Podcasts about Listeria

Is cooking art? Is it trauma? Is it a gateway to poisoning your enemies? On this week's FriGay the 13th, we're stirring the pot — literally and historically — and diving into why the kitchen might be the scariest room in the house. We kick things off with an opening skit featuring Matty eating pasta like a raccoon behind a 7-Eleven (Andrew's words, not ours). From there, things only escalate.

A round-up of the main headlines in Sweden on November 21st 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter/Producer: Kris Boswell

Send us a textBe honest—have you ever rescued a French fry from the floor? In this bite-size myth episode, I test the famous “5-second rule.” I walk through what actually transfers to your food (fast), when that matters, and why a little microbial exposure isn't always the villain—while drawing a hard line for high-risk settings and situations.Key Topics & TakeawaysThe verdict meter: The 5-second rule is false—bacteria can transfer in

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   In this episode, Justin interviews Julia Anna Potts, President and CEO of the Meat Institute, about her career, background, lifelong interest in agriculture and food, and how she joined the Meat Institute following a career in environmental law. The discussion covers the role of the Meat Institute in the food supply chain and how it serves member companies and the food industry in general, through its food safety best practices and a free online course, "The Foundations of Listeria Control." Julia reveals the Protein PACT initiative and explains how food safety relates to risk management with their shared values. She tells how meat processors are good community members. Listen for advice on the culture of safety and how it starts at the very top of the organization.   Key Takeaways: [:01] About RIMS and RIMScast. [:17] About this episode of RIMScast. We will be joined by Julia Anna Potts, the CEO of the Meat Institute. We'll discuss food safety and education, and risk frameworks that the Institute uses to ensure that our food and supply chains are clean. But first… [:47] The next RIMS-CRMP-FED Exam Prep with AFERM will be held on December 3rd and 4th. The next RIMS-CRMP Exam Prep with PARIMA will be held on December 4th and 5th. These are virtual courses. [1:03] Links to these courses can be found through the Certifications page of RIMS.org and through this episode's show notes. [1:11] RIMS Virtual Workshops! On November 19th and 20th, Ken Baker will lead the two-day course, "Applying and Integrating ERM." [1:24] "Managing Data for ERM" will be led again by Pat Saporito. That session will start on December 11th. Registration closes on December 10th. RIMS members always enjoy deep discounts on the virtual workshops. [1:40] The full schedule of virtual workshops can be found on the RIMS.org/education and RIMS.org/education/online-learning pages. A link is also in this episode's notes. [1:52] This episode is released on November 18th, 2025, Day Two of the RIMS ERM Conference in Seattle, Washington. We've covered a lot of ERM ground in the last few episodes. For more ERM, click the link to the RIMS ERM Special Edition of Risk Management magazine in the notes. [2:18] RIMScast ERM coverage is linked as well. Enhance your ERM knowledge with RIMS! [2:24] On with the show! Our guest is Julie Anna Potts. She is the President and CEO of the Meat Institute. She leads the Institute in implementing programs and activities for the association. [2:38] She is an agricultural veteran, previously serving the American Farm Bureau Federation as its Executive Vice President. [2:47] With Thanksgiving coming up next week in the U.S., I thought this would be a great time on RIMScast to talk about food safety, food production, and what another not-for-profit is doing to ensure the safety of our products and the speed and efficiency of our supply chain. [3:07] We're going to have a lot of fun and talk turkey, so let's get to it! [3:12] Interview! Julie Anna Potts, welcome to RIMScast! [3:27] Julie Anna Potts and RIMS CEO, Gary LaBranche, are both part of the Committee of 100 with the U.S. Chamber of Commerce in Washington, D.C. They get together with other association heads across industries. Julie Anna says it is very valuable. [3:44] Julie Anna and Gary were talking in the summer about food safety and about what the Meat Institute does, and Gary invited her to be on RIMScast. [3:57] Justin notes that it is the week before Thanksgiving in the U.S. Juliana says they are doing so much in Washington now, and food safety is always top-of-mind around the holidays. There are lots of turkeys and turkey products being sold in the United States. [4:45] Julie Anna says turkey is cultural for Thanksgiving, and poultry, and how you cook it and handle it in the kitchen is incredibly important for food safety. [5:01] Justin asks, Is fish meat? Julianna says fish is protein, but we don't classify it as meat or poultry. Justin wants to keep the argument going with his family at Thanksgiving. [5:31] Julie Anna says they have lots of arguments around the Meat Institute, like whether ketchup belongs on hot dogs. Julie Anna says the answer to that is no. [5:41] Julie Anna has been at the Meat Institute for a little over seven years. She came in as President and CEO. She has been in Washington for most of her career, since undergrad. She graduated from law school in D.C. and worked at a firm. [5:59] Julie Anna has been in agriculture, representing farmers for years. She went to the Senate as Chief Counsel of the Senate Agriculture Committee. She has been at the Meat Institute for the last seven years. [6:19] Food and agriculture have been central to Julie Anna's career and also to her family life. Her husband grew up on a farm. Julie Anna is two generations off the farm. [6:32] They love to cook, dine out, and eat with their children; all the things you do around the holidays, and gather around the Thanksgiving table. They have passed to one of their three children their love of food traditions. She's their little foodie. [6:52] Julie Anna has a career and a personal life that is centered around food. [7:11] The Meat Institute members are the companies that slaughter animals and do further processing of meat. They are in the supply chain between livestock producers and retail and food service customers. [7:35] To be a general member of the Meat Institute, you have to have a Grant of Inspection from the Food Safety Inspection Service of the USDA. The Federal Grant of Inspection is a requirement to be able to operate and to sell into the market. [7:56] When we look at the capacity we have at the USDA, in the last several months, we're not seeing a decline in capacity, but more emphasis on our Food Safety Inspection Service. [8:18] Through DOGE, voluntary retirements, through additional resources coming in with the One Big Beautiful Bill, and through recruiting, the Meat Institute is seeing its member companies have staffing, even through this government shutdown. They're considered essential, as always.  [8:54] The Meat Institute was established in 1906 for the purpose of addressing food safety and industry issues. Those are Jobs One, Two, and Three, every day. The Meat Institute has all kinds of education it offers to its members. [9:15] The members of the Meat Institute have strong food safety programs. They have HASSA Plans and third-party audits. The Meat Institute helps any member company of any size, from 25 employees to global companies, with education on, for example, Listeria training.   [9:53] The Meat Institute has just launched an online platform that has had great uptake. If you have associates in your business who have never had food safety training, for all levels of folks, there is online, free, and freely available training on how to deal with Listeria. [10:19] All the Meat Institute member companies have significant Food Safety staffing and Food Safety Quality Assurance Programs. Julie Anna praises the people throughout the industry who work in Food Safety for their companies. It's a life-or-death matter. [10:45] Food Safety staff are always seeking to become better, so the Meat Institute has a Food Safety Conference and Advanced Listeria Training (an in-person module). They interface with the regulators, who are partners with the Meat Institute in this.  [11:14] The Meat Institute is always striving for better Best Management Practices across everyone's programs, which are never just the minimum. A philosophy of doing just what is compliant does not get you into the best space. [11:36] The Meat Institute is here to encourage Best in Class, always. Food Safety is non-competitive in the Meat Institute. Everyone across the different-sized companies, from 25 employees to 100,000, can feel comfortable sharing what's working for them. [12:06] That is important when it comes to conferences and other things they do. Let's be candid with each other, because nobody can get better if you're not. [12:17] The Meat Institute has seen cultural issues where CEOs don't think about Food Safety and Quality Assurance because they have great people taking care of it. That's true a lot of the time, until it isn't. [12:42] The tone that needs to be set at the very top of the organization is that this is hugely important for risk management. Hugely important for your brand and your ability to operate. [12:56] The Meat Institute board asked, if we are pushing culture down through the organization, what kinds of questions do I need to ask, not just my Food Safety Team, but everyone, and demonstrating my knowledge, understanding, and commitment to governance of this big risk? [13:31] The Meat Institute created a template of a set of questionnaires for executives. It is a C-Suite document and documentation. [13:47] It's a voluntary questionnaire for a CEO, regardless of company size, indicating that you understand how important this is in ensuring that everything that you push down through your organization, culturally, is focused on Food Safety. [14:05] The link to the Listeria Safety Platform is in this episode's show notes. [14:11] Justin says the structure of the Meat Institute is very similar to the structure of RIMS, with open communications and knowledge-sharing, or else the industry does not grow or improve. [14:27] Justin says it sounds like the industry executives are stepping up their game amid the tumult coming out of Washington. Julie Anna agrees. [14:47] Julie Anna says the Meat Institute has been driving that progress. It is incredibly important. Julie Anna thinks that in a lot of industries, there is a pull and tug between the companies and regulators. [15:07] In the case of meat and poultry inspection and what the Meat Institute does with FSIS, it is a collaboration. The inspectors verify for consumers what the companies are doing to keep food safe. [15:28] It is up to the company to decide how it is going to do this effectively and successfully and get better at it. [15:41] Numerous third parties do audits and help customers across the supply chain, but the responsibility rests with the companies. [15:59] The Meat Institute staff has highly technical people who come out of academia, out of the plant, having done FSQA, Legal, and safety regulations. There are folks who have been in inspection in the government at FSIS. [16:29] The Meat Institute has several staff whose job it is to stay on top of the latest improvements and ensure that everybody knows what those are, and in dialogue with our FSIS inspection leadership here in Washington, D.C. [16:46] The Meat Institute looks to FSIS to make sure that consumer confidence is there. It does nothing for our industry if consumers think that FSIS isn't being an effective regulator. [17:11] The Meat Institute companies have to be the ones that do more than the bare minimum to ensure they're doing the best they can. The Meat Institute's philosophy is always to push further and further. [17:25] There is an expense associated with that. The Meat Institute does its best to help manage that risk for its companies by giving them everything they need to be the best that they can be. [17:40] The Meat Institute has 36 employees. They are very transparent in the Food Safety world. They want non-members to take advantage of all their resources in Food Safety. A lot of the things they offer on education and regulations can be accessed without being a member. [18:14] The Meat Institute has recently joined an alliance to stop food-borne illness and is looking to get more engaged in that organization. That's across several segments, not just meat and poultry. [18:35] The Meat Institute has committed and re-committed over the years to the efforts it makes with its companies. The Meat Institute looks for its companies to be leaders in the Food Safety space. [18:53] Quick Break! The RIMS CRO Certificate Program in Advanced Enterprise Risk Management is our live virtual program led by the famous James Lam. Great news! A third cohort has been announced, from January through March 2026! [19:14] Registration closes January 5th. Enroll now. A link is in this episode's show notes. [19:22] Save the dates March 18th and 19th, 2026, for The RIMS Legislative Summit, which will be held in Washington, D.C. [19:31] Join us in Washington, D.C., for two days of Congressional Meetings, networking, and advocating on behalf of the risk management community. Visit RIMS.org/Advocacy for more information and updates and to register. [19:45] We've got more plugs later. Let's return to our interview with Meat Institute CEO Julie Anna Potts! [19:56] Julie Anna says a lot of our companies are also regulated by the FDA because they do further processing. For example, pizzas with pepperoni, or any number of mixed products that have both FDA and USDA regulatory personnel on site. [20:20] FSIS is, by far, more present and more in tune with what member companies are doing than the inspectors at the FDA. [20:30] Justin asks if restaurants can be members of the Meat Institute. There is a segment of membership called Allied Members, which includes restaurants and grocery stores. If they are not processors, but they are procuring meat and poultry for sale, they are in the meat industry. [21:09] The Meat Institute has had a great deal of interaction on many issues with its retail and food service customers. [21:25] Shortly after she joined the Meat Institute, Julie Anna was handed a mandate from the board to be proactive and lean in on the things consumers are interested in with an initiative to continue to maintain or rebuild trust. [21:48] These are things like food safety, animal welfare, environmental impact, and worker safety. They call this initiative Protein PACT (People, Animals, and the Climate of Tomorrow). Food Safety is front and center in Protein PACT. [22:13] The Meat Institute has a way of focusing its efforts through this lens of improvement in five areas that work together to reassure consumers. When they know that you're working on all these issues and trying to improve, it increases trust in all the above issues. [22:54] Retail and Food Service customers in the industry want to know more and more. They want to know upstream, what are you doing to get better? [23:05] They want to know how they can take the data that you are collecting anonymously and in the aggregate to communicate at the point-of-sale area to ensure that their customers, collectively, are getting what they need? [23:23] Julie Anna saw this recently at H-E-B, a popular grocer in Texas. Julie Anna walked through one of their huge, beautiful, newly renovated stores. The engagement the ultimate customer has is in the store, asking questions of the butcher. [24:07] It's wonderful to be able to say, If you have food safety concerns, we have a relationship that we can give you the knowledge you need to answer those concerns, and it's coming very consistently across the industry. [24:40] Justin asks, When the Meat Institute members lean in, are they leaning in at 85% or 93%? You'll only get ground beef jokes here, on RIMScast! Julie Anna says, it's all good. Justin says those kinds of jokes are called The Manager's Special. [25:17] One Final Break! RISKWORLD 2026 will be held from May 3rd through the 6th in Philadelphia, Pennsylvania. RISKWORLD attracts more than 10,000 risk professionals from across the globe. Guess what! Booth sales are open now! [25:37] This is the chance to showcase your solutions, meet decision-makers face-to-face, and expand your global network. Connect, Cultivate, and Collaborate with us at the largest risk management event of the year. The link to booth sales is in this episode's show notes. [25:53] Let's Return to the Conclusion of My Interview with Meat Institute CEO Julie Anna Potts! [26:16] Julie Anna was an environmental lawyer in private practice. Her work involved the Clean Water Act, the Clean Air Act, the National Environmental Policy Act, and Superfund. One of her clients was the American Farm Bureau Federation (AFBF). [26:42] When Julie Anna left the firm, she moved in as General Counsel to the AFBF, the largest general farm organization in the U.S. Besides environmental law, she worked there in lots of other types of law as General Counsel. [27:06] At the Meat Institute, Julie Anna collaborates with the AFBF. The ag sector in Washington, D.C., is very collaborative. The Meat Institute works closely with the National Cattlemen's Beef Association, the National Pork Producers Council, and the commodity groups. [27:35] Everybody is connected. If you are working on an animal issue, you're going into crop groups and animal health companies. The Meat Institute works with everyone. Their philosophy is, We all get better when we share knowledge. [28:03] That's the basis of the conversation Julie Anna and Gary LaBranche had in the summer about this podcast. The Meat Institute has resources it would love to share on the risk management of food safety issues. [28:20] The Meat Institute also knows consultants and other help outside of the meat industry that they can point people to, as needed. The Meat Institute would love to be a resource to the listeners of RIMScast. You can check out the contact information in the show notes. [29:02] Julie Anna is familiar with risk professionals. She serves on the board of Nationwide Insurance. Nationwide Agribusiness has Food Safety expertise. When Julie Anna practiced law, she worked with clients on helping them manage risk and assess potential outcomes. [30:09] Julie Anna says risk management is one of her favorite topics. How do you plan to recover from a flood after a hurricane? How do you plan for farm animal disease? There are now three animal disease outbreaks that are constantly on their minds at the Meat Institute. [30:31] The Meat Institute helps run tabletop exercises with its companies, sometimes involving government officials, as well. It's New World Screwworm to the South. It's High Path Avian Influenza, which has crossed over from poultry to dairy and beef cattle.  [30:48] Julie Anna continues, We have African Swine Fever, which has not gotten to the United States, thank goodness! All of these require a certain level of preparedness. So we work on it as a policy matter, but we also need to operationalize what happens when this happens. [31:16] The pandemic is a good recent example of what happens when things fall apart. Member companies have a very limited ability to hold live animals if they're not going to slaughter. They don't have anywhere to go. [31:44] The pandemic was an example of what happens when something reduces capacity and the animals start backing up. It's incredibly important that things work. The pandemic was unimaginable to a lot of people. It tested our risk management models. [32:10] Once we were there, dealing with it, we had incredible adaptability to the circumstances we were facing. That only happens if you face certain problems every day to keep that plant running. For member companies, if the plants don't run, the animals don't have a place to go. [32:37] Farmers get a lower price for their animals, consumers have the perception that there's not going to be enough food, and there's a run on the grocery stores. During the pandemic, it righted itself really quickly, once we got some PPE, etc. in place, and some guidance. [32:59] The member companies relied heavily on the CDC to tell them how to get people in so the plants could run. It was difficult for everyone. Julie Anna thinks that we learned a lot from that experience on how to help your company troubleshoot in the moment to keep going. [33:37] Julie Anna addresses how PFAS issues are being handled. It's an EPA issue and a state's issue for regulations on packaging and recycling. The state issues are predominant. Environmental issues are being addressed at the state level. We could end with 50 regimes. [35:04] That's where there's more risk for the Meat Institute and its members, especially companies that sell nationwide. There is very little state regulatory work that the Meat Institute does directly. [35:26] The Meat Institute is examining how to utilize other resources to figure out, with a small staff, how to monitor and stay ahead of these things for our members. That's very much on their minds. The EPA's work has been swinging back and forth between administrations. [36:02] It's hard to convince a business of a good recommendation if the rules are going to change with the next administration. It's a problem of where to invest in things like measuring emissions and what to do to satisfy customers when the rhetoric changes dramatically. [37:04] Justin says we've had a different administration every four years for the last 16 years. He says if he were a business owner, he would do everything he could to make sure the water coming in and going out is clean to avoid verdicts. Nuclear verdicts are through the roof. [37:27] Julie Anna speaks of social inflation by juries wishing to send a message to big corporate entities. She says member companies are dealing with these issues all the time. What's the right amount of rulemaking for effluent limitation guidelines? [38:20] The Meat Institute had opposed what the Biden administration had proposed, given that the number of companies it estimated would not be able to stay in business was close to 80. The Trump administration has backed off and is leaving in place what was there before. [38:52] That's all part of the Federal policy debate in D.C. It does not diminish the commitment its members have to be good community members. They work in their communities. Julie Anna was just down in East Tennessee at a wonderful family company, Swaggerty Sausage. [39:16] They do water treatment. They are beloved in the community because of how they take care of people. They bring in pigs from North Carolina and turn them into sausage. Julie Anna met the fifth generation. He is eight months old. [39:40] Julie Anna had a great visit with people, understanding how their commitment to the environment and animal welfare, and the things they can show their community members that they are doing, works for them. Julie Anna saw how the sausage is made, Justin adds. [40:28] Justin says, You've been such a delight to speak with, and we've learned so much. Is this the busiest time of year for your members, with Thanksgiving coming up, the religious holidays coming up, and then New Year's? Are they keeping Safety at the top of their risk radar now? [40:59] Julie Anna says Our members, and we, keep Safety at the top of the risk radar every single day. It does not get harder during high-volume days. [41:15] There's a spike around Memorial Day, Fourth of July, and Labor Day. There's a lot more turkey happening around Thanksgiving and possibly Christmas, but certainly, hot dogs, hamburgers, sausages, brisket, and all kinds of things. It's cyclical. [41:49] Julie Anna wishes Justin could come into a plant with her, walk through, and see the number of times there are interventions for food safety. X-rays for foreign material. Sprays for certain types of pathogens, and the ways in which the hide is treated. [42:14] It is such a huge part, and they are so proud of what they do. They are happy to show anybody how we continue to hold that up as the most important thing. Worker Safety is also hugely important. We're talking about our humans and what we do to protect them. [42:42] Safety is really important, and it does not receive any less attention at busy times. [42:50] Justin says that's a great sentiment to close on. It has been such a delight to speak with you, and I'm so glad we had the chance to do this. It's going to be especially impactful now, just ahead of Thanksgiving and the religious holidays, and the New Year. [43:16] Special thanks to Julie Anna Potts of the Meat Institute for joining us here on RIMScast just ahead of Thanksgiving 2025. Links to the Meat Institute resources are in this episode's show notes, as is RIMS coverage of Food Safety and related topics. [43:34] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [44:02] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [44:20] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [44:38] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [44:54] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [45:09] Justin Smulison is the Business Content Manager at RIMS. Please remember to subscribe to RIMScast on your favorite podcasting app. You can email us at Content@RIMS.org. [45:21] Practice good risk management, stay safe, and thank you again for your continuous support!   Links: RIMS-CRO Certificate Program In Advanced Enterprise Risk Management | Jan‒March 2026 Cohort | Led by James Lam RISK PAC | RIMS Advocacy | RIMS Legislative Summit SAVE THE DATE — March 18‒19, 2026 RIMS-Certified Risk Management Professional (RIMS-CRMP) Reserve your booth at RISKWORLD 2026! The Strategic and Enterprise Risk Center RIMS Diversity Equity Inclusion Council RIMS Risk Management magazine | Contribute RIMS Risk Management Magazine: "USDA Budget Cuts Present Food Safety Risks" (May 2025) Meat Institute Meat Institute — Foundations of Listeria Control RIMS Risk Management magazine ERM Special Edition 2025 RIMS Now Upcoming RIMS Webinars: RIMS.org/Webinars   Upcoming RIMS-CRMP Prep Virtual Workshops: RIMS-CRMP-FED Exam Prep with AFERM Virtual Workshop — December 3‒4 RIMS-CRMP Exam Prep with PARIMA — December 4‒5, 2025 Full RIMS-CRMP Prep Course Schedule "Applying and Integrating ERM" | Nov 19‒20, 2025 | April 4, 2026 "Leveraging Data and Analytics for Continuous Risk Management (Part I)" | Dec 4. See the full calendar of RIMS Virtual Workshops RIMS-CRMP Prep Workshops   Related RIMScast Episodes: "Recipes for Success with Wendy's CRO Bob Bowman" "Franchise Risks with Karen Agostinho of Five Guys Enterprises" "Risk Insight with AAIN Leadership and Panda Express"   Sponsored RIMScast Episodes: Secondary Perils, Major Risks: The New Face of Weather-Related Challenges | Sponsored by AXA XL (New!) 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RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Kristen Peed!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guest: Julie Anna Potts, CEO, The Meat Institute   Production and engineering provided by Podfly.  

