Food Safety Talk

Don and Ben talk 50 years of food safety, both looking backward and forward. They talk pathogens old and new and take audience questions.

The show opens with a discussion of the television program Letterkenny before Ben talks about his recent experiences cooking turkeys for Canadian Thanksgiving. That's only a warm-up, because Ben has a lot of information to share about his recent experiences serving as a Superintendent of Judges for a variety of competitions at the North Carolina State fair. This story has it all: real food safety, perceived food safety, risk communication and risk management. Next, the guys handle listener feedback and talk about safe cooking temperatures for wild game, and why they might not be science-based. Other feedback includes a great idea for celebrating Halloween if you have food allergies. although neither host is an expert on chemical food safety or toxicology, that does not stop them from handling a whole host of questions on micro plastics, food plastics in general, as well as mercury and arsenic risks. Listener feedback ends with a question on the availability of food safety classes for the general public.

Don and Ben do a deep dive on farmers' markets and the nuances of regulations, cottage foods and managing food safety in parking lots. The guys then talk about grocery store openings and go through a bunch of listener feedback including what food grade means, eating off of books, clickbait food safety articles and spiking foods with meth.

This is a special live episode recorded at the Refrigerated Foods Association Fall Symposium at Rutgers University. Ben and Don talk to a room full of food industry professionals, most of whom know what podcast is, but who are not regular listeners to Food Safety Talk. As usual the live episode opens with a survey regarding podcasts and how much the audience knows about them. After Don briefly corrects Ben regarding the correct meaning of the word "random", Ben wants to talk about knives made out of poop, and why one might study them. After that the guys talk about food insufficiency and why people might choose to eat roadkill. They do a bit of interesting listener feedback regarding food safety risks relative to jumping off a one-story building before opening it up to questions from the audience. Audience questions relate to barf blog, the safety of sushi, and the realities of working in an actual restaurant kitchen.

This one has everything: rock lobsters, pancake shooters, and lemon juice.

