||
Peterson et al., 1993 | cold-smoked salmon | 5 °C | 3 logs in 20 days | 0.150 | |
5 °C | 2.5 logs in 20 days | 0.125 | |||
10 °C | 4 logs in 7 days | 0.175 | |||
10 °C | 3.7 logs in 7 days | 0.162 | |||
10 °C | 6 logs in 20 days | 0.092 | |||
Rosso et al., 1996 | smoked salmon | 4 °C | 1 log in 10 days | 0.142 | |
8 °C | 3 logs in 14 days | 0.097 | |||
Nilsson et al., 1997 | cold-smoked salmon | 5 °C | 5 logs in 9 days | 0.556 | |
Raw Seafood |
|||||
Fernandes et al., 1998 | fresh trout | 4 °C | 1 logs in 15 days | 0.100 | |
catfish | 4 °C | 2 logs in 15 days | 0.185 | ||
Lovett et al., 1990 | raw shrimp, crab, surimi and whitefish | 7 °C | GT in 12 hours | 0.342 | |
Kaysner et al., 1990 | raw oysters | 4 °C | No growth in 21 days | 0.000 | |
Leung et al., 1992 | catfish | 4 °C | 1-1.5 logs in 12 days | 0.133 | |
Shineman and Harrison, 1994 | raw shrimp and fin fish | ice chest | No growth [1 log decrease in 21 days] | -- | |
Harrison et al., 1991 | raw shrimp and fin fish | ice chest | No growth [0.5 log decrease in 14 days] | -- | |
Preserved Fish | No data available | No growth | 0.000 used in risk assessment | ||
Cooked Ready-to-Eat Crustaceans |
Rawles et al., 1995 | pasteurized crab | 5 °C | GT in 21.8 hours | 0.343 |
Farber, 1991b | cooked lobster, shrimp, crab and smoked fish | 4 °C | 2-3 logs in 7 days | 0.508 | |
Buchanan and Klawitter, 1992 | pasteurized crabmeat | 5 °C | 3 logs in 10 days | 0.300 | |
a logs = Log10cfu/g b GT = Generation Time c EGR = Exponential Growth Rate |
Food Category Reference |
Food | Literature Values | EGRcat 5 °C | ||
---|---|---|---|---|---|
Temperature | Growth Rate a,b | (log10cfu/day) | |||
Vegetables | Steinbrugge et al., 1988 | lettuce, whole, ready to serve | 5 °C | 0.00 to 0.3 logs in 7 days | 0.043 |
12 °C | 0.00 to 2.03 logs in 7 days | 0.004 | |||
lettuce, whole, ready to serve, sealed | 25 °C | 0.00 to 0.31 logs in 7 days | 0.002 | ||
lettuce, whole, ready to serve, open | 25 °C | 0.00 to 0.35 logs in 7 days | 0.002 | ||
Beuchat and Brackett, 1990b | lettuce, shredded | 5 °C | 0.00 to 0.1 logs in 15 days | 0.007 | |
lettuce, shredded | 10 °C | 1.5-2.0 logs in 3 days | 0.204 | ||
lettuce, whole | 10 °C | 1.0 logs in 15 days | 0.067 | ||
Nguyen and Carlin, 1994 | lettuce, butterhead | 10 °C | 1.5 logs in 7 days | 0.065 | |
Nguyen and Carlin, 1994 | lettuce, lamb's | 10 °C | 1.0 logs decrease in 7 days | -0.044 | |
Francis and O'Beirne, 2001 | lettuce | 8 °C | 1.5 logs in 7 days | 0.097 | |
Carlin et al., 1996 | endive, broad leaved | 10 °C | 1.0 logs in 7 days | 0.044 | |
Nguyen and Carlin, 1994 | endive, broad leaved | 10 °C | 1.5 logs in 7 days | 0.065 | |
Nguyen and Carlin, 1994 | endive, curly-leaved | 10 °C | 0.5 logs in 7 days | 0.022 | |
Beuchat and Brackett, 1991 | tomatoes | 10 °C | no growth (death in chopped tomatoes) | 0.00 | |
