Podcasts about Food safety

Bongani Bingwa speaks to Dumisane Fana, deputy president of the National Informal Traders Alliance of South Africa (NITASA), about the Public Protector's findings on Gauteng's spaza shop food safety crisis and what they mean for informal traders. 702 Breakfast with Bongani Bingwa is broadcast on 702, a Johannesburg-based talk radio station. Bongani makes sense of the news, interviews the key newsmakers of the day, and holds those in power to account on your behalf. The team brings you all you need to know to start your day Thank you for listening. Listen live on Primedia+ weekdays from 6 am to 9 am (SA Time) https://buff.ly/gk3y0Kj For more from the show and catch-up podcasts, visit Primedia+ here https://buff.ly/zEcM35T Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Let’s keep the conversation going online: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

That "healthy" salad in your fridge could be hiding something far more dangerous than calories. One bite could leave you sick for weeks.A growing Cyclospora outbreak has been linked to fresh produce, leaving thousands of people with severe digestive symptoms that can linger far longer than a typical stomach bug. If you've been dealing with unexplained diarrhea, bloating, fatigue, or stomach cramps after eating fresh fruits or vegetables, this episode could explain why.In this important episode of Accelerated Health with Sara Banta, I break down everything you need to know about Cyclospora, how it spreads, why washing produce isn't always enough, and the steps you can take to protect yourself and your family.If you regularly eat salads, fresh herbs, berries, or imported produce, this is information you don't want to miss.Supplements Featured In This Episode:• Accelerated Liver Care® https://www.acceleratedhealthproducts.com/products/accelerated-liver-care • Acceleradine® Iodine https://www.acceleratedhealthproducts.com/products/acceleradine-iodine-supplement • Accelerated Para-Cleanse™ https://www.acceleratedhealthproducts.com/products/accelerated-para-cleanse • Accelerated Cellular Detox® Powder https://www.acceleratedhealthproducts.com/products/accelerated-cellular-detox-powder • Accelerated Ancient Salt® https://www.acceleratedhealthproducts.com/products/accelerated-ancient-salt-4-oz Not sure what food to eat and avoid? This guide is for you.⬇️

An outbreak of the foodborne illness cyclosporiasis has sent thousands of people running to the bathroom this summer. Health officials have linked the outbreak to lettuce served at Taco Bell locations in five states, but there are still a lot of unanswered questions. Food safety expert Byron Chaves joins Flora to talk about the “explosive” nature of the illness and why pinpointing a source of the parasite has been so difficult. Guest: Dr. Byron Chaves is an associate extension specialist and professor in the Department of Food Science at Rutgers University in New Jersey.  Other episodes you may enjoy: How does a tick bite cause a red meat allergy? Use of herbicide linked to Parkinson's is on the rise in the US Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that's keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Guest host Rob Fai spoke to Dr. Sylvain Charlebois, Head of the Agri-Foods Analytics Lab at Dalhousie University, AKA The Food Professor about Food safety needs an AI upgrade Learn more about your ad choices. Visit megaphone.fm/adchoices

Mandy Wiener speaks to EWN Reporter, Alpha Ramushwana about Public Protector's update on spaza shops food safety probe. The Midday Report with Mandy Wiener is 702 and CapeTalk’s flagship news show, your hour of essential news radio. The show is podcasted every weekday, allowing you to catch up with a 60-minute weekday wrap of the day's main news. It's packed with fast-paced interviews with the day’s newsmakers, as well as those who can make sense of the news and explain what's happening in your world. All the interviews are podcasted for you to catch up and listen to. Thank you for listening to this podcast of The Midday Report Listen live on weekdays between 12:00 and 13:00 (SA Time) to The Midday Report broadcast on 702 https://buff.ly/gk3y0Kj and on CapeTalk https://buff.ly/NnFM3Nk For more from The Midday Report go to https://buff.ly/BTGmL9H and find all the catch-up podcasts here https://buff.ly/LcbDdFI Subscribe to the 702 and CapeTalk daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

The Environmental Health Division is encouraging food vendors and patrons to prioritize food safety by following proper hygiene and food handling practices, obtaining the necessary food handlers' licences, and taking precautions to reduce the risk of foodborne illnesses during the Carnival festivities.

