ConFerm - A tool to predict the reduction of pathogens during the production of fermented and matured sausages

The “ConFerm” tool was validated on a separate data set (n = 19). The Salmonella model had bias and accuracy factors of 1.02 and 1.15, the STEC model 1.04 and 1.24 and the L. monocytogenes model 0.99 and 1.27, respectively, indicating highly acceptable models. In conclusion, the models are applicable for predicting reduction of Salmonella, STEC and L. monocytogenes during the production of fermented sausages fermented at 24 °C and matured at 16 °C. The model has been made available to producers and other interested parties at http://dmripredict.dk (in English).