Podcasts about o157 h7

Dr. Don - not risky

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about: A study conducted by Dr. Dudley's lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak The significance of discovering the rare S. Baildon serotype in the wastewater samples How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley's lab related to E. coli. Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University. News and Resources News FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches ‘Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency's Next Director [23:10]Boar's Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09] Resources Get 20 percent off your 2025 Food Safety Summit registration with code “FSMatters20” Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection Presenting Sponsor: CDG Environmental Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dr. Don and Professor Ben talk about the risks of sun drying onions, ginger and garlic for 4 days. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Study the effect of sun, oven and microwave drying on quality of onion slices - ScienceDirect Effect of Drying Characteristics of Garlic Salmonella survival during thermal dehydration of fresh garlic and storage of dehydrated garlic products - PubMed Survival of common foodborne pathogens on dates, sundried tomatoes, and dried pluots at refrigerated and ambient temperatures - ScienceDirect Survival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa)under Conditions Simulating Food Service and Consumer Handling and Storage - ScienceDirect

In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Bill Marler, the nation's leading foodborne illness attorney, to discuss some of the major outbreaks of 2024 (so far) and there are many.According to Matt, it feels like the industry, in terms of a lot of amazing brands, decided to throw their brands into a dumpster, put gasoline on it, and light a fricking match over the last six months.They talk about the Boar's Head Listeria outbreak, the McDonald's Quarter Pounders E. coli O157:H7 outbreak, and the Grimmway Farms carrots E. coli O121:H19 outbreak. As well as some you probably haven't heard of like the Andre's Banquet Center E. coli O157:H7 outbreak, the Wolverine Packing Co. E. coli O157:H7 outbreak, and the Montana Wagyu Beef E. coli O157:H7 outbreak.In this episode:

676. Drinking Beer When the Bottle Has Been in Contact With the Beer — Risky or Not?Somm.ai - On-Premise IntelligenceFood Tech Talk Podcast | TrustwellHome - FoodSafetyTechPartners | TrustwellThe Future of Digital Food Safety Management with Eric Moore | TrustwellHit Somebody! (The Hockey Song) - YouTubeWarren Zevon – Hit Somebody (The Hockey Song) Lyrics | Genius Lyrics688. Eating Slivered Onions Today — Risky or Not?The Dilemma at the Center of McDonald's E. Coli Outbreak - The AtlanticInvestigation Update: E. coli Outbreak, Onions Served at McDonald's - October 30, 2024 | E. coli infection | CDCPublisher's Platform: A Bit(e) of McDonald's E. coli history | Food Safety NewsHemorrhagic Colitis Associated With a Rare Escherichia coli SerotypePublications on the Microbial Safety of OnionsSurvival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and Storage - ScienceDirectModification of the Definition of TCS Foods | Council III | 2023 Biennial Meeting | Conference for Food Protection | Conference for Food ProtectionWater Application Method Influences Survival or Growth of Escherichia coli on Bulb Onions during Field Curing - ScienceDirectJoy Waite-Cusic | College of Agricultural SciencesPerson accidentally poisoned 46 coworkers with toxin-loaded homemade lunchMDH: Staph food poisoning responsible for 46 illnesses in JessupStaph food poisoning blamed for 46 illnesses at Jessup seafood distributor, health officials say - CBS Baltimore9 heists, $1,000 worth: Ontario's butter bandits mysteryHow a pizzeria mistakenly sold THC-laced pizza - The Washington PostRaleigh - Wake n BakeryFAQ's - Wake n BakeryA loophole in federal marijuana law has led to the creation of new THC product : NPRCongress Accidentally Legalized Weed Six Years Ago - The Atlantic

Dr. Don and Professor Ben talk about the risks of slivered onions today in light of the ongoing outbreak. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks drinking beer from glasses when the bottle has been inside the glass and in contact with the beer. Dr. Don - not risky

The speaker will present the latest strategies for reducing methane emissions in cattle, focusing on how advancements in rumen microbiome research and optimized nutrition can lower environmental impact. He will highlight new data and technologies that improve feed efficiency and sustainability in cattle production. Speaker: Dr. Tim McAllister, Lethbridge Research and Development Research Centre Dr. Tim McAllister is a Principal Research Scientist at AAFC's Lethbridge Research Centre. His research focuses on microbiology, nutrition and beef production and on food and environmental safety issues related to livestock production, strategies for mitigation of Escherichia coli O157:H7, prion inactivation within the environment, antimicrobial resistance in bacteria in feedlots and investigating the discovery and characterization of fibrolytic enzymes from rumen microbes. He also has extensive research experience in GHG emissions within animals from manure and the impact of manure handling procedures, such as composting, on emissions. He is the author or co-author of over 950 peer-reviewed scientific papers and 90 reviews, as well as over 1200+ abstracts and conference proceedings.

Dr. Don and Professor Ben talk about the risks from leaving a cut unripe avocado at room temperature for a day. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Christopher Kimball's Milk Street | Recipes, TV and Cooking Tips America's Test Kitchen: Recipes & Reviews You Can Trust | Stream Every Episode | America's Test Kitchen Richard Kimble | The Fugitive Wiki | Fandom Salmonella, Listeria monocytogenes, and Indicator Microorganisms on Hass Avocados Sold at Retail Markets in Guadalajara, Mexico - ScienceDirect Behaviors of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on whole avocado during storage at 21 or 7°C and their reduction by aqueous chlorine dioxide and peroxyacetic acid - ScienceDirect Effect of storage temperature and time on the behavior of Salmonella, Listeria monocytogenes, and background microbiota on whole fresh avocados (Persea americana var Hass) - ScienceDirect Survival of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in Ready-to-Eat “Guacamole”: Role of Added Antimicrobials - PMC Quality variables of “Hass” avocado stored in modified atmosphere packaging

Merch — Risky or Not?CrowdStrike says more than 97% of Windows sensors are back online - CBS NewsBanff & Lake Louise Tourism | Official Destination WebsiteJamf Apple Device Management. Mac iPad iPhone TV Apple MDMOne Ring | The One Wiki to Rule Them All | FandomWhat does ‘never go with a hippie to a second location' mean? - QuoraReconcilable Differences #180: I'm Doing a Lot of Stuff with Computers Right Now - Relay FMLoonies and Toonies Canadian Dollar CoinsThe Tragically Hip - Wheat Kings (Audio) - YouTubeThe Grateful Dead – Jack Straw Lyrics | Genius Lyrics242. Brushing Teeth With Well Water — Risky or Not?603. Drinking Water That Had a Body in It for a Month — Risky or Not?591. Drinking Water From Switzerland's 7,000 Lakes — Risky or Not?Lyrics for Almost Cut My Hair by Crosby, Stills, Nash & Young - SongfactsIAFP Annual Meeting - International Association for Food ProtectionTWiV 1134: Clinical update with Dr. Daniel Griffin | This Week in VirologyCDC COVID Data Tracker: Wastewater SurveillanceNotes from the Field: Health Monitoring, Testing, and Case Identification Among Persons Exposed to Influenza A(H5N1) — Michigan, 2024 | MMWRRisk warnings are not pausing raw milk consumption | Food Safety NewsThe Who - Won't Get Fooled Again - YouTubeNotes from the Field: Schedule I Substances Identified in Nootropic Gummies Containing Amanita muscaria or Other Mushrooms — Charlottesville, Virginia, 2023–2024 | MMWRHow do you pronounce Nootropics? : r/NootropicsWings – Hi, Hi, Hi Lyrics | Genius LyricsCongress Accidentally Legalized Weed Six Years Ago - The AtlanticInvestigation of Illnesses: Diamond Shruumz-Brand Chocolate Bars, Cones, & Gummies (June 2024) | FDAHoop Cheese — Em's On The RoadHome | NACSNotes from the Field: Illnesses After Administration of Presumed Counterfeit Botulinum Toxin in Nonmedical Settings — Tennessee and New York City, March 2024 | MMWRListeria Outbreak Linked to Meats Sliced at Delis | CDCInvestigation Details | Listeria Outbreak Linked to Meats Sliced at Delis | CDCExtra Time: High stakes meeting between Netanyahu and Biden, Listeria outbreak raising concerns - ABC7 New YorkFood Safety Practices Linked with Proper Refrigerator Temperatures in Retail Delis - PubMedQuantitative Assessment of Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods | FDAPublisher's Platform: It has nearly been six years since over 1,000 people were sickened and over 200 died from Listeria-tainted Polony in South Africa | Food Safety NewsInteragency Risk Assessment: Listeria monocytogenes in Retail DelicatessensRetail Deli Slicer Cleaning Frequency–Six Selected Sites, United States, 2012 - PubMedWiers Farm, Inc Issues a Voluntary Recall on Whole and Salad Cucumbers Due to Possible Contamination with Listeria | FDAWiers Farm, Inc Expands Voluntary Recall on Whole and Salad Cucumbers Due to Possible Contamination with Listeria | FDAFSHN13-10/FS234: Establishing a Lot through Sanitation Clean Breaks in Produce Packing FacilitiesGrowth and Survival of Listeria monocytogenes and Salmonella on Whole and Sliced Cucumbers - ScienceDirectModeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity - ScienceDirectStutz Packing Co. Recalls Walnut Product Because of Possible Health Risk | FDASurvival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage - PubMedSupreme Service Solutions LLC Voluntarily Recalls Supreme Vegetable Products Because of Possible Health Risk | FDASupreme Produce L.L.C. from Kissimmee, FL – company detailsOur Companies | GBC Food Services5 Tips to Consider When Preparing Recommendations for Changes to Retail Food Policy | FDAMark, you are as full of shit as your milk is | Marler Blog

Dr. Don and Professor Ben talk about the risks from eating cut watermelon at room temperature for a day or more. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon - ScienceDirect Survival and Growth of Enterohemorrhagic Escherichia coli O157:H7 in Cantaloupe and Watermelon - ScienceDirect Growth of Salmonella spp. in Cantaloupe, Watermelon, and Honeydew Melons - ScienceDirect Merch — Risky or Not? Caricature Definition & Meaning - Merriam-Webster

Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from making a sandwich with “help” from Bruce the Cow. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Bruce the cow loves sandwiches (and I love Bruce) : r/StupidFood Does the maternal grooming of cattle clean bacteria from the coat of calves? - ScienceDirect Cattle Water Troughs as Reservoirs of Escherichia coli O157 - PMC Escherichia coli O157:H7 in Environments of Culture-Positive Cattle - PMC An investigation of Escherichia coli O157 contamination of cattle during slaughter at an abattoir - PubMed Reducing the Risks of Pathogenic E. Coli Infections Trying to eat breakfast with Bruce! #cow #brucethecow #food #snack #fi… | cows | TikTok

Accidental Tech PodcastCollege hockey, Frozen Four home | NCAA.comBig Dumb Cups - SNL - YouTubeGreenies Canine (total)Basset Hound Dog Breed InformationSigns and symptoms - WikipediaSigns and Symptoms | JAMA | JAMA NetworkList of counties in North Carolina - WikipediaList of counties in New Jersey - WikipediaTask Management Software Built For Pros - OmniFocus - The Omni Group43 Folders Series: Inbox Zero | 43 FoldersIndependent Writer, Speaker, and Broadcaster - Merlin MannGetting Things Done® - David Allen's GTD® MethodologyCollege of Agriculture and Life SciencesRutgers School of Environmental and Biological Sciences - Rutgers SEBSShogun - WikipediaShogun (disambiguation) - WikipediaShōgun (novel) - WikipediaShōgun (1980 miniseries) - WikipediaShōgun (2024 miniseries) - WikipediaGrowth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk conditions - PubMedDeadly morel mushroom outbreak highlights big gaps in fungi knowledge | Ars TechnicaInvestigation of Illnesses: Morel Mushrooms (May 2023) | FDAEcology and Management of Morels Harvested From the Forests of Western North AmericaOutbreak Linked to Morel Mushroom Exposure — Montana, 2023 | MMWRFood Friday 3/29/24: Nutrition with Nicole Rodriguez, RDN | WAMCFight Germs on Hands and Surfaces | #1 Brand of Hand Sanitizer in U.S.Calculate - Safe Fruits and VeggiesNotice of Intent (NOI) | Research Administration and ComplianceCruise expert shares the food to ‘avoid' onboard or risk taking a ‘gamble' | Cruise | Travel | Express.co.uk8 Things Not to Eat at the Cruise Ship BuffetRisky or Not? Shows about pizzaChatGPTMeet the Robots Slicing Your Barbecue Ribs - WSJ

Today we welcome back Bill Marler! In 1993, Marler represented 9-year-old Brianne Kiner in litigation against Jack in the Box following an E. coli O157:H7 outbreak, securing a $15.6 million settlement.[3] He subsequently directed his practice toward foodborne illness, representing many more people affected by diseases such as E. coli, hepatitis A, and Salmonellosis. He has been involved in litigation relating to most of the large foodborne illness outbreaks in the United States, representing individuals against large companies such as Chili's, Kentucky Fried Chicken,[4] Dole, and ConAgra.[5] Marler is also involved with OutBreak, a nonprofit organization under the auspices of Marler Clark. In this capacity he travels extensively, discussing foodborne illness litigation and related issues with public health groups, fair associations, and food industry groups.[6] As a proponent of improved food regulation, Marler has been asked to speak to numerous groups to address the subject, including testimony to both the California State Senate Governmental Organization Committee[7] and the U.S. House Committee on Energy and Commerce.[8] Marler's involvement in the 1993 Jack in the Box E. coli outbreak is detailed in author Jeff Benedict's book Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat. "Poisoned". Official website of Jeff Benedict. Retrieved May 30, 2021. The book has been adapted into Marler is featured heavily in "Poisoned: The Dirty Truth About Your Food" a documentary that builds upon the book "Poisoned" by Jeff Benedict. The documentary delves into the public and private influences that shape decisions regarding food safety in the United States. It traces the origins of foodborne illnesses, starting with the Jack in the Box E. coli outbreak in 1992-1993 and continuing to the present day. The film is directed by Stephanie Soechtig and premiered at 2023 Tribeca Film Festival, and is set to be released on Netflix on August 2, 2023.[9] In 2009, Marler founded Food Safety News to "fill a void" in food safety's media coverage. He is a regular contributor to the Food Poison Journal. In January 2016, The Daily Meal named him one of "America's 50 Most Powerful People in Food for 2016".[10] His professional blog was listed by the American Bar Association as one of the top 100 legal blogs.[11] And in The New Yorker piece "A Bug in the System", journalist Wil S. Hylton referred to Marler as "the most prominent and powerful food-safety attorney in the country."[12] According to Marler's own estimation he has won over $600 million in food safety judgements for his clients.[13] A January 19, 2020 article in The Washington Post detailed Marler's fight for USDA regulations that would ban meat contaminated with certain Salmonella strains from being sold.[14] Poisoned on Netflix Marler Clark website The B.I.STANDER Podcast is a conversational podcast unique to Bainbridge Island and Seattle Washington, that covers the Arts, Society & Culture told through Human Interest stories. The intent is to introduce interesting people, ideas, and conversations. We are not perfect and that's OK! Thank you for your support! The B.I.Stander Podcast is a listener supported show, please consider subscribing.   BE A FRIEND OF PODCASTVILLE AND TELL A FRIEND  The BISTANDER Podcast! Blue Canary Auto NOW ALSO in Bremerton! Sound Reprographics Song "Fly on the Wall by LeRoy Bell and available at:  Tower Records! Additional sound effects by: https://www.zapsplat.com/ Support the Show on PATREON "Be a friend, tell a friend!"  

