Silliker, the leading food safety company consist of an international network of accredited food testing and consulting laboratories, specializes in helping manufacturers, restaurants and retailers in the food, feed and related consumer product industries. The only network of ISO 17025 accredited labs in the U.S. and Canada, Silliker now has operations throughout Belgium, France, Italy, Mexico, the Netherlands, Spain, Poland, the United Kingdom, and Australia. Silliker offers comprehensive microbiological and chemical analysis, consulting and auditing, employee training services and customized research related to the quality and safety of their customer’s products.

Silliker Names Research Center Client Service Representative

Thermal Evaluation Studies Protect Consumers and Food Processors

Strategic Diagnostics Announces AOAC Approval for Food Pathogen Test System

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Homewood, IL – November 1, 2004 – Silliker, Inc. announced the appointment of David Crownover as Client Service Representative at its Research Center in South Holland, IL. He reports to Dr. Ann Marie McNamara, Vice President of Food Safety and Scientific Affairs.

Prior to his new assignment, Crownover served in a number of capacities at Silliker, Inc. including corporate marketing project leader, microbiology operations supervisor, quality assurance specialist, and microbiology technician. A 1994 graduate of Coe College with a bachelor’s degree in biology, he most recently served as a senior client service representative at the organization’s Chicago Heights, IL, testing facility.

Crownover’s responsibilities include responding to client inquiries, discussing potential research projects, scheduling assays, and providing assay updates to clients. In addition, he is charged with managing new and existing accounts and ensuring that the research center’s LIMS capabilities are maximized to better serve clients.

“David’s exceptional range of experience gives him unique insights into the expectations and needs of our clients,” said McNamara. “He will use his exceptional skills to build our client service function and serve as a knowledgeable liaison between our clients and research operations.” 

David can be reached at 708/ 225 1435 or david.crownover@silliker.com

For press information contact:
John Williams, SILLIKER, Inc., 708/ 957 7878

Silliker Laboratories Corporate Research Center Plays Instrumental Role in Validation of E. coli O157:H7 Test Kit

Strategic Diagnostics Inc. today announced the RapidChek® E. coli O157 Test Kit has earned Performance Tested Certification from the AOAC Research Institute (Method no.070201). E. coli O157 is a deadly foodborne bacteria typically found in beef products with almost 2 million tests performed each year in the U.S. AOAC validated the use of the RapidChek® E. coli O157 lateral flow test cassette for use in boneless beef, ground beef, and apple cider.

Using SDI's proprietary, one-step RapidChek® media, sample enrichment can be performed in as little as 8 hours. The RapidChek® test system offers several advantages over products currently in the market including room temperature storage, no sample boiling and faster, easier to read test strips.

Scott Coates, Director of the AOAC Research Institute commented, "AOAC's third party review of the RapidChek® system confirms that the method meets its performance claims. By passing this rigorous review process, the RapidChek® E. coli products are entitled to display the AOAC Performance Tested logo and should be a valuable tool for the food testing industry."

RapidChek® validation studies were conducted by Silliker Inc.'s Research Center in South Holland, IL. Silliker's experience and expertise in rapid methods was instrumental in accurately evaluating the system, according to Coates.

Richard C. Birkmeyer, President and CEO of SDI, commented, "We are very pleased to enter into the $300 million food pathogen testing market with such a dynamic new product. We have already initiated third party evaluations at several meat processing facilities and testing laboratories and the results are very encouraging. They have found the RapidChek® test cassette to be faster and easier to interpret than other products on the market."

For more information contact:
John Williams, SILLIKER, Inc., 708/ 957 7878

Microwave Thermal Evaluation Studies Protect Consumers and Food Processors

South Holland, IL - February 23, 2001 - Hurried consumers rely on on-pack cooking instructions for proper and safe preparation of products in a microwave. If products are insufficiently heated, research has shown that bacterial pathogens can survive. This places responsibility on processors and retailers to validate the efficacy of their microwave cooking instructions on products ranging from pizza to instant soup.

Silliker Laboratories Corporate Research Center is helping manufacturers and retailers ensure the safety of these products through new microwave evaluation studies. The center offers two types of thermal evaluation studies to food manufacturers: a pathogen kill study and a basic time-temperature validation study.

The pathogen kill study is a comprehensive challenge study in which potential pathogens are identified as posing a risk. The product is inoculated with these organisms under strict laboratory conditions, heated according to cooking instructions, and then analyzed to determine effectiveness. A successful trial assures the manufacturer that if their product is contaminated, pathogens will be destroyed under recommended cooking instructions. In the time-temperature validation study, the product is heated according to instructions to verify the cooking time is properly recorded.

Using the new OSR microwave workstation from FISO Technologies, Silliker researchers can conduct an evaluation study, depending on its size and scope, in one to three weeks. "Microwave thermal evaluation studies are a valuable tool to build more safety and confidence into your products," said Dr. Michael S. Curiale, technical director of Silliker Corporate Research Center. "If your product were contaminated by pathogenic bacteria in post-processing, or received temperature abuse during transport, at retail or in the home, would your on-package cooking instructions effectively protect consumers against foodborne illness? Our researchers can provide precise data to protect your brand and consumers." To receive information on Silliker¹s microwave validation studies, send your request to info@Silliker.com.

For more information contact:
John Williams, SILLIKER,  Inc., 708/ 957 7878