Guest host Rob Fai spoke to Dr. Sylvain Charlebois, Head of the Agri-Foods Analytics Lab at Dalhousie University, AKA The Food Professor about Food safety needs an AI upgrade Learn more about your ad choices. Visit megaphone.fm/adchoices

The Public Protector Kholeka Gcaleka has raised concerns over the low compliance of spaza shops with licensing and food safety regulations across Gauteng. Public Protector Kholeka Gcaleka says municipalities are struggling to enforce health and business laws because of a severe shortage of Environmental Health Practitioners. The Public Protector office, today released the findings of an investigation into the enforcement of food safety and hygiene regulations in Gauteng's informal food sector. The probe follows a series of incidents across the country in 2024, when children died after allegedly consuming contaminated food bought from spaza shops. Sakina Kamwendo spoke to Gauteng Government spokesperson Elijah Mhlanga

When it comes to the separate and cook aspects of food safety, what are some applicable tips in smoking meats and preventing foodborne bacteria? Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

The Carney government's proposal to allow provincially-inspected meat to be sold across provincial borders is a bad idea, according to the Canadian Meat Council. Proposed exemptions to the Safe Food for Canadians Regulations would allow interprovincial movement of meat from provincially-inspected facilities for up to four years where certain conditions exist, such as unmet slaughter... Read More

RaeAnn Tucker from the Henry and Stark County Health Departments and First Choice Healthcare Clinics joined Wake Up Tri-Counties to discuss food safety during a power outage, outreach events in Wyoming, mental health services, home food safety and licensing, and insurance navigators. During power outages, keep refrigerator and freezer doors closed; refrigerated perishables may be unsafe after four hours, while a full unopened freezer can last up to two days. Residents are also urged to check food carefully once power returns. The department's “12 Communities, 12 Months” outreach visits the Stark County Junior Fair in Wyoming on July 24th, with medication disposal, blood pressure checks, health information, giveaways, and insurance navigator help. Mental health services are also accepting new patients through First Choice Healthcare in Kewanee. Call 309-852-0197 or visit henrystarkhealth.com.

* Have we been having more food safety issues recently? We spend some time with Darin Detwiler, an author and professor at Northeastern University, about food safety, what the government does to manage things, and how the whole system is supposed to work. * Getting the latest on oil and gas prices and what we're paying at the pump with Patrick De Haan, the chief of petroleum analysis for Gas Buddy.

Have we been having more food safety issues recently? We spend some time with Darin Detwiler, an author and professor at Northeastern University, about food safety, what the government does to manage things, and how the whole system is supposed to work.

