Table 2.

Comparison of the observed and predicted lag times of B. cereus inoculated on cooked foods

Food	pH	NaCl (%)	Temp (°C)	Lag time (h)
				Observeda	Predictedb [95% PIc]	CBPd	PMPe	Reference 25f
Freeze-dried tofu	6.92	1.7	15	16.5	13.2 [4.0–42.3]	24.5	23.0	22.3
			10	28.3	32.6 [10.0–105.9]	52.4	103.7	70.3
Freeze-dried tofu, lightly salted	7.09	0.40	15	6.1	8.4 [2.6–27.3]	22.1	14.4	9.8
			10	7.2	20.8 [6.4–67.4]	53.2	61.2	37.7
Satoimo (taro)	5.49	0.49	15	8.2	14.2 [4.3–46.0]	32.6	18.1	20.5
			10	22.9	35.0 [10.8–113.6]	63.0	69.6	77.6
Pumpkin	6.18	0.57	15	7.8	11.8 [3.6–38.1]	27.6	12.2	13.6
			10	35.7	28.9 [8.9–94.1]	62.3	49.4	51.0
Okara (soy pulp)	6.37	1.25	15	15.4	13.7 [4.2–44.3]	27.4	15.6	20.1
			10	30.8	33.7 [10.3–109.4]	61.3	66.7	67.8
Burdock root and carrot	5.72	1.45	15	29.6	17.8 [5.4–57.7]	34.2	20.0	32.1
			10	53.2	43.7 [13.4–142.3]	73.2	83.2	104.9
pREg					0.75	0.25	0.33	0.33

^aEstimated by fitting growth curve using DMFit.

^bPredicted value at P = 0.5.

^cPI, prediction interval.

^dPrediction by the ComBase predictor (physiological state value was set as default: 0.000611).

^ePrediction by the Pathogen Modeling Program.

^fPrediction by the model of Ölmez and Aran.

^gProportion of relative error (pRE) in the acceptable prediction zone of lag time (−0.3 to 0.6).