21 °C | Growth | -- | |||
Castillego Rodriguez et al., 2000 | Asparagus | 4 °C | 0.0087 log decrease per hour | -0.09 | |
8 °C | 0.038 logs per hour | 0.413 | |||
Beuchat and Brackett, 1990a | carrots, whole and shredded | 5 °C | no growth up to 7 days | 0.00 | |
15 °C | no growth up to 7 days | 0.00 | |||
Beuchat et al., 1986 | cabbage, raw, shreds | 5 °C | 4 logs in 10 days | 0.400 | |
Berrang et al., 1989 | Broccoli | 4 °C | 0.25 to 0.5 logs in 14 to 21 days | 0.059 | |
15 °C | 3.0 logs in 4 days | 0.109 | |||
Berrang et al., 1989 | Cauliflower | 4 °C | 0.25 logs in 14 to 21 days | 0.020 | |
15 °C | 3.0 logs in 4 days | 0.109 | |||
Francis and O'Beirne, 2001 | Rutabaga | 8 °C | 1.75 logs in 12 days | 0.066 | |
Francis and O'Beirne, 2001 | Bean sprout | 8 °C | 1.75 logs in 8 days | 0.099 | |
Sizmur and Walker, 1988 | salads, mixed , prepacked including fruits/nuts | 4 °C | 0.30 logs in 4 days | 0.106 | |
Fruits | Parish and Higgins, 1989 | orange, serum (juice) | 4 °C | 1.0 logs in 35 days (pH 5.0) | 0.041 |
Conway et al., 2000 | Apple slices (fresh cut) | 5 °C | 0 logs in 6 days | 0 | |
10 °C | 2 logs in 6 days | 0.102 (air) | |||
Conway et al., 2000 | Apple slices (fresh cut) | 5 °C | 0 logs in 4 days | 0 | |
10 °C | 2.8 logs in 10 days | 0.086 (0.5% O, 15% CO2) | |||
a Logs = Log10cfu/g b GT = Generation Time c EGR = Exponential Growth Rate |
Food Category Reference |
Food | Literature Values | EGRcat 5 °C | ||
---|---|---|---|---|---|
Temperature | Growth Rate a,b | (log10cfu/day) | |||
Fresh Soft Cheese |
Glass et al., 1995 | Queso blanco | 4 °C | 1.4 logs in 14 days | 0.142 |
Mendoza-Yepes et al., 1999 | Queso fresco | 3 °C | 0.13 log in 1 day | 0.284 | |
7 °C | 0.5 log in 1 day | 0.285 | |||
Genigeorgis et al., 1991 | Queso fresco, Queso Ranchero Queso Panella | 4 °C | -2.0 logs in 30 days | -0.067 | |
-0.8 logs in 10 days | -0.080 | ||||
0.3 logs in 30 days | 0.010 | ||||
0.3 logs in 18 days | 0.017 | ||||
2.127 logs in 10 days | 0.212 | ||||
0.21 logs in 30 days | 0.007 | ||||
0.44 logs in 36 days | 0.012 | ||||
Soft Unripened Cheese |
Genigeorgis et al., 1991 | cottage cheese (multiple brands) | 8 °C | 0.59 logs in 18 days | 0.015 |
1.87 decrease in 36 days | -0.024 | ||||
0.42 logs in 24 days | 0.007 | ||||
1.13 logs in 8 days | 0.064 | ||||
1.87 decrease in 8 days | -0.106 | ||||
4 °C | 0.39 logs in 24 days | 0.023 | |||
0.34 logs in 24 days | 0.020 | ||||
0.41 logs in 16 days | 0.036 | ||||
0.94 logs in 36 days | 0.037 | ||||
1.87 logs decrease in 8 days | -0.333 | ||||
teleme cheese | 8 °C | 2.2 logs in 36 days | 0.028 | ||
4 °C | 0.42 logs decrease in 36 days | -0.017 | |||
ricotta (3 company brands) | 8 °C | 2.11 logs in 8 days | 0.120 | ||
1.75 logs in 6 days | 0.132 | ||||
1.88 logs in 8 days | 0.106 | ||||
