A closed circuit wind tunnel was specially designed and built to measure bacterial growth on the surface of food products in controlled conditions of temperature (4-40 degrees C), air velocity (0-20 mis) and relative humidity (RH, from 60 up to 99% RH). The wind funnel was totally automated and equipped with sensors: platinum probes (air temperature), differential pressure sensors to test the entirety of the filters, and a dew point sensor (RH). Good homogeneity and stability of air characteristics were observed The wind tunnel was tested for experiments on the surface of meat with Listeria innocua At 96% RH, 10 or 14 degrees C, predicted growth parameters were similar to the experimental parameters. At 7 degrees C, 94.5% RH, no growth was observed although it was predicted by the models. The wind tunnel could also be a useful tool to develop bacterial growth studies on other food products (cheese) or on materials (steel) in well-known characteristics of air.