The show opens with a discussion of the television program Letterkenny before Ben talks about his recent experiences cooking turkeys for Canadian Thanksgiving. That's only a warm-up, because Ben has a lot of information to share about his recent experiences serving as a Superintendent of Judges for a variety of competitions at the North Carolina State fair. This story has it all: real food safety, perceived food safety, risk communication and risk management. Next, the guys handle listener feedback and talk about safe cooking temperatures for wild game, and why they might not be science-based. Other feedback includes a great idea for celebrating Halloween if you have food allergies. although neither host is an expert on chemical food safety or toxicology, that does not stop them from handling a whole host of questions on micro plastics, food plastics in general, as well as mercury and arsenic risks. Listener feedback ends with a question on the availability of food safety classes for the general public.
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- Penn State Proper Processing of Wild Game and Fish
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