Dr. Jessica Chen, a bioinformatician at CDC in Atlanta, and Sarah Gregory discuss E. coli O157:H7 strain linked to leafy greens-associated outbreaks.

Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick's career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA's Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina's participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA's method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy. News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08] Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00] Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08] Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22] FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00] Register for the Food Safety Magazine Webinar “Foreign Object Control: Best Practices in Food Processing and Foodservice” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dr. Don and Professor Ben talk about the risks posed by having nonalcoholic beer on tap. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from marrying the ketchup. Dr. Don - not risky

CBS News Medical Contributor Dr. David Agus joined WCBS' Steve Scott to explain the details on this nasty bug.PHOTO: Number of Gram-negative Escherichia coli bacteria of the strain O157:H7, revealed in the 6836x magnified scanning electron microscopic (SEM) image, 2006. Image courtesy Centers for Disease Control (CDC) / National Escherichia, Shigella, Vibrio Reference Unit at CDC. (Photo by Smith Collection/Gado/Getty Images)

Today we welcome Bill Marler Meet William Marler An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America and a major force in food policy in the U.S. and around the world. Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injury and even death. He began litigating foodborne illness cases in 1993 when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6 million settlement with the company. The 2011 book, Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the Way Americans Eat, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney. For the last 26 years, he has represented victims of nearly every large foodborne illness outbreak in the United States. He has filed lawsuits against such companies as Chili's, Chi-Chi's, Cargill, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald's, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy's, securing over $700,000,000 for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Among the most notable cases he has litigated, Bill counts those of nineteen-year-old dancer Stephanie Smith, who was sickened by an E. coli-contaminated hamburger that left her brain-damaged and paralyzed, and Linda Rivera, a fifty-seven-year-old mother of six from Nevada, who was hospitalized for over 2 years after she was stricken with what her doctor described as “the most severe multi-organ [bowel, kidney, brain, lung, gall bladder, and pancreas] case of E. coli mediated HUS I have seen in my extensive experience.” New York Times reporter Michael Moss won a Pulitzer Prize for his coverage of Smith's case, which was settled by Cargill in 2010 for an amount “to care for her throughout her life.” Linda's story hit the front page of the Washington Post and became Senate Majority Leader Harry Reid's touchstone for successfully moving forward the Food Safety Modernization Act in 2010. The B.I.STANDER Podcast is a conversational podcast unique to Bainbridge Island and Seattle Washington, that covers the Arts, Society &  Human Interest stories. The intent is to introduce interesting people, ideas, and conversations. We are not perfect and that's OK! Thank you for your support! The B.I.Stander Podcast is a listener supported show, please consider subscribing.  Thank you & tell them you heard it on: The BISTANDER Podcast! Blue Canary Auto NOW ALSO in Bremerton! Sound Reprographics Additional sound effects by: https://www.zapsplat.com/ Support the Show on PATREON

Dr. Don and Professor Ben talk about the risks of eating decorative kale from a Pizza Hut in the 2000's. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Pizza Hut Used to Be One of the Largest Kale Purchasers in the US Iman Jalali on Twitter: “Up until 2013, Pizza Hut was the largest buyer of kale in the US They used it to decorate their salad bar https://t.co/1rTLitCHRv” / Twitter Growth model of Escherichia coli O157:H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water - PubMed Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service | Journal of Food Protection William Coney on Twitter: “@bugcounter @benjaminchapman Risky or Not - eating Kale from a 2000s / 2010s Pizza Hut salad buffet where it is being used in a decorative capacity” / Twitter It's Corn - Remix & Original Video (Corn Kid) - YouTube Kale | Food Source Information

Dr. Don and Professor Ben talk about the risks of eating a medium rare blade tenderized steak. Dr. Don - not risky

MaxFunConVibram FiveFingers - WikipediaFood Safety Talk 79: You're Into Botulism Country (with Merlin Mann) — Food Safety TalkFood Safety Talk 85: I'm the jerky police — Food Safety TalkMatt Haughey (@mathowie) / TwitterA Whole Lotta NothingStepside: a show about trucksAsk MetaFilter43f Podcast: John Gruber & Merlin Mann's Blogging Panel at SxSW | 43 FoldersGeographic differences in gut microbiota composition impact susceptibility to enteric infection - PMCNever Home Alone: From Microbes to Millipedes, Camel Crickets, and Honeybees, the Natural History of Where We Live: Dunn, Rob: 9781541645769: Amazon.com: BooksThe American Food Supply: Not Fit for European Consumption - Focus for HealthFood Allergy and Intolerance: A Narrative Review on Nutritional Concerns - PMCSlack is your digital HQ | SlackEscherichia coli O157:H7 in Feral Swine near Spinach Fields and Cattle, Central California Coast - PMCDeena Shanker on Twitter: “brought a pumpkin pie home from the farmers market yesterday and forgot to refrigerate. Can I eat it?” / TwitterIncidence and Growth of Bacillus cereus in Retail Pumpkin Pies 1 - PubMedThe team at Planet Money dives into the milk industry of Montana : NPRKraft Dinner - WikipediaEuropean vs. American Chocolate: What's the Difference? | Virtual Events and Virtual TastingsAmazon.com: De Ruijter Fruit Sprinkles (Vruchten Hagel), 400 Gr (14.1 Oz), 1 Box : Grocery & Gourmet FoodThe TRY Channel - YouTubeMolly on Twitter: “https://t.co/HtsEOLqcxD” / TwitterFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkFood Safety Talk 55: Damn Ignorant PhDs — Food Safety Talk3D food printers are already a science fact, not far-fetched science fiction | Food Safety NewsPossible Salmonella outbreak in Ohio linked to cookies from a home bakery | Food Safety News

An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America with his firm, Marler Clark: The Food Safety Law Firm, and a major force in food policy in the U.S. and around the world. For the past 26 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6-million settlement with the company. The 2011 book, Poisoned, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney. Bill's advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims' organizations, and helping spur the passage of the 2010–2011 FDA Food Safety Modernization Act (FSMA). His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce. Bill travels widely and frequently to speak to food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses and the issues surrounding them. He gives frequent donations to industry groups for the promotion of improved food safety, and has established numerous collegiate science scholarships across the U.S. He is also a frequent writer on topics related to foodborne illness and the Publisher of the online news site, Food Safety News, and his award-winning blog, www.marlerblog.com. He is frequent media guest on food safety issues and has been profiled in numerous publications. In 2010, Bill was awarded the NSF Food Safety Leadership Award for Education, and in 2008 he earned the Outstanding Lawyer Award by the King County Bar Association. He has also received the Public Justice Award from the Washington State Trial Lawyers Association. Bill graduated from the Seattle University School of Law in 1987, and in 1998 was the Law School's "Lawyer in Residence." In 2011, he was given Seattle University's Professional Achievement Award. He is a member of the board of directors of Bainbridge Youth Services and a member of the Children's Hospital Circle of Care. In this episode of Food Safety Matters, we speak with Bill [4:24] about: How taking on and winning the various lawsuits related to the 1993 Jack in the Box coli outbreak helped shape the rest of Bill's career, and what he took away from these cases on a personal level How his career in defending victims of foodborne illness has become an "avocation" in addition to his "vocation," and his desire to do more work to advance food safety policy How Jack in the Box, under Dave Theno's leadership, turned around its operations following the outbreak and set new standards for the fast food industry The significant regulatory and industry changes that were enacted by USDA as a result of the 1993 coli outbreak Bill's advice for companies that want to shore up their food safety programs before it's too late, and the "warning signs" he sees in every foodborne illness case he defends How food safety culture, as communicated from the top management down, can successfully shape food safety practices and empower employees company-wide Potential strategies for recall modernization, including improved traceability technologies for supply chains and better ways to communicate recall information to consumers Bill's shortlist for critical food safety improvements that need to happen over the next five to ten years. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Calcium oxalate - WikipediaDuke & Jones, Louis Theroux - Jiggle Jiggle (Lyrics) my money don't jiggle it folds - YouTubeRed Hot Chili Peppers - Aeroplane [Official Music Video] - YouTubeShoresy - WikipediaVeep - WikipediaSoylent Green - WikipediaHarry Harrison (writer) - WikipediaThe Stainless Steel Rat - WikipediaThe Chrysalids - WikipediaGalaxyCon RaleighITHACON Comic Book ConventionThe Comic Book Club of IthacaAl Milgrom - WikipediaJim Steranko - WikipediaKaitlyn Casulli - People | Food Science & TechnologyBaker's cyst - Symptoms and causes - Mayo ClinicUpdates on our voluntary recall of French Lentil + Leek CrumblesExtreme stomach pain/sickness from lentil+leek crumbles. : DailyHarvestThe Production of Phytotoxins from Surface Crop Residues - Cochran - 1977 - Soil Science Society of America Journal - Wiley Online LibraryFDA investigating whether Lucky Charms is making people sick - The Washington PostLectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment - PMCAbby Snyder | CALSUS Baby formula shortage: How to stop outbreaks in food processing facilitiesSusur Lee - WikipediaWatch: Iron Chef Turns Starbucks Order Into a Gourmet Pie on TikTokChef Susur Lee Restaurant GroupFood Safety Talk 251: Too Many Brooms — Food Safety TalkHow To Cook an Indian Chef | Southern Foodways Alliance - Southern Foodways AllianceHold the Phone! The Role of Celebrity Chefs and Influencers in Food Safety MessagingGastropod - Food with a Side of Science & HistoryEdible Geography | Thinking Through FoodSurvival and Growth of Escherichia coli O157:H7 in Unpasteurized and Pasteurized Milk | Journal of Food ProtectionFarm to consumption risk assessment for Staphylococcus aureus and staphylococcal enterotoxins in fluid milk in China - ScienceDirectChanges in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature - ScienceDirectAgenda – IAFNS annual meetingFoodborne Illness Outbreaks Reported to National Surveillance, United States, 2009-2018 - PubMedFoodborne Illness Outbreaks Reported to National Surveillance, United States, 2009–2018 - PMCFDA Model Food CodeFood Safety for Children and Pregnant and Breastfeeding Women | WIC Works Resource SystemPeople at Risk of Foodborne Illness | FDA

Dr. Don and Professor Ben talk about the risks of eating cut watermelon left unrefrigerated overnight Dr. Don - risky ☣️ Professor Ben - risky ☣️ Growth of Salmonella spp. in Cantaloupe, Watermelon, and Honeydew Melons | Journal of Food Protection Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons - ScienceDirect Survival and Growth of Enterohemorrhagic Escherichia coli O157:H7 in Cantaloupe and Watermelon | Journal of Food Protection Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon - ScienceDirect Outbreaks Associated with Cantaloupe, Watermelon, and Honeydew in the United States, 1973–2011 | Foodborne Pathogens and Disease

Dr. Don and Professor Ben talk about the risks of eating cut watermelon left unrefrigerated overnightDr. Don - risky ☣️ Professor Ben - risky ☣️ Growth of Salmonella spp. in Cantaloupe, Watermelon, and Honeydew Melons | Journal of Food Protection Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons - ScienceDirect Survival and Growth of Enterohemorrhagic Escherichia coli O157:H7 in Cantaloupe and Watermelon | Journal of Food Protection Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon - ScienceDirect Outbreaks Associated with Cantaloupe, Watermelon, and Honeydew in the United States, 1973–2011 | Foodborne Pathogens and Disease

Dr. Don and Professor Ben talk about the risks of making cookies with steak chips. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Sage (@SageOlson) / Twitter Glazed Burnt End Chocolate Chip Cookies | Beef Loving Texans Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during Preparation and Storage of Beef Jerky | Journal of Food Protection Brisket Chocolate Chip Cookies Recipe - Barbecuebible.com Home - Texas Cottage Food Law From Jam to Jerky: Water Activity and the Science of Preservation

Dr. Don and Professor Ben talk about the risks of making cookies with steak chips.Dr. Don - risky ☣️ Professor Ben - risky ☣️ Sage (@SageOlson) / Twitter Glazed Burnt End Chocolate Chip Cookies | Beef Loving Texans Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during Preparation and Storage of Beef Jerky | Journal of Food Protection Brisket Chocolate Chip Cookies Recipe - Barbecuebible.com Home - Texas Cottage Food Law From Jam to Jerky: Water Activity and the Science of Preservation

Once in a Lifetime (Talking Heads song) - WikipediaThe Hunger Games (film series) - Wikipedia1984 Apple's Macintosh Commercial (HD) - YouTubeBruce Springsteen - 57 Channels (And Nothin' On) - YouTubeWould I Lie to You? (game show) - WikipediaTaskmaster | WELCOME TO TASKMASTERBlack Books - WikipediaWatch Jack Whitehall: Travels with My Father | Netflix Official SiteFriday Night Dinner - WikipediaTravel Man - WikipediaCuckoo (TV series) - WikipediaGreg Davies - Wikipedia“Yes I Can Hear You Clem Fandango!” | Toast Of London Supercut - YouTube✨ Hurry! Items selling fast!Insert Name Here - WikipediaGeorge Sotiropoulos - WikipediaGeorge Stroumboulopoulos - Wikipedia‎STROMBO on Apple MusicHeidi Montag - WikipediaRisky or Not?Heidi Montag Is Eating Raw Organ Meat For Fertility, Here Are The DangersHeidi Montag Seen Eating Raw Animal Organs to Help Fertility Issues | PEOPLE.comPaul Saladino, Author at Carnivore MDHome | Carnivore MDHeart & Soil — Nose to Tail SupplementsThe Most Influential Spreader of Coronavirus Misinformation Online - The New York TimesMercola.com - #1 Natural Health WebsiteMercola Market - Shop Products Recommended by Dr. Joseph MercolaSolspring® Biodynamic® Organic Balsamic Vinegar#86 Man of the People | Reply AllJohn R. Brinkley - WikipediaNeil Young - Don't Let It Bring You Down - YouTubeHelena Bottemiller Evich (@hbottemiller) / TwitterHelena Bottemiller Evich- POLITICOFDA Investigation of Cronobacter Infections: Powdered Infant Formula (February 2022) | FDAUsing TikTok to keep your food safe, really- POLITICOFood Safety Talk 256: Phage 36 — Food Safety TalkReport Food Poisoning Now. Protect Others.Nationally Notifiable Diseases | Healthy Water | CDCNotifiable Infectious Disease Tables | CDCJason Folster☣️ on Twitter: “@benjaminchapman @bugcounter @ConcussedOne @MCBazacoPhD @michelledanyluk 2 words. Government clearance. This isn't some hippie academic setting.” / TwitterWhy did Costco remove onions from food court?Simon Holland (@simoncholland) / TwitterSurvival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and Storage | Journal of Food ProtectionFDA Food Code | FDAhttps://www.fda.gov/media/110822/downloadThe Wire: Omar - All In The Game - YouTubeThe risk of the hemolytic-uremic syndrome after antibiotic treatment of Escherichia coli O157:H7 infections - PubMedPhillip I. Tarr, M.D.'s Research Bio > FacultyFoodborne Illness - Causes, Symptoms and Prevention | STOPDr. Barbara Kowalcyk | FST

