Food Safety Talk, a bi-weekly podcast for food safety nerds, by food safety nerds. The podcast is hosted by Ben Chapman and barfblog contributor Don Schaffner, Extension Specialist in Food Science and Professor at Rutgers University. Every two weeks or so, Ben and Don get together virtually and talk for about an hour. They talk about what’s on their minds or in the news regarding food safety, and popular culture. They strive to be relevant, funny and informative — sometimes they succeed. You can download the audio recordings right from the website, or subscribe using iTunes.
The fellows start the podcast by catching up on their travels, and Don talks about Brazil and Ben about Canada. Don also talked about his new podcast workflow using an app that converts webpages to PDF files and sends it directly to Dropbox.
Surprisingly, they immediately embark in a food safety conversation and Ben mentioned a recent C. perfringens outbreak in Maryland at a food safety conference where 266 people became ill presumably by eating Chicken Marsala. The actual food served was not sampled, however stool samples were positive for C. perfringens. This outbreak sparks a discussion of the work by food safety expert Frank Bryan. In response to an outbreak at a school, Frank performed an observation study, where he had the cafeteria staff redo everything identifying the risk associated with that outbreak. The discussion turns to Denmark where three individuals died of Listeriosis after eating asparagus soup. Dr. Charles Haas tweeted the asparagus soup recipe has a dairy component and the soup may be served hot or cold which might be the risk associated with the outbreak.
Once again, they talk about cutting boards in response to Don’s Facebook post. There has been previous discussion about how many cutting boards a kitchen should have. Don who himself owns 10 cutting boards, raises a better question to how risk is managed, or when to throw away a used cutting boards. Dr. Cliver, a former professor at UC Davis, has done published on plastic and wooden cutting boards. Ben recalled that Dr. Cliver compared raw milk and apple cider with bungee jumping and skydiving. While Don does not agree with this metaphor, he thinks that Dr. Cliver would have been a great podcast guest. Speaking of guests, the hosts updated their short list to include retired government scientists Jack Guzewich, and Carl Custer. The show-noter for this episode also gives a shout out to Dr. Freeze who was not just an awesome podcast guest, but also an inspiration and role model for female food safety scientists.
Ben turns the talk to tech by mentioning an iTunes application that he uses to scan receipts and important notes, and Don counters with his PDF app of choice, which reminds him of his dislike of university reimbursement logistics. Don calms down to recommends music software that helps him focus.
The show wraps, up with discussion of a blog post by Doug Powell: “Who are you? Scientist, Writer, Whatever”, and Don adds that to be a good scientist, one must be a good writer, since one must write to publish, and doing experiments without publishing them is not science. Then they talk about how social media can be useful in helping in food safety, citing a restaurant in Alaska that was closed after a Facebook post led to health department inspection.