Filtering by Tag: Vibrio

Food Safety Talk 188: Cook a Pizza With a Pizza

Added on August 2, 2019 by Don Schaffner.

The show opens with the guys talking about the recent IAFP meeting, as well as the usual assorted miscellanea. Ben wants to talk about when to discard cutting boards, what to do about a broken wrist watch, and a food worker with MRSA. From their the guys clear out all of the backlog of listener feedback, including storage of fancy candied cherries, a recent article flies, E. coli, feedlots and produce, the risks of sous vide, other podcasts about food safety, the risks posed by leaving foods out-of-doors, cooking "en papillote", high-tech sensors for food shelf life, the risks of fecal transplants, the risks of salt in your rice, the potential for bacteria to evolve heat resistance, FDA bashing by the far right, monitoring your refrigerator and freezer in the case of a power outage, and old-fashioned and newfangled ways of measuring vibrio risk from shellfish. Somewhere in all of that they also talk about the title topic.

If you're in the greater Seattle area on Tuesday, August 6 2019, and you want to attend a free live recording, please join the guys at 7pm on Tuesday, in Blencoe Auditorium on the Renton Technical College campus, Renton, WA 98056.

Food Safety Talk 186: This is a free snake!

Added on July 4, 2019 by Don Schaffner.

The show opens with Don asking Ben to buy him some gift cards. Ben is having a holiday party, and the guys spend a little bit of time talking about the media they are watching before the talk turns to food safety. Listener feedback leads to a discussion of the risks posed by the traditional method of making Chinese master sauce, which foods pose an increased risk of harboring Listeria, appropriate labeling advice for doggy bags, and the safety of multiple component foods being left out of temperature control. Ben livens things up with a discussion based on an interesting reddit post, as well as a question about which months are safe for consuming raw shellfish. The guys mention two recent restaurants they visited before a brief dip back into music and media, and conclude with plugs for their live shows at IAFP and in Seattle.

Food Safety Talk 45: My chicken is dry

Added on August 5, 2013 by Ben Chapman.

Ben had difficulty talking while eating, which didn’t matter too much while the guys discussed the weather. A link from fan Erin (see also barfblog coverage), on the emerging food-safety-expose genre got Don and Ben warmed up for the show.

To follow up from FST 44, Ben’s H. pylori issues have been resolved, though one of his hockey friends had an interesting story involving yogurt. The guys then followed up on the mechanically tenderized beef discussion from FST 43 and FST 44, and a bit about Ben’s grad student’s research plan.

The guys then took a pop culture detour thanks to Ben worrying about peaking to early (research wise speaking), which remind Don of a Dan Bern’s Tiger Wood song. The discussion also covered Sound City, and some Australian pop-culture with Muriel's Wedding and The Castle.

In the bug trivia segment the guys focused on Vibrio parahaemolyticus, which is the other fast growing bacterium (c.f. FST 39) and can double every 7 minutes under optimal conditions. Don was familiar with this organism as he’s published about the effects of lime juice on V. parahaemolyticus in ceviche. The guys then tossed around some ideas for a follow up segment for when they run out of bugs for bug trivia which included using the IAFP 100 year celebration materials.

The discussion then turned to a Food Safety News articles on the NC Farm Bill and Ben thought that there might be some unintended consequences to this Bill. The guys then discussed the broader issues related to the risks of producing food, especially produce, and what this means for liability. The guys agreed that in some cases there just aren’t identifiable contributing factors, such as in the Fayetteville outbreak, and contemplated that this might differ in terms of liability compared to a case where there is clear negligence.

The focus then shifted to chickens, which was prompted by this paper in Journal of Food Safety. The rates of Campylobacter and Salmonella found on chickens purchased from farmer’s markets and supermarkets were similarly high. Don was also interested in a link shared by Andreas about raw chicken hand towel, especially because of the comments posted to it. To finish off the chicken theme the guys talked about a Salmonella Heidelberg outbreak linked to a single poultry producer. But the industry and USDA have been vewy, vewy quiet!

Ben’s watching The Newsroom again and in the after dark the guys were frustrated by their iTunes ratings and that Carl Winter and even a dog food safety podcast episode was rating higher. Ben also shared the sacrifices he has to make to get new hockey skates. The guys finished off with a trail mix inspired Best in Show, Family Tree, Launch Bar and Food Safety Talk shirts.

Food Safety Talk 10: Fake clams, Sam and Ella

Added on January 13, 2012 by Ben Chapman.

Episode 10 starts out with a discussion of Christmas gifts for the food safety nerd. Neither Don or Ben actually recieved any. The guys move on to discussion temperature abuse (surprise), data loggers and the nuances of infectious dose. Raw milk and home food preservation also make an appearance. Creative Don ends things with a food safety haiku.

What Ben did not get for Christmas.
Ben has a tumblr, AKA pinterest for nerds. So does Don.
Thermometer of champions. Comark PDT300.
Bill Keene, Oregon's top food-borne illness detective.
Don's extra nerdy gift "from me, to me; because I always know what I want" - the iGrill.
Thermometers (here, here) that Don is using in a project to assess transport temperatures/variations.
Not sure why, but Don says he has to do this to get the data.
Someone who probably needs to use a temperature control monitor.
What Don saw outside a restaurant in San Diego.
Three things that are really important in real estate.
Don used fake clams to model Vibrio growth. What do fake clams look like (1,2)?
Is this the edge that Don was talking about? Because, ironically, Ben is "always on the Edge" as this is his favorite radio station (or internet radio station).
Always start blog posts with a number.
Mike Batz, our diehard listener who Don Schaffner may or may not be posting as, and who co-authored this, bought himself a bunch of date stickers for Christmas. He's clairvoyant.
Cronobacter sakazakii, which used to be known as Enterobacter sakazakii (pronounced sakazak-ee - or coronobacter sakazaki-eye, we're not sure which one).
Wal-mart recalls Enfamil formula.
FDA visits the plant and finds nothing; CDC epidemiologists also says the outbreak is not related to Enfimil.
Lettuce recalled because of Salmonella in an adjacent field.
Salmonella?
Raw milk at Rutgers University.
Where you can buy space booties.
How Good is Your Eyesight: Bill Marler's description of infectious dose. Don says it's one - it's the mean infectious dose that really matters though.
What Don looks like when he goes all mathy.
What Ben looks like.
What 1000 servings of eggs might look like.
Pathogenesis of Shigella dysenteriae 1 (Shiga) Dysentery - prisoners used for dose-response models.
Dose-Response Model for Listeria monocytogenes-Induced Stillbirths in Nonhuman Primates.
Christine Moe, Emory University - who does dose-response work in norovirus.
Tested recipe for home canned apple sauce.
Should home canned foods be boiled for 10 min before consumption? USDA still says yes, but in their canning guide, only for low-acid.
Safety of herbed oils paper.
Wash your hands, dumbass.

Fake Clams, Sam and Ella