THERM – FAQs

How do I enter time and temperature data from a datalogger?

Why do I get an error message if I enter a temperature above 115°F?

Why are all the temperatures below 50°F converted to 50°F? Doesn't this make my product seem more unsafe than it really is?

Why do my results always show that E. coli O157:H7 does not grow on poultry?

Who do I call if I have questions about my results?

 

1. How do I enter time and temperature data from a datalogger? Entering time and temperature data from a datalogger can save you a lot of time. See the Instructions page for step-by-step instructions.
   
   
   
2. Why do I get an error message if I enter a temperature above 115°F? The research that allowed us to develop THERM is on-going. To date, we have collected data on the growth of Staphylococcus aureus, Salmonella and E. coli O157:H7 on raw meats over the range from 50°F to 115°F. As we continue this research, the temperature range for THERM will be expanded.
   
   
   
3. Why are all the temperatures below 50°F converted to 50°F? Doesn't this make my product seem more unsafe than it really is? Growth of Staphylococcus aureus, Salmonella and E. coli O157:H7 at temperatures below 50°F happens very, very slowly, if at all. Therefore we chose 50°F as the lowest temperature for our research. Converting all temperatures below 50°F to 50°F makes the model fail-safe. In other words the model is conservative, giving you more confidence in any decision that you have to make based on the results.
   
   
   
4. Why do my results always show that E. coli O157:H7 does not grow on poultry? In our research, we did not test for the growth of E. coli O157:H7 in poultry because chickens, turkeys, etc. do not normally carry this organism. Therefore, THERM results will not show growth of E. coli O157:H7 on poultry products.
   
   
   
5. Who do I call if I have questions about my results? Wisconsin Meat Processors should contact Dr. Steve Ingham, Extension Food Safety Specialist, at 608-265-4801 or scingham@wisc.edu. Meat processors in other states should contact their local HACCP coordinator.

 

 

 

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.