Food Safety Talk 163: Grown on Chia Pets

Added on September 7, 2018 by Ben Chapman.

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.

Show notes so you can follow along at home:

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Food Safety Talk 162: FST Bolo Ties

Added on August 20, 2018 by Don Schaffner.

The show opens with a bit of discussion about other podcasts, but quickly moves to the main subject at hand: a recent study on the increased isopropanol tolerance of certain bacteria found in hospitals. The guys weigh in on the strengths and weaknesses of the study, including it's relevance to food safety, 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.

Food Safety Talk 161: Two shows for the price of one

Added on August 8, 2018 by Ben Chapman.

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.

Show notes so you can follow along at home:

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Food Safety Talk 160: The Bounds of Credulity

Added on July 23, 2018 by Don Schaffner.

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-style headlines, and foodborne disease trends. Don then asks Ben for advice on talking to reporters about rodents in bottles. Listener feedback covers raw pet food risk, flour heating validation, leftover storage and safety, water container hygiene, rotisserie chicken handling, tong and some spatula reuse followup. The show ends with a rapid fire mention of many currently ongoing recall and outbreaks in this summer of food safety.

Food Safety Talk 159: Hot Tongs

Added on July 11, 2018 by Ben Chapman.

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.

Show notes so you can follow along at home:

I feel sullied and unusual... - Captain Jack Sparrow

Food Safety Talk 158: Sullied in This Way

Added on July 5, 2018 by Don Schaffner.

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.

Food Safety Talk 157: 1000 Jars of Jam (Live from MSU)

Added on June 28, 2018 by Ben Chapman.

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 on businesses and the public health burdens of hepatitis A in the U.S. The show ends with some audience questions.

The audio is a bit raw on this one, preserved for the diehard listeners.

Show notes so you can follow along at home:

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Food Safety Talk 156: Rank the Kato's

Added on June 16, 2018 by Don Schaffner.

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 DC, 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.

Show notes so you can follow along at home:

Food Safety Talk 155: Diamond Dave

Added on June 4, 2018 by Ben Chapman.

The episode starts with a discussion on old TV shows that the guys should have watched. Ben and Don then talk about food pantries and frozen chicken items that look cooked but are raw. The guys then chat cookie food safety, insurance policies, traceability and blockchain in Romaine. The conversation goes to a Twitter exchange started by FDA commissioner Scott Gotlieb that Don joined that got to J. Kenji Alt-Lopez (and back to Don) that ended with the grind-your-own-beef-is safer question. The episode ends with a discussion on kimchi fermentation and parameters need to safely make it in restaurant kitchens.

Show notes so you can follow along at home:

Food Safety Talk 154: Poop Finger Quote

Added on May 24, 2018 by Don Schaffner.

Today's show opens with some quick beverage 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.

Show notes so you can follow along at home:

Food Safety Talk 153: While They Are Poopin'

Added on May 9, 2018 by Ben Chapman.

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.

Show notes so you can follow along at home:

Food Safety Talk 152: One Hangup, One Hug

Added on April 30, 2018 by Don Schaffner.

This is a special mini episode, recorded to provide an update regarding the E. col O157:H7 outbreak in romaine lettuce. Don and Ben chat with returning guest Michelle Danyluk and first-time guest Travis Chapin, both from the University of Florida. This is a short one, but it's packed with delicious food safety goodness.

Show notes so you can follow along:

Food Safety Talk 151: Washing My Own Head

Added on April 30, 2018 by Ben Chapman.

Ben and Don start the episode with some listener feedback and talking about Salmonella in eggs. The conversation goes to salt and sugar curing, farmers markets and illnesses (with a special guest mishap). The show ends on a discussion of E. coli O157 in Romaine lettuce.

Show notes so you can follow along at home:

Food Safety Talk 150: Rambunctious Ramble in the Jungle

Added on April 15, 2018 by Don Schaffner.

