Food Safety Talk 248: I Don't Eat The Gizzards

Added on November 1, 2021 by Ben Chapman.

Don and Ben are joined by Benjamin Schrager who recently started as as an Assistant Professor at Utsunomiya University. Benjamin's PhD dissertation work centered on chicken sashimi and a Twitter thread on this work led to a discussion that Ben and Don had on Risky or Not episode 197. Benjamin provided insights and perspectives from his research, his time in Japan and this led to in-depth discussions on messaging, source contamination, regulation, perception of safety and trust. The second half of the episode is just Don and Ben and they talk through Salmonella in onions, FDA's sampling surveillance on Romaine lettuce and a food e-commerce.

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Food Safety Talk 247: Two A Pluses

Added on October 8, 2021 by Ben Chapman.

Ben and Don start the episode on song podcasts, movie reviews and Eagles' songs in popular media. They go on to talk about leadership camps but quickly get into food safety stuff around evaluation of intervention and education programs (and the lack of data existing in the literature related to actual reductions in illness). They talk about some big data sources and indicators of food safety success. The guys do a do a deep dive on the recent CDC FoodNet data and the impacts of the pandemic on foodborne illness data. The conversation takes a quick detour into music, and then heads to crowd sourcing illnesses and follow-up on a food safety Reddit thread. The show ends on zero tolerance with Listeria monocytogenes associated with different types of foods.

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Apple branches in caramel apples via Apple News

Food Safety Talk 246: Use Clean Sticks

Added on September 24, 2021 by Ben Chapman.

The show starts with the guys revisiting one of their favorite sites, what3words (and all the bits that go along with it). They jump right into the food safety content with a conversation about apple branches being used in candy/caramel apples, and the potential food safety problems that can come with the autumn treats. Don and Ben then do a segment of ABC-CDC-CFIA+ and talk through an outbreak of salmonellosis linked to shredded pork hide and rinds (known as scrunchions in New-Found-Land, as Don pronounced it). They talk about social media approaches to food safety and then Ben walks through his favorite FDA warning letter of the week and the guys talk about feedback on dishwasher cooking, raw vs. unheated eggos and organizing in canisters. The show ends on a quick discussion of SARS-CoV-2 in wastewater and COVID outbreaks at a camp.

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Ben’s actual front yard chickens, Leia and Dolly

Food Safety Talk 245: Peer Chicken

Added on September 14, 2021 by Ben Chapman.

The episode starts with a discussion on Ben's minimalist tendencies and shifts quickly to food safety after a quick stop in cringe comedy, Netflix and Michael K. Williams. The guys do a deep dive on hummus, Sabra Dipping Company's recalls and FDAzilla. Don and Ben went on to discuss backyard (and front yard) chickens, including the supply chain and yet again another on going outbreak that CDC is tracking. The show ends on feedback about butter creme, Reddit's epoxy hot dog, and spices & alums in traditional foods.

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Food Safety Talk 244: Renee Nameless

Added on September 1, 2021 by Ben Chapman.

Don and Ben start the episode about a new location and using M1 macs and Zoom for recording (all seemed to go well). They talk about sitcoms and then shift to The Chair. The guys do a deep dive (pun intended) on flooding and the confusing messaging around what to do with produce that has been impacted by flood waters. Don and Ben discuss training food safety students to be ready to take on extension/outreach roles and how food safety laws are taught in colleges. The episode ends with a discussion related to Salmonella in Italian style deli meats and charcuterie and sous vide data.

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Food Safety Talk 243: That's A Lot Of Showers

Added on August 16, 2021 by Ben Chapman.

Don and Ben start the conversation talking about Thrive Coffee and Ben's vacation (including his visit to the home of The King). The conversation goes to Olympics, presidential homes and US history. Getting into food safety content eventually, the guys talk about sous vide cooking at low temperatures for short times. Ben and Don talk also discuss what recalls due to allergens might mean (and what it might not mean). Don and Ben tackle a stack of feedback on eggnog, the Bristol Stool Scale, bathtubs and bathing. They end the show on a deep dive on cake batter, cookie dough and pathogens.

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Food Safety Talk 242: Invisible Poop Particles

Added on August 5, 2021 by Ben Chapman.

