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:
Faculty and Staff - Department of Communication - Andrew R. Binder - NC State
USDA FSIS Appendix A
Risk Assessments for Salmonella Enteritidis in Shell Eggs and Salmonella spp. in Egg ProductsFactors influencing inactivation of Salmonella enteritidis in hard-cooked eggs - PubMed
IFT Evaluation and Definition of Potentially Hazardous Foods
Florida Department of Health - Time as a Public Health Control Procedures
Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon - ScienceDirect
The Burden of Foodborne Diseases in the Who European RegionSubway ordered to pay Trent University $45K | ThePeterboroughExaminer.com
TextSniper - Capture and extract any text from your Mac’s screen | images
Reducing Transmission of Infectious Agents in the Home. Part II: Control Points