Your potato salad has been out for how long? On this episode of The Valley Today, host Janet Michael welcomes back Amanda Johnson, the Food, Nutrition, and Health Extension Agent based in Frederick County (serving all five surrounding counties), for a genuinely useful summer companion to their November food safety conversation. This time the focus is picnics, cookouts, and family reunions — with the same four-pillar framework Amanda teaches: Clean, Separate, Cook, Chill. Amanda walks through what most home cooks get wrong (yes, you need to wash the outside of a watermelon before you cut it; no, you can't tell doneness by looking at a hamburger; no, your macaroni and cheese is not "already cooked" and safe forever). She covers the current Cyclospora parasite situation in Virginia (fewer than 100 cases, potentially linked to leafy greens, and no — washing produce won't kill the parasite; only good hand hygiene stops the spread). She lays out the temperature danger zone (40°F to 140°F), the two-hour rule for food left out (which drops to one hour when it's 90°F or hotter outside), the proper internal temperatures for chicken, ground meat, and steaks, and the smart practical tips that make the whole thing manageable — from separate coolers for drinks and food, to smaller serving bowls that keep the reserve cold in the cooler, to why you should always reheat leftover mac and cheese to 135°F (Janet: "See, I told him"). Plus a Handwashing 101 refresher (20 seconds, out of the water, Happy Birthday twice or the ABCs will do it). THE FOUR PILLARS OF FOOD SAFETY 1. CLEAN • Wash hands with soap for 20 seconds (out of the water), then rinse and dry • Wash all fresh produce under warm running water — including melon and squash exteriors • Sanitize prep surfaces and utensils • No soap needed on produce; just water and a bit of friction 2. SEPARATE • Never use the same plate for raw meat and cooked meat • Use different utensils at the grill for handling raw vs. cooked • Pack raw meat at the bottom of a cooler, sealed • Keep a separate cooler or bag for drink ice — never use the meltwater ice for beverages 3. COOK • Use a food thermometer — visual cues (grill marks, edges, color) are not reliable • Insert the thermometer from the SIDE of a burger, not top-down • Poultry: 165°F • Ground meat (hamburger, ground lamb): 160°F • Whole cuts (steaks, roasts): 145°F • Reheated leftovers: minimum 135°F 4. CHILL • The temperature danger zone: 40°F to 140°F • Hot foods should stay above 140°F while served • Cold foods should stay below 40°F while served • The two-hour rule: food out longer than 2 hours should be discarded • When it's 90°F or hotter outside, the rule drops to ONE hour • Crock-Pots can HOLD hot food but should NOT be used to reheat cold food SMART PICNIC AND COOKOUT TIPS FROM THIS EPISODE • Keep coolers in the shade • Use SEPARATE coolers for drinks and food (drinks get opened way more often) • Serve from a smaller bowl and refill from the cooler as needed — the reserve stays cold • A bowl of ice under your potato salad extends its safe time on the table • Cover food to keep bugs (and inconsistent hands) out • Bring a food thermometer, always • When you get home from a cookout, EVERYTHING gets reheated to 135°F before eating CYCLOSPORA — WHAT TO KNOW RIGHT NOW • Fewer than 100 confirmed cases in Virginia at time of recording • Transmitted through fecal contamination (water contact on produce is one route) • Washing produce does NOT kill the parasite — good handwashing is your best defense • Symptoms: diarrhea, can last weeks or months and can recur • Treatment: antibiotics and hydration • Suspected source under investigation, possibly leafy greens • Amanda's guidance: DO NOT stop eating fruits and vegetables — just be extra cautious with washing and hand hygiene WHO IS AT HIGHEST RISK FROM FOODBORNE ILLNESS • Elderly adults • Children under 5 • Pregnant women • People with autoimmune conditions or compromised immune systems • For these populations especially, all four pillars matter more. LINKS & RESOURCES • Virginia Cooperative Extension — Frederick County: contact your local Extension office for questions about food safety, nutrition, home food preservation, and health • USDA food safety information: fsis.usda.gov • Foodsafety.gov — federal food safety resource • Amanda's earlier appearance on The Valley Today (November) — holiday food safety, thawing turkeys, and safe leftovers: https://thevalleytodaypodcast.com/turkey-talk-avoiding-foodborne-illness-this-thanksgiving THE VALLEY TODAY with Janet Michael — A decade of conversations. New podcast episodes drop weekdays at 11 AM. Catch the show on The River 95.3 and Fox Sports 1450 AM weekdays just after noon. Subscribe and listen at thevalleytodaypodcast.com — available on Apple Podcasts, Spotify, and wherever you get your podcasts. If you enjoy the show, please take a moment to leave a rating or review — it helps more listeners find us. Connect with us: Facebook — facebook.com/ValleyTodayFanPage Instagram — instagram.com/thevalleytoday    

Digital Content Editor, Barbara Friedman, shared her top three stories trending online. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Transcript [Music] Welcome to Food Safety in a Minute, I'm Susie Craig. Did you know Washington State Cottage Food Law allows approved individuals to prepare and sell certain low-risk foods, including jams and jellies, from their home kitchens directly to consumers. To operate legally, obtain a cottage food permit from the state. Follow specific food safety requirements using approved ingredients and processes to ensure safety and quality. For example, if you're a vendor at a Farmer's Market, you must package and label jams and jellies, including required information such as the product name, ingredients, net weight, and a statement indicating the food was produced in a home kitchen. Annual sales are limited under Washington law. These regulations help protect public health while supporting small-scale food entrepreneurs throughout Washington. Thanks for listening to Food Safety in a Minute from Washington State University Extension. [Music] Resources Washington State Department of Agriculture. Cottage Food Operation. https://agr.wa.gov/cottagefood. Accessed online 6/35/26.