4 °C | 1.53 logs in 30 days | 0.072 | |||
3.58 logs in 36 days | 0.141 | ||||
1.97 logs in 22 days | 0.127 | ||||
cream cheese | 8 °C | 2.0 logs decrease in 30 days | -0.030 | ||
4 °C | 2.0 logs decrease in 36 days | -0.079 | |||
>2.0 logs decrease in 36 days | -0.056 | ||||
Cottin et al., 1990 | cream cheese | 4 °C | 2 logs in 2 days | 1.423 | |
Papageorgiou et al., 1996 | ricotta (whey cheese) | 5 °C | 16.2 - 20.2 hr in GT | 0.397 | |
12 °C | 5.1 - 5.8 hr in GT | 0.292 | |||
Chen and Hotchkiss, 1993 | cottage cheese | 4 °C | 2.0 logs in 40 days | 0.071 | |
7 °C | 2.4 logs in 10 days | 0.137 | |||
Fedio et al., 1994 | cottage cheese | 5 °C | 2 logs in 22 days | 0.091 | |
El-Shenawy and Marth, 1990 | cottage cheese | refrigerated | 0.5 to 1.5 logs decrease in 1 to 5 weeks | -0.048 | |
6 °C | assume 1 log in 21 days | -0.035 | |||
Soft Ripened Cheese |
Papageorgiou and Marth, 1989b | Feta | 4 °C | survival > 90 days [Scott A 1.28 logs decrease, 3.07 logs in 90 days] | 0-0.034 |
Stecchini et al., 1995 | mozzarella | 5 °C | 4 logs in 21 days | 0.190 | |
Genigeorgis et al., 1991 | Brie | 4 °C | 0.6 logs in 30 days | 0.020 | |
0.6 logs in 14 days | 0.043 | ||||
Feta | 4 °C | >2.0 logs decrease in 8 day | -0.250 | ||
>2.0 logs decrease in 8 days | -0.250 | ||||
>2.0 logs decrease in 8 days | -0.250 | ||||
Ryser and Marth, 1987b | Camembert | 6 °C ripening | 4 logs in 45 days | 0.066 | |
Farber et al., 1987 | Camembert | 4 °C | 2 to 3 longs decrease in 365 days | -0.007 | |
Back et al., 1993 | Camembert | 3°C | 0.9 logs in 10 days | 0.197 | |
6°C | 1.5 logs in 15 days | 0.074 | |||
10C | 2.4 logs in 15 days | 0.049 | |||
Papageorgiou and Marth, 1989a | Blue cheese | 5°C | Decreased during storage, 3 logs in 56 days | -0.054 | |
Sulzer and Busse, 1993 | Camembert | 14 °C | 4.5 logs in 34 days | 0.022 | |
Camembert (surface growth) | 7 °C | -- | -- | ||
4 °C | -- | -- [Not used in risk assessment] | |||
Genigeorgis et al., 1991 | Blue | 4 °C | >2.0 logs decrease in 36 days | -0.056 | |
Genigeorgis et al., 1991 | Camembert | 4 °C | 0.64 logs in 36 days | 0.018 | |
Semi-Soft Cheese |
Ryser and Marth, 1989a | Brick (surface ripened) | 10 °C | 1 to 7-fold decrease in 20 weeks | -0.043 |
Ryser and Marth, 1989a | tilsiter, trappist, havarti, limburger | 10 °C | < 1 logs in 20 wk | 0.015 | |
Kovincic et al., 1991 | Trappist | 10 °C | Initial 1 log during ripening, stable 30 days, 1 log decrease for 90 days | -0.011 | |
Bachmann and Spahr, 1995 | emmenthaler, tilster | -- | no survival after 24 hours (initial level was 104 cfu/g) | -- [not used in risk assessment] | |
Northolt et al., 1988 | gouda | -- | Survival 6 weeks | 0.000 | |
Genigeorgis et al., 1991 | Monterey Jack | 4 °C | >2.1 logs decrease in 30 days | -0.070 | |
> 2.1 logs decrease in 30 days | -0.070 | ||||
