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
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.
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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.
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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.