Cherney Blog: Inside The Petridish

Your blog resource for education, experience, and a good read!

Cherney Blog: Inside The Petridish

Your blog resource for education, experience, and a good read!

A Tip Before You Ship: Environmental Testing!

Environmental Testing
Be in the know, before it goes!
 
It is important while crafting your Environmental Monitoring Program to consider getting a good representative picture of your production environment. In this blog we’ll be covering areas to target and proper swabs to help you along the way as well as tips for shipping/submitting swabs to your lab.
 
Your environmental monitoring program shouldn’t only consist of the “easy” areas, they should be monitoring the nooks and crannies, the tough spots to clean because that’s where the bacteria like to hang out. Your environmental program’s goal shouldn’t be to swab areas that won’t have positives, but should rather focus on a “seek out and destroy” technique.

A Tip Before You Ship: Product Testing!

Product Testing
What you need to know, before it goes!
 
There are many things to consider when you are preparing samples to be sent out to your lab, you’re probably planning out when you’ll send your samples, considering lab test turnaround times, and when you can release and ship your product because time is money, right?! But even before all of that, first and foremost you must consider getting a representative sample to send out to the lab. This largely applies to product sampling but a representative sample is also applicable and important during environmental swabbing too. This blog will be centered on product sampling, representative portions and proper sample collection. Check back in for the next installment, regarding environmental swabbing and environmental swab submission to your lab.

What IS that? - It's a Biofilm!

Ew, what’s that sticky, slimy residue?
 

Biofilms are a major factor in pathogen persistence within a food production environment. Biofilms can cause bacterial contamination of food and secondary contamination of food contact surfaces. Common microorganisms that form biofilms, (Staphylococcus aureus, Bacillus cereus, Escherichia coli, Listeria, Salmonella, etc) all pose serious food safety risks if they are present in your food processing environment. 

Let's Talk About It: E.coli & Staph

It's time for our final subject in our series "Let's Talk About It"

(aaawwwwwwwwwww!) 
 
I know, I know...
 

It’s sad to reach the end of the series, but don’t worry... there are more informative and educational blogs on the way! Today’s topics are bacterial organisms that you are probably fairly familiar with but before we get into the specific organisms, let’s talk a little bit about toxins.

Let's Talk About It: Coliform & Enterobacteriaceae!

Did you hear about the famous microbiologist who visited 30 different countries and spoke 6 languages?

He was a man of many cultures!
 
And speaking of many cultures, let’s talk about the wide world of indicator organisms!
 
 
An indicator organism is a certain bacteria or group of bacteria that are not necessarily harmful themselves but can indicate that the conditions are prime for a harmful pathogen to be present. Indicator organism(s) can be a broad group of bacteria (E.g. Enterobacteriaceae) or it could be a specific species of bacteria (E.g. Staphylococcus epidermidis) depending on what pathogen you’re concerned with. Testing for indicator organisms can also be used to assess efficacy of cleaning and sanitation programs within your plant or during troubleshooting product issues to quantify spoilage organisms present.

Let's Talk About It: Salmonella!

What happens when you put nutella on Salmon?
 
You get Salmonella!
 
...but seriously, lets talk about Salmonella!
 

Let's Talk About It: Listeria!

Why are bacteria so bad at math?

It’s because they multiply by dividing!

But honestly, bacterial growth is no joke! Under optimum conditions bacteria divide every twenty minutes. Just one cell can become sixteen million in one eight hour shift! It’s no wonder why cleaning and sanitation within production plants are vital to ensuring a quality product.

Are You FOCUSED Enough to Making 2017 Your Best Year Yet?

FOCUS. A simple word and concept, right? Although an easy idea, I find staying in a state of focus to be quite difficult. With demands of the modern workplace like multi-tasking, wearing many hats and shifting priorities, focus is vital to making progress and ultimately meeting objectives. One of Cherney’s strategic objectives for 2017 is to provide more technical training opportunities to our team, which supports the bigger goal of increasing employee engagement.  Yesterday, in between preparing for our 2017 public training courses, we mapped out topics and a schedule to make that happen. Of course this is just a start, but the plan sets the stage for all the steps to follow.

5 Key Traits that make YOU a Great Fit for a Career in Food Safety

One of the many KEY responsibilities when working in Food Safety is to provide an accurate result.  This ensures that our customers’ products going out to the public are safe from bacteria and pathogens; organisms that could cause contamination, launch a recall and ultimately be detrimental to the customer and consumer.  

It's here... Announcing our 2017 Cherney College Course Schedule!

With the holidays just around the corner, it signifies that another year is quickly approaching and with 2017 less than 60 days away, like you we are busy planning for the New Year.  Therefore, we are popping the champagne and rolling out the 2017 training schedule earlier than previous years for a simple reason - because you asked for it!  Check out our 2017 Cherney College course catalog and make your training budget request before the end of the year.  This helps make training a priority for you and your company in 2017. Whether your focus is related to FSMA or improving your laboratory and food safety programs, we’ve got you covered!