Don and Ben talk to each other and the occasional guest about food safety in the news. They also respond to listener feedback
Food Safety Talk 235: Don Loves Maps
The episode starts with a discussion on British comedian travel shows and moves into other things the guys are watching including The Nevers. The food safety content starts and Don and Ben discuss clusters of COVID illnesses at restaurants, bars, food manufactures, farms, meat and poultry packing plants and other food places. The guys talk about community spread and restrictions and how there's a continuum of risk when it comes to dining. The conversation goes to a recent Conference For Food Protection educational event that Ben and Don were involved in, including Don's new favorite alert system for crowdsourcing foodborne illness outbreaks. The guys talk about labor shortages in the food service sector and potential food safety impacts. The show ends on a bunch of follow-up on vitamins, sushi, washable lunch bags, sponges, poop coffee and edible insects.
Food Safety Talk 234: Dr. Zippy Dank
Don and Ben start the show talking about German grocery stores, refrigerators and hardwood floors. While Ben was telling Don about podcast cheating the guys commiserated about the soon to be demise of Call Recorder. Ben tells Don about personality trait tests and discusses his newly discovered strengths and weaknesses. The guys do a deep dive on #Buttergate, a Canadian dairy scandal (or is it?). Don and Ben talk about cottage food rules and the deregulation of home food processing in a U.S. jurisdictions as they lament about a lack of data in that space. They end the show on a bunch of feedback including Hepatitis A linked to a bakery, metal grill brushes and leftovers.
Food Safety Talk 233: Small Town Bringdown
After a quick discussion of adapters, dongles, dentistry and old Swiss Army knives things turn to food safety. Ben asks Don about knee jerk reactions about new foods/processes and what is safe (and what isn't). Don and Ben do a deep dive on FDA's risk ranking models for food tracing including how the process is pretty transparent. The conversation goes to feedback on some recent Risky or Not episodes on dishes and defrosting vacuum-packed bags of meat. The episode ends with the guys adding NZ MPI to FDA B CDC+.
Food Safety Talk 232: Enderman's Dessert
This episode starts with the bit that's not a bit about Skype and Call Recorder problems. Ben talks about his shadow network set up because his kids keep stealing his broadband. Don talks about how he's working with couple of Internet folks on productivity help and going paperless. The guys go through a bunch of feedback on Walkerton, raw breaded frozen chicken products and thermometers. They talk a bit about Listeria in queso fresco and Clostridium botulinum associated with seafood. They then talk about tin and aluminum foil wrapped potatoes. The conversation goes to raw cookie dough and follow-up related to expiration dates on hand sanitizer. The show ends on which meats the guys are the least riskiest.
Food Safety Talk 231: Robuts
The guys are joined by Kathy Campbell (@Mrssoup) and they begin the show talking about Clubhouse. The conversation goes to robots in various aspects of life, including in food preparation. The group goes on to talk about the social media discussion of Fred Meyer (the store, not the person) throwing out food and then guarding dumpsters as a result. The discussion goes to the intersection of food disparity, food waste and food safety and how it all seems to get mixed up sometimes. Kathy stays for some listener feedback on parking lot tamales and garlic confit. They then all participate in Ben's favorite bit of rating government food safety messages, this one from thePublic Health Agency of Canada's egg-linked outbreak communications. The show ends on a Food Network listicle of food-safety things.
Food Safety Talk 230: Dishwasher Don
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).
Surprisingly not boring!
The science is good, the stories are great, and it - thankfully - teaches you how to talk about food safety with your non-food safety friends in a way that will help make sure you are still invited to parties (when we can have parties again.)
“Girl talk” between men.
What a waste of time regarding an important topic by experts.
They need to take lessons from Oprah.
Great conversation and easy to follow microbiology podcast
I started listening to this podcast when one of the co-hosts guest-appeared in another show I listened to and I was hooked immediately. Not only are the co-hosts knowledgeable they are also funny and engaging. It also helps that the topics they cover are incredibly interesting. They have both helped me realize how much more they is out there to learn as well as new things to be aware of. I enjoy the episodes when they cover historical food safety moments as well as the timely coverage of on-going recalls and outbreaks which go hand in hand with each other. Their casual conversation also makes these topics easy to follow for newcomers or those unfamiliar with the world of food safety and food microbiology. I would recommend this to anyone that enjoys both science podcasts but also podcasts in general.