Food Safety Talk 167: Will There Be Ninjas?

from Food Safety Talk · host Ben Chapman

Show notes so you can follow along at home:Drake (musician) - WikipediaThanksgiving (Canada) - WikipediaVincent Massey - WikipediaBrussels sprout - WikipediaColumbus Day - WikipediaMassey Ferguson | Tractors and Farm EquipmentThe Hatch Act of 1887 (Multistate Research Fund) | National Institute of Food and Agriculturehttps://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPERESFate of Salmonella Inoculated into Beef for Cooking | Journal of Food ProtectionWaterproof Pocket Digital Thermometer PDT300 from ComarkAmazon.com: thermopenPublic Health Notice — Outbreaks of Salmonella infections linked to raw chicken, including frozen raw breaded chicken products - Canada.caninja costume - Google SearchBoys Shadow Ninja Costume | Party CityThis year, roast the turkey while you sleep | The Splendid TableTurkey Confidential 2015 | The Splendid TableHow do I clean my CamelBak Reservoir? — CamelBakThe effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen. - PubMed - NCBIThe effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen - Barker - 2003 - Journal of Applied Microbiology - Wiley Online LibraryJohnston County Hams Recalls Ready-To-Eat Ham Products Due to Possible Listeria ContaminationThe Based Messiah on Twitter: “I feel like this video should be back on the TL https://t.co/HEnG6mW3gW”R.E.M. Athens Itinerary

What this episode covers

Don and Ben are back in their respective normal podcasting chairs and talk about the Episode 166 recording in Geneseo, Canadian Thanksgiving, cooking beef and getting together with other food safety nerds. They talk a bunch about risk management decisions and how temperatures get established. The conversation goes to a large Salmonella outbreak in Canada linked to frozen chicken things that look like they are fully cooked. They go back to Thanksgiving talk (American this time) and then how to communicate cooking times/temperatures for products that are supposed to be ready-to-eat (or look ready-to-eat) and what happens if pathogens end up in those products (like frozen ham biscuits). The show ends on some chicken washing talk.