UW-Madison releases new thermal lethality tool for meat industry

We recently partnered with the Meat Sciences group at UW Madison to develop an online calculator for ingesting, analyzing, and reporting on their meat cooking processes, focused on measuring potential contagions to ensure that their products are safe to consume.

We worked closely with Dr. Jeff Sindelar’s research group to implement a web-based version of their calculator tool (previously in MS Excel).  Despite our team not previously knowing about Hydrated Surface Lethality (HSL), we were able to migrate their calculations from excel to the web, and the HSL Calculator tool is now live in production!

This launch has also attracted some media attention, which is always great to see!

• Meat+Poultry
• American Association of Meat Processors
• Meating Place

Congrats to Jeff and Team on the launch!