Navigation : Home > Pathogen Modeling > Therm 2.0



THERM is an online tool designed for evaluating the safety of meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). Based on research by the University of Wisconsin Center for Meat Process Validation.

Paper Reference:

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. Click HERE for a copy of the paper.

THERM v2.0