Don and Ben are back in their respective normal podcasting chairs and talk about the Episode 166 recording in Geneseo, Canadian Thanksgiving, cooking beef and getting together with other food safety nerds. They talk a bunch about risk management decisions and how temperatures get established. The conversation goes to a large Salmonella outbreak in Canada linked to frozen chicken things that look like they are fully cooked. They go back to Thanksgiving talk (American this time) and then how to communicate cooking times/temperatures for products that are supposed to be ready-to-eat (or look ready-to-eat) and what happens if pathogens end up in those products (like frozen ham biscuits). The show ends on some chicken washing talk.
Show notes so you can follow along at home:
The Hatch Act of 1887 (Multistate Research Fund) | National Institute of Food and Agriculture
Fate of Salmonella Inoculated into Beef for Cooking | Journal of Food Protection
This year, roast the turkey while you sleep | The Splendid Table
Johnston County Hams Recalls Ready-To-Eat Ham Products Due to Possible Listeria Contamination