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”
Hello Fresh: Food Safety/Recall Notices
“Labs with No One to Run Them: Why Public Health Workers Are Fleeing the Field”
“APHL: Historic Investments Will Strengthen Public Health Laboratory Workforce”
Lab Culture Ep. 22: Life as a public health lab scientist testing for COVID-19
“DO NOT RINSE YOUR TURKEY! And other Thanksgiving food rules for every day”
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