Water, like everything else on Earth, including you, is full of bacteria. But not all bacteria are created equal, with many being more harmful than others. Yes, Escherichia coli (E. coli) pollutes our ground and surface water through fecal contamination, but the bacteria is also simply found and widely distributed in nature. As one of our hosts, Christian, bid adieu to us, his last pathogen of choice is E. coli. Listen in as the bacteria-loving buds discuss strains and characteristics, causes, effects, and environments of this curious bug. More about E. coli: CDC's summary of E. coli What is E. coli O157:H7? Coliform Bacteria in Drinking Water Supplies Stay tuned for more episodes, posting on the first Thursday of each month. Subscribe to our show wherever you get your podcasts and find more info at weebeastiespodcast.com  The Wee Beasties podcast is a production of Nephros, Inc., a company committed to improving the human relationship with water through leading, accessible technology *** SHOW TRANSCRIPT: Christian:  Kimothy… Kimothy:  Christian… Christian:  Happy New Year. What a year it has been, eh? Kimothy:  Happy New Year, Christian.  Yeah, what a great year.  And a big year ahead – lots of changes.  Including for you – this is your last podcast today, right? Christian:  Yeah, that's correct. Really sad to have to move on – I think this is such an important forum to have these conversations, and I will miss the opportunity to share microbiology with our audience. Kimothy:  Well, what do you think our Swan Song should be for your last episode? Christian:  I thought E. coli might be a good one to end on.  A well-known, and often misunderstood, waterborne pathogen. Kimothy:  Yeah, no doubt, Christian.  Christian:  So, when I think of E. coli, I immediately go to headlines about spinach recalls and announcements about contaminated meat at restaurants.  But E. coli bacteria can just as easily contaminate a municipal water supply, right?  And E. coli is a gut bacterium, so when something is contaminated, are we just saying that it has gut bacteria or, really, just poop in the water? Help me understand this, is water contaminated with E. coli, just water that has fecal matter in it? Kimothy:  [laughs] Well, yes, essentially.  But, let's back up for a moment and outline a few things.  So, E. coli is a bacterium that lives in the intestines of warm-blooded animals, and most strains of E. coli bacteria are not harmful and are an essential part of the gut flora for healthy digestion. That said, there are several pathogenic strains, the most common one in the U.S. being a Shiga toxin-producing E. coli called, O157:H7. Now, all E. coli is part of a group I mentioned during our last episode, called coliforms.  Coliforms are a kind of rod-shaped bacteria that are found in soil, plants, and intestinal tracts of animals – in this group you have total coliforms and fecal coliforms.  The most prevalent fecal coliform species is E. coli. And the most dangerous fecal coliform is E. coli O157:H7, so to get back to your question. Yes, it's poopy water. Christian:  Ahh, I knew it.  So that's the scoop on poop?  Kimothy:  Well, the gut microbiome has a lot more to it than that, but that's the scoop on E. coli in water. Christian:  Okay, okay…so, a couple of things at which I'd like to take a closer look. I got that if water has E. coli in it, it is because the water has been contaminated with fecal matter, but you mentioned Shiga toxin E. coli and coliforms.  What is Shiga toxin and why do we care about coliforms? I mean, I don't want coliforms in my drinking water, but you've mentioned coliforms in two episodes now, so I just wanted to pause and ask a little more. What's the importance here? Kimothy: Sure, Christian.  So, coliforms, as I mentioned encompasses a group of rod-shaped bacteria, and the reason they're important is, first, they always exist in the digestive tracts of animals and their waste; and second, they are a great ‘indicator' organism. That is, you can test for coliforms as a diagnostic tool that can give you a read on the probability of other pathogenic organisms being present in your sample.  If you conduct a coliform test and it's positive, you know on a list of probable outcomes, that there is some risk of contracting a waterborne illness or disease.  Okay, now for the Shiga toxin: The E. coli that produce Shiga toxin are called Shiga toxin-producing E. coli or STEC for short.  The most common type of STEC is O157:H7 and has emerged as one of the most serious causes of severe human gastrointestinal disease. Now, the pathogenesis involves the E. coli bacterium releasing the Shiga toxin in the gut of a human which attacks and destroys the lining of the intestinal tract, resulting in bloody diarrhea. According to the CDC, there are about 70,000 cases of hospitalization from O157:H7 every year in the US. Christian:  Rowdy, so E. coli contamination in municipal or building water is a result of some source of coliforms that isn't being addressed either through secondary disinfection or filters. Kimothy:   Yeah, that's correct. Christian:  Okay, so aside from bloody diarrhea, which sounds less than ideal, are there any other symptoms one can expect from E. coli O157:H7? Kimothy:  Well, yes, unfortunately.  Abdominal cramping, headache, and watery diarrhea may persist for seven to ten days and in severe cases, the disease may result in kidney failure.  A condition known as hemolytic uremic syndrome (HUS) can eventually occur that results in massive retention of fluid because the kidneys stop working, and then it becomes a life-threatening event at that point.  The most susceptible populations here are the very young and the very old due to weakened immunity, but the best approach to prevention is having a multi-barrier solution for your water supply – disinfection AND filters, and make sure you're routinely testing the water to ensure it's pathogen-free. Christian:  Alright, well that was a great snapshot on E. coli, a microorganism I think is talked about a lot with authority, but often doesn't get the detailed attention it needs. Thanks for having one last chat with me, Kimothy! Kimothy:  You bet, Christian.

Benjamin Schrager (@benschrager) / TwitterBenjamin's Site on StrikinglySchrager CVBenjamin Schrager on Twitter: “My paper on raw chicken in Japan just got published!! Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan Thank you to @Gastronomica for the smooth process and reviewers for their insightful feedback. https://t.co/2mp9FpESDo” / TwitterPlacing Trust: The Political Ecology of Chicken Meat in Japan197. Raw Meat Sashimi — Risky or Not?‘Medium rare' chicken post a joke, but it's a Japanese delicacy | Stuff.co.nzFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkWhat Is a Cannibal Sandwich? | Taste of HomeMecklenburg County Health Department, Consumer AdvisoryPrefectures of Japan - WikipediaPrevalence and Characteristics of Salmonella and Campylobacter in Retail Poultry Meat in Japan | Request PDFUSDA Launches New Effort to Reduce Salmonella Illnesses Linked to Poultry | USDAFood safety law firm asks USDA to ban 31 salmonella strains | Food DiveSandra Eskin | Food Safety and Inspection ServiceTamago Kake Gohan Recipe - Love and Lemons185. Tamago Kake Gohan — Risky or Not?Why do Japanese people like to eat raw egg?Food studies - WikipediaBurden of Foodborne Illness: Improvements | Estimates of Foodborne Illness | CDCA Platform for Crowdsourced Foodborne Illness Surveillance: Description of Users and ReportsMerch — Food Safety TalkReduction of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on Whole Yellow Onions (Allium cepa) Exposed to Hot WaterWhere Sick People Lived | Salmonella Outbreak Linked to Onions | CDCMogwai Injustice on Twitter: “@bugcounter I think there is a decent amount of raw onions that people eat. Red onion in a salad or really any type of onion in a pasta/chicken/tuna salad, chopped white onions on a burger or hot dog, onions and cilantro in Mexican and Spanish foods, I think there's a lot.” / TwitterOutbreak of Salmonella Newport Infections Linked to Onions | CDCOutbreak Details : Foodborne Illness Outbreak DatabaseFDA Announces New Sampling Plan for Romaine Grown in the Yuma, Arizona Growing Region | FDAMicrobiological Data Program | Agricultural Marketing ServiceMicrobiological Surveillance Sampling: FY21 Sample Collection and Analysis of Romaine Lettuce Obtained at Commercial Coolers in Yuma County, AZ | FDANew Era of Smarter Food Safety Summit on E-Commerce: Ensuring the Safety of Foods Ordered Online and Delivered Directly to Consumers - 10/19/2021 - 10/21/2021 | FDAThoughts on Flash - WikipediaJorge Hernandez | LinkedInCarletta Ooton | LinkedInStates of Germany - Simple English Wikipedia, the free encyclopediaFacebook plans to change company name to focus on the metaverse - The Verge

CitationCallaway, T. R., Carroll, J. A., Arthington, J. D., Edrington, T. S., Anderson, R. C., Rossman, M. L., Carr, M. A., Genovese, K. J., Ricke, S. C., Crandall, P., & Nisbet, D. J. (2011). Orange Peel Products Can Reduce Salmonella Populations in Ruminants. Foodborne Pathogens and Disease, 8(10), 1071–1075. https://doi.org/10.1089/fpd.2011.0867Callaway, T. R., Edrington, T. S., Loneragan, G. H., Carr, M. A., & Nisbet, D. J. (n.d.). Shiga Toxin-Producing Escherichia coli (STEC) Ecology in Cattle and Management Based Options for Reducing Fecal Shedding. 31.Callaway, T. R., Edrington, T. S., & Nisbet, D. J. (2014). MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Ecological and dietary impactors of foodborne pathogens and methods to reduce fecal shedding in cattle1,2. Journal of Animal Science, 92(4), 1356–1365. https://doi.org/10.2527/jas.2013-7308Escarcha, J. F., Callaway, T. R., Byrd, J. A., Miller, D. N., Edrington, T. S., Anderson, R. C., & Nisbet, D. J. (2012). Effects of Dietary Alfalfa Inclusion on Salmonella Typhimurium Populations in Growing Layer Chicks. Foodborne Pathogens and Disease, 9(10), 945–951. https://doi.org/10.1089/fpd.2012.1251Munns, K. D., Selinger, L. B., Stanford, K., Guan, L., Callaway, T. R., & McAllister, T. A. (2015). Perspectives on Super-Shedding of Escherichia coli O157:H7 by Cattle. Foodborne Pathogens and Disease, 12(2), 89–103. https://doi.org/10.1089/fpd.2014.1829Sapountzis, P., Segura, A., Desvaux, M., & Forano, E. (2020). An Overview of the Elusive Passenger in the Gastrointestinal Tract of Cattle: The Shiga Toxin Producing Escherichia coli. Microorganisms, 8(6), 877. https://doi.org/10.3390/microorganisms8060877World Health Organization & Food and Agriculture Organization of the United Nations. (2016). Interventions for the control of non-typhoidal Salmonella spp. in beef and pork: Meeting report and systematic review. World Health Organization. https://apps.who.int/iris/handle/10665/249529

Dr. Don and Professor Ben talk about the risks of eating pesto made with basil infected with downy mildew. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of eating pesto made with basil infected with downy mildew.Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of eating Food after a fly has landed on it. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of eating Food after a fly has landed on it.Dr. Don - not risky

N.C. school district switches to remote learning for a day due to gas shortageColonial Pipeline Paid Roughly $5 Million in Ransom to Hackers - The New York TimesLetterkenny The Dark Web GIFVaccinations | NC DHHS COVID-19When You’ve Been Fully Vaccinated | CDCAbout this Collection | Sanborn Maps | Digital Collections | Library of CongressHow the CliftonStrengths Assessment Works | EN - GallupiAnnotate — Branchfire‎Notability on the App StoreHow to review a paper | Science | AAASStep by Step Guide to Reviewing a Manuscript | WileyHow to write a thorough peer review142. Beeswax Wraps — Risky or Not?FoodCoVNET Webinar Series | NC State ExtensionSafety Aspects and Guidance for Consumerson the Safe Preparation, Handling and Storage of Kombucha — A Fermented Tea Beverage - International Association for Food Protection(36) Mad Max: Fury Road - Guitar Full Scenes - YouTubeIt’s the effect size, stupid: what effect size is and why it is importantWhat testing 17 butter brands told us about the science behind ‘buttergate’ | CBC NewsTrillions of brood X cicadas move closer to emergence as soil temperatures rise | Insects | The GuardianWilliam Coney on TwitterEscherichia coli O157:H7 infections associated with consumption of locally grown strawberries contaminated by deer - PubMedPublisher’s Platform: How hot does a food safety lawyer cook – High! As Doug Powell says, ‘stick it in’ | Food Safety News140. Will’s One Tong Grilling Method — Risky or Not?136. Eating Cold Leftovers — Risky or Not?Maison Terre, LLC - 610315 - 04/01/2021 | FDANorth Carolina Woman Arrested for Selling Unapproved Remedies for Covid-19 | FDACrown Wellness, Inc - 610844 - 04/29/2021 | FDAWarning Letters | FDA

Dr. Don and Professor Ben talk about the risks from ordering and eating mail order meat. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from ordering and eating mail order meat.Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks making beef jerky in your dehydrator. Dr. Don - risky ☣️ Professor Ben - risky ☣️ FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments Jerky and Food Safety National Center for Home Food Preservation | How Do I? Dry Fate of Listeria monocytogenes and Salmonella Species in Ground Beef Jerky | Journal of Food Protection | Allen Press Fate of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella typhimurium during Preparation and Storage of Beef Jerky - PubMed  

Dr. Don and Professor Ben talk about the risks making beef jerky in your dehydrator. Dr. Don - risky ☣️ Professor Ben - risky ☣️ FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments Jerky and Food Safety National Center for Home Food Preservation | How Do I? Dry Fate of Listeria monocytogenes and Salmonella Species in Ground Beef Jerky | Journal of Food Protection | Allen Press Fate of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella typhimurium during Preparation and Storage of Beef Jerky - PubMed

This episode: A probiotic can protect intestine-like cell growths from destruction by pathogens, but it can also be infected by a virus that makes it more harmful to intestinal cells! Download Episode (6.9 MB, 10.1 minutes) Show notes: Microbe of the episode: Euphorbia yellow mosaic virus   News item Takeaways There are many strains of Escherichia coli. Some are pathogenic, in the gut or the urinary tract, and a subset of those are very dangerous, such as the enterohemorrhagic O157:H7 strain. Many others are commensals, living peacefully as part of our gut community. And some strains can be beneficial to the host, protecting from and reducing the severity of disease. One such strain is called E. coli Nissle.   This study used an advanced model of human intestines called organoids, where stem cells are induced to develop into hollow spheres of intestinal epithelium in which all cell types of a normal intestinal wall are represented. E. coli pathogens typically destroy these organoids and escape from inside, but Nissle was able to prevent this destruction and enable coexistence between the pathogen and the host cells. Nissle suffered for this protection though; O157:H7 carries a toxin-encoding phage that can infect and kill susceptible E. coli strains. Those Nissle cells that survived this infection could resist the phage, but were not as beneficial to the organoids due to the toxin they now produced. Journal Paper: Pradhan S, Weiss AA. 2020. Probiotic Properties of Escherichia coli Nissle in Human Intestinal Organoids. mBio 11(4):e01470-20. Other interesting stories: Certain gut microbes can help people resist cholera Photosynthetic microbes engineered to produce spider silk   Email questions or comments to bacteriofiles at gmail dot com. Thanks for listening! Subscribe: Apple Podcasts, Google Podcasts, Android, or RSS. Support the show at Patreon, or check out the show at Twitter or Facebook.

