date:Jul 11, 2012
test for pathogens, manufacturers describe the food product by entering parameters such as Sodium Chloride and Potassium Chloride content, as well as the storage temperature and moisture content.
The software uses the data to generate a best fitline by connecting the most probable Listeria counts for every point in time to predict Listeria growth for the specific food characteristics.
By taking into account variations between food product batches, the technology simulatesworst case scenariosw