To note latest update from Dr Mark Tamplin the manager of Combase. Twenty nine additional models have been added bringing the total to sixty two.The new models include E coli models for lettuce and a Listeria monocytogenes model for Blue cheese.

New models include...

Lettuce - E. coli, Salmonella
Lettuce after chlorine wash - E. coli
Lettuce after electrolyzed water wash - E. coli
Brie cheese - E. coli
Camembert cheese - E. coli
Cheddar cheese – E. coli
Mozzarella cheese – E. coli
Mascarpone cheese - E. coli
Blue cheese – Listeria monocytogenes
Milk - Listeria monocytogenes
UHT 2% milk, 12% and 30% cream - Listeria monocytogenes
Ground beef - Staphylococcus aureus, Salmonella, E. coli
Ground pork - Staphylococcus aureus, Salmonella, E. coli
Bratwurst - Staphylococcus aureus, Salmonella, E. coli
Ground turkey - Staphylococcus aureus, Salmonella
Spinach - Listeria monocytogenes, Listeria innocua
Cabbage - E. coli
Eastern oysters - Vibrio parahaemolyticus, Vibrio vulnificus

Mark Tamplin, PhD

Manager, CB Premium
Tasmanian Institute of Agriculture
University of Tasmania
+1 813-510-0277 (USA), +61 428 520 583 (Australia)
Private Bag 54 Hobart TAS 7001
mark.tamplin@c bpremium.org
www.c bpremium.org

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Latest News

Calculator for determining the Decimal Reduction Time (D) for a microorganism knowing the D-value at the reference temperature and the Z-value using the Bigelow method and the Arrhenius equation.

Society of Dairy Technology (SDT) webinar on Thursday the 17th of November.

Combase has added 29 additional food models

New models include...

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