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New tool for evaluation of microbiological criteria for Campylobacter in broiler meat

Wednesday 28 May 14
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Contact

Maarten Nauta
Senior Researcher
National Food Institute
+4535 88 70 85

TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National Food Institute, Technical University of Denmark, and is freely available to the rest of the world.

In recent years, the application of risk-based microbiological criteria has been increasingly discussed worldwide. In Europe, this discussion focuses on the control of Campylobacter in broiler meat, amongst others. TRiMiCri, Tool for Risk-based Microbiological Criteria, is a user-friendly software tool developed at the National Food Institute for evaluating risk-based microbiological criteria with the goal of reducing Campylobacter in broiler meat.

Freely available tool

TRiMiCri  and the accompanying tutorial are freely available on the below-mentioned website. Users worldwide can easily define their own microbiological criteria, check whether their food complies with these criteria and evaluate the potential impact of alternatives.

In accordance with WTO conditions

TRiMiCri facilitates the control of Campylobacter in broiler meat worldwide and allows decision makers to weigh between industry and consumer interests when implementing food safety measures. The methodology is in accordance with WTO conditions and may be used when checking both domestic and imported batches. 

Read more

Download the freely available TRiMiCri http://tools.food.dtu.dk/trimicri.

TRiMiCri and the accompanying tutorial have been developed at the National Food Institute as part of a project financed by the Nordic Council of Ministries in 2013.