Actually, well-processed all-beef-hamburger sections cuts quite well.  As 
well as chicken, turkey, pork and steak (whole or ground). We cut them every 
day.

What I really hate is canned corned beef...GADS!!....it 'eats' blades!

Happy Holidays!
Barbara Stancel



This is a great idea, Alex.  However, I wouldn't wish sectioning hamburger 
on my most hated enemy ... it's simply an awful experience.  Try 
chicken,turkey or steak instead.

Happy holidays to all!
Connie McManus


At 10:45 AM 12/20/01 +0000, Alex Knisely wrote:
Sharon, why not buy a quarter-pound of hamburger, let it sit on the ounter 
overnight at RT, and then cassette it?  You should have buggies galore, 
through and through the mix.

> >Alex K
> >
> >At 10:13 14/12/01 -0500, you wrote:
> >>Does any one have a procedure for making Special Stain controls by
> >injecting the "bugs" into fresh tissue? Our pathologist have limited the
> >use of diagnostic tissue blocks for control blocks.  We need to make some
> >in-house blocks.  The microbiology department will supply the  "bugs" but
> >we need to get them in the tissue and incubate the tilssue so we get a 
>good
> >control.  Any ideas?
> >>Thank you,
> >>Sharon Shields
> >>Baptis Hospital of E TN
> >>
> >>
> >>
> >Alex Knisely, MD
> >Consultant Histopathologist
> >
> >alex.knisely@kcl.ac.uk
> >
> >Institute of Liver Studies
> >King's College Hospital
> >Denmark Hill
> >London  SE5 9RS  UK
> >
> >+44 (0)20 - 7346 - 3125 telefax
> >+44 (0)20 - 7346 - 4627 office
> >
> >
>
>Veterinary Diagnostics Lab
>Utah State University
>Logan, UT
>USA
>fax (435) 797-2805
>






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