Alerta por presencia de listeria en varias marcas de quesos distribuidos en Aragón. ¿Qué implica esta patología, cómo se propaga y cuál es el protocolo en las queserías aragonesas? Lo analizamos con el epidemiólogo Nacho de Blas y con Alberto Asensio, gerente de Quesos Sierra de Albarracín.

How does a 24-year-old rising NFL star go from game day glory to tragedy overnight? We're breaking down the shocking loss of Dallas Cowboys' Marshawn Kneeland and what his story teaches us about the urgency of mental health awareness. Then, we'll talk about Trina Braxton's husband's terrifying heart scare and the myths that could cost lives. We'll also revisit former Vice President Dick Cheney's 40-year battle with heart disease to uncover the lessons hidden in his medical journey, and we have to discuss a deadly Listeria outbreak linked to pasta that demands you check your kitchen now. Plus, a daughter's powerful act of love through kidney donation. It's a packed show with lessons for all of us.This podcast is intended to be informational only.  It is not a medical consultation, nor is it personalized medical advice.  For medical advice, please consult your physician.#HealthHappyLifePodcast #DrFrita #MedicalMondays #CelebrityHealthNews #MedicineInTheNewsHere are a few helpful resources to help on your journey to wellness:▶️ Subscribe so you will never miss a YouTube video.

Blowout Plug - Four Wheel CampersSega Genesis - WikipediaBlowing Into Cartridges | Gaming Urban Legends Wiki | FandomLonger Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food - PubMedCOFFEE LODGE - Updated August 2025 - 92 Photos & 80 Reviews - 412 S Main St, Rolesville, North Carolina - Coffee & Tea - Phone Number - YelpMilton Berle - WikipediaWater excretion timelineMurder Is Easy comparisonTravelling salesman problem - WikipediaThe CDC quietly scaled back a surveillance program for foodborne illnessesAbout FoodNet | FoodNet | CDCThis Week in VirologyBudget cuts knock down a ‘pillar of public health,' ending nutrition education | STATWhat is GreenLink®? The Future of Data-Driven Food Safety - Western Growers Association Western Growers AssociationOtrafy - Smart Supplier ManagementDubai Leadership: The Digitization of Food Safety Management - Global Food Safety ResourceDubai Foodwatch FAQs.pdfNew NC law makes students turn off phones, but school boards must decide how to enforce it | WUNCSelling Sunset - WikipediaMerlin Mann - WikipediaFederal probe into deadly listeria outbreak finds major flaws with algorithm guiding inspections - The Globe and MailPublic Health Notice: Outbreak of Listeria infections linked to recalled plant-based refrigerated beverages - Canada.caWalmart's ‘radioactive shrimp' recall isn't a reason to fear irradiated food | Popular ScienceSouthwind Foods, LLC Recalls Frozen Shrimp Because of Possible Health Risk | FDAHigh Lead Levels in Cinnamon Powders and Spice Mixtures - Consumer Reports815. Radioactive Shrimp — Risky or Not?Facebook Shrimp VideoVideo Killed the Radio Star - WikipediaYou Can Call Me Al - The Paul Simon Official SiteGraceland - The Paul Simon Official Site

We’re in an ongoing, nationwide listeria outbreak linked to pasta. It may have you wondering about the state of food safety under the Trump administration, especially in a government shutdown. We’ll talk to local food safety lawyer Bill Marler about it. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

On today's Good Day Health Show - ON DEMAND…Dr. Jack Stockwell, a NUCCA Chiropractor and GAPS Practitioner in SLC, UT (866.867.5070 | ForbiddenDoctor.com | JackStockwell.com), covers the the biggest news in the health and wellness space from a holistic, naturopath perspective. In this episode, Dr. Jack examines a constant of all of the patients he sees — they all want the best for their families, but they don't always know what that is… until they take the time to study and learn what changes to integrate into their family menu and lifestyle, and that it all begins with baby steps and continuous routine that become habits, leading to sustainable lifestyle changes. The “Big Food” marketing tricks exist for the bottom line of making money with low quality food-like-products that cost consumers a lot more than the cost of production. Some of the terms to be aware of when it comes to supposedly healthy foods. For instance, “net carbs” is a phrase used when they subtract the fiber and sugar alcohol from the total carbohydrate count to trick the unsuspecting buyer, to get consumers to buy into thinking that the rest of the carbs don't matter, and that's not accurate. Then, Doug and Dr. Jack shed light on the E. coli outbreak from McDonald's Quarter Pounders, On the topic of food-borne illnesses, the gentlemen break down the difference between E. Coli, Listeria, Salmonella, etc. Website: GoodDayHealthrShow.com Social Media: @GoodDayNetworks

