Food safety modeling, shelf life prediction, nutritional analysis, and processing optimization. Research-grade tools for food scientists, processors, and regulators.
USDA FSIS validated D-values and z-values for key foodborne pathogens from published Appendix A/B performance standards and scientific literature. Auto-populates D-value, z-value, and reference temperature in the Thermal Death Time (TDT) calculator, and sets the target organism dropdown.
Source: USDA FSIS Appendix A (1999, updated). D/z-values from validated thermal processing literature. Always verify with current FSIS performance standards for your specific product.
USDA FoodData Central typical nutrient composition for common food categories. Auto-populates fat, saturated fat, carbohydrates, fiber, sugars, protein, and sodium in the Nutrition Label Generator (per 100g basis, adjustable by serving size).
Source: USDA FoodData Central. SR Legacy and Foundation Foods data. Values are per 100g unless adjusted by serving size. Live API attempted; reference data used as fallback.
Compares your product's pH and water activity against USDA/FDA HACCP critical control limits to identify pathogen growth risk zones. Load FSIS data first for pathogen-specific context.
Tip: Cross-reference the gap output with your HACCP plan. Products in the "caution" zone for pH (4.0–4.6) or aw (0.85–0.92) may require additional critical control points.
Model SF3-S.001
Calculate microbial lethality using D-values and z-values. Determine required processing time for target log reduction at a given temperature.
Model SF3-S.002
Predict product shelf life at different storage temperatures using the Arrhenius model. Estimate Q10 acceleration factor for accelerated shelf life testing.
Model SF3-S.003
Estimate water activity from moisture content and composition. Assess microbial safety limits and predict product stability.
Model SF3-S.004
Calculate Nutrition Facts values per serving. Computes calories, % Daily Values, and FDA-compliant rounding rules for food labeling.
Model SF3-S.005
Assess food safety based on pH and water activity classification. Determine if a product is acid/acidified food and applicable FDA regulations.
Aligned with USDA Secretary Rollins' Priority #2: Expanding Markets and Creating New Uses for Agricultural Products. Our food science tools help processors, researchers, and regulators ensure food safety, optimize quality, and develop new products from American agricultural commodities.