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.

Show notes so you can follow along at home:

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.

Show notes so you can follow along at home:

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.

Show notes so you can follow along at home:

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.

Show notes so you can follow along at home:

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+.

Show notes so you can follow along at home:

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.

Show notes to follow along at home:

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:

Mad Elf Ale - Tröegs Independent Brewing

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:

Buy Apple Watch Series 6 Bands - Apple

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.

Screen_Shot_2017_07_13_at_1.09.20_PM.0.png.jpeg

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.