The show opens with Ben recounting of his thoughts on Temple Grandin's talk in North Carolina, and the Humboldt Broncos tragedy. Don mentions his shout out on Do By Friday. Ben starts off by the nominal food safety talk regarding sock microwaving and the Cold Pressure Council seal. Don counters with the NJ Panera outbreak which seems to be part of FDA outgoing multistate outbreak of E. coli O157:H7. Next up are blockchain and Canadian food recalls. Listener feedback covers restaurant grading, killing lobsters, glitter, flour heating, milk spoilage, farmers market and recipe safety.

Food Safety Talk 149: Free-range, Grass-fed Raised Unicorns

Added on April 3, 2018 by Ben Chapman.

This episode starts with a discussion on running really long relay races and unplanned home repairs. Don and Ben then edible cookie dough validation (or lack thereof), sour milk pancakes and backyard chicken eggs. The episode ends on a discussion of moldy, fermented rice used as a meat flavor enhancer, glitter beer and Listeria in frozen corn.

Show notes so you can follow along at home:

Food Safety Talk 148: Why not suck instead of blow?

Added on March 15, 2018 by Don Schaffner.

The show opens with a little audio surprise and the guys get right into loads of listener feedback on BBQ sauce regions, hot water for cooking, hot air hand dryer design, recalls (and is it ever too late), heating flour, food safety for the immunocompromised, where to go for food safety 101, cooking prime rib, and washing ramen dishes. After listener feedback, the guys address the South Africa Listeria outbreak finally linked to deli meats, food waste and the Australian Listeria outbreak linked to Rockmelon.

Food Safety Talk 147: Only Robots In The Kitchen

Added on March 5, 2018 by Ben Chapman.

Don and Ben start the episode talking about some notable weather, seeing each other in Atlanta, and food safety stories from the recently retired ranks. The conversation moves to listener feedback about contaminated supplements and spices, Japanese designers, thawing and using time as a public health control. The show ends with a discussion on sampling fresh herbs and Russian trolls' attempt to cause confusion about a turkey-related outbreak.

Show notes so you can follow along at home:

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Food Safety Talk 146: Vegas Baby!

Added on February 21, 2018 by Don Schaffner.

The show opens with a discussion of Don's failed attempt to add an audio sound board to the show, followed by a discussion about the Winter Olympics. The food safety talk begins with listener feedback a viral Facebook post on hot air hand dryers, and the resulting New York Times article. Listener feedback continues with a discussion of the danger zone (both musical and bacterial). The final bit of listener feedback is related to the microbiological safety of homemade "Play Dough", followed by a discussion of food safety in the news and a Salmonella outbreak linked to Kratom. Ben talks about his appearance on "The Doctors", and then the guys talk about Salmonella in chicken salad and pet food, before concluding a brief discussion of upcoming travel.

Food Safety Talk 145: Cold Pizza for Breakfast

Added on February 12, 2018 by Ben Chapman.

Don and Ben start this episode chatting about MacBook Pros (the computers, not the users) and closed Facebook groups with canning advice. Discussion went to a LifeHacker question of the day related to eating leftover pizza that wasn't refrigerated. The guys talk about insights in academia, government and the food industry and how just degrees and training don't make food good food safety; that experience and critical thinking matter. The show ends with a chat on leftover rice, overnight oatmeal and making podcasts.

Show notes so you can follow along at home:

Food Safety Talk 144: They Look and Taste Like Green Turds

Added on January 25, 2018 by Don Schaffner.

The guys jumped right into the food safety talk this week with a discussion of the Jimmy John's sprout outbreak. From there the conversation turns to a whole lot of listener questions and feedback: Instant Pot, more on edible gold and silver, the safety of soup and other pots left on the stove as well as refrigerator leftovers, fiddleheads, proper spatula use, burger temperatures, and food safety gadgets. There's a little bit of popular culture talk right at the end. Below are show notes so you can follow along at home.