Thermal Inactivation of Salmonella spp. in Ground Beef

• Originally posted September 27, 2004
• Revision - January 3, 2005
  - no longer necessary to press 'ENTER' before performing calculations on worksheet.
• Revision - January 6, 2006
  - The "Lethality" sheet now tells you the time to reduction
     and the net growth.
  - The Time to Reduction is now calculated exactly. It is
     independent of the entered duration and interval. This also
     means that the reduction time is still calculated even if it is
     greater then the duration (previously if duration was 20
     min and the reduction took longer, then the result was
     given as 20 minutes).
  -  Interval validation - if then entered interval will result in less
     then 100 or more then 1000 time points, a new interval of
     duration/250 will be used.
  -  The reduction can not exceed the Initial Level. If the initial
      level is 7, the reduction will never be greater then 7.

Growth of E. coli O157:H7 in raw sterile Ground Beef

• Originally posted September 27, 2004
• Revision - January 3, 2005
  - no longer necessary to press 'ENTER' before performing calculations on worksheet.
• Revision - November 30, 2005
  - dynamic model now offers lag/no-lag options.
• Revision - January 23, 2006
  - Tutorial Video Link added.

Irradiation of E. coli, S. aureus, and Y. enterocolitica in Ground Meats

• Originally posted September 27, 2004
• Revision - January 3, 2005
  - no longer necessary to press 'ENTER' before performing calculations on worksheet.