Expansion of the Perfringens Predictor Model to Include pH, Nitrite and Salt Concentrations in its Predictions

Project B14009 has developed a user-friendly software tool (called Perfringens Predictor) that predicts the growth of Clostridium perfringens during the heating/cooling of meat. <p>The Perfringens Predictor model enables the user to input temperature profiles into an Microsoft Excel spreadsheet and then provides a prediction of the growth of Clostridium perfringens under the specified dynamic cooling conditions.
It also provides interpretation advice about the safety of the specified cooling profile.

<p>The software and user manuals are available and can be downloaded from the Institute of Food Research website (see below).

<p>The current version of the Perfringens Predictor model allows the user to input temperature during cooling, but does not allow the user to vary the pH, nitrite and salt concentrations.
Current predictions are given under optimal conditions (pH 6.0 – 7.0, high water activity and no nitrite). <p>However, the food industry have indicated that the pH of meats could be as low as 5.7 and the salt concentrations as high as 3.1% with a concurrent reduction in water activity. Moreover, nitrite up to a maximum concentration of 150ppm can be added.

<p>This project aims to expand the Perfringens Predictor model to enable users to take account of such pH, nitrite and salt concentrations of the meat when making predictions.
Expanding the Perfringens Predictor will make the model a more useful tool, providing more accurate and realistic predictions when pH, nitrite and salt concentrations are not optimal.