Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157:H7 on stainless steel surfaces soiled with different substrates under static conditions of temperature and relative humidity

► The type of substrate significantly affected bacterial survival ability. ► Escherichia coli O157:H7 remained viable during 200 h on surfaces with meat slurry. ► Staphylococcus aureus was detected after 800 h on surfaces with meat slurry. ► The Weibull and log-linear model showed a reasonably good fitting to survival data. ► E. coli O157:H7 survival showed a tailing effect which might be described by the Weibull model.