Professional Experience Lab Technician

Bartosz Kielczewski *******.*****@*****.*** 732-***-****

EDUCATION

•Bachelor of Science in Nutritional Sciences

Minor in Biological Sciences and Education

Rutgers, the State University of NJ, New Brunswick, NJ

SKILLS

•Laboratory Skills:

Bacterial culture identification, medium preparation, microbiological assays, autoclaving, quantification of microorganisms, light microscope, aseptic technique, rapid test, gram stains, centrifuge, microcentrifuge, pipetting, inoculation serial dilutions, working with pathogens, GMP, OSHA, FDA, RCRA, and GLP, familiarity with BSL2 laboratory etiquette, biohazard safety cabinet proficiency (BSL2), isolation plating

•Computer Skills:

Familiar with Macintosh and Windows operating systems, proficient in Microsoft Word and Excel, competent using GLIMS, Tube Tracker, Get Your Labs, and Orchard Harvest laboratory software

PROFESSIONAL EXPERIENCE

Microbiology Lab Technician (Contract) Mondelēz International November 2014-Present

100 Deforest Ave, East Hanover, NJ

•Performed microbiological and analytical testing of raw and processed food samples for bacteria and fungi using standardized methods

•Handled food borne pathogens such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and non-pathogenic bacteria such as Enterococcus faecium

•Managed and executed experimentation for challenge, survival, validation, and shelf-life studies

•Prioritized and scheduled multiple experiments running in parallel in the laboratory.

•Maintained laboratory notebook as means of communication of methods and results of multiple research projects for multiple stakeholders

•Performed quarterly testing and reporting for microbiology laboratory standardization program (AOAC)

•Monitored and maintained laboratory cleanliness, stock culture collection, autoclave, media and solution preparation for bacteria isolation, cultivation, and identification

•Ran experiments and documented the survival of Staphylococcus aureus within low water activity doughs when in competition with Saccharomyces cerevisiae

•Observed the longevity of common food borne pathogens in processed cheese over the course of several months

•Conducted experiments on the survival of pathogens on film used to close packaging that is filled with processed cheese

•Ran multiple experiments documenting the survival of pathogens on various inclusions within new biscuit recipes

•Validated the use of a surrogate organism for the survival of dry and wet heat exposure when used and compared the data to previous data obtained for pathogenic microorganisms being exposed to the same parameters

•Coordinated the shipping of samples to third party testing location and reviewed the COA's received for out of spec results

•Conducted root cause analyses for out of spec results received from third party testing location

•Freeze dried numerous microorganisms onto dry mediums such as flour or strawberry powder using LabConco Freezone 2.5

Microbiology & Hematology Lab Technician Accurate Diagnostics February 2014-November 2014

3000 Hadley Road, South Plainfield, NJ

Calculated cell blood count, reticulocyte count, platelet count, and estimated sedimentation rate using Beckman Coulter LH750 hematology analyzer and Excyte 40 ESR analyzer for anywhere between 2,000 to 3,000 samples on a nightly basis

•Reviewed and approved blood differentials for a myriad of doctors

•Prepared blood smear slides for manual differential determination via microscopic analysis

•Stained blood smear slides using Hema-Tek Slide Stainer and analyzed via CellaVision

•Trained fellow Lab Technicians and Lab Aids in the Microbiology and Hematology department

•Participated in the College of American Pathologists (CAP's) Laboratory Accreditation Program

Microbiology & Hematology Lab Aid for Accurate Diagnostics February 2013-February 2014

3000 Hadley Road, South Plainfield, NJ

•Plated samples according to patient’s orders and stamped antibiotics onto inoculated petri dishes in microbiology department for as many as 300 patients on a nightly basis

•Performed rapid testing for Clostridium difficile, Helicobacter pylori, and Streptococcus pyogenes antigens and toxins

•Assisted lab technicians in calculating cell blood count, sedimentation rate, and HbA1c in hematology department using Excyte 40 and LH 750 machinery from Beckman Coulter for up to 1,200 patients every Saturday night

•Prepared blood smear slides and staining using Hema-Tek Slide Stainer

•Maintained daily temperature records of incubators, refrigerators, and freezers in the Microbiology department

Microbiology Research Assistant September 2011-May 2013

Food Microbiology Risk Reduction Program for Rutgers Dining Services

65 Dudley Road New Brunswick, NJ

•Performed weekly GMP inspections of Rutgers Dining Halls for proper food handling and food safety including sanitation audits

•Analyzed food samples for common pathogens using standardized bacteria isolation methods like those in the Bacteriological Analytical Manual

•Prepared media and solutions for pathogen isolation and identification

•Trained undergraduates in using the autoclave, pipetting, serial dilutions, spread plating, rapid testing, gram staining, aseptic technique, medium preparation, bacterial culture and identification, and using the light microscope

•Specifically targeted Salmonella spp., Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Listeria monocytogenes, and Bacillus cereus for isolation

Summer 2012: Analysis of microbial reduction of Escherichia coli due to increasing surfactant concentration and surfactant type on a pig skin model surface

oUsed a pig-skin model system to test the surfactant type and concentration effects on microbial reduction

Fall 2011-Spring 2012: Analysis of hand wash recommendations by industry and governmental agencies

oDetermined effectiveness of current federal guidelines for hand washing

oTested the variables lather time, soap volume, water temperature, and soap formulation

oUsed the non-pathogenic, enteric bacterium Escherichia coli ATCC 11229

oCalculated water activity of various soap samples

Fall 2011: Internet Food Risk Assessment Project

oIdentified and quantified the microbial profile of food purchased over the internet

oSpecifically targeted Salmonella spp., Escherichia coli, Staphylococcus aureus, and Bacillus cereus

LANGUAGES

•Native speaker of English and Polish

•Conversational – non technical Spanish

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