- Microbial limiting aw, pH and Temperature; spoilage microorganisms of different products;
 - physico-chemical means to control the growth of Cl. botulinum;
 - the Pasteurization and Sterilization Parameters;
 - Sampling criteria; chemical/microbiological characteristics of disinfectants;
 - Evaluation of the Sanitary Risk as a function of aw, pH and storage Temperature;
 - Evaluation of the shelf-life of different products;
 - Display of nD produced by heat treatments chosen by the user, on Vegetative/Sporeforming bacteria;
 - Heat resistance of microbial Toxins
 - Programs computing D, z, F(T), Fo, P(72), P(85) on the basis of few data entered by the user;
 - 14 flow diagrams;
 - More than 120 Chapters of Text in Food Microbiology;
 - More than 60 Graphs and Figures [bacteria, moulds, inactivation kinetics, etc.];
 - Automated search for more suitable solutes [among 35] for lowering Aw of foods;
 - Composition of more than  120 microbiological Culture Media;
 - Preservatives: allowed doses in different Countries, etc.;
 - Computation of equivalent heat treatments values at different temperatures;
 - Sampling, Operating Characteristic Curves, etc.
 - °C<>°F conversion; pH and RedOx indicators; etc.

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Developed by Antonio Casolari, PhD
   acasolari@tin.it