In this week's episode, Madigan begins with the good news from the 2025 US elections, then we move on to discussing SNAP benefits and Chump's tasteless remodel of the Shite House during the government shutdown, and finally, a Listeria outbreak that's affecting pre-packaged pasta meals in grocery stores across the US. Do you have a topic that you want the show to take on?    Email: ⁠⁠⁠⁠⁠⁠neighborhoodfeminist@gmail.com⁠⁠⁠⁠⁠⁠ Social media:     Instagram: @angryneighborhoodfeminist Get YANF Merch! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://yanfpodcast.threadless.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ JOIN ME ON PATREON!! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/angryneighborhoodfeminist⁠⁠⁠⁠⁠⁠ Sources: https://www.cbsnews.com/news/trump-government-shutdown-democrats-fault-60-minutes/ https://cbsaustin.com/news/nation-world/government-shutdown-on-brink-of-historic-record-as-trump-blames-democrats-for-standoff-republicans-affordable-care-act-snap-benefits-day-34-washington-dc-capitol-hill-congress-senate https://www.archpaper.com/2025/11/trump-lincoln-bedroom-bathroom/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Vidcast:  https://www.instagram.com/p/DQsDfQ2F1my/Listeria causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. The affected lots include 01PCLC, 03PCAF, 106PCLF, 113PCLF.These peaches were sold at retail stores across the US between September 16 and October 29, 2025.Consumers should immediately stop eating the recalled peaches and discard them. Anyone who purchased the affected fruit can contact the company for more information or refund instructions.For questions, consumers can contact Moonlight Companies at 1-855-215-5017.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/moonlight-companies-voluntarily-recalls-california-grown-conventional-yellow-and-white-peaches#moonlight #peaches #listeria #infection #recall

In this week's food industry news in 2 minutes, we examine the roots of the deadly Listeria outbreak that has impacted several U.S. states.

Dondurulmuş besinlerde dahi üreyebilen listeria monocytogenes bakterisinin sebep olduğu ve özellikle yenidoğan bebeklerde ciddi sonuçları olan bu hastalıkla ilgili her şey.

HOSTS: Mark McCully and John StikaGUEST: Gary SmithGary Smith had no plans to become a meat scientist.In this episode, Smith shares how he found his path in the industry to dedicating more than six decades helping transform the beef industry through research, education and mentoring. He highlights how far the industry has come, including the development of vacuum packaging and the important work of the National Beef Quality Audit helping shape today's quality-focused beef industry.Smith also provides some insights on the future and the importance of delivering a consistent, quality eating experience for consumers.GUEST: Oklahoma native Gary Smith, with a bachelor's degree in agricultural education and a master's in animal breeding, was tapped to fill a vacant meat science professor position at Texas A&M University where he completed a doctoral degree in meat science. Smith was at the forefront of industry-changing research, including studies on beef palatability, food safety, product packaging, beef shelf life, transoceanic shipment of meat, and food safety, including mitigation of E. Coli O157:H7, Salmonella, and Listeria in packing plants. He has been an advocate of value-based marketing and worked to keep ranchers profitable. Alongside a team of researchers from Texas A&M and Colorado State University, Smith pioneered the National Beef Quality Audit. Other notable industry research projects include the International Beef Quality Audit, National Consumer Retail Beef Study and exploring USDA beef quality and yield grade standards.RELATED CONTENT:Purpose Follows PassionSPONSOR:Ingram Angus is committed to producing high-quality, proven genetics that perform for real-world cattle producers. You're invited to their Annual Production Sale on Friday, Nov. 7, on the farm in Pulaski, Tenn. For more information on some of the breed's most proven cow families, visit ingramangus.com. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

A round-up of the main headlines in Sweden on October 17th 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter/Producer: Kris Boswell.

Vidcast:  https://www.instagram.com/p/DP29kD-jViL/Listeria causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. The affected Del Mar spinach lots are 250107A, 250107B, 250107C, 250107D, 2501071, and 2501073 with expiration 1/7/27. The affected Sno PAC spinach lots are SPM1.190.5 with best by 7/9/27, SPC1.160.5 with best by 6/9/27, SPC2.160.5 with best by 6/9/27, and SPM1.097.5 with best by 4/7/27.Do not consume this tainted spinach and return it to the place of purchase for a full refund. For more information, contact Sno Pac Foods at 1-507-725-5281 or email snopac@snopac.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/sno-pac-foods-recalls-del-mar-35-lb-bulk-frozen-spinach-and-10-oz-organic-frozen-cut-spinach#delmar #snopac #spinach #listeria #infection #recall

Vidcast:  https://www.instagram.com/p/DP27ekTjDGf/Listeria causes a severe and sometimes fatal systemic infection in the very young, in older frail individuals, and in those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. Affected is pasta salad with use-by dates from October 10, 2025, through October 29, 2025.These products were sold at Sprouts stores in Alabama, Arizona, California, Colorado, Delaware, Florida, Georgia, Kansas, Louisiana, Maryland, Missouri, North Carolina, New Jersey, New Mexico, Nevada, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, and Wyoming between August 31, 2025, and October 7, 2025.Do not eat eat this contaminated salad and return it to your local Sprouts store for a full refund. Clean and sanitize any surfaces, utensils, or containers that may have come into contact with the recalled products to prevent cross-contamination. Wash your hands. For more information, call Sprouts Customer Relations at 1-480-814-8016.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/sprouts-farmers-market-recalling-smoked-mozzarella-pasta-salad-because-possible-health-risk#sprouts #pasta #salad #listeria #infection #recall

✨ Consistency is key in food safety, and DeVere Chemical helps you deliver it every time. From front-of-house cleaning to back-of-house floor and dish care, their simple, proven solutions keep operations running smoothly. Learn more about how DeVere makes food safety easier: DeVere Chemical In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Alex O'Brien, the Dairy Safety & Quality Coordinator at the Center for Dairy Research, also known as the Wisconsin cheese food safety guy.Milk safety has been a recurring topic on the podcast, especially given the growing demand for raw milk, but this is the first time the focus has been on cheese itself.So, tune in to discover how to make cheese safe. You'll learn how the cheese-making process affects its safety, important lessons about environmental monitoring, and how to make raw milk and cheese a little safer.In this episode:

Vidcast:  https://www.instagram.com/drhowardsmithreports/reel/DPmKX-pDADT/This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. The recall involves salads and meals made with bowtie pasta supplied by Fresh Creative Foods, which used a tainted ingredient manufactured by Nate's Fine Foods of Roseville, California.These recalled bowtie pasta products were sold under multiple store brands at Albertsons, Albertsons Market, Amigos, Andronico's Community Markets, Carrs-Safeway, Eagle, Pak 'N Save, Pavilions, Market Street, Randalls, Safeway, Tom Thumb, United, and Vons locations across Alaska, Arizona, Arkansas, California, Colorado, Hawaii, Louisiana, Nebraska, Nevada, New Mexico, Oklahoma, South Dakota, Texas, Utah, and Wyoming.Avoid eating these recalled products and return them to any participating store for a full refund. Clean and sanitize any containers or surfaces that may have come in contact with the recalled food to prevent cross-contamination. For additional  information, contact Albertsons Companies' Customer Service Center at 1-877-723-3929 or email the company at customerrelations@albertsons.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/update-albertsons-companies-voluntarily-recalls-select-store-made-deli-items-containing-bowtie-pasta#albertsons #pasta #bowtie #listeria #infection #recall

