Test Interpretations
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 categories:

• Laboratory cross contamination. See Consulting Services>GLP
• 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.

Research Project Design
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.

Challenge Studies:
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:
Shelf life studies are conducted to gain sojme understanding of a food product’s spoilage, usually under a variety of storage conditions.

CCP Validation:
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.

Laboratory Design:
Efficient laboratory workflow requires a well designed microbiology lab. Kornacki Microbiology Solutions can provide laboratory designs based on.