Don and Ben are joined by a special guest Michelle Forman, Manager of Media for the Association of Public Health Laboratories (APHL). The discussion starts with the impacts of closing a toilet lid and whether keeping toothbrushes in the bathroom is a good idea for avoiding pathogens. The conversation goes to APHL's role in the food safety community, communicating risks and how COVID has revealed trust in science issues, the challenges in communicating risk reduction and the importance of storytelling. The conversation goes to a Listeria-triggered recall of muffins and communication challenges. Michelle, Don and Ben end the show talking about recalls, a new STOP Foodborne Illness-led document to improve the system and the network of groups that influence recalls.

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Food Safety Talk 241: It's The Silent Killer

Added on July 17, 2021 by Ben Chapman.

In this not-so-special pre-IAFP episode the guys talk about travel and collecting data in lots of aspects of life. That discussion leads into a deep dive on Ben's experience grilling and smoking with Bluetooth thermometer probes, and how they might be good for food safety in some situations (but not all). And all the data. They do listener feedback on, House of Prime Rib, raw pet food, supertasters, microwaves and power outages. They talk about a Vox article on the always elusive expiration dates on foods and how they can impact food safety, waste and food disparity, that conversation leads them to food recovery/waste apps and food salvage cookbooks. The show ends on a discussion on risk communication and cooking instructions.

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Food Safety Talk 240: Dinner With Your Dog

Added on July 7, 2021 by Ben Chapman.

The episode starts with a conversation about Canada Day with a focus on Canadian indigenous peoples and the tragedies surrounding residential schools. The guys talk about The Tragically Hip, Neil Young (but not Rush). The discussion moves to 4th of July and holiday celebrations in NJ and NC and a venomous cobra that was recently on the loose in Raleigh. The guys talk about COVID and baseball and attending IAFP (with all the controls). Don and Ben then deconstruct clickbait kitchen food safety articles and the food safety concerns of having dogs in restaurants. The episode ends on some listener feedback including a focus on cottage food safety and the food safety challenges that POC face when bringing products to market.

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Food Safety Talk 239: Heavy Food, Amirite?

Added on June 27, 2021 by Ben Chapman.

After a quick conversation about how spatial audio works and British (and Irish) TV, Don reveals that his AirPods are dirty, which leads to a discussion about how to clean them. The guys then just yell out random technology for a while including things that Don is using to go paperless and other things that Ben thinks he might want to use. The guys make an announcement re: Food Safety Talk merch, starting with a red food safety talk t-shirt (also now in black in response to requests, also available in tank tops and hoodies) that can be found at Cotton Bureau. The conversation shifts to beef companies getting hacked and the potential food safety impacts. Don and Ben talk again about frozen chicken items and what constitutes a recall and what doesn't. Don talks about a situation he's involved with related to pest control and what CDC says. The guys go on to talk about some feedback on parenting advice books, FDA warning letters, and focus on technology and traceability in the last mile. The talk goes to delivery food safety and how not to communicate when your prime rib restaurant leads to an outbreak. The guys end the show with regulatory confusion around live abalone tanks.

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Food Safety Talk 238: Throw Me A Bone

Added on June 11, 2021 by Ben Chapman.

The episode begins with Ben relaying his experiences with food safety and camping on Ocracoke Island. The guys talk about setting up guidance for managing COVID during judging of state and county fair competitions for home food preservation. This leads to a similar discussion on what to do when putting on educational/extension programs that involve food and eating. The conversation goes to vaccine efficacy followup, Cyclospora investigations and canned food for the apocalypse. The guys tackle followup on microenterprise food businesses operating out of homes and end the show chatting about AI name generators and University of Georgia alumni podcasters who are not Don.

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Food Safety Talk 237: Slappin' Da Bass

Added on May 25, 2021 by Ben Chapman.

The show starts with Ben talking about living through a gas shortage and then the guys go into a discussion on COVID recommendations related to vaccinated people. Don shares some cool follow-up on fire maps (because Don loves maps). Ben and Don do a deep dive on how they review scientific papers and how that has changed for them over time as writers, editors and mentoring others who are reviewing. The talk goes to a recent FoodCoVNET webinar on environmental sampling and approaches and trying to be engaging online. The guys do some followup on plant-based foods, cloth food wraps, and effect size and buttergate. Don brings some food safety lawyer Bill Marler content on deer and strawberries and grilling techniques. The show ends on Ben's obsession of reading FDA warning letters.