Genigeorgis et al., 1991 | Limburger | 4 °C | 2.26 logs decrease in 36 days | -0.064 | |
Genigeorgis et al., 1991 | Provolone | 4 °C | 2.36 logs decrease in 36 days | -0.066 | |
Genigeorgis et al., 1991 | String cheese | 4 °C | 2.29 logs decrease in 36 days | -0.064 | |
Genigeorgis et al., 1991 | Muenster | 4 °C | 2.0 logs decrease in 36 days | -0.056 | |
Hard Cheese |
Whitley et al., 2000 | Stilton cheese | 4 °C (2 to 8.3°C reported) | 0.7 log in 6 weeks | 0.0285 |
Yousef and Marth, 1988 | colby | 4 °C | 1.5 logs decrease in 100 days (after 40 days) | -0.053 | |
Ryser and Marth, 1987a | cheddar | 13 °C | 2 logs decrease in 75 to 150 days | -0.003 | |
Buazzi et al., 1992 | swiss | 7 °C | 4 logs decrease in 10 days (complete inactivation 66-80 days ripening at 24 °C) | -0.228 | |
Yousef and Marth, 1990 | parmesan | -- | 2.0 logs decrease in 40 days | -0.048 | |
2.0 logs decrease in 80 days | -0.025 | ||||
Genigeorgis et al., 1991 | swiss | 4 °C | >2.1 logs decrease in 36 days | -0.058 | |
Kaufmann, 1990 | emmenthaler, gruyere | -- | no survival after 24 hours (initial level was 104 cfu/g) | -- [not used in risk assessment] | |
Genigeorgis et al., 1991 | Cheddar, cracker barrel | 4 °C | 1.17 logs decrease in 34 days | -0.049 | |
Cheddar, mild | 4 °C | >2.1 logs decrease in 30 days | -0.070 | ||
Cheddar, sharp | 4 °C | >2.1 logs decrease in 36 days | -0.058 | ||
Colby | 4 °C | 0.81 logs decrease in 36 days | -0.022 | ||
Processed Cheese |
Genigeorgis et al., 1991 | American process cheese | 4 °C | 0.18 logs decrease in 36 days | -0.005 |
American process cheese with sorbate and citrate | 4 °C | 1.84 logs decrease in 36 days | -0.051 | ||
Piedmont process cheese | 4 °C | 1.62 logs decrease in 36 days | -0.045 | ||
Glass et al., 1998 | Pasteurized process cheese | 0.6 logs decrease during 96 hours | -0.15 | ||
Ryser and Marth, 1989b | Cold pack cheese Non-acid | 3°C | 0.5 logs decrease in 110 days | -0.004 | |
Acidified or preservatives | 3°C | 1.0 logs decrease in 60 days | -0.017 | ||
Fluid Milk, Pasteurized and Unpasteurized |
Northolt et al, 1988 | unpasteurized milk | 5 °C | GT 3.5 in days | 0.085 |
7 °C | GT 1.0 in days | 0.173 | |||
Northolt et al, 1988 | pasteurized milk | 4 °C | 2 logs in 7 days | 0.407 | |
Farber et al., 1990 | unpasteurized fluid milk | 4 °C | GT in 25.3 hours | 0.404 | |
10 °C | GT in 10.8 hours | 0.204 | |||
15 °C | GT in 7.4 hours | 0.142 | |||
Rajkowski et al., 1994 | uht milk | 12 °C | GT in 4.7 hours | 0.337 | |
Rosenow and Marth, 1987 | skim, whole, chocolate milk | 4 °C | 3.3 logs in 18 days | 0.261 | |
8 °C | 4 logs in 8 days | 0.227 | |||
Rosso et al., 1996 | Skim, whole, | 4 °C | 1.3 days (generation time) | 0.33 | |
Chocolate milk | 8 °C | 0.54 days (generation time) | 0.252 | ||
Ice Cream & Frozen Dairy Products |
Berrang et al., 1988 | ice cream | -18 to -25 °C | 0 logs in 2 months | 0.000 |
