20 FAQs

20 Frequently Asked Questions
Dr. Kornacki has found solutions for a number of common questions in the trouble shooting process. If you have any of these questions with your food safety issues, Kornacki Food Safety Associates can help you.

1. Coliforms: What does their presence indicate?
2. E. coli: As a subset coliforms what does it mean?
3. Hemorrhagic E. coli: Why and how are they different from non-pathogenic strains?
4. Salmonella: Zero tolerance. How much product is needed to confirm results?
5. Listeria: Do positive results for any species indicate a niche for L. monocytogenes?
6. Enterococci: What does their presence indicate?
7. Gassing in final product: What can cause it? How can it be avoided?
8. Turn-around times: Which rapid methods are most accurate? Product matrices are a factor.
9. Bacillus cereus: A numbers game. What do presumptive results mean? Difficult to speciate.
10. Staphylococci: What is their significance?
11. Sporeformers: Why do we care? Which ones are important?
12. Foodborne yeasts and molds: What is their health significance?
13. Shipping environmental and product samples: Why dry ice is not advised. Refrigeration temperatures.
14. Environmental swabs vs. sponges: Negative results vs. reality. When are swabs appropriate?
15. How do microbes spoil meats and how do I control them?
16. What microbes spoil cheeses, and how do I test for them?
17. Dried milk products: How to avoid post-production contamination.
18. Plant sanitation: How does airborne contamination occur and how significant is this to my products safety and stability?
19. How important is hot water for cleaning?
20. How can assays for Listeria-like organisms and other truncated assays promote food safety?