{"id":108,"date":"2012-06-15T01:29:36","date_gmt":"2012-06-15T01:29:36","guid":{"rendered":"http:\/\/new.kornackifoodsafety.com\/?page_id=108"},"modified":"2012-06-15T01:29:48","modified_gmt":"2012-06-15T01:29:48","slug":"20-faqs","status":"publish","type":"page","link":"https:\/\/new.kornackifoodsafety.com\/?page_id=108","title":{"rendered":"20 FAQs"},"content":{"rendered":"<p>20 Frequently Asked Questions<br \/>\nDr. 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.<\/p>\n<p>1. Coliforms: What does their presence indicate?<br \/>\n2. E. coli: As a subset coliforms what does it mean?<br \/>\n3. Hemorrhagic E. coli: Why and how are they different from non-pathogenic strains?<br \/>\n4. Salmonella: Zero tolerance. How much product is needed to confirm results?<br \/>\n5. Listeria: Do positive results for any species indicate a niche for L. monocytogenes?<br \/>\n6. Enterococci: What does their presence indicate?<br \/>\n7. Gassing in final product: What can cause it? How can it be avoided?<br \/>\n8. Turn-around times: Which rapid methods are most accurate? Product matrices are a factor.<br \/>\n9. Bacillus cereus: A numbers game. What do presumptive results mean? Difficult to speciate.<br \/>\n10. Staphylococci: What is their significance?<br \/>\n11. Sporeformers: Why do we care? Which ones are important?<br \/>\n12. Foodborne yeasts and molds: What is their health significance?<br \/>\n13. Shipping environmental and product samples: Why dry ice is not advised. Refrigeration temperatures.<br \/>\n14. Environmental swabs vs. sponges: Negative results vs. reality. When are swabs appropriate?<br \/>\n15. How do microbes spoil meats and how do I control them?<br \/>\n16. What microbes spoil cheeses, and how do I test for them?<br \/>\n17. Dried milk products: How to avoid post-production contamination.<br \/>\n18. Plant sanitation: How does airborne contamination occur and how significant is this to my products safety and stability?<br \/>\n19. How important is hot water for cleaning?<br \/>\n20. How can assays for Listeria-like organisms and other truncated assays promote food safety?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":18,"menu_order":8,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-108","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/pages\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=108"}],"version-history":[{"count":2,"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/pages\/108\/revisions"}],"predecessor-version":[{"id":110,"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/pages\/108\/revisions\/110"}],"up":[{"embeddable":true,"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=\/wp\/v2\/pages\/18"}],"wp:attachment":[{"href":"https:\/\/new.kornackifoodsafety.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}