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:

43f Podcast: John Gruber & Merlin Mann’s Blogging Panel at SxSW | 43 Folders
Gunga La Gunga - Winter 2019 Playoffs - Statistics
Junior hockey road trip turns into superspreader COVID event | Raleigh News & Observer
Hundreds of youth hockey players in quarantine after referee tests positive for COVID-19 | WGME
Youth ice hockey leagues aren’t following state coronavirus guidelines - Portland Press Herald
xkcd: Masks
Facial Masking for Covid-19 — Potential for “Variolation” as We Await a Vaccine | NEJM
(1) Carrie Rudzinski on Twitter: "Americans enamoured with New Zealand’s handling of COVID…
The effect of temperature on persistence of SARS-CoV-2 on common surfaces | Virology Journal | Full Text
COVID-19 can survive on money, phone for weeks — but experts say there’s ‘limited’ evidence virus spreads this way
Surprise Canadian plan on romaine import requirements raises alarm | Packer
Fresh produce industry never likes testing such as that now imposed by Canada | Food Safety News
FDA Bad Bug Book
Food Safety Talk 220: It’s So Close to Testicles — Food Safety Talk
(3) Brad Makes Fermented Garlic Honey | It’s Alive | Bon Appétit - YouTube
Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk - ScienceDirect
44: Salt Cured Egg Yolks — Risky or Not?
How to Make Oil-Cured Cheese | Cook’s Illustrated
How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes
Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019 - ScienceDirect