Lisa Leier-McHugh

Recent Posts

Numbers are Knowledge

Posted by Lisa Leier-McHugh on Jul 12, 2016 1:31:51 PM

We live every aspect of our lives by numbers. Numbers and calculations rate, rank, grade, condemn and save us every day. This hit home recently when a member of my immediate family was battling multiple myeloma. It was amazing and simultaneously terrifying, the new world of diagnostic numbers he and those close to him were immediately thrown into. New results and benchmark numbers were constantly being compared as my family member tried to understand the meaning of a particular protein value and its relationship to this indicator or that. White count levels and the appropriate number of stem cells that would be needed for a successful transplant became part of everyone’s new daily vernacular. On the day he learned remission was achieved, the group text from the oncologist visit said, “Beta 2-MG = 4 YEAH!” We all knew that the number “4” was a great value, and
he was there.

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Limits Testing for Salmonella What a Difference A Year Makes Part 2

Posted by Lisa Leier-McHugh on Mar 23, 2016 9:10:52 AM

Discovering New Applications for Poultry Limits Testing

Roka has worked on several applications using the Limits based approach in situations from live production environments to pre and post chill rinsates, as well as parts, trim and ground fresh products. Each situation and matrix reveal new information to a company which is valuable and useful for their particular situation.  

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Salmonella Limits Testing Year in Review Part 1

Posted by Lisa Leier-McHugh on Feb 26, 2016 10:45:58 AM

What a difference a year makes. Last year after the 2015 International Poultry Expo, I wrote a blog post about the newest “Buzz” around pathogen testing called Salmonella Limits Testing in PoultryAt the time, the Limits testing approach was developed for Ground Poultry product where the approach involved fresh ground product that has been determined to have greater than 1 CFU/gram of Salmonella present in an assigned lot. This >/< limits approach is based upon a producers desire to keep higher Salmonella levels, which could potentially pose a higher health risk. 

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Salmonella Limits Testing in Poultry

Posted by Lisa Leier-McHugh on Feb 12, 2015 11:10:00 AM

I recently attended the International Production and Processing Expo (IPPE). With more than 1,000 exhibitors, hundreds of talks, meetings and posters, there was a tremendous amount of information to process. As with any large gathering associated with any industry, buzz words and catchy phrases were tossed around. Sometimes these words, products or practices catch on and become reality, other times they have a relatively short life and an industry moves on. At IPPE, a very popular buzz word was “Limits Testing.” Okay, that is technically a couple of words, so let’s take it step further by adding Salmonella to the mix to produce a buzz phrase, “Salmonella Limits Testing.” Now we have not only a very hot topic of discussion, but a very real approach to monitoring Salmonella levels in fresh poultry products.

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