Growth Models for:

• Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, Shigella flexneri, Staphylococcus aureus, and Yersinia enterocolitica.  Three Salmonella typhimurium in Ground Chicken and BHI broth.

Non-thermal survival models for:

• Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus.

Thermal inactivation models for:

• Clostridium botulinum, Escherichia coli O157:H7 and Listeria monocytogenes.

Gamma Irradiation models for:

• Salmonella typhimurium, Escherichia coli O157:H7 and "Normal" flora in meats.

Cooling/Growth models for:

• Clostridium botulinum and Clostridium perfringens in simulated meat gravy, Clostridium perfringens in Cured Beef and Cured Chicken.

Time-to-Toxigenesis models for:

• Clostridium botulinum on fish.

Time-to-Turbidity models for:

• Clostridium botulinum.