EPISODE · Feb 8, 2021 · 2H 1M
Food Safety Talk 230: Dishwasher Don
from Food Safety Talk · host Ben Chapman
The Incomparable | How Are Ya Now? (Episode 550) The Newsroom (Canadian TV series) - Wikipedia Letterkenny (TV series) - Wikipedia Port Hope, Ontario - Wikipedia #266 Foodservice: Not Risky Business – Convenience Matters Agricultural and Human Sciences | NC State University About — Risky or Not? The Mandalorian - Wikipedia Faculty and Staff - Department of Communication - Andrew R. Binder - NC State Outlander (TV series) - Wikipedia Highlander (film) - Wikipedia Braveheart - Wikipedia USDA FSIS Appendix A Risk Assessments for Salmonella Enteritidis in Shell Eggs and Salmonella spp. in Egg Products Factors influencing inactivation of Salmonella enteritidis in hard-cooked eggs - PubMed E. coli Outbreak with Unknown Food Source | CDC 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 Region Subway ordered to pay Trent University $45K | ThePeterboroughExaminer.com Subway’s tuna is not tuna, but a ‘mixture of various concoctions,’ a lawsuit alleges - The Washington Post Your Dish Drying Mat Is Loaded With Bacteria—Here’s What To Use Instead, According to a Microbiologist | Well+Good TextSniper - Capture and extract any text from your Mac’s screen | images Stinking badges - Wikipedia Reducing Transmission of Infectious Agents in the Home. Part II: Control Points
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What this episode covers
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).
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Food Safety Talk 230: Dishwasher Don
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