We provide food and feed manufacturing companies with recommendations
regarding appropriate microbiological test and interpretation of
test and re-test results for pathogens.
Indicator Organisms: The meaning
of indicator organism test results are frequently confusing and
often misinterpreted. Kornacki Microbiology Solutions interpret
the test results relative to each particular instance, situation
or food. Reference article: Kornacki, J.L. and J.L. Johnson. 2001.
Enterobacteriaceae, Coliforms and Escherichia coli as Quality and
Safety Indicators. Chapter 8, In R.S. Flowers, et al. (eds.), Compendium
of Methods for the Microbiological Examination of Foods, 4th ed.
APHA, Washington D.C.
Pathogens: The results of pathogen
testing are frequently challenged. These challenges fall into several
- Laboratory cross contamination. See Consulting
- Contamination during sampling.
- Disparities in retest results.
- Actual product contamination.
Kornacki Microbiology Soluions, LLC can assist you
in determining the true source of your positive pathogen results.
Spoilage Organisms: Undesirable
food product defects; gasiness, off flavors, excessive acidity,
color etc, can result from food contamination with spoilage organisms.
The levels of these organisms may be of no effect, great effect
or potential future effect depending upon extrinsic and intrinsic
factors. We can help you interpret the meaning of spoilage organisms
test results on a case by case basis and or recommend additional
tests or actions.
Sometimes questions related to product safety, quality or shelf
life cannot be adequately answered apart from appropriately designed
challenge studies, CCP validation, growth studies, shelf life studies,etc.
Kornacki Microbiology Solutions have years of experience designing
these types of projects and are well acquainted with a number of
reputable and capable laboratories that can assist you.
Experience has shown that new product fromulations can have a profound
influence on the food’s microbiological suitability. Appropriately
designed challenge studies with selected organisms can ensure your
product’s safety and stability.
Shelf life studies are conducted to gain sojme understanding of
a food product’s spoilage, usually under a variety of storage
CCP validation is implicit in development of a HACCP program. Validation
of CCPs and Critical Limits can be done in the laborarory with pathogens
or in selected cases under actual factory conditions with appropriate,
nonpathogenic surrogate organisms.
Efficient laboratory workflow requires a well designed microbiology
lab. Kornacki Microbiology Solutions can provide laboratory designs