Dean and Zottola, 1996 | soft serve | -18 °C | 0 logs in 3 months | 0.000 | |
Palumbo and Williams, 1991 | Ice cream | -18 °C | 0 logs in 14 weeks | 0.000 | |
Cultured Dairy Products | Schaack and Marth, 1988 | buttermilk | 4 °C | decrease, survives 2.5-13 wk | -0.02 |
yogurt | 4 °C | decrease, survived 4-12 days | -0.18 | ||
(~1 log decline detectable) | |||||
Choi et al., 1988 | yogurt | 4 °C | survives 21-24 days, most drop in first 8-12 days (~2 log decline detectable) | -0.12 | |
buttermilk | 4 °C | survives 18-26 days | -0.12 | ||
Siragusa and Johnson, 1988b | yogurt | high level survived 9 days [2 logs drop in 3-6 days] | -0.40 | ||
Miscellaneous Milk Products |
Rosenow and Marth, 1987 | cream | 4 °C | 3.3 logs in 18 days | 0.261 |
8 °C | 4 logs in 8 days | 0.227 | |||
Farrag et al., 1990 | sweetened condensed milk | 7 °C | decrease 1.2 logs in 42 days | -0.016 | |
evaporated milk | 7 °C | 4 logs in 14 days | 0.163 | ||
Olsen et al., 1988 | butter | 4 to 6 °C | 1.9 logs in 49 days | 0.039 | |
13 °C | 2.7 logs in 42 days | 0.012 |
Food Category Reference |
Food | Literature Values | EGRcat 5 °C | ||
---|---|---|---|---|---|
Temperature | Growth Rate a,b | (log10cfu/day) | |||
Frankfurters | Glass and Doyle, 1989 | frankfurters | 4.4 °C | 2.3 logs in 6 weeks | 0.064 |
McKellar et al., 1994. | frankfurters | 5 °C | 3.5 logs in 21 days | 0.168 | |
McKellar et al., 1994. | poultry wieners | 5 °C | 3.5 logs in 21 days | 0.090 | |
Wederquist et al., 1994 | turkey | 4 °C | 7.0 logs in 55 days | 0.181 | |
Bedie et al., 2001 | Pork frankfurters | 4 °C | 3.8 logs in 35 days | 0.154 | |
Dry/Semi-Dry Fermented Sausages | Glass and Doyle, 1989 | Summer sausage | 4.4 °C | No change in 12 weeks | 0.000 |
Hugas, 1995 | Fermented sausage | 12 to 14 °C | 1.25 logs decrease in 25 days | -0.02 | |
Farber et al., 1993 | German-style American Italian sausage | 4 °C | Approximately 1 log in 4 weeks | -0.036 | |
Nisson, 1998 | Norwegian fermented dry sausage | 4 °C | 1 log in 5.5 months | -0.006 | |
Deli Meats | Glass and Doyle, 1989 | bologna | 4.4 °C | 1 to 2 logs in 14 days | 0.131 |
Grau and Vanderline, 1992 | corned beef | 4.8 °C | 0.13 | 0.130 | |
Grau and Vanderline, 1992 | vacuum packed ham | 5 °C | 0.30 | 0.300 | |
Glass and Doyle, 1989 | cooked ham | 4.4 °C | 2 to 3 logs in 28 days | 0.131 | |
Beumer et al., 1996 | cooked ham | 7 °C | 6 logs in 35 days | 0.098 | |
Bredholt et al., 1999 | Vacuum packed Cooked ham | 8 °C | 0.16 logs per day | 0.0725 | |
8 °C | 0.2 logs per day | 0.091 | |||
Nyati, 2000 | Cooked chicken | 4.5 | 19.5 days (generation time) | 0.438 | |
Beef sirloin | 4.5 | 21.8 days (generation time) | 0.392 | ||
Grant et al., 1993 | roast beef | 5 °C | 5 logs in 15 days | 0.333 | |
10 °C | 5 logs in 6 days | 0.254 | |||
