PathogenDB

PathogenDB is a professional-grade food safety reference tool designed for food technologists, HACCP practitioners, environmental health officers, quality assurance managers, and food science students. It puts accurate, science-based microbiological data at your fingertips — whether you're in the lab, on the factory floor, or reviewing a food safety plan at your desk. ORGANISM DATABASE Access detailed reference profiles for over 36 foodborne pathogens, including bacteria, spore formers, protozoa, and viruses. Each organism record includes: Growth temperature range (minimum, optimum, maximum) pH tolerance range Minimum water activity (aw) for growth Oxygen requirement (aerobic, anaerobic, facultative, microaerophilic) Gram stain classification Spore-forming status Pathogenic dose range Heat resistance data (D-values and z-values where available) Primary control measures Organisms covered include Listeria monocytogenes, Clostridium botulinum (proteolytic and non-proteolytic), Clostridium perfringens, Salmonella spp., Escherichia coli (STEC/VTEC), Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Norovirus, Hepatitis A, Cryptosporidium, Giardia, and many more. THERMAL PROCESSING RISK CALCULATOR The built-in risk assessment tool helps you evaluate whether a cooking or pasteurisation process delivers sufficient lethality for a selected organism. Enter your: Target organism Cooking temperature (°C) Cooking duration (minutes) Target log reduction The tool calculates the D-value at your cooking temperature using the organism's reference D-value and z-value, then determines the log reduction achieved. Results are displayed clearly as THERMALLY SAFE or identifying if the process falls short of the target — with reference D-values shown for transparency. Environmental condition inputs (storage temperature, pH, water activity) also feed a growth assessment, showing whether conditions support pathogen growth before cooking. POPULATION SUSCEPTIBILITY TABLES Not all consumers face the same risk. PathogenDB includes susceptibility data showing how infectious dose varies across population groups: Immunocompromised individuals Children Elderly Pregnant women Healthy adults Dose ranges are presented per organism with risk level indicators (Critical, High, Medium, Low), helping you understand which pathogens pose the greatest concern for your target consumer group. A Vulnerability Funnel view allows you to visualise risk across all groups simultaneously. FOODS DATABASE A searchable database of raw materials and finished products, each with recorded water activity (aw) and pH values — the two most critical intrinsic factors in food safety. Organised by category (Meat & Poultry, Fish & Seafood, Dairy, Fresh Produce, Grains & Cereals, Pulses & Legumes, Eggs), the foods database helps you quickly assess the microbiological risk profile of individual ingredients or products. REFERENCE GUIDE An in-app reference guide covers the key scientific concepts underpinning food safety microbiology: Growth factor definitions (temperature, pH, water activity, oxygen requirement, lag phase, generation time, D-value) Gram stain classification explained Spore formation and its implications for food processing Risk level definitions (Critical, High, Medium, Low) HACCP and control principles QUICK LOOKUP Cross-reference organisms against foods to identify which pathogens are associated with specific food categories — a fast tool for hazard identification during HACCP studies or supplier approval processes. PathogenDB is intended as a professional reference tool to support — not replace — formal food safety management systems, laboratory analysis, and regulatory guidance. All data is drawn from recognised scientific literature and regulatory sources.