Seafood Spoilage and Safety Predictor (SSSP) software v. 3.1
(Revised August 2009)
The SSSP software is avialable free of charge:
The SSSP software predicts shelf-life and growth of bacteria in different fresh and lightly preserved seafood e.g. the effect of product temperature profiles recorded during storage and distribution by data loggers. Some of the predictive models in SSSP are equally useful for other types of food. New features of SSSP v. 3.1:
Listeria monocytogenes growth and growth boundary model for the effect of temperature, salt (NaCl/aw), pH, CO2, smoke intensity, nitrite and organic acids (acetic/diacetate, benzoic, citric, lactic and sorbic acid). This model has been successfully validated for both seafood and meat products.
Text in SSSP can be selected in many different language including Chinese, Croatian, Danish, Dutch, English, French, Finnish, German, Greek, Italian, Persian, Polish, Portuguese, Spanish and Vietnamese.
Models for relative rates of spoilage
Models for growth of spoilage bacteria in specific seafood products.
Models to predict histamine formation by Morganella psychrotolerans and
Model to predict the simultaneous growth of Listeria monocytogenes and lactic acid bacteria.
Model to predict the growth boundary of Listeria monocytogenes depending on storage conditions and product characteristics.
Models where parameter values can be changed by the user to make them appropriate for various types of food or bacteria.
Modules that allow observed shelf-life or growth of bacteria to be compared with predictions from SSSP.
For SSSP to operate appropriately your PC must use:
- A screen resolution of 1024 x 768 or higher
- The Microsoft .Net Framework version 2.0 or above
- MS Windows 98 or above
- Microsoft Explorer version 5.00.3 or higher
The Help-menu within SSSP explains how the software can be used and provides information about the different mathematical models used to predict shelf-life and growth of bacteria.