Glass and Doyle, 1989 | chicken, sliced | 4.4 °C | 4.15 logs in 14 days | 0.364 | |
vacuum packed | 4.4 °C | 5.90 logs in 14 days | 0.517 | ||
Siragusa and Johnson, 1988a | chicken, homogenate | 4.0 °C | 5.2 logs in 20 days | 0.370 | |
Siragusa and Johnson, 1988a | chicken fillets, breaded | 5.0 °C | 0.9 logs in 6 days | 0.150 | |
Glass and Doyle, 1989 | turkey, sliced | 4.4 °C | 2.0 logs in 14 days | 0.175 | |
4.4 °C | 3.11 logs in 28 days | 0.136 | |||
4.4 °C | 3.08 logs in 14 days | 0.270 | |||
Glass and Doyle, 1989 | turkey, sliced | 4.4 °C | 3.83 logs in 14 days | 0.336 | |
vacuum packed | 4.4 °C | 5.09 logs in 14 days | 0.446 | ||
Ingham and Tautorus, 1991 | turkey loaf, cooked, uncured, vacuum | 3 °C | 0.09 logs in 12 days | 0.016 | |
Hudson and Mott, 1993a | cooked beef | 5 °C | 11.9 hour GT | 0.607 (aerobic) | |
5 °C | 8.7 hour GT | 0.83 (vacuum- packed) | |||
Pâté and Meat Spreads | Farber et al., 1995 | pâté | 5 °C | 0.361 log in 1 day | 0.361 |
Hudson and Mott, 1993a | pâté | 4 °C | 4 logs in 680 hours | 0.143 |
Food Category Reference |
Food | Literature Values | EGRcat 5 °C | ||
---|---|---|---|---|---|
Temperature | Growth Rate a,b | (log10cfu/day) | |||
Deli-type Salads | Eblen, 2002a [Growth permitting] | Crab salad, store prepared | 5 °C | 1 log in 10 days | 0.100 |
Shrimp salad, store prepared | 5 °C | 2 logs in 14 days | 0.143 | ||
- - - - - - - | - - - - - - - | - - - - - - - | - - - - - - - | - - - - - - - | |
[No growth permitting] | Shrimp salad, plant prepared | 5 °C | No change | 0.000 | |
Chicken salad Store prepared | 5 °C | No change | 0.000 | ||
Chicken salad Plant prepared | 5 °C | 3 log decrease in 18 days | -0.167 | ||
Potato salad Store prepared | 5 °C | 2 log decrease in 13 days | -0.154 | ||
Potato salad Plant prepared | 5 °C | 3 log decrease in 10 days | -0.333 | ||
Cole slaw Store prepared | 5 °C | 3 log decrease in 13days | -0.231 | ||
Cole slaw Plant prepared | 5 °C | 3 log decrease in 6 days | -0.500 | ||
Egg salad Store prepared | 5 °C | No change | 0.000 | ||
Tuna salad Store prepared | 5 °C | No change | 0.000 | ||
Ham salad Store prepared | 5 °C | 3 log decrease in 13 days | -0.231 | ||
Imitation crab salad, store prepared | 5 °C | 3 log decrease in 19 days | -0.158 | ||
Johnson, 1993 | Chicken salad High pH | 4 °C | 1 log decrease in 20 days | -0.050 | |
Chicken salad Low pH | 4 °C | 1 log decrease in 7 days | -0.143 | ||
Potato salad High pH | 4 °C | 1 log decrease in 20 days | -0.050 | ||
Potato salad Low pH | 4 °C | 1 log decrease in 4 days | -0.250 | ||
Pasta salad High pH | 4 °C | 1 log decrease in 9 days | -0.111 | ||
Pasta salad Low pH | 4 °C | 1 log decrease in 6days | -0.250 | ||
Seafood salad High pH | 4 °C | 1 log decrease in 23 days | -0.043 | ||
Seafood salad Low pH | 4 °C | 1 log decrease in 23 days | -0.043 |