Cherney Microbiological Services provides food safety training and technical education for industry professionals and added a second facility in Clovis, New Mexico in 2014.
Debra Cherney, founder and CEO, said the best way to identify the cause of shelf life issues is to use the latest in measurement capability and analytical expertise.
“By combining Mocon’s GreenLight technology with Cherney’s three decades of food testing expertise, we will be able to get to the root of the spoilage problem so that the processor can correct it.”
The GreenLight instruments screen for presence and number of aerobic microbes. The system is for quality assurance for food and pharmaceutical product testing.
It uses an oxygen sensor for measuring total viable count (TVC) and some “indicator” organisms.
Results take one to 15 hours compared to the 48 to 72 hour testing period from traditional plate count methods.
Mocon is a provider of detectors, instruments, systems and consulting to research laboratories, production facilities and quality control and safety departments.
Alan Traylor, business manager, microbial detection at Mocon, said standard microbial screening methods will tell you what is happening, but not why and when or how it affects shelf life.
“That’s why it’s important to bring food testing expertise into the equation. Mocon’s GreenLight instrumentation not only significantly reduces test times but offers a closer look at spoilage mechanisms. This gives our clients the ability to move rapidly into ‘food detective’ phase.”