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Food Safety Bites - with Wennie Xu

Weekly Podcast Series on Food Safety Issues

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Episode Description
29 Soynut Butter has been involved in recent outbreaks of food-borne illness in the US. The cause of the multi-state outbreak has not been determined. But this sort of wide-spread contamination issue is becoming more frequent. [2:57 minutes]
28 Food-borne illnesses ("food poisoning") can be serious. But determining the cause is not always easy - it is not always the last meal you ate. Small ingredients that you tend to forget might even be the culprit. Information and recommendations for action are covered [2:58 minutes]

Do you cook your hamburgers correctly -- so they are safe, as well as tasting good. LSU AgCenter Nutrition Specialist Wennie Xu demonstrates the importance of using a thermometer to cook ground beef to the proper temperature. [3:10 minutes]

26 Happy New Year! Keeping with our resolutions to embrace a healthier lifestyle, fresh fruits and vegetables are an important component. Food-borne illness related to fresh produce has been in the news and may cause concern. "Clean. Separate. Chill": hear about the importance of following common sense food-safety guidelines in handling these nutritious foods at home. [2:35 minutes]
25 A Norovirus outbreak in Gulfport, MS brought to light the importance of hand-washing and sanitation in food-handling. [1:41 minutes]
24 All food products carry safety risks for food-borne pathogens. Many, many factors come into consideration. Knowledge of risk management includes many considerations. [2:44 minutes]
23 How many pathogens does it take to make a person sick? It depends....In this episode, learn what the "Infectious Dose" of food-borne pathogens are; the answer might suprise you! [2:31 minutes]
22 An new food safety scare for Blue Bell Ice Cream has been in the recent news. A third-party supplier of a specific ingredient seems to be to blame, but that is being disputed. Check your freezer for the at-risk flavor. [1:51 minutes]
21 How safe are home-produced eggs? Salmonella contamination in small flocks is a concern; but the results might be surprising. Recommendations for egg safety are covered, too. [1:53 minutes]
20 Summer squash is very plentiful - it is natural to think about canning this vegetable for use later in the fall and winter. But food-safety experts warn against this for several reasons. A safer alternative would be freezing. Get the details here [1:19 minutes]
19 Making salsa at home has bcome popular, with hundreds of recipes available. Canning salsa, for later use, requires specific care because the exact recipe, its texture, and the acidity of the final product determine the type of canning process. Find out what food-saftey experts have to say! [1:57 minutes]
18 coming soon
17 Tradition or convenience versus Food Saftey - What we know we should do, versus what we actually do: Do use the same cutting board for meat and fish? Do we wash our hands immediately after handling farm animals? These are a couple of behaviors being studied when food-safety issues are considered. [2:27 minutes]
16 A multi-state out-break of Listeriosis was associated with Blue Bell Ice Cream in 2015. This outbreak raised multiple concerns for consumers, especially since most people usually think that foods stored in their freezers are the safest from food-borne illness. This is not the case. [2:09 minutes]
15 Raw milk (unpasteurized milk) contains a number of food-borne illness pathogens. In the case of milk, "natural" does not equal "safe." The process of pasteurization kills the pathogens wihtout affecting the nutritional quality of the milk, and is safer for all segments of the consumer population. [2:11 minutes]
14 Eating raw oysters comes with the risk of food borne illness; it is the consumer's choice to accept those risks. Vibrio bacteria and Norovirus are the two biggest concerns, both in injestion of contanimated oysters, or exposure in coastal beach waters. Several postharvest treatments of oysters can decrease or ameliorate food-borne illnesses for many consumers [5:26 minutes]
13 Petting Zoos are entertaining and educational. However, pathogen transfer is possible in this Human-Animal interaction even in healthy animals. [1:37 minutes]
12 Food Labeling does not garantee food safety. Whether the packinging says "GMO-free", "Organic", or "Locally-Grown", pathogenic bacteria or viruses only need the correct acidity, temperature, and moisture to grow. Safe food-handling is still an important consideration. [1:50 minutes]
11 Power outages caused by natural hazards, such as the snowstorm on the east coast of the US in January 2016, can cause food safety problems. The elapsed time from the outage, and internal food temperature are critical considerations. [1:45 minutes]
10 Clostridium perfringens is one of the most common foodborne illnesses in the US. [1:48 minutes]
9 Despite the fact that your Mom always did it, washing your holiday turkey is not recommended. Get the most updated information here. [1:37 minutes]
8 There is more to eating lunchmeats while pregnant than the concern for preservatives and chemicals. The presence of the pathogen Listeria is a possiblity. [1:51 minutes]
7 Cook before dehydrating: Safely making jerky at home using USDA recommendations for processing can prevent surface pathogens from causing foodborne illness. [2:16 minutes]
6 Can I scoop out the mold? A question about home canning. [2:22 minutes ]
5 A "9/11" for the meat industry: The 1993 "Jack-in-the-Box" E. coli O157:H7 outbreak due to undercooked meat. A reminder about the correct cooking temperature for hamburger. [2:19 minutes]
4 The tale of Mr. Cheese: Salmonella comtamination of soft cheese made with raw milk, in an illegal/uninspected home production and distribution operation. [1:57 minutes]
3 The cronut burger, a winner at the Canadian National Exhibition in 2013, caused 150 illnesses associated with Staphylococcus aureus. [2:00 minutes]
2 The best condition for sprouts to germinate and grow is also perfect for bacteria to multiply. [1:46 minutes]
1 Clostridium botulinum (also known as "C. bot") is a bacteria that can produce neurotoxins and cause serious illness called foodborne botulism. [2:44 minutes]

Hurricane Preparation: "FOOD"

It's hurricane season. Do you have the food and water you need to survive during and after the storm? What about spoiled food? LSU AgCenter food safety expert Winnie Xu explains what you can do to make sure you're prepared.

revised: 18-Jul-2017 11:58