Vidcast:  https://www.instagram.com/p/DPmHut4D0vZ/Listeria causes severe and sometimes fatal systemic infections in the very young, in older frail individuals, and in those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirth These recalled salads were sold at the Kroger family of stores including Kroger, Baker's, City Market, Dillons, Fred Meyer, Fry's, Gerbes, King Soopers, Payless, Ralphs, and Smith's in Alaska, Alabama, Arkansas, Arizona, California, Colorado, Georgia, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Michigan, Missouri, Mississippi, Montana, Nebraska, New Mexico, Nevada, Ohio, Oregon, South Carolina, Tennessee, Texas, Utah, Washington, and West Virginia between late August and early October 2025.Do not eat these pasta salads but return them to any Kroger store for a full refund or replacement. For more information, contact Kroger at 1-800-KROGERS or email customerservice@kroger.comhttps://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kroger-voluntarily-recalls-two-varieties-deli-pasta-salads-because-possible-health-risk#kroger #salads #bow tie #penne #listeria #infection #recall

Harvest Cuts and Fresh and Finest Fresh Cut/Processed Cantaloupe Is Listeria ContaminatedVidcast:  https://www.instagram.com/p/DPmdRunjYmJ/Listeria can cause serious and sometimes fatal infections in young children, the elderly, and people with weakened immune systems. The affected products include cantaloupe-only and mixed fruit containers.These recalled products were sold in Nebraska, North Dakota, and Wisconsin, and may have reached other states through traditional grocery stores in plastic clamshell containers.Do not eat these affected Harvest Cuts or Fresh and Finest products.   Return them to the place of purchase for a full refund. For more information, contact Wholesale Produce Supply at 1-612-378-2025.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/wholesale-produce-supply-minneapolis-minnesota-recalling-fresh-cutprocessed-cantaloupe-because-it#harvestcuts #freshandfinest #cantaloupe #listeria #infection #recallharvestcuts, freshandfinest, cantaloupe, listeria, infection, recall

Vidcast:  https://www.instagram.com/p/DPmMt1FgBXp/This bacterium causes serious and sometimes fatal infections in young children, the elderly, and people with weakened immune systems. Affected is lot code GGN: 4063061794758.These contaminated mushrooms were sold in New York City.If you purchased Signature Enoki Mushrooms anytime during August to September 2025, do not eat the product and return it to the place of purchase for a full refund. For more information, contact New Age International at 1-718-808-1018 or via the email info@newageinternational.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/new-age-international-recalls-signature-enoki-mushrooms-due-potential-health-risk#signature #enoki #mushrooms #listeria #infection #recall

Vidcast:  https://www.instagram.com/p/DPmLQZYjlcI/The source of the listeria is the linguini pasta supplied by Nate's Fine Foods of Roseville, California, which issued its own recall for possible contamination. This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. This recalled product was sold between September 15 and September 25, 2025. Do not eat this recalled Shrimp Scampi with Linguini but rather return it to the place of purchase for a full refund. Also, clean and sanitize any surfaces or containers that may have come in contact with this recalled product in order to prevent spread of infection. Note too that listeria can survive in refrigerated environments.For more information, contact Demers Food Group Customer Service at 1-800-239-9731 or email info@demersfoodgroup.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/demers-food-group-voluntarily-recalls-select-scott-jons-shrimp-scampi-linguini-bowls-due-ingredient#scottjons #shrimp #linguini #listeria #infection #recall

Vidcast:  https://www.instagram.com/p/DPmJuicD3Mw/Listeria causes severe and sometimes fatal systemic infections in the very young, in older frail individuals, and in those with weakened immune systems.  It can also trigger miscarriages and stillbirths.  Affected is product with expiration dates ranging from September 30 through October 7, 2025.This salad was sold in Giant Eagle and Market District stores across western Pennsylvania, Ohio, Maryland, and Indiana.Do not eat this recalled pasta salad. Return it with a qualifying receipt to any Giant Eagle or Market District store for a full refund. For more information, contact Giant Eagle Customer Care at 1-800-553-2324 or use the email consumerrelation@gianteagle.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/giant-eagle-recalls-smoked-mozzarella-pasta-salad-due-potential-listeria-monocytogenes-contamination#gianteagle #penna #salad #listeria #infection #recall

Listeria alert issued for 'Hello Fresh' meals, The city of Pittsburgh has put up its Christmas tree more than two months before Christmas, Actor bitten by stray dog while performing in street play about India's stray dog problem

AP correspondent Ed Donahue reports on a listeria health warning.

A round-up of the main headlines in Sweden on October 6th 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter/Producer: Kris Boswell.

Veckans avsnitt är PATREON-EXKLUSIVT så enda sättet att höra hela avsnittet är att stötta podden på http://patreon.com/mandag. Det borde du verkligen göra! Det är Måndag! Jofi, Armann & Petrina snackar om imamen i Kristianstad, stormen Amy på kanelbullens dag, Stockholmssyndromet som drabbade matgästerna som fick listeria på menyn, planer att skaffa katt, skjutningen i Gävle, och Riyadh Comedy Festival. Bland annat! Under Jord är en för jävla bra ståuppklubb i Malmö som du verkligen borde gå på. Biljetter köper du på http://underjord.nu nu nu! Denna vecka kan du även se lide ball comedy i Stockholm! Torsdag 9 oktober kommer Jofi till WEST SIDE COMEDY i Vällingby! Biljetter köper du på https://billetto.se/e/johannes-finnlaugson-co-standup-pa-west-side-biljetter-1572820 Lördag 11 oktober kommer Jofi och Petrina till Deglabbet på Kungsholmen och SKJUTER FRÅN HÖFTEN! Biljetter hittar du på https://billetto.se/e/sthlm-jofi-petrina-skjuter-fran-hoften-biljetter-1670250 Söndag 12 oktober är både Jofi och Petrina med i panelen på UDDET på Hobo Hotel! Biljetter hittar du på https://www.ticketmaster.se/event/uddet-biljetter/40150011 Om nån vecka så kör Armann på Oslipat i Malmö och Lund! Biljetter köper du på http://oslipat.com Som sagt, du vill höra hela detta avsnitt, och det gör du genom att sponsra med några dollar per avsnitt på http://patreon.com/mandag. Gör så!

A round-up of the main headlines in Sweden on October 3rd 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter/producer: Kris Boswell

Ali and Jon enjoy sausage in red sauce with pasta while Jon counts down his top 5 favorite dishes to make with sausage. They dive into GMO labeling, calorie talk, and recent listeria recalls before discussing the shocking aftermath of a brutal bear attack. A mix of food talk, health news, and wild survival stories all packed into one episode!

A round-up of the main headlines in Sweden on October 2nd 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter and producer: Michael Walsh

Nyheter och fördjupning från Sverige och världen. Lyssna på alla avsnitt i Sveriges Radio Play.

