Food Safety Talk

This very special holiday episode starts with Ben on vacation and the holiday spirits he's consuming during the show. The guys talk about Apple TV remotes and then the food safety talk really kicks in with a long meandering discussion on dishwashers, and dish washers (and chicken washers who wash dishes). The conversation goes to some follow-up fake USDA (and FDA) inspection logos on food. The show ends with a AB CDC+ (but of the FDA BCDC+ variety) on three outbreaks of an unknown source, and some COVID talk.

The show starts with a discussion about school start times and why Ben visited campus for a few hours. The guys then talk about some COVID-19 stuff including vaccines. This episode’s segment of ABC CDC+ leads to a conversation about confusing quarantine messages and the food sector. Then the guys go on a deep dive on informal food sales like shrimp on Facebook, tamales from a basket and a restaurant near Don's house (don't be creepy). The show ends on the pandemic's impact on Norovirus and other foodborne illnesses.

In this very special pre-Thanksgiving episode, Don and Ben start with talking about Ben's on-set experiences this week, which was like a food safety holiday. The guys then talk about the challenges connecting with entertainment producers and publishers around getting food safety messages into recipes and cooking shows. The conversation goes to pizza and COVID-19 (Australian and Jersey), Thanksgiving plans (or lack thereof) and eating just black licorice as nutrient source. The episode ends with a discussion about number and size of COVID-19 clusters of in various food settings.

In this very special birthday episode Don and Ben talk about Canadian TV references and the Neil Young universe. The conversation goes to a discussion of two food safety folks who recently passed and the importance of reaching out to folks just to say hi. The conversation goes to the long-lasting impacts of an outbreak (and resulting court cases). The guys do a deep dive on Cyclospora in lettuce and FDA's recent warning letters. This leads to a conversation on what to test, when, and why and what happens when you stop. The guys talk about whole genome sequencing and differences between parasites and bacterial pathogens. The show ends on Romaine lettuce season.

In the annual IAFP episode, after a quick chat on shows they are watching Don and Ben talk about the benefits and drawbacks of a virtual meeting. That conversation goes into food safety vacations and summer camp. In COVID-19 talk, the guys discuss Ben's brief trip to his gym and Halloween risks. The guys talk about risk perceptions and science communications and end the show on using various bioluminescence to detect "bacteria" (and other stuff) - and the limitations of those technologies.

Don and Ben start the episode with a talk about adult and youth hockey and Ben's risk decision making. The conversation turns to masks, physical distancing and handling close contact exposures, regardless of setting. The conversation goes to a curious tweet on the investigation of a couple of New Zealand COVID-19 clusters where fomites (and maybe aerosols) are a factor. The guys relay some inside info from Deep Kiwi and what it might mean in food settings. The food safety-specific portion of the show includes a deep dive on new testing requirements for lettuce exported to Canada, Deep Fed feedback on honey and kidney beans, another installment of AB-CDC+ (but this one is AB-FDA+). The show ends on a discussion of storing hard cheeses in oil and Listeria in UK frozen produce.

The show starts with Ben's plans to make his kids watch political TV with a pizza bribe. The guys talk about local political activism and Ben misuses multiple literary terms. The guys talk about Halloween/COVID-19 risks and the idea of a risk continuum (where not all risks are equal and not all activities carry equal risks). The guys go on to some in-depth follow-up on Sqirl jam, mold and mycotoxins. They end the episode with quick takes on a dried mushroom-linked outbreak of salmonellosis, food safety education month and Blue Bell's criminal penalties resulting from a 2015 outbreak.

This show opens with Skype talk as usual, but then quickly moves to App Safety Talk as the guys talk about their favorite software, which turns to the discussion about what's on their respective TVs. Don also asks Ben about what it was like to buy his house. Eventually the real Food Safety Talk begins with Ben's question about the safety of unrefrigerated Tea Zone Red Beans. Don has his own bean safety issues, specifically Kidney Beans in a Slow Cooker. Ben also talks about some feedback that NCExtension received about their "10 Foods to Always Keep in Your Freezer" page on thawing frozen fish. The discussion then moves to COVID-19 safety talk, and Ben is finally able to reveal is his big grant. The show wraps with a discussion on science communication and risk communication.

Don and Ben start the episode on the original food safety story, Snow White. They move to microwaves, popcorn and shows with Greg Davies. Ben talks through a food safety issue related to home delivery of school foods that he's working and gets Don's feedback. They then do a bunch of feedback on sourdough, legionella, and magic defrosting trays. The episode ends on hand sanitizer that doesn't look like hand sanitizer.

After a brief bit of Skype and software talk the guys move on to important topics like what you call the metal things that catch the rain from your roof, podcasting microphones and project management software. Don talks about his recent adventure with mushrooms (no, not that kind of mushrooms), before a deep dive into Salmonella in onions, and the risks of getting the epidemiology wrong. The guys also talk about the recent FDA findings regarding Cyclospora in Florida water, and what it might mean or not mean. The show ends with a whirlwind tour of listener feedback on chives vs. green onions, SARS-CoV-2 on food packaging, moldy bread, Ben's dislike of "an abundance of caution" and how we can do risk better risk communication during food recalls.

Don and Ben jump right in and talk about the current red onion-linked Salmonella outbreak and what other smart people are saying about it. They talk salsa and the challenges of sharing epidemiology and traceback information between countries and when to go public. They then revisit the methanol/ethanol sanitizer risk discussions from a previous episode. The guys talk about moldy jam from Sqirl and dissect the online discussions around it. The episode ends on listener feedback on sauerkraut and how each host looks at food safety risks in their own life.

The podcast opens (as it usually does) with a discussion of Skype and podcasting. Ben quickly moves to a discussion of his perfected coffee receipe with a teaser regarding the details to come on Twitter later. Ben updates the podcast on his latest purchase, while Don just wants an Anthony Fauci bobblehead. Don mentions a recent guest appearance on another podcast before the guys launch into yet another discussion of the possibility of COVID-19 being transmitted by food (spoiler alert, probably not). The guys then segue into a discussion of an ongoing Salmonella outbreak, not yet linked to a vehicle. Ben asked Don about his opinion on 3-D printed chicken nuggets, and the show wraps up with a discussion of the safety regarding black garlic.

Don and Ben start the podcast talking about other podcasts, editing intricacies and other general inside sportsball stuff. The discussion goes to fall plans for universities. They talk about a petition to test meat for SARS-CoV-2, airborne transmission vs. aerosol transmission vs. borne in the air - and the role of fomites in different food settings. The guys end the show talking about sous vide chicken donuts and Cyclospora in salad mixes.

The show opens with Ben discussing a phone call he had earlier that morning. From there the guys moved to talking about podcasting gear and current COVID-19 related podcasts, as well as a new show Ben is thinking about. Don discusses his blog post about the risks of methanol-based hand sanitizer. The show is briefly interrupted with real time ear-ache followup... Turns out! Then Ben wants to talk about other toxin related topics and Don mention follow-up regarding toxic Brazilian beer. Ben pitches Don on the idea of more research on food delivery and Don is all in. The show wraps with a discussion of salmon and COVID-19 and the benefits of gloves when eating burgers.

Ben and Don start the episode with Don's power outage excitement and then on to some requisite Canadian content, including Kim's Convenience food safety episode (with a turns out). The guys talk about some COVID-19 questions on agritourism and other events (like weddings and funerals) and then chat a bit about world food safety day.