Un cuchillo, una tabla de cortar y muchas ganas de trabajar — eso es todo lo que necesitas para empezar en una cocina, ¿verdad?  No, exactamente. En países como Canadá y Estados Unidos, conocer las normas de seguridad alimentaria es un requisito obligatorio para trabajar en cualquier cocina profesional. No importa si eres cocinero, ayudante de cocina o si acabas de conseguir tu primer trabajo en un restaurante: conocer las reglas de food safety es obligatorio. Y para seguirlas correctamente, necesitas entenderlas en inglés. Hoy vas a aprender el vocabulario esencial que se usa en las cocinas profesionales de países de habla inglesa. Vamos a practicar cómo hablar de temperatura, almacenamiento, higiene y contaminación, todo en inglés. Si trabajas o quieres trabajar en un restaurante, una cafetería o cualquier negocio de comida, esta lección es para ti. ¡Empecemos! Recuerda que todos los recursos para este episodio, incluyendo la transcripción, la tabla de vocabulario y ejercicios para repasar el aprendizaje, están disponibles en nuestro sitio web.  Haz clic en este enlace para ver todos los recursos para este episodio:   https://inglesdesdecero.ca/269 ----- Dale “me gusta” a nuestra página en Facebook: https://www.facebook.com/inglesdesde0/ ----- Síguenos en Instagram: https://www.instagram.com/ingles.desde.cero/ ----- Suscríbete en YouTube: https://www.youtube.com/@inglesdesdecero145 ----- Encuéntranos en Pinterest: https://es.pinterest.com/inglesdesdeceroca/ ----- Aprende inglés con nativos que se formaron en su enseñanza. ¡Visita nuestro sitio web, https://inglesdesdecero.ca/ para inscribirte y seguir todas nuestras lecciones! No dejes pasar esta oportunidad con Shopify y regístrate para un período de prueba por solo un dólar al mes en shopify.mx/desdecero Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The GOP is Dropping D E A D Is the GOP in Crisis? Plus Parasites Invade Your Food! The political landscape is shifting fast. Following the reported death of Senator Lindsey Graham, questions are mounting about the future of Republican leadership, the aging U.S. Senate, and whether America should finally have age limits for elected officials. With Mitch McConnell absent from public view amid ongoing health concerns, is Washington prepared for a generational change—or simply refusing to confront reality? Meanwhile, tensions in the Middle East continue to escalate as Iran challenges U.S. policy and global shipping through the Strait of Hormuz faces renewed uncertainty. Are we heading toward yet another prolonged conflict, and what could it mean for Americans? Also on today's show: Cyclospora outbreaks are making headlines. Should you stop eating fresh fruits and vegetables? Absolutely not—but there are smart precautions everyone should take. I'll explain how to reduce your risk while still enjoying a healthy diet. And finally, I'll share the story behind the biggest Instagram post of my life—why it resonated with so many people, and what it revealed about the moment we're living through. Join me live for news, commentary, and conversation that goes beyond the headlines. Support independent media by becoming a patron at Patreon.com/ReallyKarel. Watch live and subscribe on YouTube at YouTube.com/ReallyKarel. Listen wherever you get your podcasts, including Apple Podcasts, Spotify, iHeartRadio, and Spreaker. Live Monday–Thursday at 10:30 AM Pacific. Broadcasting from Las Vegas with my faithful service dog, Ember. #Politics, #BreakingNews, #USPolitics, #Senate, #Congress, #Republicans, #LindseyGraham, #MitchMcConnell, #DonaldTrump, #MiddleEast, #Iran, #StraitOfHormuz, #WorldNews, #CurrentEvents, #FoodSafety, #Cyclospora, #HealthNews, #PublicHealth, #Commentary, #Progressive, #IndependentMedia, #TheKarelCast, #ReallyKarel, #YouTubeNews, #Podcast, #LiveShow, #PoliticalCommentary, #NewsAnalysis, #EmberTheServiceDog, #LasVegas https://youtube.com/live/fmEB9ftSP2A

