Multiple regression model for thermal inactivation of Listeria monocytogenes in liquid food products

► This model includes pH, sodium chloride, sugar, last temperature and heat shock. ► Variability of heat inactivation is adjusted for effects of these five variables. ► The variability of the 57 strains and strain cocktails in the data set are retained. ► Data from 53 papers published over a period of 25 years are used. ► This generic heat inactivation model can help increase safety of fluid foods.