Food Safety Talk 231: Robuts

Added on February 24, 2021 by Ben Chapman.

The guys are joined by Kathy Campbell (Twitter’s @Mrssoup, of Roboism and Friends in Your Ears) and they begin the show talking about Clubhouse. The conversation goes to robots in various aspects of life, including in food preparation. The group goes on to talk about the social media discussion of Fred Meyer (the store, not the person) throwing out food and then guarding dumpsters as a result. The discussion goes to the intersection of food disparity, food waste and food safety and how it all seems to get mixed up sometimes. Kathy stays for some listener feedback on parking lot tamales and garlic confit. They then all participate in Ben's favorite bit of rating government food safety messages, this one from thePublic Health Agency of Canada's egg-linked outbreak communications. The show ends on a Food Network listicle of food-safety things.

Show notes so you can follow along at home:

CREDIT: BRYAN GARDNER (marthastewart.com)

Food Safety Talk 230: Dishwasher Don

Added on February 8, 2021 by Ben Chapman.

Don and Ben start the podcast on a deconstruction of Canadian TV (again, to satisfy CANCON requirements). The guys talk about their podcast open relationship. They then get Outlander, Highlander and Braveheart all confused. The food safety talk begins on a deep dive on how to arrive at science-based recommended endpoint temperatures for complicated dishes like pinto bean quinoa meatloaf (that contains an egg). After another FDA-B-CDC+ on outbreaks of unknown origin they then go on to talk about some feedback on food storage times and temperatures and why some foods are sold at room temperature in part of the world but either hot or cold in others. The guys talk about Subway, chicken DNA and tuna. The show ends on fancy advertising of kitchen drying mats and the difference between bacteria and pathogens (and risk).

Show notes so you can follow along at home:

Food Safety Talk 229: Trust in Big Cookie

Added on January 26, 2021 by Ben Chapman.

The conversation starts with a bit of Letterkenny content (too meet our CANCON requirements). After a quick inauguration chat, the guys spend some time on a Combase love fest as a place that both go to answer extension questions first. Don shows Ben an amazing visualization app, MRV that uses the Combase API. The guys talk about freezing and refreezing foods, and why some advice in this area is silly. The guys do a deep dive on cooling hot foods and refrigerators. Someone on the internet suggested that a podcast get made on the safety (or lack thereof) of eating raw cookie dough, so the guys do that too. The episode ends on a quick discussion on spores being added to foods for traceability reasons and a guy who repeatedly denies running a restaurant out of his house.

Show notes so you can follow along at home:

Food Safety Talk 228: My Four Thieves

Added on January 14, 2021 by Ben Chapman.

The episode starts with updates on Don's house moving adventures including his new 3 or 4 season podcasting studio. Ben tells Don about his running challenge and a couple of related (somewhat) podcasts. The guys go into a deep dive around assessing different technologies and food safety/COVID-19 magic bullets that are being marketed to folks in the food industry. The conversation goes to warning letters (and how Ben loves them). The show ends on a bit of listener feedback on camping under a bridge with a food thermometer and a paper on pathogen growth in cut fresh produce at a variety of temperatures.

Show notes so you can follow along at home:

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Food Safety Talk 227: Little Thread Of Dishwasher

Added on December 29, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home:

Food Safety Talk 226: So I've Got That Goin' for Me

Added on December 9, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home

Food Safety Talk 225: Food Safety Talk 225: I Got a Little Holodeck

Added on November 22, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home:

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Food Safety Talk 224: Funkengruven

Added on November 11, 2020 by Ben Chapman.

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.

Show notes you can follow along at home:

Food Safety Talk 223: That's Where ATP Gets You

Added on October 29, 2020 by Ben Chapman.

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, they 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.

Show notes so you can follow along at home:

Image from: National Museum of American History — Smithsonian Institution — Image from: National Museum of American History — Smithsonian Institution

Food Safety Talk 222: The Original Binman

Added on October 14, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home:

Image from: Grading is ineffective, harmful, and unjust — let’s stop doing it by Amy J. Ko

Food Safety Talk 221: AB-CDC+

Added on October 11, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home:

Food Safety Talk 220: It's So Close to Testicles

Added on September 29, 2020 by Don Schaffner.

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.

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Food Safety Talk 219: How Do You Do, Fellow Kids?

Added on September 12, 2020 by Ben Chapman.

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.

Show notes so you can follow along at home:

Food Safety Talk 218: Chromebooks Are Moldy

Added on August 21, 2020 by Don Schaffner.

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.

Food Safety Talk 217: Fruit Forward

Added on August 11, 2020 by Ben Chapman.

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 and talk raw butter and ground turkey. The guys chat 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.

Show notes so you can follow along at home:

Food Safety Talk 216: Not a Shoeborne Disease

Added on July 24, 2020 by Don Schaffner.

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.

Food Safety Talk 215: My Wooden Shoes

Added on July 11, 2020 by Ben Chapman.

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 meat donuts and cyclospora in salad mixes.

Show notes so you can follow along at home:

Food Safety Talk 214: Tick-man

Added on June 28, 2020 by Don Schaffner.

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.

Food Safety Talk 213: Goat Yoga Is A Little Different

Added on June 12, 2020 by Ben Chapman.

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.

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Food Safety Talk 212: Air Bunnies

Added on June 1, 2020 by Don Schaffner.

Don and Ben welcome guest Andrew Clarke to the podcast. Andrew previously made a very short guest appearance in episode 211, although he sounded like Dark Vader. The show opens with Andrew talking his company, Loblaws. Ben quickly steers the conversation to coffee before everyone gets congratulated for all of their awards. Ben once again talks about fanny floating in his hometown in an effort to explain why he's bad at drink tickets, and he also blames Renee. The food safety talk returns as Andrew talks about GFSI and food safety culture, which morphs into COVID-19 talk, masks and risk reduction for risk both real and imagined. Andrew ends of the show with a tantalizing tea teaser for next time.