What A Prison Tray Reveals About Rehabilitation & Dignity We look at how prison meals shape punishment, dignity and health while incarcerated, and how what's served on a tray can affect a prisoner's life long after release. Guest: Aishatu Yusuf, vice president of innovation programs, Impact Justice, co-author, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison. Host: Marty Peterson Producer: Amirah Zaveri   Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Patient Safety Risk Few Are Talking About Inside one Texas hospital, a pattern emerges: too few staff, unsafe conditions and profit over people. What's happening here points to a broader crisis - nurses across the U.S. being pushed to the brink and leaving their workplace or the profession itself. We cover the story of one nurse and how this affects patient care and outcomes. Guests:  Katie Oberhelman, nurse, Saint Joseph Hospital Jessica Martinez, executive director, National Council for Occupational Safety and Health.   What A Prison Tray Reveals About Rehabilitation & Dignity We look at how prison meals shape punishment, dignity and health while incarcerated, and how what's served on a tray can affect a prisoner's life long after release. Guest: Aishatu Yusuf, vice president of innovation programs, Impact Justice, co-author, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison. Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Day Break | Free Speech, Free For All Friday --- 00:00 - Monologue 28:21 – Max Primorac, Senior Fellow at The Heritage Foundation. Primorac discusses the latest Ebola outbreak, examining the public health risks, global preparedness, and whether political debates are distracting from addressing legitimate infectious disease threats and strengthening health security. 38:33 - Monologue Featuring Ivey Gruber 47:32 – Elizabeth Kucinich, human and ecological security specialist and former Director of Policy at the Center for Food Safety. Kucinich discusses the Make America Healthy Again (MAHA) movement, regenerative agriculture, and efforts to improve food production through farming practices focused on soil health, sustainability, and long-term public health. 57:47 – Rep. Tim Walberg, Representative for Michigan's 5th Congressional District and member of the House Energy and Commerce Committee and House Education and Workforce Committee. Walberg reflects on his recent visits with farmers across Michigan, discusses the impact of the Working Families Tax Cuts one year after their passage, and highlights the House's approval of his Energy Emergency Leadership Act aimed at strengthening America's energy security. 1:17:00 - Monologue 1:26:03 – Steve Dulan, professor and attorney. Dulan discusses the opening of the Tyler Robinson trial, examining legal issues surrounding the case, addressing speculation circulating online, and explaining the firearm involved and other evidence expected to be presented during the proceedings. 1:36:16 – Perry Johnson, Michigan businessman, author, and political candidate. Johnson responds to recent criticism from Congressman John James regarding claims about vehicle kill-switch technology, while outlining his proposals to eliminate Michigan's income tax, reduce government fraud, and reform state government. 1:45:06 – Ivey Gruber, President of the Michigan Talk Network and co-host of Day Break. Gruber opens the phone lines to listeners from across the country, discussing the day's major headlines while offering analysis and commentary on current events, politics, and issues raised by callers. --- Check out our brand new podcast, 'Forgotten America'... Episode 21 is live NOW at Steve Gruber on YouTube! Link below: https://youtu.be/WyZmI-8l5yg

We talk cooking oil found to contain excessive levels of a carcinogen, reactions to the assault of a political commentator and more. -- Hosting provided by SoundOn

Food is something most of us rarely think twice about. Whether it's ordering dinner online, picking up groceries on the way home, or buying packaged snacks, we trust that the food we consume is safe. But in today's fast-changing food landscape, how much do we really know about what's on our plate?In this episode of Nutrition Every Day – Season 2, we speak with Ashwin Bhadri, Founder & CEO of Equinox Labs and a National Resource Person with the Food Safety and Standards Authority of India (FSSAI), about what every consumer should know about food safety. From understanding food labels and expiry dates to decoding claims like "natural," "high protein," and "sugar-free," we explore how consumers can make more informed choices. We also discuss the rise of online food delivery, the responsibilities of food businesses, and why food safety is about much more than just hygiene. This conversation offers practical insights to help consumers navigate today's food environment with greater confidence and awareness.#NutritionEveryDay #FoodSafety #ConsumerAwareness #FSSAI #FoodQuality #HealthyEating #Nutrition #PublicHealth #FoodLabels #OnlineFoodDelivery #FoodTesting #SafeFood #NutritionForAllCredits:Guest: Ashwin BhadriHost: Shreya MResearch: Alisha CProduced by: The Good SightConcept: The Good Sight

Transcript [Music] I'm Susie Craig, this is Food Safety in a Minute. Every time you preserve food at home, shop at a farmers' market or farm stand, or enter a county fair or festival, you are judging or being judged. The National Center for Home Food Preservation offers a 110-page guide titled Judging Home Preserved Foods, linked in our podcast resources. It outlines goals and methods, judge selection, product-specific criteria, suggested fair guidelines, and even sample score sheets. All judging begins with food safety, using tested, research-based recipes and procedures. If you enter a local fair, they will have additional guidelines. Understanding how judges are selected, how they evaluate entries, and the criteria used for home preserved foods can improve your results and confidence when entering competitions. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources National Center for Home Food Preservation. Judging Home Preserved Foods. nchfp.uga.edu/papers/tech bulletin/0Judging_Preserved_full.pdf. Accessed online 6/25/26.

