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Food Safety Talk 162: FST Bolo Ties

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Manage episode 215310277 series 1104315
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The show opens with a bit of discussion about other podcasts, but quickly moves to the main subject at hand, a study published on the increased isopropanol tolerance of certain bacteria found in hospitals. The guys weigh in on the strengths and weaknesses of the study, with some help via listener feedback. The next topic is Chipotle's recent problem with Clostridium perfringens in their beans. The guys introduce a new segment on Canadian foods, before moving to listener feedback on fermented foods, CSPI, and thermometer calibration, times and temperatures, food dehydrators, handwashing, and double gloving. The show ends with a discussion of a recent cookbook recall.

  continue reading

269 episodes

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Food Safety Talk 162: FST Bolo Ties

Food Safety Talk

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Manage episode 215310277 series 1104315
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The show opens with a bit of discussion about other podcasts, but quickly moves to the main subject at hand, a study published on the increased isopropanol tolerance of certain bacteria found in hospitals. The guys weigh in on the strengths and weaknesses of the study, with some help via listener feedback. The next topic is Chipotle's recent problem with Clostridium perfringens in their beans. The guys introduce a new segment on Canadian foods, before moving to listener feedback on fermented foods, CSPI, and thermometer calibration, times and temperatures, food dehydrators, handwashing, and double gloving. The show ends with a discussion of a recent cookbook recall.

  continue reading

269 episodes

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