Evaluation of data transformations and validation of a model for the effect of temperature of bacterial growth

Analyses of the temperature of chilled foods, a major factor in regulating microbial development, were directed at predicting the population of microorganisms as a function of temperature and time. The analyses involved the use of appropriate variance-stabilizing conversion of the growth parameters A, mu and lambda. Fresh data were applied to an older data system, and model for the impact of temperature on the growth of Lactobacillus plantarum was developed.