Disclaimer

THERM is designed for evaluating process deviations for raw meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). Temperatures below 50°F (10°C) are converted to 50°F (10°C) when safety is checked. Appropriate use of information generated by THERM is the responsibility of the user. Based on research by the University of Wisconsin Center for Meat Process Validation. S.C. Ingham, et al. 2007. Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool. J. Food Protection 70:1445-1456.

Copyright 2007 University of Wisconsin System