Title: Use of the Pathogen Modeling Program (PMP) and the Predictive Microbiology Information Portal (PMIP) Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 20, 2008
Publication Date: April 8, 2008
Citation: Sheen,S. 2008. Use of the Pathogen Modeling (PMP) and the Predictive Microbiology Information Portal (PMIP)[abstractt].Ohio State University Invitation on Thermal Processing of Ready-to-Eat Meat Products.Ohio State University.p.1. Technical Abstract: The Predictive Microbiology Program,(PMP)is based on the fact that most bacterial behaviors are reproducible and can be quantified by characterizing the environmental factors that affect growth, survival, and inactivation using mathematical modeling. The contents of PMP, a collection of models, are always expanding when new models become available which can be used through the Predictive Microbiology Information Portal (PMIP) or as stand-alone software. Recently, a set of surface transfer models has been included for Listeria monocytogenes cross-contamination on smoked salmon during mechanical slicing. The PMIP (http://www.ars.usda.gov/naa/errc/mfsru/portal) is a comprehensive web portal recently re-launched by the Microbial Food Safety Research Unit (MFSRU) at the Eastern Regional Research Center of USDA-Agriculture Research Service. The development of PMIP was accomplished by MFSRU in collaboration with USDA-Food Safety and Inspection Service (FSIS) and other non-USDA partners in industry and academia. The current version of PMIP is particularly useful to small and very small processing companies in the use and interpretation of models that predict the growth and inactivation of pathogens in foods and in the acquisition of regulations and other information of relevance to the safety, quality, and wholesomeness of foods, particularly ready-to-eat (RTE) meat and poultry products. The key feature is the online access to the Pathogen Modeling Program (PMP; http://www.ars.usda.gov/naa/errc/mfsru/pmp). The PMP currently contains some 40 models, of which 65% are directly in foods and 35% are broth models, and includes both static and dynamic temperature models. These models allow users to predict food formulation, as well as processing and handling conditions, to control the growth, survival, and death of various bacterial food-borne pathogens. The PMP has become a premier international modeling tool that is also used by government agencies and food processing companies in the management of food safety systems and is downloaded more than 8,000 times each year in over 35 countries. Once downloaded, user-friendly features allow the client to easily input food-relevant criteria and then to predict how pathogenic bacteria may react to specific food environments. The PMIP also can access ComBase (data base), which may provide useful published pathogen data for organisms of food safety concern. This presentation (a short course) will address the key features and usefulness of the PMIP for enhancing the safety of RTE meats.