Backyard cooks should remember temperature, both internal temperature for cooked meats and how hot it is outside, when conducting Independence Day cookouts or during any hot summer day. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

“Food is a tough business,” and Chef Ederique Goudia, founder of In the Business of Food, steps into Detroit is Different to show why love for cooking must meet licensing, safety, strategy, and community care. Known as Chef E, she breaks down how Eastern Market, the Incubator Kitchen, and her workshops support everyone from “a food truck, a lemonade stand or a chain of restaurants” to entrepreneurs selling barbecue sauce “out of their trunk” who are ready to get legal, licensed, and onto bigger shelves. This conversation moves from the real cost of spoilage to the public responsibility of feeding people safely, with Chef E reminding listeners that food “can become dangerous very quickly.” She also explains free food safety manager certifications for Detroit residents, allergy awareness, Ask an Expert sessions, manufacturing, distribution, mental health, social media, and hospitality support. This episode matters because food has always been a gateway into Detroit culture, family, business, and survival. Chef E connects the past of homegrown hustle to a future where Detroit food entrepreneurs can build businesses with knowledge, confidence, and community-rooted support. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com Find out more at https://detroit-is-different.pinecast.co

RaeAnn Tucker joined Wake Up Tri-Counties to discuss fireworks safety, food safety, Men's Health Month, the 12 in 12 Outreach Event in Stark County, school physicals, and insurance navigators. Henry and Stark County Health Departments and First Choice Healthcare Clinics will be closed Friday, July 3rd, for the Independence Day holiday, with limited home services continuing. RaeAnn Tucker says residents should keep safety in mind for the Fourth, from fireworks to cookouts. Officials urge adults to supervise fireworks, keep sparklers away from children, and never relight duds. Food safety reminders include keeping meat cold, avoiding cross-contamination, and discarding questionable leftovers. First Choice is also offering summer school and sports physicals in Kewanee and Toulon. The next “12 Communities, 12 Months” event is July 24th at the Stark County Junior Fair in Wyoming. More safety information is available at henrystarkhealth.com and on Facebook, Twitter, and Instagram.

The Food Safety Authority of Ireland has issued new guidance to food businesses on how to comply with stricter EU food-safety legal limits for the control of listeria in ready-to-eat foods.Dr Michelle Minihan, Director of Audit, Incidents and Investigation with the Food Safety Authority of Ireland, joins Ciara to discuss.

Food processing, modified ingredients, and manufacturers cutting corners to increase profits and shelf life instead of focusing on the health and safety of consumers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when a single notification prevents thousands of dollars in product loss? In Episode 3 of Inside Food Safety, we're on location at The Tampa Club with Executive Chef Thomas Mandzik and Eric Moore from Testo North America to discuss a real incident that occurred just one week after a new automated temperature monitoring system was installed. While away from the restaurant, Chef Thomas received an alert that a walk-in cooler wasn't operating normally. What initially appeared to be a minor issue turned out to be a refrigerant leak that could have resulted in the loss of nearly $20,000 in inventory before anyone returned to work. The conversation expands beyond that story to explore why modern kitchens are embracing technology, how automation supports—not replaces—professional chefs, and why food safety begins long before a health inspection. Topics include: How automated monitoring prevented a major inventory loss The true cost of refrigeration failures Why temperature logs alone aren't enough Leadership, systems, and creating a culture of food safety Balancing technology with craftsmanship in today's professional kitchen What restaurant operators can do to better protect their guests, staff, and business Recorded on location at The Tampa Club in downtown Tampa. Special thanks to Alissa Costello for making that happen! Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.

This week, the U.S. District Court for the Western District of Washington sided with the Center for Food Safety and the Coalition to Protect Puget Sound Habitat in a suit against the U.S. Army Corps of Engineers. The ruling means that nine industrial shellfish operations that were approved by the Army Corps of Engineers off of Washington’s coast are unlawful. The plaintiffs argue that the USACE violated the law when relying on streamlined permitting procedures for the shellfish operations. Kristina Sinclair is the staff attorney for the Center for Food Safety. She joins us to share more.  

Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees. Known for championing food safety culture at the operational level, Miguel brings a rare perspective to food safety conversations—that of a senior operations leader who understands that food safety and operational excellence are not competing priorities, but instead, are deeply interconnected. Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines. Madisen holds an M.S. degree in Food Safety from the University of Arkansas and carries certifications including PCQI, SQF Practitioner, HACCP Coordinator, and CP-FS. She is passionate about building strong food safety cultures, developing food safety professionals, and bridging the gap between regulatory compliance and practical, operational food safety. In this episode of Food Safety Matters, we speak with Miguel and Madisen [30:31] about: The evolution and current understanding of food safety culture in the food manufacturing industry Operationalizing food safety culture across teams and balancing production demands with food safety priorities Specific practices and behaviors that indicate a robust food safety culture How leadership visibility and engagement influences employees' food safety behaviors and accountability Challenges companies face when trying to move from a compliance-based mindset to a true culture of food safety, and how they can be overcome Measuring the effectiveness of food safety culture initiatives by paying attention to certain indicators and utilizing feedback mechanisms What sets a great food safety culture apart from an average or ineffective food safety culture The future of food safety culture in light of increasing regulatory scrutiny and industry emphasis on accountability and transparency. News and Resources News New Research Reveals Addictive Design, Health Harms of Ultra-Processed Foods; Calls for Systemic Change [2:48]Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates [14:34] After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants [23:00] Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese [25:23] Sponsored by: Registrar Corp  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

We unpack the differences between homogenised, unhomogenised, pasteurised and raw milk, and what South African dairy standards mean for consumer safety, nutrition and product quality. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

In a recent cover story, Food Technology explored how artificial intelligence is helping food companies move from reacting to contamination events to predicting risk earlier—while raising urgent questions about validation, accountability, and human oversight. In this episode, we're continuing that conversation with three of the experts featured in the story—Willette Crawford, Matt Henderson, and Jeff Varcoe—to dig deeper into where AI is already delivering value, where the hype exceeds the science, and why humans still hold the line.  Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join us July 12–15, 2026, at McCormick Place in Chicago. Learn more at ift.org. 

China's top market regulator has held talks with Walmart China regarding food safety problems found in Sam's Club's brick-and-mortar stores and online shops. It has urged the company to conduct food business activities in line with Chinese laws and regulations.

Let's talk about screwworm spread, food safety, price hikes,and trouble for Trump.....

Elaine Borghi, Ph.D. is Unit Head for Monitoring and Surveillance, Nutrition, and Food Safety at the World Health Organization (WHO). Dr. Borghi contributes to the coordination of efforts for nutrition and food safety data management, the generation of regional and global-level estimates and data-sharing tools, and the facilitation of inter-department data and methods harmonization. She holds a Ph.D. from the Statistics Department of the University of Wisconsin and a master's degree in Statistics from the State University of Campinas in Brazil. Before her time at WHO, Dr. Borghi was a lecturer at the State University of Campinas for 12 years. In addition to teaching, she provided statistical support to research in agriculture planning for rural sustainable development. In this episode of Food Safety Matters, we speak with Dr. Borghi [24:38] about: How the methodology behind the new WHO global foodborne disease burden estimates has evolved since the original 2015 estimates New insights related to national and regional differences and trends over time How WHO compiles and validates the data on which the estimates are based, and the role that international partners and surveillance systems play in this process Translating the data into actionable food safety interventions, as promoted by the theme of WFSD 2026, "From Burden to Solutions—Safe Food Everywhere" How different stakeholder groups can utilize the estimates to prioritize risks, allocate resources, and strengthen food safety systems What regional differences in the burden of foodborne illness reveal about the need for targeted interventions The importance of also estimating and communicating the economic burden of foodborne diseases How WHO envisions the updated estimates shaping global food safety policy, surveillance, and collaboration. News and Resources News FDA Modernizes Oversight of Pesticides in Food [3:48] Bipartisan Bill Would Give FDA Authority to Destroy Contaminated Food Imports [7:00] 'Natural' Food Dyes May Have Health Risks Too, Studies Show [13:38] Study Suggests Sweetener May Contribute to Liver Disease [20:51] Resources World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

