Food Safety Talk

Don and Ben are back in their respective normal podcasting chairs and talk about the Episode 166 recording in Geneseo, Canadian Thanksgiving, cooking beef and getting together with other food safety nerds. They talk a bunch about risk management decisions and how temperatures get established. The conversation goes to a large Salmonella outbreak in Canada linked to frozen chicken things that look like they are fully cooked. They go back to Thanksgiving talk (American this time) and then how to communicate cooking times/temperatures for products that are supposed to be ready-to-eat (or look ready-to-eat) and what happens if pathogens end up in those products (like frozen ham biscuits). The show ends on some chicken washing talk.

Don and Ben traveled to SUNY Geneseo for a live version of the podcast sponsored by the Center for Integrative Learning, and hosted by the amazing Beth McCoy. The episode title comes from an unrecorded after dark which may or may not have taken place in a bar in Geneseo.

Don and Ben talk a little bit about their op-sec, stuff their watching (including Star Trek) and Ben’s trip to Québec City. In the ongoing history of Canadian cuisine segment they visit the fantastic Quebecois dish, poutine. They talk Walkerton, the World Equestrian Games and non-potable water. The conversation goes into California’s make-meals-at-home-and-sell-them rules and some feedback about chicken washing. The show ends with a chat on curve fitting tricks, phages and ingredient-linked outbreaks.

The show opens with a deep dive on Ben's adventures before during and after hurricane Florence. From there the guys proceed through listener feedback talking about cured meats, dried food debris, microbiological quality of money, revisiting Ben's recent experience with human subjects, revisiting how to learn more about the organism that may have made you sick, pasteurizing eggs, exclusion of ill workers, thermometer calibration, and food out of temperature control. The show ends with discussion of a recent scholarly article on raw milk outbreaks, as well as a news article on an E. coli outbreak at a daycare center.

The episode starts with the ongoing history of Canadian cuisine, landing on peameal bacon and how it came to be an Ontario delicacy. The guys go on to talk creamers dropping in hot coffee and contamination potential. The guys put out a request to listeners to send on listener's food safety in everyday life (send pics). The guys talk date balls, chia and immunocompromised individuals. Ben tells a story about navigating the public health investigation world from a victims perspective and Don provides his insight. They both then go on to chat about risk communication in deception studies with human subjects. The episode ends on rapid listener feedback on double gloving (again), washing onions and cutting boards.

The show opens with a bit of discussion about other podcasts, but quickly moves to the main subject at hand, a study published on the increased isopropanol tolerance of certain bacteria found in hospitals.  The guys weigh in on the strengths and weaknesses of the study, with some help via listener feedback. The next topic is Chipotle's recent problem with Clostridium perfringens in their beans. The guys introduce a new segment on Canadian foods, before moving to listener feedback on fermented foods, CSPI, and thermometer calibration, times and temperatures, food dehydrators, handwashing, and double gloving. The show ends with a discussion of a recent cookbook recall.

The episode starts with a discussion on food safety media coverage, Chipotle and fish-related worms (anisakiasis and cod worms). Don and Ben then talk New Jersey, Thor, British scandals and get into a lengthy segment on how cockroaches, flies and other critters can impact the risk of foodborne illness. The guys then get into a bunch of listener feedback on lava rock and Clostridium botulinum control in canned beverages. The conversation goes to Toxoplasma and entrepreneurialism and Mongolian style grill cooking. The episode ends on the differences in food safety between 41°F and 42°F, in North Carolina.

The guys open the show by calling each other at the same exact time, and after some podcast and productivity life hack talk, the conversation turns to recycled news, Betteridge headlines, and foodborne disease trends. Don then asks Ben for advice on talking to reporters about rodents in bottles. Listener feedback and followup covers raw pet food risk, flour heating validation, leftover storage and safety, water container hygiene, rotisserie chicken handling, tong and spatula reuse redux. The show ends with a rapid fire mention of many currently ongoing recall and outbreaks in this summer of food safety.

Don and Ben get together in a room in Salt Lake City with a few listeners and talk about their week at IAFP, online shopping, selling soup on Facebook, roundtables and Gary Acuff's Ivan Parkin lecture. The guy's discussion goes to a few items of listener feedback on grilling techniques, peanut grinders and restaurant ratings. They talk about Listeria in European frozen vegetables and intentional poisoning of co-workers. The episode ends on in-studio questions on communicating environmental sampling to produce processors and IAFP membership benefits.

This episode is full of rapid fire listener feedback and questions.  Topics include school "share tables", shelf life of homemade nut milks, product tampering, the need to wash oranges, the safety of re-usable salt blocks for serving foods, double dipping risks, food expirations dates, and home fermentation food safety. For those attending IAFP, the guys will record an episode on Wednesday, Jul 11th, 2018 at 10:30 AM local time in room 151A of the convention center.  If you will be in SLC, but can't making the recording, please be sure to ask for a sticker.

Ben and Don travel to Michigan State University to record a live show at the Global Food Law Current Issues Conference. They talk about how the podcast started and then go into Salmonella in cereals, impacts of an outbreak and the public health burdens of hepatitis A in the U.S. The audio is a bit raw on this one, preserved for the diehard listeners.

The show opens with a discussion of the new videogame Fortnight that Ben's kids are obsessed with. The guys briefly comment on a recent Do By Friday episode before talking about their recent travels. Since Ben was recently in Washington, he can't avoid talking about hockey and the Stanley Cup. The food safety talk begins in earnest when the guys talk about the sad and untimely death of chef Anthony Bourdain. The guys reminisce about him before shamelessly plugging their upcoming live podcast at the Food Law Seminar at Michigan State. The Multistate Outbreak of Salmonella Adelaide Infections Linked to Pre-Cut Melon is in the news, and that's the next topic for discussion. A grab bag silly food safety topics rounds out the episode including Salmonella at Caffe Nero, cooking hotdogs on your snowmobile, the dangers of eating squid sperm, and the risks of tampering with food.

This one has everything: Skype problems, Star Trek, grinding, modeling, windshields and radishes. Oh and food safety stuff.

Today's show opens with some quick hockey talk and then moves to a discussion of podcasting (and teleconferencing) gear.  A brief segue into pop-culture is followed by a deep dive into how to develop science-based advise to consumers.  The safety of bed-side water, the ongoing romaine outbreak, and Listeria in mashed potatoes round out the food safety news.  Listener feedback and a promo for the upcoming live podcast at MSU end the show.

Don and Ben talk about human pathogens in produce and trying to define baseline for prevalence (which is complicated, and it depends). The conversation then goes to a discussion on Don's appearance on Do By Friday and where podcasts fit into extension and outreach. The show ends on some listener feedback and the guys trying to figure out the history of consumer-focused storage time/temperature guidance.