"sports are not the most important thing in life.... but, sports are one of the greatest classrooms for opportunities for young people to experience success and also to learn to deal with failure, to work hard towards a goal with teamwork" Dr. Robt Burger Orthopedic Surgeon   ASAP~Athletic Strength And Power Podcasts caught up with Dr. Robert Burger for a second sports science podcast. In this podcast, Dr. Burger talks about Hip and leg issues, and problems stemming from:landing mechanicsrecurrent hamstring tearsachilles tendonitisweak core & flexibility issues related to lowered athletic performance & further injury The Shoulder and labrum tears Dr Burger was a former Notre Dame Fighting Irish football player who worked himself into the starting line-up on a team that had Joe Montana as their starting quarterback. The hard work that Burger embraced, earned him an opportunity for a National Championship with that squad! Years later, Dr. Burger's son Bobby also made the Notre Dame team, he was a tight end/fullback. Another son, Chris starred at Xavier University in Cincinnati as a Captain of the Musketeer golf team and brother John played there for Xavier Golf, as well. Meanwhile, another son, Joe Burger, starred and was a team captain at Ohio State Football, himself playing for a National Championship in 2014. Later, OSU scholar athlete was elected Captain for the 2016 Buckeyes.   "the important thing is not just the success that you did or didn't do, but it's what you've learned through the process"      Dr. Robt Burger Orthopedic Surgeon Dr. Burger is the Head Team Physician and Medical Director for Xavier University Athletics, Orthopaedic Consultant for the Cincinnati Reds, and head Orthopaedic Team Physician for the College of Mount St. Joseph Athletics. Additionally, he is Head Team Physician for the Cincinnati Steam and his alma mater, Cincinnati LaSalle High School.  ASAP PODCAST sponsored by" Black Iron Strength andThe Bill Jacobs Power Company The Bill Jacobs Power Company513-277-1938 www.CoachBillJacobs.comBands-Bumpers-TRX-MedBalls-Benches-Ropes-Virus/Bacteria Disinfectant www.BLACKIRONSTRENGTH.com Recent studies have shown that copper alloy surfaces kill E coli O157:H7. More than 99.9% of E. coli microbes are killed after just 1–2 hours on copper. On stainless steel surfaces, the microbes can survive for weeks. ... Copper's antibacterial effect was found to be intrinsic in all of the copper alloys tested. 

Dr. Don and Professor Ben talk about the risks of storing butter at room temperature Dr. Don - not risky

Like a Hurricane (2016 Remaster) - YouTubeMitchell and Webb: “Are we the baddies?” - YouTubeDeliverance • Dueling Banjos • Arthur Smith - YouTubeFDA In Brief: FDA Advises Consumers to Avoid Red Onions from California Supplier, Investigation Continues to Find Source | FDATimeline of Reported Cases | Outbreak of Salmonella Infections | July 2020 | Salmonella | CDCContaminated onions suspected in North Bay’s E. coli outbreak | CBC News2008 Outbreak of Salmonella Saintpaul Infections Associated with Raw ProduceFood Safety Attorney, William Marler, calls on U.S. FDA and CDC to confirm or deny Canada’s decision that the cause of the Salmonella Outbreak is Red Onions from the U.S.Going Public: Early Disclosure of Food Risks for the Benefit of Public Health - PubMedProduct Recalls Archive - Wegmans“Axios on HBO” interviews Donald Trump Jr. - AxiosTalladega Nights: The Ballad of Ricky Bobby - WikipediaWhy Raw Butter Producers Are Suing the FDA – Reason.comDennis D’AmicoToxicity of Methyl alcohol (Methanol) Following Skin Absorption and Inhalation | Industrial & Engineering ChemistryCase of Percutaneous Industrial Methanol Toxicity | Occupational Medicine | Oxford AcademicSerious Adverse Health Events, Including Death, Associated with Ingesting Alcohol-Based Hand Sanitizers Containing Methanol — Arizona and New Mexico, May–June 2020Coronavirus (COVID-19) Update: FDA Reiterates Warning About Dangerous Alcohol-Based Hand Sanitizers Containing Methanol, Takes Additional Action to Address Concerning Products | FDAAn Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties | Journal of Food Protection | Allen PressInternet Goes Wild After Photo of Sqirl’s Moldy Jam Goes Viral - Eater LAAfter LA’s Sqirl cafe sold moldy jam, its owner cited a mycologist to defend it. But he doesn’t approve. - The Washington PostStrawberry Beefcake on Twitter: “hi! master food preserver here! (serious, i have the pretty papers from Cornell and CA!) while looking over the claims being made about a certain CA jam company, a few points to be made about: hot oven pack, low-sugar jams, and mold.” / TwitterFormation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus - ScienceDirectTerroir | Definition of Terroir by Oxford Dictionary on Lexico.com also meaning of TerroirNational Center for Home Food Preservation | How Do I? FermentHow to make your own sauerkraut | UMN ExtensionSurvival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation - PubMedOutbreak (film) - WikipediaStrong Songs Podcast

Pathogenic E. coli are different than lab-grown or commensal E. coli found in the gut microbiome. Alfredo Torres describes the difference between these, the method his lab is using the develop vaccines against pathogenic E. coli, and how this same method can be used to develop vaccines against Burkholderia infections. Julie’s Biggest Takeaways: coli plays many roles inside and outside the scientific laboratory: Laboratory E. coli strains used by scientists to study molecular biology. Commensal E. coli strains contribute to digestion and health as part of the intestinal microbiome. Pathogenic E. coli strains have acquired factors that allow them to cause disease in people The pathogenic E. coli associated with diarrheal disease are the ones named for their O-antigen and flagellar H-antigen, such as O157:H7. There are about 30 E. coli strains with various combinations of O-H factors known to cause diarrheal disease in people.  The E. coli Shiga toxin (though not the bacterium itself) can pass through the epithelial cell layer to become systemic, and eventually the toxin will accumulate in the kidneys. This can lead to patients experiencing hemolytic uremic syndrome (HUS) and kidney failure, leading to lifelong dialysis or need for a transplant. An immune response that prevents the E. coli from attaching will prevent the bacterium from secreting toxin in close proximity to the epithelial cells and decrease likelihood of HUS development. Burkholderia is a bacterial genus whose member species have been weaponized in the past, and which remain potent disease-causing agents around the world.  B. mallei causes glanders, a disease mostly of horses and their handlers. It is a respiratory infection that can become systemic if not treated. B. pseudomallei causes melioidosis, a disease that can manifest in many ways. It is endemic in many tropical regions around the world, found in over 79 countries so far. Coating gold nanoparticles with antigens against which the immune response will be protective is a method Alfredo has used for a number of candidate vaccines, including one against E. coli and one against B. pseudomallei. The nanoparticles can have the gold cleaved off to provide different functional variants of the same vaccine.  Links for this Episode: Alfredo Torres webpage at University of Texas Medical Branch McWilliams BD and Torres AG. Enterohemorrhagic Escherichia coli Adhesins. Microbiology Spectrum. 2013. Sanchez-Villamil JI et al. Development of a Gold Nanoparticle Vaccine against Enterohemorrhagic Escherichia coli O157:H7. mBio. 2019. Wiersinga WJ et al. Melioidosis. Nature Reviews Disease Primers. 2018.  Khakhum N. et al. Evaluation of Burkholderia mallei ΔtonB Δhcp1 (CLH001) as a live attenuated vaccine in murine models of glanders and melioidosis. PLOS Neglected Tropical Diseases. 2019. Torres AG. Common Sense Can Keep You Safe in E. coli Outbreak. Galveston County Daily News. 2020. ABRCMS: Annual Biomedical Research Conference for Minority Students MTM: Burkholderia pseudomallei & the neglected tropical disease melioidosis with Direk Limmathurotsakul HOM Tidbit: Kiyoshi Shiga Biography in Clinical Infectious Diseases  

Chris Gunter (@vegetabledoc) / TwitterFood Safety Talk 3: Be the Ball (Chris Gunter, Guest) — Food Safety TalkSharpie ✓ Yuge font ✓ Random all caps ✓ Zelensky spelled wrong ✓ Yep, Trump wrote this | Donald Trump’s “I Want Nothing” Note | Know Your MemeApplied Ecology | NC State UniversityBen Reading | Applied Ecology | NC State UniversityFarm to Table - Understanding and Making KimchiRetail HACCP and Variances | NC State ExtensionSourdough – Public Science LabDr Sarah L Desmarais - NC StateSara Elnakib, RD, MPH, CHES (Rutgers NJAES)Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolyticaSiobain Duffy Ecology Evolution and Natural ResourcesRStudioOutbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCTimeline of Outbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCMap and case count for Outbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCOdds ratio - WikipediaAbout Us | Fresh ThymeSome boxes of Cheese Nips are being recalled - CNNChopped golf balls in hash browns prompts recallOutbreak of E. coli Infections | E.coli Infections | November 2019 | E. coli | CDCFDA, CDC and other health partners investigated outbreak of E. coli O157:H7 possibly linked to romaine lettuce, outbreak appears to be over | FDAFDA hid romaine-related outbreak from public view for more than 6 weeks | Food Safety NewsFDA Discloses New E. Coli Romaine Outbreak After It EndsOutbreak Announcement via Tweet - Now, that is Transparency | Marler Bloghttps://foodpolicy.rutgers.edu/docs/pubs/2007_Public%20Response%20to%20the%20Contaminated%20Spinach%20Recall%20of%202006.pdfAmazon.com: Setting the Table: The Transforming Power of Hospitality in Business eBook: Danny Meyer: Kindle StoreCooler Case Cleaner - Kaivac Cleaning SystemsEvaluation of data transformations used with the square root and schoolfield models for predicting bacterial growth rate. | Applied and Environmental Microbiologyhttps://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-%28PDF%29.pdfYersinia enterocolitica O:3 Infections in Infants and Children, Associated with the Household Preparation of Chitterlings | NEJMhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3375761/pdf/09-1101p1_finalR.pdfCarrots and lettuce cause outbreak in Bay - NZ HeraldLetterkenny (TV series) - WikipediaUrban Dictionary: ChelGroup Hopes to Prevent “Opossum Dropping” on New Year’s EveDegens | Letterkenny Wikia | FANDOM powered by Wikia‘The World Is Covered by a Thin Layer of Feces’ - Google SearchMann Brand/Private Brand U.S. Products - Mann Packaging Product RecallDirty Headphones: Common tech accessory likely to blame for uptick in infections, doctors say | abc11.comFish Poisoning in Travelers: Ciguatera and Scombroid | Travelers’ Health | CDC

“There was an outbreak of E. coli O157:H7 associated with people eating tiger meat sandwiches or cannibal sandwiches. It’s not actually tiger, it’s not tiger meat but that’s what we heard, so when we are at the health department, we saw some lab report coming in of the same strain of O157:H7 and that triggers us to initiate some kind of investigation” Our guest today is Dr. Abbey Canon. Dr. Canon is a 2011 graduate from the Iowa State University. She is currently the director of communications for the American Association of Swine Veterinarians. Throughout this episode, we talk about her time on a dude range, how she earned her Master’s in Public Health and spent some time as a ‘Disease Detective’ with the CDC. She shares with us lessons from her time as an instructor at Iowa State University and what is was like to have an amazing role with the Center for Food Security and Public Health. We even touch on how motherhood has changed her outlook on her career. Dr. Canon is full of so many great stories and words of wisdom. We cannot wait to share this journey with you. Remember we want to hear from you! Please be sure to subscribe to our feed on Apple Podcasts and leave us a ratings and review. You can also contact us at MVLPodcast@avma.org You can also follow us on Social Media @AVMAVets #MyVetLife #MVLPodcast

In this episode of Quah, sponsored by MAPS Fitness Products (www.mapsfitnessproducts.com), Sal, Adam & Justin answer Pump Head questions about working out on vacation, posture correcting devices, considerations and exercises for training those with herniated discs, and whether an exercise pill has some value to society and health. Adam is now the “BALD” eagle: Why, how he got to this point, the benefits of red-light therapy & MORE. (5:07) Have dogs' eyes evolved to appeal to humans? (19:14) How the things you learn as a baby/child can become hardwired. (25:21) The anti-cancer properties of medicinal mushrooms. (30:31) Can the active ingredient in Pepto Bismol help treat your leaky gut? (35:54) Adam shares his experiences taking ‘baby' classes with Catrina. The pros and cons of Western Medicine. (40:25) The Mind Pump GIF's have gone VIRAL!! (49:45) #Quah question #1 – How do you guys work out on vacation? Also, if you are in the middle of a MAPS program should you pick up where you left off or start over? (55:00) #Quah question #2 – What are your thoughts on posture correcting or coaching devices? I have been seeing more and more ads for different types recently. (1:04:57) #Quah question #3 – What specific considerations or exercises are there for training those with herniated discs? (1:11:57) #Quah question #4 – In an episode of the Freakonomics podcast called “The Zero Minute Workout,” there are arguments for against the development of an exercise pill. While you have argued that real exercise is the best, studies show the majority of people will not exercise no matter how much you educate them. In this case, do you agree that an exercise pill is valuable to society and health? (1:19:50) People Mentioned ANDREW DEITSCH ® (@andrew_deitsch)  Instagram Dr. Joseph Mercola (@drmercola)  Instagram Dr. Michael Ruscio (@drruscio)  Instagram   Related Links/Products Mentioned July Promotion: MAPS Anywhere ½ off!! **Code “ANYWHERE50” at checkout** Visit Joovv for an exclusive offer for Mind Pump listeners! Visit Four Sigmatic for an exclusive offer for Mind Pump listeners! **Code “mindpump” at checkout** Visit Everly Well for an exclusive offer for Mind Pump listeners! **Code “mindpump” at checkout** EYES AHEAD MEDIA Dogs' eyes evolve to appeal to humans Medicinal mushrooms as an attractive new source of natural compounds for future cancer therapy Antimicrobial activity of bismuth subsalicylate on Clostridium difficile, Escherichia coli O157:H7, norovirus, and other common enteric pathogens Healthy Gut, Healthy You: The Personalized Plan to Transform Your Health from the Inside Out – Book by Dr. Michael Ruscio Mind Pump Ep. 1060: Stephanie Greunke of the Whole Mamas Podcast Mind Pump TV - YouTube The Zero-Minute Workout (Ep. 383) Mind Pump Free Resources

In this episode from the survey of genomes, Taylor Yamamoto from the 2019 Hiram College Genetics course discusses the genome of E. coli O157:H7, not a microbe you want to meet in a dark alley or in an undercooked hamburger.