The show opens with some hurricane safety talk, but quickly moves to discussion of an email that Ben received last night relating to some microbiological tests on water and hypothetically related illnesses. The guys do a deep dive on communicating risk in the midst of uncertainty before moving to listen or feedback. Listener feedback focuses on fake whiskey, standards for foreign objects in food, refrigerator temperature monitoring, Toxicology of recyclable bowls, the volume of hot air hand dryers, food safety culture, and the risks posed by hotels and airports. * [Hurricane Dorian brushing the coast of North Carolina as a Category 1 storm - CNN](https://www.cnn.com/2019/09/05/us/hurricane-dorian-thursday-wxc/index.html) * [Walkerton E. coli outbreak - Wikipedia](https://en.wikipedia.org/wiki/Walkerton_E._coli_outbreak) * [North Carolina Public Water Supply Section, Drinking Water Watch](https://www.pwss.enr.state.nc.us/NCDWW2/JSP/PosTcrSampleResults.jsp?tinwsys_is_number=3042&tinwsys_st_code=NC&begin_date=&end_date=&counter=0) * [North Carolina Public Water Supply Section, Drinking Water Watch](https://www.pwss.enr.state.nc.us/NCDWW2/JSP/TCRFieldResults.jsp?tinwsys_is_number=3042&tinwsys_st_code=NC&tsasampl_is_number=2748054&tsasampl_st_code=NC) * [EPA: The Data Management and Quality Assurance/Quality Control Process for the Third Six-Year Review Information Collection Rule Dataset](https://www.epa.gov/sites/production/files/2016-12/documents/810r16015_0.pdf) * [FDA Finalizes New Compliance Dates for Agricultural Water Requirements | FDA](https://www.fda.gov/food/cfsan-constituent-updates/fda-finalizes-new-compliance-dates-agricultural-water-requirements) * [Third of rare Scotch whiskies tested found to be fake - BBC News](https://www.bbc.com/news/uk-scotland-scotland-business-46566703) * [Glasgow scientists develop artificial tongue to tackle fake whisky - BBC News](https://www.bbc.com/news/uk-scotland-glasgow-west-49239925) * [Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis - Lahne - 2019 - Journal of Food Science ](https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14468) * [CPG Sec. 555.425 Foods, Adulteration Involving hard or Sharp Foreign Objects | FDA](https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-555425-foods-adulteration-involving-hard-or-sharp-foreign-objects) * [Regulatory Action Criteria for Filth and Other Extraneous Materials: I. Review of Hard or Sharp Foreign Objects as Physical Hazards in Food - ScienceDirect](https://www.sciencedirect.com/science/article/pii/S0273230098912491) * [The easiest way to monitor the environmental conditions affecting the things you care about](http://www.sensorpush.com/) * [Amazon.com: SensorPush Wireless Thermometer/Hygrometer for iPhone/Android - Humidity & Temperature Smart Sensor with Alerts. Developed and Supported in The USA: Home & Kitchen](https://www.amazon.com/SensorPush-Wireless-Thermometer-Hygrometer-Android/dp/B01AEQ9X9I/ref=asc_df_B01AEQ9X9I/?tag=hyprod-20&linkCode=df0&hvadid=194026055947&hvpos=1o2&hvnetw=g&hvrand=16174770853206960614&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004041&hvtargid=pla-375433369637&psc=1) * [The "compostable" bowls at Chipotle, Sweetgreen, and your favorite food hall are made with PFAS | New Food Economy](https://newfoodeconomy.org/pfas-forever-chemicals-sweetgreen-chipotle-compostable-biodegradable-bowls/) * [Basic Information on PFAS | Per- and Polyfluoroalkyl Substances (PFAS) | US EPA](https://www.epa.gov/pfas/basic-information-pfas) * [Jane Hoppin, ScD – Associate Professor, Biological Sciences; Deputy Director, Center for Human Health and the Environment](https://jahoppin.wordpress.ncsu.edu/) * [NC DEQ: GenX Investigation](https://deq.nc.gov/news/key-issues/genx-investigation) * [Children who say hand dryers ‘hurt my ears’ are correct: A real-world study examining the loudness of automated hand dryers in public places | Paediatrics & Child Health | Oxford Academic](https://academic.oup.com/pch/advance-article/doi/10.1093/pch/pxz046/5519522) * [ Australia’s Foodborne Illness Reduction Strategy 2018‒2021+](https://foodregulation.gov.au/internet/fr/publishing.nsf/Content/51D7B1FFFCAD05C5CA2582B900051DDD/$File/FORUM-AUS-FBI-RS-2018.pdf) * [Food safety culture - gov.au](http://www.foodstandards.gov.au/foodsafety/culture/Pages/default.aspx) * [‎Etna Food Safety on Apple Podcasts](https://podcasts.apple.com/us/podcast/etna-food-safety/id1467070583?ign-mpt=uo%3D4) * [Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants | Journal of Food Protection](https://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-14-252) * [Food safety culture: the evolution of an emerging risk factor? | Emerald Insight](https://www.emerald.com/insight/content/doi/10.1108/00070701011034439/full/html) * [The assessment of food safety culture | Emerald Insight](https://www.emerald.com/insight/content/doi/10.1108/00070701011034448/full/html) * [Hockey Coaching Certification](https://www.usahockey.com/coachingcertification) * [The Five Levels of an Ethical Culture | Reports | BSR](https://www.bsr.org/en/our-insights/report-view/the-five-levels-of-an-ethical-culture) * [Why You Should Never Take Baths at Hotels - Condé Nast Traveler](https://www.cntraveler.com/stories/2016-04-27/why-you-should-never-take-baths-at-hotels) * [How Gross Is the Hot Tub in My Hotel or Spa? - VICE](https://www.vice.com/en_us/article/4354ed/how-gross-is-the-hot-tub-in-my-hotel-or-spa) * [This Entomologist Has a Travel Warning: Always Put Your Suitcase in the Hotel Bathroom | Apartment Therapy](https://www.apartmenttherapy.com/suitcase-hotel-bathroom-36634785) * [Airport "security" trays are filthy reservoirs of infectious agents / Boing Boing](https://boingboing.net/2018/09/05/disgusting-airport-trays.html) * [Deposition of respiratory virus pathogens on frequently touched surfaces at airports](https://bmcinfectdis.biomedcentral.com/track/pdf/10.1186/s12879-018-3150-5)

Don and Ben are joined by friend Gordon Hayburn, dog judge and VP food safety and quality at Trophy Foods. The guys talk dogs, monorchids and online food discussions. They go on to talk about plant-based meat alternatives, is chicken really chicken and the fallout and management of food fraud. The episode ended on how food safety culture gets implemented and a discussion of kebab, er, KABOB, making.

Today the guys were joined by software developer Daniel Jalkut for a wide ranging discussion on food safety including whether the inside leaves of a head of lettuce need to be washed, whether something can ever be 100% safe, the importance and origins of Mann's Assumption, how what people see in the grocery store informs their perception of food safety, the risks of microorganisms on the outside of food packages, food safety culture, the risks from reheated rice, and a fascinating and deep dive into pine mouth and its causes. The show ends with a discussion about the possibilities of reconditioning a wooden cutting board of unknown origins.

