[Histonet] Controls:

[Bernice Frederick]

There was actually an article written in The Journal of Histotechnology a few years back on this and it was, I f I recall, using a hot dog to create the gram control. Might be in the archives on nsh.org.
Bernice

Bernice Frederick HTL (ASCP)
Senior Research Tech
Pathology Core Facility
Robert. H. Lurie Cancer Center
Northwestern University
710 N Fairbanks Court
Olson 8-421
Chicago,IL 60611
312-503-3723
b-frederick <@t> northwestern.edu

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Jeffrey Robinson
Sent: Thursday, March 05, 2015 9:21 AM
To: Jb; histonet <@t> lists.utsouthwestern.edu
Subject: RE: [Histonet] Controls:

We have successfully used hamburger meat to make Gram controls.  As far as GMS controls go, we ran across a post from someone smearing cream cheese onto lung tissue and letting it sit for a couple of days, fixed and processed it and were able to demonstrate Aspergillus by GMS.  My fungus control stocks are low so I was actually planning to try this with some beef lung.  I haven't heard of the Slim Jim method before.

Jeff Robinson, Senior Histotechnologist, Sierra Pathology Lab, Clovis, CA.

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Jb
Sent: Wednesday, March 04, 2015 1:05 PM
To: Histonet <@t> lists.utsouthwestern.edu
Subject: [Histonet] Controls:

Off the wall question, I have been told that slim jims (pepperoni stick) at the gas station can be processed and used as good gram controls. Has anyone done this and do they work for GMS also?

Thank you,

Sent from my iPhone
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