The FSSP software is available free of charge:
The FSSP software has been developed to facilitate the practical use of mathematical models to predict growth of spoilage and pathogenic microorganisms in food. A major objective has been to develop a user-friendly software to predict the effect of constant or fluctuating temperature storage conditions on product shelf-life.
FSSP is a significantly expanded version of the Seafood Spoilage and Safety Predictor software which was first released in January 1999.
New features of FSSP from July 2014:
- Extensive models to predict the simultaneous growth of Listeria monocytogenes and lactic acid bacteria in chilled seafood, meat products and cottage cheese (FSSP for Windows).
- A generic model to predict growth of microorganisms in food depending on temperature, salt (NaCl/aw), pH, CO2, smoke intensity, nitrite and organic acids: Acetic/diacetate, benzoic, citric, lactic and sorbic acids (FSSP for Windows and OS X).
FSSP v. 4.0 includes:
- Four product-specific relative rate of spoilage (RRS) models
- Three generic RRS models
- Four product-specific microbial spoilage models
- A generic model to predict microbial growth and shelf-life
- Modules to compare predictions from FSSP with users own data of shelf-life or growth of bacteria
- Model to predict growth of psychrotolerant Lactobacillis spp. in chilled seafood and meat products
- Models to predict growth and histamine formation by Morganella psychrotolerans and Morganella morganii.
- Growth and growth boundary model for Listeria monocytogenes
- Models to predict the simultaneous growth of Listeria monocytogenes and lactic acid bacteria in chilled seafood, meat products and cottage cheese.
- An extensive generic model to predict growth in various foods for different microorganisms on the basis of their cardinal parameter values.
The Help-menu within FSSP explains how the software can be used and provides information about the different mathematical models used to predict growth of microorganisms and shelf-life.