Filtering by Tag: São Paulo

Food Safety Talk 43: I'm Sorry I Smeared Poo

Added on by Don Schaffner.

Don is now a VIP in Brazil, at least as measured by Internet speed, while Ben was trying to get some grad students onto the interwebs. The guys then talked a bit about pop culture and follow up, including how John Oliver is stepping into 'The Daily Show’, Don’s TiVo usage, Adventure Time on Netflix and Poop and Produce. The guys felt a little challenged by their rapid recording schedule, having only recorded a show a few days ago, and syncing their notes for the show using Dropbox. Don shared his podcast equipment challenges and some of his São Paulo photos (such as this, this and this). Ben shared his own peaceful Sunday morning experiences and the awesome Australian Laborastory.

In the Bug Trivia segment the guys covered Trichinella spiralis. This little nematode is also known as the ‘pork worm’ though it is no longer commonly found in pork in developed countries. Ben likes this little critter and uses it to illustrate great public health communications that resulted in pork generally being cooked overly well. And Don was proud of the small role he played in getting the safe cooking temperature changed for chicken.

The guys then shifted from overcooked pork to undercooked beef burgers. Ben shared some of the work his summer students were doing on ordering burgers and the risk information that is provided by serving staff. Don described how he would calculate the risk of illness from consuming a burger that was cooked to 145°F (62.7°C), something that the inquisitive Marge Perry was interested in.

Ben noted that the USDA was going to implement a labeling rule for mechanically tenderized meat and the guys were happy to take the credit for this change. But they were the disappointed by other food safety failures going on around the country, such as the large outbreak related to Firefly restaurant. The guys seriously question the food safety practices at Firefly given the large number of foods associated with the outbreak. But applause went to the public health folks for being very quick in releasing the outbreak investigation reports.