This website is designed for:
Evaluation of microbiological food safety of meat, poultry and egg products
Underlying models used in the evaluations are based on research conducted on the Departments of Food Science and Technology, Biological Systems Engineering, Engineering Mechanics and Animal Science at University of Nebraska-Lincoln. Appropriate use of information generated by these predictive models is responsibility of the user.
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Microbial Growth Prediction
http://foodsafety.unl.edu
/microbial
Use predictive microbiology models to estimate potential growth of foodborne pathogens such as Salmonella spp., Listeria monocytogenes, E. coli, Clostridium perfringens and other bacteria.
Cooling Simulation
http://foodsafety.unl.edu
/cooling
Estimate temperature profiles (temperature vs time) of meat and poultry products during industrial air cooling. Cooling profiles can posteriorly be used to estimate potential growth of foodborne pathogens. You can also compare your simulations with the USDA-FSIS compliance guidelines for cooling of ready-to-eat meat and poultry products.
Process Lethality Determination
http://foodsafety.unl.edu
/lethality
Calculate estimates of lethality curves (F-values vs time) and total log reductions achieved with your thermal process. If used properly, these estimates can help you determine if your process meets regulaty requirements.