RaeAnn Tucker joined Wake Up Tri-Counties to discuss food safety, monthly CPR classes, free gun locks, the monthly outreach event at the Henry County Fair, ticks, safe sharps disposal, and insurance navigators. June is National Safety Month, and the Henry and Stark County Health Departments, along with First Choice Healthcare, are offering free gun locks at clinics in Kewanee, Colona, and Toulon to help reduce gun-related injuries and deaths. Residents are encouraged to pick up locks weekdays between 8 AM and 4 PM. Firearm suicide claims 64 American lives daily, and keeping both guns and ammunition locked can sharply reduce these risks. Free gun locks are also available via the Veterans Crisis Line—call 988 and press 1, chat at VeteransCrisisLine.net, or text 838255. For more safety news, the departments are hosting free blood pressure checks, sharps disposal, and insurance help at the Henry County Fair on June 17th and 18th. The departments also offer Lyme disease screening and tick testing and are expanding access to safe disposal kiosks for used medical sharps at six locations. Monthly CPR classes and food safety guidance for local vendors round out the health focus. More details at henrystarkhealth.com.

In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency. From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous habits when accountability begins to slip. The conversation also examines why the phrase "We've always done it this way" may be one of the most harmful mindsets in hospitality, and how strong leadership, employee empowerment, and consistent operating procedures help protect guests, staff, and a restaurant's reputation. The episode concludes with practical solutions operators can implement today, including automated temperature monitoring, proper thermometer usage, and leveraging technology to strengthen food safety systems while reducing operational risk. Inside Food Safety is a recurring Walk-In Talk Media series designed to bring practical food safety conversations directly to chefs, operators, managers, and hospitality professionals. Guest: Eric Moore, Food Safety Expert, Testo North America Follow Testo North America: Instagram: @testoamerica Connect with Eric Moore: LinkedIn: Eric Moore Takeaways Leadership sets the tone for food safety culture. Complacency is often more dangerous than isolated mistakes. "We've always done it this way" creates operational blind spots. Handwashing compliance remains one of the simplest indicators of kitchen discipline. Burnout and staff fatigue directly impact food safety performance. Proper thermometer use is still widely misunderstood throughout the industry. Technology can reduce human error and improve operational consistency. Automated temperature monitoring can help protect inventory, reduce risk, and improve response times. Continuous improvement is critical to maintaining safe, successful operations. Food safety is not separate from hospitality. It is hospitality. Segment Partner Testo Instruments - North America About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University. In this episode of Food Safety Matters, we speak with Dr. Carter [41:18] about: The basics of water activity, including how it is measured and how it differs from moisture content The influence of water activity on food safety and shelf life, and how water activity data can support the validation of shelf-life claims Ways manufacturers can incorporate water activity into their shelf-life and food safety testing, and during research and development when formulating products Regulatory expectations around water activity monitoring as part of validation and verification The realities of water activity measurement that make real-time, inline testing impractical with current technology How water activity monitoring can help mitigate food waste The importance of the statement, "water activity is the energy of water." News and Resources News Donald Prater Becomes New Head of FDA Human Foods Program [16:54]FDA Commissioner Steps Down, To Be Replaced by Agency's Human Foods LeaderTop U.S. Food Safety Officials Discuss Regulatory Landscape at Food Safety Summit FDA Encourages Industry to Develop Best Practices, Use Root Cause Analyses [20:30] FDA Finalizes Systematic Post-Market Food Chemical Review Process [21:34] FDA Launches One-Day Inspectional Assessments [22:30] Scientists Tackle Food Waste with More Accurate 'Sell By' Dates Based on Meat Microbial Activity [27:42] Monitoring Data Show EU Food Mostly Compliant with Pesticide Limits [35:58] Resources Food Safety Rockstar T-Shirts on Amazon (BE ADVISED: they run small) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Join us at 1440, June 11-13th, 2026: Click to learn moreIf you've been trying to figure out what's actually happening with our food system right now — what's rhetoric, what's real, and what you need to know, this is the episode you've been waiting for.Award winning food journalist, Helena Bottemiller Evich has covered food policy in Washington for over 15 years. She's the founder of the Food Fix newsletter and the host of the new podcast American Dish, and she has a rare gift: she can separate the noise from the action in a news cycle that makes both very hard to tell apart.For more resources related to today's episode, visit the podcast episode page: https://www.drmindypelz.com/ep339Connect with Helena Bottemiller-Evich:Sign up for Helena's newsletter: foodfix.coHelena's Instagram: @heleenabenaAmerican Dish Instagram: @americandishpodcastLinkedIn: Food Fix Co LinkedIn: Helena Bottemiller-EvichX: @foodfixcoX: @hbottemillerConnect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.