Show notes so you can follow along at home.Little Boy and Fat Man | Atomic Heritage FoundationPatriot (TV series) - WikipediaLetterkenny (TV series) - WikipediaBeastie Boys Book - Kindle edition by Michael Diamond, Adam HorovitzAmazon.com: Becoming eBook: Michelle ObamaBang (TV series) - WikipediaDid You Just Eat That? | W. W. Norton & CompanyDid You Just Eat That? Amazon.comAbout David LloydTour Dates | The Avett BrothersMay It Last: A Portrait of the Avett Brothers - Watch the HBO Original Documentary | HBOStan Lee - WikipediaStan Lee in ‘Mallrats,’ Kevin Smith’s Movie – Rolling StoneDo By FridayCTA drivers caught on video urinating, defecating on buses, face little actionBus driver was drunk, may have been drinking while driving, Melbourne police say | WFTVMystery high school pooper revealed as superintendent‘Super pooper’ suspect resigns Kenilworth post, demands $1M from policeHow good is liquor as a disinfectant? - QuoraDiscord server? : DoByFridayNever Home Alone: A Gala of Stories, Foods, and Insights from the Study of the Life in Homes Thu, Nov 15, 2018 at 7:00 PMNever Home Alone: From Microbes to Millipedes, Camel Crickets, and Honeybees, the Natural History of Where We Live, Rob Dunn - Amazon.comTechniques for the storage of human breast milk: implications for anti-microbial functions and safety of stored milk.Bactericidal activity of human milk: stability during storage.Cold storage of human milk: effect on its bacterial composition.Report of Neonatal Meningitis Due to Salmonella enterica Serotype Agona and Review of Breast Milk-Associated Neonatal Salmonella InfectionsMiso-Pickled Eggs Recipe - Nancy Singleton Hachisu | Food & WineEffect of miso soup containing Natto on the composition and metabolic activity of the human faecal floraEvaluation of the Bacteriological Safety of Low-Salt MisoStatement from FDA Commissioner Scott Gottlieb, M.D., on findings from the romaine lettuce E. coli O157:H7 outbreak investigation and FDA’s efforts to prevent future outbreaksEnvironmental Assessment of Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in a Multi-State Outbreak of E. coli O157:H7Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimatesDuncan Hines Classic White, Classic Butter Golden, Signature Confetti and Classic Yellow Cake Mixes Recalled Due to Potential Presence of SalmonellaThe Dough Also Rises: The Reload | Good Eats: Reloaded | Cooking ChannelAn outbreak of Salmonella Typhimurium phage type 42 associated with the consumption of raw flourMultistate Outbreak of Salmonella Agbeni Infections Linked to Pet Turtles, 2017 (Final Update)Rare Salmonella Strain Sickened 8 in British Columbia Last Year | Food Safety NewsOutbreak of Salmonella Infections | Multistate Outbreak of Salmonella Agbeni Infections | November 2018Amazon.com : Duncan Hines Cake Mix, Classic White, 16.5 Ounce (Pack of 6) : Grocery & Gourmet FoodWarmMark 25°C/77°F Temperature Indicator (10-Pack)-WM 25/77-10PK - The Home Depot

The Silence of the Lambs (1991) - IMDbGhostbusters (1984) - IMDbPeameal bacon - WikipediaWilliam Davies Company - WikipediaEnergy Balls with Medjool DatesInternational outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder - USA and Canada, 2013-2014. - PubMed - NCBIPulseNet Reports of Salmonella Outbreak Investigations from 2018, CDCTuskegee syphilis experiment - WikipediaTuskegee Airmen - WikipediaInstitutional review board - WikipediaRoderick on the Line - Merlin MannCarolinas Association for Food Protection - International Association for Food ProtectionShould I Wash Onions Before Cutting Them?Do you need to rinse vegetables that can be peeled? - Seasoned AdviceHarvey’s E. coli O157:H7 Outbreak Report ReleasedSurvival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and StorageHow to wash fruit and vegetables - NHSA large Great Britain-wide outbreak of STEC O157 phage type 8 linked to handling of raw leeks and potatoesFast Facts About Cutting Boards and Food Safety in Your Kitchen, NC State UniversityUtilization of Mathematical Models To Manage Risk of Holding Cold Food without Temperature ControlFood Safety Talk 162: FST Bolo Ties — Food Safety Talk

The episode starts with a discussion on old TV shows that the guys should be or have watched. Ben and Don talk about food pantries and frozen chicken items that look cooked but are raw. The guys then chat cookie food safety, insurance policies, traceability and blockchain in Romaine. The conversation goes to a Twitter exchange started by FDA commissioner Scott Gotlieb that Don joined that got to J. Kenji Alt-Lopez (and back to Don) that ended with the grind-your-own-beef-is safer question. The episode ends with a discussion on kimchi fermentation and parameters need to safely make it in restaurant kitchens.Show notes so you can follow along at home here:NJ Automobile Glass Installation and RepairDavid Lee Roth - WikipediaThe Giving Tree - WikipediaArrested Development (TV series) - WikipediaDeep Space 9 | Memory Alpha | FANDOM powered by WikiaTony Hale - WikipediaThe Sunday Edition – June 3, 2018 | CBC Radiosjh_canada on TwitterFour salmonella cases linked to chicken from Ruby’s Pantry sites | INFORUMEvaluating North Carolina Food Pantry Food Safety–Related Operating Procedures | Journal of Food ProtectionBen Chapman on TwitterJ. Kenji López-Alt on TwitterJ. Kenji López-AltIrradiated Ground Beef - WegmansRutgers Food Innovation CenterFDA Update on Traceback Related to the E. coli O157:H7 Outbreak Linked to Romaine Lettuce | FDA VoiceInactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids.Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegarUse of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuceCapacity of Listeria monocytogenes Strains from the 2011 Cantaloupe Outbreak To Adhere, Survive, and Grow on CantaloupePathogenic Escherichia coli and Salmonella Can Survive in Kimchi during FermentationQuantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-AnalysisNo, don’t roast marshmallows over Hawaii volcanic vents - CNNCooking great meals with your car engine. The heat is on

Food Safety Talk 147: Only Robots In The KitchenBack to WorkForeigner (band) - WikipediaIAFP 2018 Annual Meeting SessionFood Law Seminar: Michigan State University College of LawIf You Aren’t Salt-Curing Your Eggs, You’re Seriously Missing Out | HuffPost206 Million Eggs Recalled Over Salmonella Fears - The New York TimesMultistate Outbreak of Salmonella Braenderup Infections Linked to Rose Acre Farms Shell Eggs | Multistate Outbreak of Salmonella Braenderup Infections Linked to Rose Acre Farms Shell Eggs | April 2018 | Salmonella | CDCOutbreaks > FDA Investigates Multistate Outbreak of Salmonella Braenderup Linked to Shell Eggs from Rose Acre FarmsMarc Bellemare White PaperFarmers Markets and Food-Borne Illness, American Journal of Agricultural EconomicsOpinion | Farmers Markets and Food-Borne Illness - The New York TimesMultistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce | Investigation Notice: Multistate Outbreak of E. coli O157:H7 Infections April 2018 | E. coli | CDCFDA Investigating Multistate Outbreak of E. coli O157:H7 Infections Likely Linked to Romaine Lettuce from Yuma Growing RegionMcNulty, The Wire: What the fuck did I do? - YouTubeDelicious OrchardsMilton Berle - Wikipedia84 now sick with E. coli O157:H7 linked to romaine lettuce | barfblogMike Doyle and the foods he doesn’t eatVietnamese Shredded Chicken Salad - Once Upon a ChefAttribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008Food Safety Talk 150: Rambunctious Ramble in the JungleInspectors Find Listeria at Bidart Bros. Cooling and Packing House | Food Safety NewsFeds: Rodents, filth found at N.C. farm tied to massive egg recall

The show opens with Ben recounting of his thoughts on Temple Grandin's talk in North Carolina, and the Humboldt Broncos tragedy. Don mentions his shout out on Do By Friday. Ben starts off by the nominal food safety talk regarding sock microwaving and the Cold Pressure Council seal. Don counters with the NJ Panera outbreak which seems to be part of FDA outgoing multistate outbreak of E. coli O157:H7. Next up are blockchain and Canadian food recalls. Listener feedback covers restaurant grading, killing lobsters, glitter, flour heating, milk spoilage, farmers market and recipe safety.

What is a cannibal sandwich? A cannibal sandwich is by definition, raw ground beef typically served on rye bread or crackers with onions. Occasionally, a raw egg will be mixed with the meat. It is a traditional winter holiday specialty in certain regions of the upper Midwest. These are also called "tiger meat" sandwiches. In this 2013 interview, I speak with CDC Epidemic Intelligence Service Officer, Abbey Canon, DVM, MPH, LT, about an E. coli O157:H7 outbreak in Wisconsin that year and the health risks with consuming raw ground beef.

The guys jumped right into the food safety talk this week with a discussion of the Jimmy John's sprout outbreak. From there the conversation turns to a whole lot of listener questions and feedback: Instant Pot, more on edible gold and silver, the safety of pots left on the stove as well as refrigerator leftovers, fiddleheads, proper spatula use, burger temperatures, and food safety gadgets. There's a little bit of popular culture talk right at the end. Below are show notes so you can follow along at home. FDA Investigates Multistate Outbreak of Salmonella Infections Linked to Sprouts Served at Certain Jimmy John’s Restaurants Multistate Outbreak of Salmonella Montevideo Infections Linked to Raw Sprouts - CDC Sprouts sicken at least 8 linked to Jimmy John’s: It’s all happening, again - barfblog IAFP Food on Twitter: Meet IAFP Member Don Schaffner Burning Issue: Canning in Electric Multi-Cookers Tesco Lustre Edible Gold And Silver Bending the Rules on Bacteria and Food Safety - The New York Times Rest in peace, Dean Allen How long can you leave turkey broth out before it goes bad? USDA FSIS on Leftovers and Food Safety Health Canada on Food safety tips for leftovers UK Food Standards Agency on reheating leftovers USDA FSIS Appendix A to Compliance Guidelines Buchanan and Schaffner, FPT Ostrich Fern Poisoning - New York and Western Canada, 1994 Health Canada Fiddlehead safety tips Gastroenteritis Associated with Consumption of Fiddlehead Ferns — Anchorage, May 2010 7 sick from fiddleheads in Toronto | barfblog Single Jar Canned Pickled Goods | Vegetables | Garlic | Sausage | Eggs Sonic Soak: The Ultimate Ultrasonic Cleaning Tool from Indiegogo Amazon.com: 12.8L Home Use Ultrasonic Ozone Vegetable Fruit Sterilizer Cleaner Washer Health by Moredental: Industrial & Scientific Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties The Wrong Mans (TV Series 2013–2014) - IMDb Patriot (TV Series 2015– ) - IMDb

Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA’s food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA’s food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs. Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 2009, he spent nearly a decade in academia conducting food safety, food security and public health policy research, most recently at George Washington University’s School of Public Health. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa. In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about: His role at the USDA Food Safety and Inspection Service following Jack-In-the-Box, when he advocated for Hazard Analysis and Critical Control Points (HACCP) for meat and poultry and Escherichia coli O157:H7 being labeled an adulterant. His tour of the country in support of Food Safety Modernization Act (FSMA) implementation and how comments effected rulemaking How after a 10-year break, academic kibitzing about implementing a modern risk-based system led to his tenure at FDA.  His advocacy for a single food agency and HACCP for all foods.  How he believes we’ve turned the corner from reaction to prevention in the age of FSMA.  His work on food safety and security issues in Africa.  His role at the Aspen Institute and oversight of the next wave of gene technology.  How the conversation has changed from what we should do to how we are going to do it.  His thoughts about the important role of food safety culture.  Also in the Episode: Checking in with Adriene Cooper, senior event manager for the Food Safety Summit (http://www.foodsafetysummit.com) on their Food Safety Theater programming (http://www.myprocessexpo.com/process-expo-university-session-descriptions/)  at this years’ Process Expo.  News and Resources Mentioned in this Episode: FDA Approves New Labels for Peanut-Containing Foods https://www.foodsafetymagazine.com/news/fda-approves-new-labels-for-peanut-containing-foods/ FSMA Produce Safety Rule Now Final https://www.foodsafetymagazine.com/news/fsma-produce-safety-rule-now-final/ Link to Food Safety Magazine’s articles on FSMA https://www.foodsafetymagazine.com/?Keywords=Food+Safety+Modernization+Act&display=search&newSearch=true&noCache=1 FDA Delays Water Testing Compliance https://www.foodsafetymagazine.com/news/fda-delays-water-testing-compliance/ Fixing FSMA’s Ag Water Requirements https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/fixing-fsmae28099s-ag-water-requirements/ Presenting Sponsor: SafetyChain Software (http://www.safetychain.com) SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance. Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain’s FSQA solutions  https://marketing.safetychain.com/acton/attachment/2194/u-007a/0/-/-/-/-/ Access SafetyChain Overview datasheet https://marketing.safetychain.com/acton/attachment/2194/u-007b/0/-/-/-/-/

After a short recap regarding Ben's travels, and fermented food safety, the guys do a deep dive into the nacho cheese sauce linked botulism outbreak, resurfacing eventually to talk about leftovers and pop culture. * [Caddyshack - Gunga Galunga - YouTube](https://www.youtube.com/watch?v=TkLH56VlKT0) * [The 65 Roses Story](https://www.cff.org/About-Us/About-the-Cystic-Fibrosis-Foundation/The-65-Roses-Story/) * [Chick-fil-A same-sex marriage controversy - Wikipedia](https://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy) * [Merch Save America - Crooked Media](https://getcrookedmedia.com/merch-save-america-5496e5adc995) * [Martin, Charles Cromwell](https://qormuseum.org/soldiers-of-the-queens-own/171-2/) * [Battle Diary: From D-Day and Normandy to the Zuider Zee and VE](https://www.amazon.ca/Battle-Diary-D-Day-Normandy-Zuider/dp/155002213X/ref=sr_1_1?s=books&ie=UTF8&qid=1329877252&sr=1-1) * [ComBase](http://www.combase.cc/index.php/en/) * [Colorado State Fermented Foods ppt pdf](http://fyi.uwex.edu/safepreserving/files/2015/08/Fermented-Foods_November-2-2015.pdf) * [Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi](https://www.ncbi.nlm.nih.gov/pubmed/15270509) * [Maybe that fermentation ain't working so well, Korea, 2012 - barfblog](http://barfblog.com/2013/06/maybe-that-fermentation-aint-working-so-well-1642-sickened-outbreak-of-e-coli-o169-in-schoolchildren-associated-with-consumption-of-kimchi-korea-2012/) * [Gehls Cheese Sauce Possibly Linked to Valley Oak Food and Fuel Gas Station Nacho Botulism Outbreak](http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/gehls-cheese-sauce-possibly-linked-to-valley-oak-food-and-fuel-gas-station-nacho-botulism-outbreak-10-hospitalized-with-1-death/#.WSLwt1KZMUE) * [Amazon.com: Customer Reviews: Gehl's Premium Nacho Cheese Sauce](https://www.amazon.com/Gehls-Premium-Nacho-Cheese-18-Ounce/product-reviews/B004PENTHI/ref=dp_db_cm_cr_acr_txt?ie=UTF8&showViewpoints=1) * [Amazon.com: GEHL's, Jalapeno Cheese, 80.0 oz.](https://www.amazon.com/GEHLs-Jalapeno-Cheese-80-0-Count/dp/B01NBP7GAN/ref=cm_cr_arp_d_product_sims?ie=UTF8) * [Sierra Peristaltic Cheese Sauce Dispenser - 120V, 200W](https://www.webstaurantstore.com/sierra-peristaltic-cheese-sauce-dispenser-120v-200w/106CD212.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CNezj7XUg9QCFRc8gQodV2sE5Q) * [Nacho cheese linked to gas station botulism outbreak | barfblog](http://barfblog.com/2017/05/nacho-cheese-linked-to-gas-station-botulism-outbreak/) * [FRI processed cheese article](https://fri.wisc.edu/files/Briefs_File/ProcCheese_May2005_v2.pdf) * [FPT Beverage Dispensers article](https://pdfs.semanticscholar.org/e279/d59f294da52a1fdecd2a74627bdb2bb5b477.pdf) * [Veronica Bryant (@NoroNerd) | Twitter](https://twitter.com/noronerd?lang=en) * [Gehl Foods Recalls Nacho Cheese and Chili Sauce Dispensers Due to Fire and Burn Hazards](https://www.cpsc.gov/Recalls/2009/gehl-foods-recalls-nacho-cheese-and-chili-sauce-dispensers-due-to-fire-and-burn-hazards) * [Dispensers from Gehl Foods](https://www.gehls.com/Dispensers.htm) * [10 hospitalized with botulism tied to nacho cheese](http://www.cnn.com/2017/05/21/health/california-botulism-nacho-cheese/) * [Can you get food poisoning twice in a row, from the same food? | Metro News](http://www.metronews.ca/views/citizen-scientist/2017/05/18/can-you-get-food-poisoning-twice-in-a-row-.html) * [Bruce Vilanch - Wikipedia](https://en.wikipedia.org/wiki/Bruce_Vilanch)

The guys are on a roll. They are very happy that they are releasing new episodes consistently. The show opens with a discussion of topics like Boom, Boom Goes the Dynamite, Dyn-o-mite, Beastie Boys, William Shatner, Yankee Hotel Foxtrot, The Avett Brothers, The Sadies, and The Best of Little Feat. They quickly transition with the Maytag Raw Milk Blue Cheese recall by Whole Foods. Ben says that there is a no way for customers to tell if milk was pasteurized; they must read the label, and he notes the absence of the word pasteurized makes the difference, not the presence of the word raw. The discussion moves to the literature and a research paper on the survival of E. coli O157:H7 in Gouda and Cheddar aged for 60 days. Don emphasizes that the rate of pathogen decrease and not the days of survival which is important. Ben asked Don if it is safe to consume raw milk. “It depends, and it is complicated” he replies. The conversation turns to an article by David Gumpert “Is OPDC Bumping Scalability Limits, to Detriment of Raw Milk Nationally”. The guys note that exposure is less when a business is small. Don goes off a tangent, mentioning two articles about the brain and self-government. Ben responds to Don by recommending another on risk communication, which suggest that it is hard to change people beliefs. From there the podcast digresses into Wordy Rappinghood and Kanye West Facts before turning to the boiling of water as affected by atmospheric pressure, and altitude in response to a question from Linda Harris. The show ends with a discussion of GFSI audits and poor food safety culture.

The guys begin the show by recommending two albums by Willie Nelson: Yesterday’s Wine and Half Nelson. The conversation moves quickly to the E. coli O157: H7 outbreak related to the chicken salad distributed by Costco. The celery and onion mix, provided by Taylor Farms, was the ingredient contaminated with the pathogen. The scope of the recall was large because it affected so many large retailers. Ben contrasted this recall with the Salmonella outbreak linked to Hershey chocolate in 2006. In that particular case, the supplier of soy lecithin was not revealed by the Canadian Food Inspection agency. From there the talk turns to an FDA warning letter to Gold State Nut which cites the company president for handling nuts after touching his bearded dragon. A Salmonella outbreak in 2014 was linked to bearded dragons and resulting 166 illnesses. The show switches gears when Don shares a hypothetical food safety regulatory scenario with Ben and asks how it would be regulated in North Carolina and New Jersey. Ben notes it would be regulated via a clarification memo. This leads to a discussion of home rule. Ben mentions outbreaks in Alabama and Maryland, linked to similar events. The podcast ends with talking about the movies Legal Eagles and Star Wars. Ben and Don conclude by encouraging the listeners to rate Food Safety Talk in iTunes.

The podcast begins with Ben complaining about the clutter in his office, and Don about his downgraded airline membership status (unlike Ben who became a gold member in Delta airline after his trip to Dubai for the International Food Safety Conference). The show starts with a listener question about the shelf life of candy, which is shelf stable from a microbiological perspective because of a low water activity. Don and Ben go on to bond over their love of Brigadeiro from Brazil. The talk moves to a recent WHO report on processed meats, cancer and the guys discuss poor risk communication from the WHO. Ben brings up a recent MMWR article about an E. coli O157:H7 outbreak that was linked to a farming educational event. This prompts Don to talk about the NY Sheep and Wool festival where he did not find any hand washing stations. Don spoke about his talk at the Produce Marketing Association in Atlanta, GA and his trip to Wegmans where he noticed the caramel coated apples were refrigerated and maintained at 40 °F. This was likely due to the 2014 multistate listeriosis outbreaks linked to the consumption of caramel apples. Ben shares that Kroger simply chose to not carry caramel apples which some called a bad knee-jerk reaction to good research. The final topic of the show was Chipotle’s decision to close 43 restaurants in the midst of an E. coli outbreak, although some restaurants have been less than clear about the reason they closed. The podcast ends with reading listener mail.

After the Thanksgiving turkey wore off we decided to get back to the farming podcast...  and we talk about the most recent pork cuts we picked up.  We then talk about some of the food we made for Thanksgiving and deer season and Farmer Andy shares the Thanksgiving morning story of his big buck! We wrap up the episode with Farm U on E. coli O157:H7, what it is, where it comes from and Dr. Farmer Kelli shares a resource (cdc.gov) to learn more about infectious diseases and foodborne diseases.

In this episode Manan Sharma from USDA ARS fills in for Don who is away in Brazil. Manan grew up in Alabama and studied Microbiology as an undergraduate at the University of Florida. He received his M.S. and Ph.D. in Food Science from the University of Georgia where he focused on food safety microbiology. Manan and Ben talked about formative experiences in their careers including Manan’s high school internship at Research Genetics where he had great mentors who helped him appreciate molecular and microbiology. Research Genetics was later bought out by Invitrogen). Manan gave a shout out to his great mentors Bob Zahorchak, his first laboratory mentor, and Jim Hudson the president and CEO of Research Genetics. Manan also talked about his advisor at the University of Georgia, the great Dr. Larry Beuchat who encouraged him to take chances with his ideas and explore. Manan talked about his first project at USDA ARS: blowing up meat using hydrodynamic pressure processing (HDP) - different from hydrostatic pressure processing. HDP, where an explosion in a vessel of water is used to create a highly energetic wave is featured in an episode of MythBusters. Manan had to obtain a license from the ATF to use the explosives needed for this technology. Manan reported that while HDP was effective at blowing the roof off of his test facility it wasn't great at inactivating of food pathogens. Manan and Ben talked about food safety for leafy greens, particularly on the persistence of pathogens in manure and biological amendments. The guys talked about two a 2006 E. coli O157:H7/leafy green outbreaks, one connected to spinach and another linked to shredded lettuce leading to a research focus and the creation of the Center for Produce Safety, the Leafy Green Marketing Agreement. The conversation went to further impacts of big events including a 2012 Salmonella Outbreak linked to peanut butter manufactured by Sunland Farms in New Mexico which continues to impact growers. Manan talked about a paper, Bacterial Occurrence on Kitchen Hand Towels and extra-intestinal pathogenic E.coli (ExPEC). The guys wrap up the show with a new feature of 5 seconds, which included gems like: What is the riskiest food you eat? Nirvana, Pearl Jam or Soundgarden? Best project idea you wished you were part of? Most important sports moment?

The show started with Don sharing his recent [Systematic](http://5by5.tv/systematic/76) experience. Ben then wanted some help with a prevalence calculation, as prompted by his undergraduate lecturer [Ronald Brooks](http://www.uoguelph.ca/ib/people/faculty/brooks.shtml). The guys then reminisced about their high school teachers before turning on the freezing weather and frozen food, thanks to [AFFI-CON 2014](http://afficon.affi.org/). In answer to a listener question on the 4-hour rule, Don shared his [recent JFP paper](http://www.ingentaconnect.com/content/iafp/jfp/2013/00000076/00000006/art00023). Similar calculations (also by Don) have been used by a Conference for Food Protection (CFP) committee to develop guidance on lack of temperature control during emergency situations. That guidance will be presented as part of the [2014 CFP](http://www.foodprotect.org/). Thanks to the book ["I Wear the Black Hat"](http://www.amazon.com/Wear-Black-Hat-Grappling-Villains/dp/1439184496), Ben has really gotten back into heavy metal, especially [Metallica](https://www.metallica.com/), while Don's been re-reading [The Sandman](http://en.wikipedia.org/wiki/The_Sandman_(Vertigo)). This got the guys into a discussion of [DC Comics](http://www.dccomics.com/) versus [Marvel Comics](http://marvel.com/). In the IAFP History segment the guys covered the 1980's, which saw the introduction of new technologies, like vacuum packaging and irradiation, the emergence of new pathogens, such as [*E. coli* O157:H7](http://www.about-ecoli.com/), [*Listeria monocytogenes*](http://www.about-listeria.com/) and [*Campylobacter*](http://www.about-campylobacter.com/), as well as [zero tolerance](http://en.wikipedia.org/wiki/Zero_tolerance_(trade)). The guys then speculated about the [*Salmonella* Stanley outbreak linked to raw cashew cheese](http://www.cdc.gov/salmonella/stanley-01-14/index.html), before turning their attention to the [Fox and Donkey meat scandal in China](http://www.theatlantic.com/international/print/2014/01/chinas-latest-food-scandal-fox-tainted-donkey-meat/282776/) and the [potential zoonotic food safety risks associated with foxes](http://www.vef.unizg.hr/vetarhiv/papers/2006-76-7-10.pdf). Ben then got a buzz from the [12 Surprising things you can make with a coffee pot](http://www.buzzfeed.com/arielknutson/surprising-things-you-can-make-with-a-coffee-pot), because it reminded of his college days. He's considering including the [poaching chicken in a coffee maker](http://www.gizmodo.com.au/2009/08/macgyver-chef-poached-chicken-and-couscous-in-a-coffee-maker/) as part of the dishwasher cooking research project discussed on earlier episodes. While there was plenty of wacky stuff on the interwebs over the holidays, [this Wall Street Journal article about a frog in a Pret A Manger salad](http://blogs.wsj.com/speakeasy/2013/12/30/dead-frog-found-in-pret-a-manger-salad/) got Don all jumpy about Pret A Manger's knowledge about pesticides and food safety. The guys finished the show discussing the Food Safety News article on "[How to Break a Foodborne Illness Story](http://www.foodsafetynews.com/2014/01/publishers-platform-how-to-break-a-foodborne-illness-story/)." In the after dark, Ben shared his work habits and this turned into a discussion of Don and Ben's favourite [Starbucks](http://www.starbucks.com/). The guys then shared some movies and TV shows they like, including [Saving Mr Banks](http://www.imdb.com/title/tt2140373/), [American Hustle](http://www.imdb.com/title/tt1800241/?ref_%3Dfn_al_tt_1), [Back to the Future](http://www.universalstudiosentertainment.com/back-to-the-future-25th-anniversary-edition/) (I, II and III), [Honey, I shrunk the Kids](http://www.imdb.com/title/tt0097523/), [Despicable me](http://www.imdb.com/title/tt1323594/), [Call the Midwife](http://en.wikipedia.org/wiki/Call_the_Midwife) and [Last Tango in Halifax](http://www.imdb.com/title/tt2216156/).