Struggle meals. Listeria outbreak. Grocery talk. Amazon news. Things you believed as a kid. Do you have a coffee table? Ordering pizza to a wedding reception. Car loyalty. This day in history.

Therapist surrogates. Struggle meals. Listeria outbreak. Grocery talk. Amazon news. Things you believed as a kid. Do you have a coffee table? Ordering pizza to a wedding reception.  Wendy's tendies. Joe is under fire. Coffee table pros and cons. The most expensive coffee in the world. Taylor Swift Zodiac challenge. Texas Stock Exchange.

A listeria outbreak linked to meals sold at Walmart and Trader Joe's has led to four deaths and almost two dozen hospitalizations. Buc-ee's is moving forward with its Oak Creek, Wisconsin, location. And Giant Eagle launches a seasonal pricing initiative.

Teresa Murray, consumer watchdog with the U.S. Public Interest Research Group (PIRG), joins Lisa Dent to talk about food recalls, including a listeria outbreak associated with pasta products, and woodchips found in corndogs and Jimmy Dean’s breakfast foods.

Vidcast:  https://www.instagram.com/p/DPMpf-QkbPi/The green onions in this poker is contaminated with Listeria. Listeria causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. Affected product has a Costco Item Number 17193, a Pack Date of 9/18/2025, and a Sell By Date of 9/22/2025.This product was sold at Costco deli areas in Alabama, Alaska, Colorado, Connecticut, Delaware, Florida, Georgia, Idaho, Indiana, Louisiana, Maine, Maryland, Massachusetts, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, and Wisconsin on September 18, 2025.Avoid eating this poke and return it to your local Costco for a full refund. If you need more information about the recall, contact Western United Fish Company DBA Annasea Foods Group at 1-425-558-7809 or email them company at info@annasea.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/western-united-fish-company-recalls-kirkland-signature-brand-ahi-tuna-wasabi-poke-because-possible#kirkland #costco #ahituna #poke #listeria #infection #recall

The AP's Ed Donahue reports on a warning about meatball meals.

Karl Matthews, Ph.D., Professor of Microbial Food Safety at Rutgers University, discusses ways to eliminate pathogens like Salmonella, E. coli O157:H7 and Listeria from fresh fruits and vegetables. He highlights the importance of preventative measures from farm to table, including the use of water antimicrobials, like chlorine, and photosensitizers, like curcumin. Watch this episode: https://youtu.be/6Wkef9RyUVE Ashley's Biggest Takeaways We consume billions of microorganisms in the food that we eat each day. Fresh fruits and vegetables that are not thermally processed are likely to carry a higher microbial load than cooked foods. Many of those microbes are not concerning to human health. However, when pathogens of human health concern are present, the food can become unsafe to eat. Scientists use many methods from pre-harvest through post-harvest to keep food free of human pathogens. Water antimicrobials, such as chlorine, and photodynamic inactivation using photosensitizers, such as curcumin, are 2 preventative measures that Matthews and colleagues are investigating. Curcumin is a natural chemical compound found in the turmeric plant. It is responsible for giving tumeric its yellow color. Curcumin is also a photosensitizer, meaning that it can absorb light energy and transfer it to another molecule to initiate chemical reactions that produce cytotoxic singlet oxygen. Featured Quotes When I look at [what makes fruits and vegetables safe to eat] as far as from a microbiological perspective, it's are they free of pathogens of human health concern? And so, we might think about organisms, such as Salmonella or the Shiga toxin producing E coli or Listeria. There are a number of processes and initiatives that are put into place, from the pre-harvest through post-harvest levels to try to ensure that the product is not contaminated with microorganisms of human health concern. Each day, we're consuming literally billions of microorganisms in the foods that we eat, and particularly the raw fruits and vegetables that we're eating that are not being thermally processed in any fashion by which you might reduce the microbial load. Oftentimes we think about the bacteria that might well be there. But we do know that there's viruses that could be present. There's certain type of protozoa that might be present. Many of us know of norovirus and the concerns associated with that particular pathogen. So, there's a multitude of microorganisms that might well be associated with fresh fruits and vegetables, but there's really a very limited number or types that are actually of concern from a human health standpoint. In my program, we're working on E. coli O157:H7, in particular. It's a certain serotype of E. coli, a diarrheagenic E. coli, what's also known as a Shiga toxin-producing E. coli. We work with Salmonella, and we work with Listeria monocytogenes, but there's other microorganisms, such as Campylobacter, Yersinia, Staphylococcus aureus. All of those types of pathogens can also be associated with foods—and different types of foods, at that—and be of concern to the general public—the consumer. If we look at a lot of the processing of foods that are taking place, not only here in the United States, but globally, many times, what will happen is they're utilizing some type of a water antimicrobial, and I stress that because, oftentimes, these antimicrobials are added to the water to control the microbial load in the water. So, ultimately, you're not basically putting on water and putting on a whole load of microorganisms along with it. And also, you can prevent cross contamination through that. Here in the U.S. and elsewhere, we'll often put additional chlorine into the water. So, let's say we're increasing the chlorine concentration to 20 parts per million, or 50 parts per million, or maybe in poultry processing, they're utilizing peracetic acid. These are 2 common antimicrobials that are being used. What we wanted to do is find out could we utilize some other types of methods that might well control microorganisms on the commodity itself? And that's where we started looking at photodynamic inactivation and coupling that with the use of a photosensitizer. And in this particular case, the photosensitizer we were using was curcumin. The reason for working with curcumin is that it's naturally used in foods as a food dye. It's also used as a flavoring agent, and so forth. So, it's there, and it's being used—not just in the U.S., but [also] globally. And we thought we would try to see if we utilize this compound, could we have an additive effect to it? If you apply certain wavelengths of light, you can inactivate microorganisms, but if you apply that wavelength to something like a photosensitizer type molecule (curcumin), you could generate singlet oxygen molecules. And those singlet oxygen molecules would act like little explosions on the cell membrane and basically blow it apart and, therefore, inactivate the organism. We looked at the ability of this to inactivate Listeria monocytogenes, Salmonella, as well as E. coli O157:H7, so these Shiga toxin-producing E. coli, and what we did indeed find is that it was very effective. We looked at it in comparison to peracetic acid use in the poultry industry, and we found it to be equivalent, at least to treatments that we were utilizing on poultry skin, with inactivation of the microorganisms, such as Listeria, on the poultry skin. So, it is really exciting. Links for This Episode ​​​​​​Preventing Foodborne Outbreaks Starts in the Field. Influences of photosensitizer curcumin on microbial survival and physicochemical properties of chicken during storage.

