Lab Culture

Nov 05 2021 81 mins 1

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Like most things in public health science, food safety is complicated. The nuance can be difficult for non-scientists to understand and difficult for scientists to communicate. On this episode of Lab Culture, Shari Shea, APHL’s director of food safety, discusses some of what makes food safety fascinating and complex along with guests Ben Chapman, Associate Professor and Extension Food Safety Specialist at North Carolina State University, and Don Schaffner, Distinguished Professor and Extension Specialist in Food Science and Professor at Rutgers University.

Links:

Food Safety Talk 242: Invisible Poop Particles

Risky or Not episode 217: Homemade Treats From Neighbors

Risky or Not episode 87: 27 Lbs of Unrefrigerated Feta Cheese

Risky or Not episode 214: Having a Romantic Flour Fight

“Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon”

“Ranking the disease burden of 14 pathogens in food sources in the United States using attribution data from outbreak investigations and expert elicitation”

“Impact of non-pharmaceutical interventions for SARS-CoV-2 on norovirus outbreaks: an analysis of outbreaks reported by 9 US States”

Hello Fresh: Food Safety/Recall Notices

CDC MMWR: “Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020”

“Labs with No One to Run Them: Why Public Health Workers Are Fleeing the Field”

“APHL: Historic Investments Will Strengthen Public Health Laboratory Workforce”