Don and Ben recorded a live show at Renton Technical College in Renton WA. Thanks to the Washington State Department of Health for the invite. The show starts with Don and Ben talking about getting into podcasting, goes to a discussion on beer kegs being stored in restrooms and then to some listener feedback on delivery service foods. The guys then talk about recent New York Times coverage of an outbreak of Salmonella linked to pork that occurred in WA in 2015. Listener questions go to curing, the safety of vacuum packaging seafood, lemonade stands and cottage food laws. There's an every popular playing of would you rather and the episode ends with the guys being introduced to hotel room sous vide and the Searzall.

The show opens with the guys talking about the recent IAFP meeting, as well as the usual assorted miscellanea. Ben wants to talk about when to discard cutting boards, what to do about a broken wrist watch, and a food worker with MRSA. From their the guys clear out all of the backlog of listener feedback, including storage of fancy candied cherries, a recent article flies, E. coli, feedlots and produce, the risks of sous vide, other podcasts about food safety, the risks posed by leaving foods out-of-doors, cooking "en papillote", high-tech sensors for food shelf life, the risks of fecal transplants, the risks of salt in your rice, the potential for bacteria to evolve heat resistance, FDA bashing by the far right, monitoring your refrigerator and freezer in the case of a power outage, and old-fashioned and newfangled ways of measuring vibrio risk from shellfish. Somewhere in all of that they also talk about the title topic. If you're in the greater Seattle area on Tuesday, August 6 2019, and you want to attend a free live recording, please join the guys at 7pm on Tuesday, in Blencoe Auditorium on the Renton Technical College campus, Renton, WA 98056.

Don and Ben do their annual live from IAFP show. This year, from the dungeons of the Kentucky International Convention Center, the guys are joined by listeners coming from as far at New Zealand. The show starts with a discussion of IAFP meeting happenings, symposia and back room chatter. The discussion goes to some listener feedback on Chipotle, English muffins, donut walls and ignoring voluntary recall guidance. And papayas. A few in-studio listeners then join Don and Ben at the mic and ask questions (and get asked questions).

The show opens with Don's asking Ben to buy him some gift cards. Ben is also having a holiday party six, and the guys spend a little bit of time talking about the media there watching before the talk turns to food safety. Listener feedback leads to a discussion of the risks posed by leaving foods out of temperature control, which foods pose an increased risk of harboring Listeria, appropriate labeling advice for doggy bags, and the safety of multiple component foods being left out of temperature control. Ben livens things up with a discussion based on an interesting reddit post, as well as a question about which months are safe for consuming raw shellfish. The guys plug to recent restaurants they visited before a brief dip back into music and media, and conclude with plugs for their live shows at IAFP and in Seattle.

Don and Ben are joined by friend, listener and co-host of Do By Friday, Max Temkin. The show starts when Don surprises Ben with our special guest. Max brings the guys a bunch of great food safety questions about tomato paste and the nuances of expiration dates, sous vide, jerky and grinding your own meat. They talk about frozen berries, what triggers recalls and what they look for in a company or industry that is doing good food safety things. The episode ends on a story on how Cards Against Humanity became a food processor (sort of).

The show opens with some brief news about the recent Apple keynote. From there the discussion turns to books about food safety and Don's recent travels. Then the guys jumped right into listener feedback talking about fictional petfood safety, fake food, food fraud, school gardens, cooking pasta inside a cheese wheel, using pressure cookers to sterilize microbiological media, conservative views on food safety and the FDA, electrolyzed water as a cleaning agent, the role of lawyers in the food safety system, and inexpensive high-quality folding microscope, FDA's upcoming frozen berries sampling assignment, the safety of expired foods, water temperature for handwashing, bacterial transmission from splashing water and insects, and quaternary ammonium compounds and cotton cloths. Ben wraps things up with his discussion about making a video that combines his love of hockey and food safety, as well as his recent adventures at the CSTE meeting.

Don and Ben are joined by longtime friend and colleague, podcast downloader (and sometimes listener) Linda Harris. The three nerds talk about other podcasts, Kardashian indices, Erdos numbers, berries, and the long and progressive food safety story of raw almonds. The almond story touches on what should happen when an industry has a major outbreak, how working with extension and research academics can lead to solutions and ripples of managing food safety risks.