This calculator should be used only after reading the article on the CIMSCEE model. In addition to performing the calculation the software compares the ΣS value and the pH and acetic acid concentration of the sauce against the current recommended minimum values for acidity and pH. Alerts based on low pH and/or low concentrations of acetic acid are given that should alert product developers and production managers to potential food safety issues.
How to cite this article
Mullan, W.M.A. (2009) [On-line] UK: Available: Accessed: