Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

@article{Ingham2007PredictingPG,
  title={Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.},
  author={Steven C Ingham and Melody A Fanslau and Greg M Burnham and Barbara H Ingham and John P Norback and Donald W Schaffner},
  journal={Journal of food protection},
  year={2007},
  volume={70 6},
  pages={1446-56}
}
A computer-based tool (available at: www.wisc.edu/foodsafety/meatresearch) was developed for predicting pathogen growth in raw pork, beef, and poultry meat. The tool, THERM (temperature history evaluation for raw meats), predicts the growth of pathogens in pork and beef (Escherichia coli O157:H7, Salmonella serovars, and Staphylococcus aureus) and on poultry (Salmonella serovars and S. aureus) during short-term temperature abuse. The model was developed as follows: 25-g samples of raw ground… CONTINUE READING

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