Bill Marler is an accomplished personal injury lawyer and national expert on foodborne illness litigation. He began representing victims of food-borne illness in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the Jack in the Box E. coli O157:H7 outbreak, resulting in her landmark $15.6 million settlement. Since that time, Bill and his law partners at Marler Clark have represented thousands of individuals in claims against food companies whose contaminated products have caused serious injury and death. His advocacy for better food regulation has led to invitations to address local, national, and international gatherings on food safety, including testimony before the US House of Representatives Committee on Energy and Commerce. This week on What Doesn’t Kill You, Katy Keifer discusses a myriad of topics with Bill, including the Foster Farms Salmonella Heidelberg outbreak, HIMP, and antibiotic resistance. Tune in to hear Bill talk about food safety, solutions to foodborne illness, and why changes are not only doable but profitable. This program has been brought to you by Route 11 Potato Chips. “I would love to say that Foster Farms is a bad egg when it comes to poultry production, but realistically, they are just like every other producer when it comes to its salmonella profile.” [5:30] — Bill Marler on What Doesn’t Kill You

Bill Marler is an accomplished personal injury lawyer and national expert on foodborne illness litigation. He began representing victims of food-borne illness in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the Jack in the Box E. coli O157:H7 outbreak, resulting in her landmark $15.6 million settlement. Since that time, Bill and his law partners at Marler Clark have represented thousands of individuals in claims against food companies whose contaminated products have caused serious injury and death. His advocacy for better food regulation has led to invitations to address local, national, and international gatherings on food safety, including testimony before the US House of Representatives Committee on Energy and Commerce. This week on What Doesn’t Kill You, Katy Keifer discusses a myriad of topics with Bill, including the Foster Farms Salmonella Heidelberg outbreak, HIMP, and antibiotic resistance. Tune in to hear Bill talk about food safety, solutions to foodborne illness, and why changes are not only doable but profitable. This program has been brought to you by Route 11 Potato Chips. “I would love to say that Foster Farms is a bad egg when it comes to poultry production, but realistically, they are just like every other producer when it comes to its salmonella profile.” [5:30] — Bill Marler on What Doesn’t Kill You

This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated. Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors. Show notes: [National Botulism Surveillance CDC](http://www.cdc.gov/nationalsurveillance/botulism_surveillance.html) Since 1973, the CDC has maintained an intensive National Botulism Surveillance System for cases of botulism in the United States. Because the CDC, Alaska and California are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported. Summaries available as PDFs from 2001 to 2011. [Botulism, General Information CDC](http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/) Again, from the CDC website, this link provides good basic frequently asked questions about Botulism and Clostridium botulinum. [Fact Sheet on Clostridium botulinum USDA](http://www.fsis.usda.gov/factsheets/Clostridium_botulinum/index.asp) Similar to the previous link but from the USDA with a focus on foodborne safety and illness. [Bacteria HowStuffWorks](http://science.howstuffworks.com/life/cellular-microscopic/bacteria-info2.htm) Learn more about how bacteria, and specifically, endospores work in the real world. Fun facts such as, “Some endospores can survive for centuries.” That’s crazy! [Bacterial Endospores Cornell](http://micro.cornell.edu/cals/micro/research/labs/angert-lab/bacterialendo.cfm) Cornell University provides a deeper look at endospores through structure and purpose. Very intriguing stuff. These survival tactics are pretty amazing even if they do have the potential to cause human damage. [Survival of Escherichia coli O157:H7 in Cucumber Fermentation Brines PDF)](http://ncsu.edu/foodscience/USDAARS/Acrobatpubs/P351-375/p373.pdf) Six page paper on the awesome powers of lactic acid bacteria (LAB) against their foes such as E. coli and botulism. Go LAB! [Kimchi Challenge Chicago Good Food Festival](http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/) If you missed the Kimchi Challenge, we will have a FermUp article posted soon, but in the meantime, here is a link to the descriptions of the judges and chef participants. Like what you hear? Rate and review us on iTunes. This really does help others discover the podcast. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.

Escherichia coli, usually called E. coli, refer to a large group of bacteria that is commonly found in the intestines of humans and animals. Most strains of E. coli are harmless; however, some strains, such as E. coli O157:H7 can make people sick, causing severe stomach cramps, diarrhea, vomiting and very occasionally kidney failure or even death. Food can become contaminated with E. coli when animals are slaughtered or processed, even if precautions are taken. In processed or ground meat, the bacteria can be spread throughout the meat. Food can also be contaminated if handled by a person infected with E. coli, or from cross-contamination because of unsanitary food handling practices. Raw fruits and vegetables as well can become contaminated with E. coli while in the field by improperly composted manure, contaminated water, wildlife or poor hygiene by farm workers. E. coli infections can also spread easily from person to person. The speaker will explain the various myths and facts related to E. coli contamination and food safety, while being mindful of the many challenges facing food processors and inspectors working in a high volume environment. Speaker: Dr. Tim McAllister Dr. Tim McAllister is a Principal Research Scientist with Agriculture and Agri-Food Canada at the Lethbridge Research Centre. McAllister works in multiple areas including ruminant nutrition, microbial ecology and measurement of greenhouse gas (GHG) emissions from ruminants. His work on E. coli O157:H7 has focused on the ecology of this bacterium in cattle and their environment as well as looking at using various approaches to lower the presence of this human pathogen in the cattle host. Work on the use of viruses (bacteriophage) that are specific for killing E. coli O157:H7 has been one of McAllister's labs key accomplishments. His group has identified strains that are highly adept at killing E. coli O157:H7 and were the first to publish the genome sequence of a .T-5 like phage with these characteristics. His team's most recent interest is in defining the role that “Super Shedder Cattle” play in the ecology of E. coli O157:H7 from farm to fork

Escherichia coli, usually called E. coli, refer to a large group of bacteria that is commonly found in the intestines of humans and animals. Most strains of E. coli are harmless; however, some strains, such as E. coli O157:H7 can make people sick, causing severe stomach cramps, diarrhea, vomiting and very occasionally kidney failure or even death. Food can become contaminated with E. coli when animals are slaughtered or processed, even if precautions are taken. In processed or ground meat, the bacteria can be spread throughout the meat. Food can also be contaminated if handled by a person infected with E. coli, or from cross-contamination because of unsanitary food handling practices. Raw fruits and vegetables as well can become contaminated with E. coli while in the field by improperly composted manure, contaminated water, wildlife or poor hygiene by farm workers. E. coli infections can also spread easily from person to person. The speaker will explain the various myths and facts related to E. coli contamination and food safety, while being mindful of the many challenges facing food processors and inspectors working in a high volume environment. Speaker: Dr. Tim McAllister Dr. Tim McAllister is a Principal Research Scientist with Agriculture and Agri-Food Canada at the Lethbridge Research Centre. McAllister works in multiple areas including ruminant nutrition, microbial ecology and measurement of greenhouse gas (GHG) emissions from ruminants. His work on E. coli O157:H7 has focused on the ecology of this bacterium in cattle and their environment as well as looking at using various approaches to lower the presence of this human pathogen in the cattle host. Work on the use of viruses (bacteriophage) that are specific for killing E. coli O157:H7 has been one of McAllister's labs key accomplishments. His group has identified strains that are highly adept at killing E. coli O157:H7 and were the first to publish the genome sequence of a .T-5 like phage with these characteristics. His team's most recent interest is in defining the role that “Super Shedder Cattle” play in the ecology of E. coli O157:H7 from farm to fork

Escherichia coli, usually called E. coli, refer to a large group of bacteria that is commonly found in the intestines of humans and animals. Most strains of E. coli are harmless; however, some strains, such as E. coli O157:H7 can make people sick, causing severe stomach cramps, diarrhea, vomiting and very occasionally kidney failure or even death. Food can become contaminated with E. coli when animals are slaughtered or processed, even if precautions are taken. In processed or ground meat, the bacteria can be spread throughout the meat. Food can also be contaminated if handled by a person infected with E. coli, or from cross-contamination because of unsanitary food handling practices. Raw fruits and vegetables as well can become contaminated with E. coli while in the field by improperly composted manure, contaminated water, wildlife or poor hygiene by farm workers. E. coli infections can also spread easily from person to person. The speaker will explain the various myths and facts related to E. coli contamination and food safety, while being mindful of the many challenges facing food processors and inspectors working in a high volume environment. Speaker: Dr. Tim McAllister Dr. Tim McAllister is a Principal Research Scientist with Agriculture and Agri-Food Canada at the Lethbridge Research Centre. McAllister works in multiple areas including ruminant nutrition, microbial ecology and measurement of greenhouse gas (GHG) emissions from ruminants. His work on E. coli O157:H7 has focused on the ecology of this bacterium in cattle and their environment as well as looking at using various approaches to lower the presence of this human pathogen in the cattle host. Work on the use of viruses (bacteriophage) that are specific for killing E. coli O157:H7 has been one of McAllister's labs key accomplishments. His group has identified strains that are highly adept at killing E. coli O157:H7 and were the first to publish the genome sequence of a .T-5 like phage with these characteristics. His team's most recent interest is in defining the role that “Super Shedder Cattle” play in the ecology of E. coli O157:H7 from farm to fork

This week Straight, No Chaser takes on foodborne illness when lawyer Bill Marler joins host Katy Keiffer. Marler began representing victims of foodborne illness in 1993, when he represented the most seriously injured survivor of the Jack in the Box E. coli O157:H7 outbreak. Since then he has represented thousands of victims of foodborne illness, including Stephanie Smith, the subject of a Pulitzer Prize winning story in the NY Times magazine, about E. coli contamination. So tune in to get the latest news on apple juice and arsenic, the American Meat Institute and new screening processes, and finally the use of sub-therapeutic antibiotics. This episode is sponsored by Hearst Ranch.

This week Straight, No Chaser takes on foodborne illness when lawyer Bill Marler joins host Katy Keiffer. Marler began representing victims of foodborne illness in 1993, when he represented the most seriously injured survivor of the Jack in the Box E. coli O157:H7 outbreak. Since then he has represented thousands of victims of foodborne illness, including Stephanie Smith, the subject of a Pulitzer Prize winning story in the NY Times magazine, about E. coli contamination. So tune in to get the latest news on apple juice and arsenic, the American Meat Institute and new screening processes, and finally the use of sub-therapeutic antibiotics. This episode is sponsored by Hearst Ranch.

A continuación: el plasma como agente antimicrobiano, la hora del té, el tiempo frío difunde la gripe, y el apéndice tiene su función.El plasma como agente antimicrobiano                    El plasma es el gas con carga eléctrica que se encuentra en algunas pantallas de televisión de alta gama y en nuestro sol. Y en el futuro el plasma podría servir también para algo nuevo: matar a los microbios infecciosos. En este sentido un equipo dirigido por Gary Friedman de la Drexel University ha descubierto que el plasma puede inactivar los microbios de la piel en unos segundos a base de interferir en su reproducción.                                 Friedman afirma que si las bacterias no se reproducen, significa que tampoco pueden metabolizar ni comer; no hacen nada.    A diferencia del plasma solar, el que emplea Friedman no produce quemaduras. Y parece matar los microbios mucho antes de que llegue a afectar las células de la piel. Aparentemente el sistema es seguro, aunque Friedman dice que se necesita investigar más antes de poder usar el plasma en ensayos con humanos.                    Señala que esta técnica funciona contra muchos tipos de bacterias, incluyendo los estafilococos resistentes a los fármacos, en diferentes modelos animales.La hora del té                ¿Le apetece un perrito caliente para el almuerzo? ¿Y qué tal si lo acompañamos de una taza de té con miel?Daniel Fung, un microbiólogo de la Universidad Estatal de Kansas, y sus colaboradores han descubierto que cuando se añade miel negra de flores silvestres al té verde o al té de jazmín, la mezcla tiene potentes actividades antimicrobianas.  Cuando se enfrenta con Listeria monocytogenes o Escherichia coli O157:H7 en un tubo de ensayo, la mezcla de té y de miel es capaz de matar a ambas bacterias, que son conocidas por causar intoxicaciones alimentarias.  Cuando los investigadores aplicaron la mezcla de té y de miel a perritos calientes comerciales, descubrieron que reducía los niveles de Listeria de un modo tan eficaz como en el laboratorio. El preparado también la mató en lonchas de pechuga de pavo.  Fung afirma que el té y la miel tienen propiedades antimicrobianas cuando se usan por separado pero que el efecto es más potente cuando se combinan. Por lo tanto los bebedores de té que le han añadido miel desde hace tiempo para mejorar su sabor, quizás hayan estado obteniendo un beneficio adicional.El tiempo frío difunde la gripe                     Todos conocemos que el invierno es la estación de la gripe y ahora los científicos creen saber porqué. Peter Palese, de la Escuela de Medicina del Monte Sinaí de New York, ha estudiado la propagación de la gripe en cobayas. Los animales se mantuvieron a diferentes niveles de humedad y a temperaturas que variaron entre 5 y 30 grados centígrados –es decir, entre 41 y 86 grados Fahrenheit. Palese dice que descubrió cómo el virus de la gripe se transmitía mucho mejor a temperaturas bajas - a 5 ºC- y que sorprendentemente no se contagiaba a 30ºC. El virus además se propagaba mejor a una humedad relativa baja que a una elevada. Palese piensa que una combinación de estos factores puede explicar porqué el frío y la sequedad favorecen la dispersión del virus de la gripe. En estas condiciones el virus es más estable y el mucus del hospedador más denso, lo que hace que el virus no sea eliminado fácilmente. Así que el virus permanece durante un tiempo más largo en un estado que facilita la propagación de la gripe. Palese señala que quizás nuestras abuelas tuvieran razón cuando nos decían que nos abrigáramos para no pasar frío.    El apéndice tiene su función                    Un apéndice sano es algo mucho más importante que un superfluo pie de página en la anatomía humana. Ahora los científicos piensan que sí tiene una razón de ser, la de cultivar bacterias beneficiosas para repoblar el intestino cuando éste ha perdido todas las bacterias buenas.                                 Remetido en una zona debajo del intestino grueso, se ha considerado durante mucho tiempo que el apéndice es algo de lo que se puede prescindir. Pero William Parker, profesor de la Duke University, cree que no es así.Propone que el apéndice es un lugar donde se conservan y mantienen las bacterias beneficiosas normales y que, en caso de una emergencia, tales bacterias se pueden liberar al sistema digestivo como un mecanismo de suministro de apoyo.                            Parker considera que esas situaciones de emergencia podrían incluir un brote de disentería o de cólera, que siguen siendo problemas importantes en los países en vías de desarrollo, o un caso de intoxicación alimentaria en los Estados Unidos.  En la mayoría de nosotros el intestino se repuebla de forma natural con bacterias debido a que tenemos una estrecha proximidad con otras personas. Pero en las áreas rurales, donde la densidad de población es más escasa, el apéndice puede ser la única fuente de estos microbios beneficiosos. No obstante si el apéndice se infecta debe ser eliminado, pues la apendicitis puede ser mortal.

