Mold Bacteria Consulting Services

Serving Ontario and British Columbia

You are here: Home / Archives for results interpretation

A Mold Training Course With A Difference

The MBL mold training course was first offered on July 5, 2005. Readers of our newsletter suggested that we provide some training based on the topics we used to discuss in our newsletters. That is how this course was born. Since then we have offered the course at least once every month!

Mold training course manual and CDThe mold training course started as a half-day course covering topics such as:

  • How to recognize indoor mould. This section of the course was initially designed for beginners but even experienced professionals have found it useful. Sometimes, one can’t tell for sure whether they are dealing with mold or not.
  • How to develop effective sampling strategies. Whether to sample for mold or not (like many other issues involving mold) is controversial. However, there are instances where sampling can’t be avoided. Collection of the right kind of samples and at the right place can make results interpretation easier.
  • How to interpret laboratory results. With no standards on permissible exposure levels, opinions on lab results can significantly differ. An understanding of the key limitations of lab results and the principles applied on results interpretation is essential.

A number of participants suggested that we increase the course content to make it a one-day course. We added more material to the original sections and also added a section on mold control.

The mold training course is currently offered by MBL in association with leaders in the industry. It is has been approved by a number of reputable organization for continuous education. These organizations include:

For more details about the course click http://www.moldbacteria.com/training.html

Book today using the booking calendar below.

[booking type=6 form_type=’standard’ nummonths=2]

Salmonella food poisoning and symptoms

Salmonella food poisoning has been a growing concern in recent news. It has frequently lead to recalls of beef, salads and organic products and, even peanut butter products. Salmonella food poisoning occurs when one eats raw or undercooked foods such meat, poultry, eggs or egg products. Properly cooked food can get contaminated with Salmonella if […]

Legionella pneumophila – Guidelines for Laboratory Interpretation

Legionella pneumophila is a Gram negative, aerobic bacteria that is characterized as an opportunistic pathogen. It is the cause of Legionnaires’ Disease, a severe form of pneumonia and, it is the cause of Pontiac fever, a non-pneumonic form of L. pneumophila infection. Legionella spp.’s mode of transmission is through aerosols or aspiration of contaminated water. The Public Health […]

The Indoor Mold Is An Early Warning Device

The mold (or mould, in the Queen’s English) has been the victim of a bad press. Mention the word and it conjures up an image of something rotting or in the process of decomposition. And yet, were it not for the mold that inspired the discovery of penicillin millions of lives would have been lost. […]