Re: [Histonet] Procedure for Blue Cheese for Fungus Controls

2019-11-23 Thread cynthia haynes via Histonet
I would like a copy of your procedure please. My email addresses is 
naje1...@yahoo.com. Thank you 

Sent from Yahoo Mail on Android 
 
  On Sat, Nov 23, 2019 at 4:14 PM, John Garratt via 
Histonet wrote:   If you have access to 
spare fresh tissue (ie placenta) you can infuse the tissue with fungus (blue 
cheese if you wish) and cultivate overnight before FFPE, I have found these 
make excellent control blocks and the tissue makes for good structural support, 
plus the tissue architecture might make the blue cheese more palatable to 
pathologists. Your idea is certainly not crackers.

John


www.ciqc.ca

‐‐‐ Original Message ‐‐‐
On Friday, November 22, 2019 5:01 PM, Akemi via Histonet 
 wrote:

> Hi Histopeeps! Here’s my procedure for Fungus Test Controls since we are out 
> of controls. This was from Blue Cheese I processed yesterday. It turned out 
> fabulous!!! Photo credit to Christina George (i know Histonet doesn’t attach 
> photos so can send to you) and lab credit to my staff, Quinnlan Dewitt and 
> Carlos Duran. I used President brand Le Blue which I purchased from Sprouts 
> grocery. It cost $7.95 for 3.5 oz. it was the most aged. I then took a 
> portion of the “moldy blue” cheese and put it in lens paper, then cassetted 
> it and fixed it in 10% Formalin in the morning for 8 hours and ran it 
> normally with routine surgicals. Thinking of publishing!
>
> Cheers!
>
> Sent from my iPhone
>
> Histonet mailing list
> Histonet@lists.utsouthwestern.edu
> http://lists.utsouthwestern.edu/mailman/listinfo/histonet



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Re: [Histonet] Procedure for Blue Cheese for Fungus Controls

2019-11-23 Thread John Garratt via Histonet
If you have access to spare fresh tissue (ie placenta) you can infuse the 
tissue with fungus (blue cheese if you wish) and cultivate overnight before 
FFPE, I have found these make excellent control blocks and the tissue makes for 
good structural support, plus the tissue architecture might make the blue 
cheese more palatable to pathologists. Your idea is certainly not crackers.

John


www.ciqc.ca

‐‐‐ Original Message ‐‐‐
On Friday, November 22, 2019 5:01 PM, Akemi via Histonet 
 wrote:

> Hi Histopeeps! Here’s my procedure for Fungus Test Controls since we are out 
> of controls. This was from Blue Cheese I processed yesterday. It turned out 
> fabulous!!! Photo credit to Christina George (i know Histonet doesn’t attach 
> photos so can send to you) and lab credit to my staff, Quinnlan Dewitt and 
> Carlos Duran. I used President brand Le Blue which I purchased from Sprouts 
> grocery. It cost $7.95 for 3.5 oz. it was the most aged. I then took a 
> portion of the “moldy blue” cheese and put it in lens paper, then cassetted 
> it and fixed it in 10% Formalin in the morning for 8 hours and ran it 
> normally with routine surgicals. Thinking of publishing!
>
> Cheers!
>
> Sent from my iPhone
>
> Histonet mailing list
> Histonet@lists.utsouthwestern.edu
> http://lists.utsouthwestern.edu/mailman/listinfo/histonet



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