Growth of m>Clostridium sporogenesm> in cooked beef was investigated at different temperatures.

Kinetic models were developed to describe the growth of m>C. sporogenesm>.

m>C. sporogenesm> may potentially be used as a surrogate for proteolytic m>Clostridium botulinumm> in cooked meat.

The models may potentially be used to examine the growth of proteolytic m>C. botulinumm> in cooked meat.