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Food Safety Talk 236: Turning Into A Zombie

Added on May 18, 2021 by Ben Chapman.

The show starts on a discussion about home improvements, landscaping and cutting trees. The guys talk about COVID risks and the challenges related to explaining public health statistics and how viruses infect. They talk about vaccines and post vaccination symptoms (or lack thereof). The conversation goes to talking about food safety in food banks and an incident in Spain impacting food insecurity. After a quick Bassett hound break, the guys talk about lawsuits involving if online retailers should be responsible for ensuring the safety of stuff sold by third party sellers through their site (and how to manage that). Don and Ben go on to talk about feedback on leftovers, flour risks, animal sharing laws and leafy greens and nut cheeses.

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Image from JK Brickworks: https://www.flickr.com/photos/truedimensions/4202919856

Food Safety Talk 235: Don Loves Maps

Added on April 30, 2021 by Ben Chapman.

The episode starts with a discussion on British comedian travel shows and moves into other things the guys are watching including The Nevers. The food safety content starts and Don and Ben discuss clusters of COVID illnesses at restaurants, bars, food manufactures, farms, meat and poultry packing plants and other food places. The guys talk about community spread and restrictions and how there's a continuum of risk when it comes to dining. The conversation goes to a recent Conference for Food Protection educational event that Ben and Don were involved in, including Don's new favorite alert system for crowdsourcing foodborne illness outbreaks. The guys talk about labor shortages in the food service sector and potential food safety impacts. The show ends on a bunch of follow-up on vitamins, sushi, washable lunch bags, sponges, poop coffee and edible insects.

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Food Safety Talk 234: Dr. Zippy Dank

Added on April 14, 2021 by Ben Chapman.

Don and Ben start the show talking about German grocery stores, refrigerators and hardwood floors. While Ben was telling Don about podcast cheating the guys commiserated about the soon to be demise of Call Recorder. Ben tells Don about personality trait tests and discusses his newly discovered strengths and weaknesses. The guys do a deep dive on #Buttergate, a Canadian dairy scandal (or is it?). Don and Ben talk about cottage food rules and the deregulation of home food processing in a U.S. jurisdictions as they lament about a lack of data in that space. They end the show on a bunch of feedback including Hepatitis A linked to a bakery, metal grill brushes and leftovers.

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King Arthur Flour Updates Three Lot Codes of Voluntarily Recalled Unbleached All-Purpose Flour (5 lb.) | FDA

Food Safety Talk 233: Small Town Bringdown

Added on March 28, 2021 by Ben Chapman.

After a quick discussion of adapters, dongles, dentistry and old Swiss Army knives things turn to food safety. Ben asks Don about knee jerk reactions about new foods/processes and what is safe (and what isn't). Don and Ben do a deep dive on FDA's risk ranking models for food tracing including how the process is pretty transparent. The conversation goes to feedback on some recent Risky or Not episodes on dishes and defrosting vacuum-packed bags of meat. The episode ends with the guys adding NZ MPI to FDA B CDC+.

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Image from Enderman eating a cake- A Minecraft Animation by TheBrickMaster9662: https://www.youtube.com/watch?v=hTSxxyWa5v8

Food Safety Talk 232: Enderman's Dessert

Added on March 12, 2021 by Ben Chapman.

This episode starts with the bit that's not a bit about Skype and Call Recorder problems. Ben talks about his shadow network set up because his kids keep stealing his broadband. Don talks about how he's working with couple of Internet folks on productivity help and going paperless. The guys go through a bunch of feedback on Walkerton, raw breaded frozen chicken products and thermometers. They talk a bit about Listeria in queso fresco and Clostridium botulinum associated with seafood. They then talk about tin and aluminum foil wrapped potatoes. The conversation goes to raw cookie dough and follow-up related to expiration dates on hand sanitizer. The show ends on which meats the guys are the least riskiest.

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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.

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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).

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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.

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