This episode is sponsored by DeVere Chemical

Vidcast:  https://www.instagram.com/p/DO6cj2SCXk9/This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. This recall covers salmon with lot number 219 and seabass with lot number 212.Sold across the USA.Do not eat these recalled fish. Return them to the place of purchase for a full refund. For more information, call the company at 1-718-523-8899.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/haifa-smoked-fish-recalls-cold-smoked-salmon-and-cold-smoked-seabass-due-possible-health-risk#haifa #salmon #seabass #listeria #infection #recall

Vidcast:  https://www.instagram.com/p/DO6hX2EDNc_/Affected products include Sunrise Creamery Dilly Pickle Monterey Jack Cheese, Organic Gouda, Mozzarella/Provolone, Colored Cheddar, Pepper Jack, Swiss, and Monterey Jack Cheese. Listeria causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. The recalled products were produced on May 30, 2025, and August 13, 2025.These cheeses were sold in Ohio, Minnesota, Wisconsin, and Texas between July 7, 2025, and August 14, 2025.Return these products to the place of purchase for a full refund. For questions or more information, contact the Middlefield Original Cheese Co-Op at 1-440-632-5567.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/middlefield-original-cheese-co-op-recalls-organic-gouda-colored-cheddar-mozzarellaprovolone-pepper#middlefield #cheese #listeria #infection #recall

Matters Microbial #107: Listeria Sprouting Hysteria? September 11, 2025 Today, Dr. Lisa Gorski, a microbiologist and food safety consultant recently retired from the US Department of Agriculture, Agricultural Research Service, joins the #QualityQuorum to discuss the facts about the disease causing bacterium named Listeria. We will learn about the organism, the disease listeriosis, and food safety. Host: Mark O. Martin Guest: Lisa Gorski Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode A description of the ice nucleation phenomenon carried out by many bacteria. An out of print book by Dr. Jo Handelsman that explained the ice nucleation experiment I often use when I teach. An overview of ice nucleation protein. A very nice video demonstration of ice nucleation activity I created many years ago with Puget Sound students. The relationship between ice nucleation protein and the commercial substance “SnowMax.” Information from the Centers for Disease Control on Listeria.  A description of listeriosis, caused by Listeria. A cute plush toy depicting Listeria, by the Giant Microbes company. A recent review article on Listeria and listeriosis. A video depicting “actin rockets” allowing Listeria to move within eukaryotic cells. A review article on actin-related motility of intracellular bacteria. A description of a recent Listeria outbreak. Advice for consumers regarding avoiding listeriosis.   The United States Department of Agriculture group on food safety and surveillance.  Articles by Dr. Gorski and colleagues on topics under discussion today. Dr. Gorski's LinkedIn profile. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Vidcast:  https://www.instagram.com/p/DOWoZkMkTzL/This organism can cause serious and sometimes fatal infections in young children, the elderly, and those with weakened immune systems. In healthy individuals, it may cause high fever, severe headache, nausea, abdominal pain, and diarrhea, and it can also result in miscarriages or stillbirths among pregnant women. Affected are Peas and Carrot lot 110625 and Mixed Veggies lot 170625.These frozen vegetables were sold in New York, New Jersey, Pennsylvania, Connecticut, Maryland, Washington, D.C., and Florida between July 18 and August 4, 2025.Do not consume these frozen vegetables and return them to the place of purchase for a full refund. For more information, consumers may contact Endico Potatoes Inc. at 1-800-431-1398.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/endico-potatoes-inc-recalls-25lb-bags-frozen-peas-and-carrots-and-mixed-vegetables-because-possible#endico #frozen #peas #carrots #mixed #vegetables #listeria #recall

Vidcast:  https://www.instagram.com/p/DOWuZwZDQak/Salmonella and listeria trigger serious and sometimes fatal gastrointestinal and systemic infections in young children, elderly persons, and others with weakened immune systems. Listeria can also trigger miscarriages and stillbirths. The affected products are Viva Ground Beef for Dogs and Viva Beef & Turkey for Puppies, Lot 21495, and Viva Ground Chicken for Dogs, Viva Chunked Chicken for Dogs, Viva Chicken for Cats, and Viva Pure Chicken, Lot 21975. These recalled pet foods were sold as frozen one-pound bricks in clear vacuum packaging in New York, Illinois, South Carolina, Florida, Kansas, California, and Arizona. between July 2, 2025 and August 21, 2025.If you purchased any of these products, do not feed them to your pets or to any animals. Return these products to the place of purchase where they will be disposed of safely so that children, pets, and wildlife cannot be poisoned by eating them. Contact Viva Raw at 1-919-371-8882 or by email at info@vivarawpets.com for a refund. Remember to wash and sanitize all food bowls, storage containers, and utensils that touched this contaminated food as well as to wash your hands.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/viva-raw-issues-voluntary-recall-two-lots-dog-and-cat-foods-due-salmonella-and-listeria#vivaraw #petfood #salmonella #listeria #infection #recall

Clint Eastwood at the 2012 Republican National Convention - WikipediaFood Safety Talk 11: Somewhere on I-95 — Food Safety TalkFreshRealm Recalls Chicken Fettuccine Alfredo Products Due to Possible Listeria Contamination | Food Safety and Inspection ServiceListeria Outbreak Linked to Chicken Fettuccine Alfredo Meals | Listeria Infection | CDCWhen People Got Sick: Chicken Fettuccine Alfredo Meals Outbreak, June 2025 | Listeria Infection | CDCOutbreak Investigation of Listeria monocytogenes: Chicken Fettuccine Alfredo Meals (June 2025) | FDAGuidance on validation of lethal control measures for foodborne pathogens in foods - Ceylan - 2021 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online LibraryThe Best Temperature to Eat CheeseCDC warns of Salmonella outbreak linked to pistachio cream | CDC NewsroomWhen People Got Sick: Pistachio Cream Outbreak, June 2025 | Salmonella Infection | CDC781. Dubai Chocolate — Risky or Not?Do By FridayDecoding the Gurus - A psychologist and an anthropologist try to make sense of the world's greatest self-declared Gurus.Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning - PMC10 Really Risky Foods Right Now - Consumer Reports553. Garlic From China — Risky or Not?National Restaurant Association | National Restaurant AssociationCottage Food Regulatory Guidance – Association of Food and Drug OfficialsMichael Gaenzle, Dr. rer. nat. habil. - Directory@UAlberta.caProfessor Michael Gänzle - The Sourdough SchoolRob Dunn | Executive Vice Chancellor and ProvostSourdough – Public Science LabTake Care when Sharing Friendship BreadSB242: Alaska Food Freedom Act

Dr. Don and Professor Ben talk about the risks from consuming teewurst that is made from raw meat which says that it must be cooked to 165°F. Teawurst Bain-marie - Wikipedia Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators Hepatitis E - Wikipedia Hepatitis E Hepatitis E Basics | Hepatitis E | CDC Reimar Johne: Microbiology H-index & Awards - Academic Profile | Research.com Teewurst | Local Sausage From Mecklenburg-West Pomerania, Germany | TasteAtlas A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010 - PMC A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- - PubMed Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage - ScienceDirect

Dr. Don and Professor Ben talk about the risks from eating raw frozen spinach in a smoothie. Dr. Don - not risky

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