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Elde edilen bulguların matematiksel modellerle başarılı bir şekilde ifade edildiği görülmüştür. Kullanılan pek çok prediktif modelin mekanistik yaklaşımdan uzak olması, gıdanın kompleks yapısı, suş farklılıkları, mikroorganizmaların stres koşullarındaki tepkisi gibi durumlar prediktif mikrobiyolojinin dezavantajları arasında olsa da elde edilen verilerin prediktif modellerle ifade edilebilmesi şüphesiz kısa zamanda hızlı sonuç alınması, ekonomik olması, öngörü sağlaması ve karar aşamalarında yardımcı bir araç olarak kullanılabilmesi bakımından önem taşımaktadır.
Ayrıca çalışmadan elde edilen kinetik parametre değerlerinin yapay ortamdan değil gıda ortamının kendisinden sağlanmış olması yoğurttaki Salmonella davranışı ile ilgili yapay ortamlara nazaran daha güvenilir sonuçlar alınması bakımından önem taşımaktadır.
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