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THERM – Contact Us

University of Wisconsin Center for Meat Process Validation

The University of Wisconsin Center for Meat Process Validation was established in 2002 to coordinate research and extension efforts aimed at meeting the needs of small and very small meat and poultry processors in Wisconsin for scientific documentation supporting their HACCP systems.

Director of the Center for Meat Process Validation

Dr. Steve Ingham, Director of the Center for Meat Process Validation

Dr. Steve Ingham

Food Safety Extension Specialist
Phone: 608-245-4801
Fax: 608-262-6872
scingham@wisc.edu



Web Development Team

THERM was developed in collaboration with David Conner, University of Wisconsin Division of Information Technology.

Outside Wisconsin?

Contact your state HACCP Contact or Coordinator.

HACCP Contacts and Coordinators provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants. The Contact is generally the State meat and poultry program director or another representative of the State government. Coordinators are affiliated with Universities and provide additional one-on-one advice and assistance to small and very small plants. Coordinators also develop and provide training and HACCP seminars.

Disclaimer: THERM is designed for evaluating process deviations for raw meat or poultry at temperatures below 110°F (43.3°C). A minimum growth temperature of 44.6°F is assumed for all pathogens. 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.

Ingham, S.C., S. Vang, B. Levey, L. Fahey, J.P. Norback, M.A. Fanslau, A.G. Senecal, G.M. Burnham, and B.H. Ingham. 2009. Predicting behavior of Staphylococcus aureus, Salmonella serovars, and Escherichia coli O157:H7 in pork products during single and repeated temperature abuse periods. Journal of Food Protection 72: 2114-2124. Click HERE for a copy.

Borneman, D.L., S.C. Ingham, and C. Ane. 2009. Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry. Journal of Food Protection 72: 1190-1200.Click HERE for a copy.

Ingham, S.C., B.H. Ingham, D.Borneman, E. Jaussaud, E.L. Schoeller, N. Hoftiezer, L. Schwartzburg, G.M. Burnham, and J.P. Norback. 2009. Predicting pathogen growth during short-term temperature abuse of raw sausage. Journal of Food Protection 72: 75-84.Click HERE for a copy.

Ingham, S.C., M.A. Fanslau, G.M. Burnham, B.H. Ingham, J.P. Norback, and D.W. Schaffner. 2007. Predicting pathogen growth during short-term temperature abuse of raw pork, beef and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection. 70: 1445-1456.Click HERE for a copy.


If you have questions or comments about the Cooperative Extension Web site or you have trouble accessing this page, require this information in an alternative format or wish to request a reasonable accommodation because of a disability contact: bhingham@wisc.edu. We follow the Terms of Use and Privacy Policy of the University of Wisconsin-Extension. This document last modified March 16, 2010 .