Escort iMiniPlus User Manual page 43

Highest reading
Select this option to display the maximum value of the iMiniPlus readings in the 2D graph legend.
Lowest reading
Select this option to display the minimum value of the iMiniPlus readings in the 2D graph legend.
Dewpoint information
This statistic is not available on the iMiniPlus. (Relative Humidity loggers only)
Process Hygiene Index (PHI)
Select this option to display the aerobic and anaerobic process hygiene index of iMiniPlus readings in the
2D graph legend.
Process Hygiene Index (PHI) is:
a unit of potential microbial growth equivalent to one generation of Escherichia coli ;

an approximation of the amount of potential bacterial growth during the cooling process of meat

products from slaughter until the meat has cooled to 7°C (44.6°F) or less;
a way of evaluating the overall hygiene of the meat cooling process.

Process Hygiene Index (PHI) consists of:
Aerobic growth (growth on the outer layer of the meat carcass) of Escherichia coli during the cooling

process;
Anaerobic growth (growth internal to the meat carcass) of Escherichia coli during the cooling process;

the temperature of the meat during the cooling process.

The Process Hygiene Index (PHI) standard:
The MAF (New Zealand) Industry Standard
6 indicates that PHI values should not
exceed a maximum of 14, and a mean of 7.
For more detailed information on the
application and use of PHI calculations, refer
to New Zealand Ministry of Agriculture and
Forestry (MAF) Industry Standard 6,
Processing of Edible Product, which is
available through the Internet site
(http://www.maf.govt.nz)
Software calculates Process Hygiene Index
(PHI) using the following formulas:
T is the temperature in °C.
Mean Kinetic Temperature (MKT)
Results from iMiniPlus 41