Page Banner

United States Department of Agriculture

Agricultural Research Service

Pathogen Modeling Program - Product Updates
headline bar

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.

Last Modified: 1/23/2006