A continuación: Semillas de uva antibacterianas, Microorganismos buenos y microorganismos malos, Microorganismos con música de rock, y El ABC de lo invisible Semillas de uva antibacterianas Recientes hallazgos en la ciencia de los alimentos permiten convertir los desechos de la producción de vino en un producto valioso. Se realizó un experimento con desechos de vino y con la bacteria Escherichia coli, encontrando que estos desechos inhibían el crecimiento bacteriano. Por esto, la harina obtenida a partir de las semillas de las uvas está siendo ensayada como conservante de alimentos. Estos productos de desecho de la producción de vino también podrían tener efectos beneficiosos para la salud, ya que contienen antioxidantes que pueden ayudar a prevenir el cáncer y algunas dolencias cardiacas e incluso inhibir el crecimiento de células tumorales de colon. En el futuro, las semillas de la uva podrían molerse como harina e incluirse como un conservante natural y barato en algunos de nuestros alimentos favoritos. Microorganismos buenos y microorganismos malos La cepa de E. coli más temida es la O157:H7, conocida como microorganismo de la hamburguesa. Esta bacteria es responsable de 70.000 casos de diarrea y calambres abdominales en los Estados Unidos. En algunos casos los efectos de la infección pueden persistir hasta veinte años después. Esta cepa es tan virulenta porque libera una toxina llamada shiga que puede causar problemas neurológicos y renales. Un grupo de científicos sugiere que las cepas de E. coli normalmente inofensivas que viven en nuestro intestino pueden ser infectadas por un virus de E. coli que produce la toxina shiga. Una vez infectadas, estas cepas beneficiosas producen y liberan en el cuerpo la toxina. Así, la cepa patogénica de E. coli consigue que la cepa beneficiosa haga el trabajo sucio y produzca su toxina. Por suerte, también se ha demostrado que algunas cepas de la E. coli beneficiosa resisten a la infección por el virus. Se espera descubrir cómo evitan la infección viral, con el fin de desarrollar en el futuro nuevos tratamientos contra las infecciones del microorganismo de la hamburguesa. Microorganismos con música de rock Un científico ha encontrado que la música es el medio perfecto para difundir recomendaciones relacionadas con la seguridad de los alimentos. Sus parodias de canciones con tema de seguridad en los alimentos han tenido un gran éxito en diversos tipos de audiencias. Una de sus canciones más populares es una parodia de la canción de los Beatles “I wanna hold your hand” (quiero cogerte de la mano) que él llama “You´d better wash your hands” (deberías lavarte las manos). Es algo que funciona con todos los grupos de edad. El ha actuado para muchas organizaciones científicas y en celebraciones de boda y otros eventos en los que hay muchos alimentos que se comen con las manos. El ABC de lo invisible Se trata de un libro que invita a los niños a explorar el fascinante mundo de los microorganismos. En él se habla de microorganismos que se parecen a las letras del alfabeto. Sus brillantes colores y formas se exhiben mediante fotografías microscópicas. El autor decidió dedicar su atención a los microorganismos benéficos, aquellos que producen oxígeno, reciclan los nutrientes del suelo y nos ayudan a permanecer sanos manteniendo alejados de nosotros a los microorganismos patogénicos. El pensó que era importante que los niños comprendieran que el mundo microbiano es algo beneficioso.

A la búsqueda de los patógenos de los cultivosLos científicos están desarrollando una nueva tecnología, llamada TIGER, para identificar rápidamente microorganismos patogénicos. Esta tecnología combina dos instrumentos que amplifican el ADN de la muestra, lo analizan y lo comparan con una base de datos de microorganismos patogénicos, identificando con precisión muestras de las que inicialmente no se sabe nada. Se espera que en un futuro, esta herramienta pueda ser transportable para identificar microorganismos perjudiciales in situ.Los microorganismos de los volcanes pueden ayudar en la lucha contra el cáncerSe está estudiando un microorganismo volcánico, capaz de sobrevivir en ambientes extremos y que está expuesto a la radiación UV de la luz solar. Este contiene una enzima llamada helicasa, esencial para la reparación del ADN dañado. Se ha descubierto que un complejo de átomos de hierro y azufre es crucial para el funcionamiento de esta enzima; por lo tanto, una mutación que destruye la capacidad de formar este complejo inactiva a la enzima. Debido a que en los seres humanos existen enfermedades producto de mutaciones de este tipo, y a que los rayos ultravioleta dañan el ADN, estas mutaciones aumentan el riesgo de padecer cáncer de piel. Los científicos confían en que futuras investigaciones sobre este microorganismo abran nuevas vías de tratamiento para ciertos tipos de cáncer.Eliminando la Escherichia coli en las vacasCon el fin de combatir a la cepa peligrosa de E. coli O157:H7, los científicos están estudiando una serie de fagos, que son virus que infectan sólo a bacterias. El problema con los fagos es que son muy específicos, por lo que si se utiliza un solo fago,  las posibilidades de éxito son muy pequeñas, ya que siempre habrá algunas bacterias que se le resisten. La estrategia entonces, consiste en preparar una mezcla de diferentes fagos. La idea es que una cepa dada de E. coli O157: H7 puede ser resistente a un fago determinado, pero siempre habrá otro que la elimine. Estos fagos atacan únicamente a las cepas peligrosas de E. coli y no causan ningún daño a los animales.El propano y recursos microbianosEl etano y el propano, hidrocarburos termogénicos, son habituales en los sedimentos profundos de los fondos marinos y se cree que estos gases son producidos a partir de la materia orgánica que se encuentra rodeada por rocas calientes. Sin embargo, se han encontrado estos gases en rocas sedimentarias frías. Los científicos creen que los microorganismos fueron los que convirtieron la materia orgánica en etano y propano. Normalmente, los microorganismos de las profundidades marinas descomponen la materia orgánica en ácido acético, hidrógeno y metano, peor se piensa que también pueden reutilizar los subproductos metabólicos para sintetizar etano y propano, gases muy energéticos Estudios futuros podrán desvelar nuevas vías metabólicas en las bacterias que produzcan propano a partir de la materia orgánica.

Infecciones de la piel resistentes a los antibióticos                Los consumidores de metanfetamina cristal tienen cinco veces más riesgo de desarrollar infecciones de la piel por estafilococos resistente a los antibióticos, que los no consumidores de metanfetamina.  Estas infecciones pueden ser peligrosas y difíciles de tratar, y se están diseminando.El estafilococo resistente a los antibióticos o M-R-S-A (por sus siglas en inglés), puede causar infecciones serias de la piel, sangre, y pulmones.  Ocurren principalmente en los hospitales, pero en los últimos años han empezado a ocurrir en otros sitios.  Adam Cohen. de los Centros de Control y Prevención de Enfermedades, dice que la razón probable puede ser el aumento en el abuso de la metanfetamina, particularmente en las zonas rurales del sur.                                    A pesar de que no es probable que la droga en sí cause la infección, Cohen dice que el comportamiento de los consumidores de metanfetamina puede aumentar la propagación de la enfermedad.  Los consumidores de metanfetamina a menudo sienten que bichos se están arrastrando en su piel, y se rascan.El aumento en la actividad sexual asociada con los consumidores de metanfetamina, y las condiciones de hacinamiento en las que viven, usualmente puede también llevar a la diseminación de la infección.Pero Cohen dice que éste no es un problema sólo para los consumidores de metanfetamina, porque estas infecciones de la piel causadas por estafilococos resistentes a los antibióticos pueden causar impacto en otros miembros de sus familias y en otros miembros de la comunidad que no usan metanfetamina.                    Los trabajadores de salud pública dirigirán sus esfuerzos a los consumidores de metanfetaminas, para prevenir la diseminación de estas infecciones resistentes a los antibióticos.    El bicho de las hamburguesasLas más temidas cepas de E.coli son las famosas O157:H7.  Conocida como el bicho de las hamburguesas, hace que se enfermen más de setenta mil americanos cada día con retortijones estomacales y diarrea.  A pesar de que muchas personas se recuperan de su infección, los científicos, incluyendo a Shantini Gamage, quien trabaja en la Universidad de Cincinnati, han descubierto que en algunos casos, los efectos de la infección pueden persistir.Gamage dice que se están dando cuenta, ahora, que las personas pueden tener complicaciones veinte años después de tener por primera vez la infección.O157:H7 es tan virulenta porque produce una proteína llamada toxina Shiga. Las investigaciones del equipo de Gamage sugieren que las cepas normalmente inofensivas de E.coli que viven en nuestros intestinos – y nos ayudan a permanecer sanos- pueden infectarse con un virus del E.coli peligroso que produce la toxina Shiga.  Una vez infectada, la E.coli buena empieza a producir y liberar la toxina.  Esto puede llevar, a la larga, a problemas neurológicos y del rinón.De acuerdo a Gamage, la E.coli normal, inofensiva, puede llegar de esta manera a hacer el trabajo sucio y que aumente la cantidad de toxina que se produce.Afortunadamente, la investigación de Gamage también muestras que algunas cepas de la E.coli buena se resisten a ser invadidas por la toxina Shiga.  Ella espera descubrir cómo estas cepas beneficiosas evitan ser infectadas, de manera que desarrollen nuevos tratamientos en el futuro para el bicho de la hamburguesa.Prediciendo los brotes de enfermedades con satélitesEn África y en la península arábiga, la fiebre de Rift Valley es una enfermedad devastadora que puede infectar a los humanos y a los animales.  El virus se transmite principalmente por los mosquitos.  Las personas están ahora trabajando en conjunto, de una forma única, para predecir y controlar esta peligrosa enfermedad.En el este de Africa, los brotes de fiebre de Rift Valley han sido relacionados con las fuertes lluvias.  Pero es difícil medir la cantidad de lluvia que cae sobre las vastas e inaccesibles áreas.                                    Jean Paul Chretian, un investigador que trabaja para el sistema global de vigilancia y respuesta contra las infecciones emergentes, del Departamento de Defensa, dice que los satélites están siendo utilizados porque uno puede ver cuán verde es la vegetación en cierta área.    Si un area permanence inusualmente verde, se considera de alto riesgo para la enfermedad.  Un pronóstico similar predijo con éxito un brote en Sudán de la fiebre amarilla, una enfermedad originada por mosquitos.  La Organización Mundial de la Salud consiguió que se enviaran más de un millón de dosis de vacuna y evitó un brote.Chretian dice que lo que más se necesita es conexiones más cercanas entre las personas que están revisando los datos de los satélites y las personas en tierra, que trabajan en cuestiones de salud pública, quienes pueden en realidad utilizar esos datos.        Ésta es una red de información dirigida hacia un planeta más saludable.Reduciendo las infecciones adquiridas en el hospital.Algunas mamás están en lo correcto: es importante lavarse las manos.  Desafortunadamente, este mensaje se puede decir más fácilmente que llevarse a cabo correctamente; en los hospitales más grandes, donde los doctores y las enfermeras tratan a más pacientes, pueden algunas veces olvidar cuán crítico el lavado de manos es.Es por eso que Ed Mangini, un enfermero del departamento de enfermedades infecciosas del Hospital de Nueva York en Queens y sus compañeros de trabajo, salieron a investigar cuán util el lavado de manos puede ser en un hospital.Mangini dice que los trabajadores de la salud necesitan lavarse las manos y necesitan lavárselas frecuentemente.  Suena tonto tener que decirlo, pero Managini dice que si los trabajadores de la salud se lavan las manos, la cantidad de infecciones adquiridas en el hospital disminuirían dramáticamente.                                                                                                     El grupo de Mangini examinó cómo el uso de los guantes, las batas, las mascarillas y los cuartos privados, afectan los niveles de infección con bacterias mortales llamadas estafilococos aureus resistentes a la meticilina, o MRSA.  Encontraron que los hospitales que son estrictos en cuanto al uso de guantes y al lavado de manos, disminuyen el número de infecciones por MRSA en un sesenta por ciento en la unidad de cuidados intensivos y en un treinta por ciento en lo general.

3 September 2007 - With this Podcast, I focus on yet another spinach recall, this time Salmonella is the contaminant. Last year it was E. coli O157:H7. What's going on here? Suddenly, raw fruits and vegetables are one of the most likely food categories to be contaminated with pathogens? And why did produce producers ask to be regulated last year?

Bislang wurde angenommen, dass Shiga Toxin 1 (Stx1) im Gegensatz zu Stx2, von dem zahlreiche Varianten existieren, relativ homogen ist. Es waren nur wenige Stx1-Varianten bekannt und diese wiesen mit einer Ausnahme eine Homologie von 99 % mit dem Prototyp aus Phage 933J auf. Neuere Untersuchungen zeigten jedoch, dass auch von Stx1 mehrere Varianten existieren (Stx1c bzw. Stx1OX3, Stx1d und Stx1v52), die deutlich vom Prototyp abweichen (92-97 % Homologie der Aminosäuresequenzen). In der vorliegenden Arbeit wurde das Vorkommen von Stx1-Varianten bei klinisch unauffälligen Rindern, einem wichtigen Reservoir für STEC, untersucht. Dazu wurden 247 Rinderkotproben aus 38 südbayerischen Betrieben nach einer Anreicherungskultur mit PCR auf das Vorhandensein von stx-Genen untersucht und positive Proben mit spezifischen Primern für die unterschiedlichen stx-Suptypen bzw. stx1-Varianten typisiert. Die Isolierung der Keime erfolgte durch Kolonieblothybridisierung. Von den 247 Fäzesproben waren in 124 (50,2 %) Shigatoxin-Gene nachweisbar. Bei der Feindifferenzierung der positiven Proben wiesen 33 nur stx1, 31 nur stx2 und 60 beide Subtypen auf. Von den 93 stx1-positiven Proben enthielten jeweils 16 die Variante stx1c bzw. stx1d. Von den 35 isolierten STEC wiesen sechs, von welchen fünf zu typischen EHEC-Serogruppen (O26, O103 und O157) gehörten, das eae-Gen auf. Ein stx1-, stx2-, eae- und EHEC-hly-positiver O157:H7 sowie ein Sorbit fermentierender O157:H- wurden isoliert. Bei 23 Isolaten konnte EHEC-hly nachgewiesen werden. Vier Isolate mit drei verschiedenen Serotypen (O76:H19, O113:H4, O163:H12 [n=2]) wiesen die Variante stx1c auf, wobei zwei dieser Isolate zusätzlich ein stx2-Gen und das EHEC-hly besaßen. Bei den sechs stx1d-positiven STEC, die den Serogruppen O11:H48, O141:H19, On.t.:H12, On.t.:H48 und Osp:H48 [n=2] angehörten, konnten keine weiteren Virulenzfaktoren nachgewiesen werden. Die Ergebnisse bestätigen die hohe Prävalenz von STEC beim Rind. Außerdem konnte belegt werden, dass die stx1-Varianten stx1c und stx1d mit einer Häufigkeit von je 6,5 % in einem beachtlichen Anteil der 247 Kotproben vorhanden waren. Das Auftreten von stx1c konnte dabei nicht in direkten Bezug mit dem Kontakt zu Schafen gebracht werden. Da die stx1d-positiven Isolate keine anderen Virulenzfaktoren besaßen, dürfte ihre Pathogenität eher niedrig sein.