Table 1. δ and ρ values (mean±SD) calculated by the Weibull model for Campylobacter jejuni survival in cutlet as a model food for ground meat products during storage at 4°C, 10°C, 15°C, 25°C, and 30°C

Kinetic parameter	Temperature (°C)
	4	10	15	25	30
δ (h)1)	94.2±10.9	76.7±12.0	37.2±6.7	3.9±2.0	3.0±1.5
ρ2)	1.2±0.2	1.2±0.1	1.2±0.3	0.5±0.1	0.5±0.1

Required time for the first decimal reduction.
Shape of curve.