Food MicroModel software, developed in the U.K. for use on the personal computer, assists in the development of products and processes that provide an environment unfavorable to S. aureus.

The software comprises a series of mathematical models for predicting the growth, survival and thermal death of foodborne pathogens from Aeromonas hydrophila to Yersinia enterocolitica. There are thermal inactivation models for five pathogens plus the meat spoilage organism Brochothrix thermosphacta. These assist in the design of new heat processes.

The calculations are based on factors such as temperature, water activity, pH, organic acids, carbon dioxide and sodium nitrate. Given the importance of confidence in the quality of the results, one aspect of the software is that each model is validated through practical studies of real foods or against relevant scientific literature.

The Food MicroModel software's flexibility means that predictions for S. aureus can be calculated based on the influence of either single factors or combinations of factors at a range of values. The capability to determine levels of organisms after a period of time - useful for predicting levels where toxin may be produced - may be of particular use to those modeling S. aureus.

Up to 1,000 microorganism/formulation combinations can be produced at any one time for selected stages of the food production chain. Predictive microbiological modeling helps with product formulation, identifying microbiological hazards and assessing risks in products and processes, as well as assessing the effects of storage and packaging conditions on product safety.