. 2001 Sep;67(9):4128–4136. doi: 10.1128/AEM.67.9.4128-4136.2001

TABLE 7.

Survival of serovar Typhimurium DT104 in sugar solutions and in low a_w foods at 55 to 74°C, expressed as the time to obtain a 3-log₁₀ decrease in cell concentration

Food	Challenge temp (°C)	Death rate predicted in sugar solution			Death rate observed in foods
Food	Challenge temp (°C)	a_w	pH	Time to obtain a 3-log decrease (min)	a_w	pH	Time to obtain a 3-log decrease (min)
Pecorino cheese	55	0.87	6.5	143	0.87	5.7	10
	65			9.5			0.7
	74			1.1			0.8
Coconut cake	55	0.86	6.5	67^a	0.86	6.2	111^a
	65			9.5			18
	74			1.2			0.7
Pepperoni sausage	55	0.84	6.5	123	0.84	5.2	13
	65			9.6			1
	74			1.3			0.7
Strawberry jam	55	0.82	6.5	114	0.82	3.0	15
	65			9.7			3
	74			1.4			0.3
Dried apricots	55	0.64	6.5	206	0.64	4.0	44
	65			12			6
	74			2.5			1
Peanut butter	55	0.50^b	6.5	13,679^a	0.50^b	6.1	98^a
	65			5.6^a			24^a
	74			1.7^a			6^a

Where the fall in bacterial concentration was less than 3 log₁₀, the time to decrease the population by 1.5 log₁₀ is given.

Prediction for a food with an a_w well outside the range of the model.