Avsnitt
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are turning their attention to the Olympics where some of the athletes were unfortunately drinking poop while competing in the river Seine.
You’ll hear all about the controversial situation, including the “cleaning” of the Seine River and the Olympic athletes that fell ill after swimming in the polluted river waters.
They also take a detour to talk about potable and non-potable water and take a long hard look at the failings of the certification process in the industry.
In this episode:
💩 [01:27] Olympians’ dedication and lifestyle
💩 [04:27] The controversial and questionably effective Seine River cleanup
💩 [08:44] 8 Olympian triathletes got sick and the lack of real answers
💩 [13:55] The problematic non-potable water survey question
💩 [19:38] Issues with qualifications and certifications in the food safety industry
💩 [24:51] Balancing calling out what’s bad and elevating what’s good
Disclaimer: Episode title and content do not constitute legal or health advice.
Noteworthy quotes from this episode
“I think there are a lot of people in the industry that say the sky is falling so frequently, people just tune them out. If all you do is bash the industry for being terrible, for food safety and quality, the industry is not going to listen to you.” – Matthew Regusci
“These people, a lot of them, not all, a lot of them have some sort of certification saying that they're qualified to do what they do. At the very minimum, they should know what potable water is. We need to change our certification process or how we qualify people for these positions because clearly there's a problem.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this bonus episode of Don’t Eat Poop!, Francine and Matt are joined by a very special guest, Bill Marler, a leading expert in food safety. Together, they dive into the Boar’s Head Listeria outbreak, shedding light on how things went so wrong and why it’s crucial for food companies to take responsibility when outbreaks like this occur.
You’ll hear about Boar’s Head’s food safety failures, the rise in Listeria cases across the U.S., and why transparency and accountability are the only way forward for companies involved in outbreaks.
Bill shares powerful insights from his decades of experience in food safety law, including how government agencies and corporations can prevent future tragedies.
In this episode:💩 [01:25] Bill Marler shares his background and work in food safety law
💩 [05:20] Breaking down the Boar’s Head Listeria outbreak: What happened? Why is it deadly?
💩 [12:34] Francine’s take as a former inspector: How did this plant stay open?
💩 [18:44] Matt discusses the disconnect between corporate HQ and the facility level
💩 [27:00] The role of transparency in food safety and crisis management
💩 [39:15] Legal implications: What companies need to know in the wake of an outbreak
💩 [50:18] What consumers can do to prioritize food safety in government policyDisclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episodeFood Safety News: What you need to know about the Boar’s Head Listeria Outbreak
Food Safety News: House and Senate should act now on Boar’s Head plant
Noteworthy quotes from this episode“What does a company do if something like this happens? First, understand the science. If they tell you it’s your product, it’s your fault. Own it and take action.” – Bill Marler
“This isn’t just about Boar’s Head. It’s about transparency and how companies handle their mistakes. The whole industry is watching.” – Francine L. Shaw
“I’m never surprised anymore about what happens in the food industry. But it’s shocking to see these kinds of inspection reports get ignored.” – Matthew Regusci
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Bill Marler, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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Saknas det avsnitt?
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Carly Bader, Manager of Science at Willow Industries, a cannabis decontamination technology company.
Just like foods and beverages, cannabis can also be contaminated with microbial diseases such as salmonella and E. coli. In this episode, you’ll learn more about that as well as some ways used to make cannabis safe for all consumers.
Also, tune in to hear about Carly’s exciting first experience at the Food Safety Consortium.
In this episode:💩 [00:49] Meet Carly and Willow Industries
💩 [01:36] Cannabis contamination explained
💩 [02:50] Using food safety expertise in the cannabis industry
💩 [03:41] Ozone vs. irradiation in cannabis decontamination
💩 [05:13] The food safety side of the cannabis industry
💩 [06:17] Carly’s experience with the Food Safety Consortium
💩 [09:27] Trust in the cannabis industry
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Register for the Food Safety Consortium 2024 here.Willow Industries website willowindustries.com.
Noteworthy quotes from this episode
“We're not the redheaded stepchild, we are just scientists, just like anyone else. And I often have said, you know, if it was Tortillas or bread or meat on my side of the industry… It's just the same. If it's a leafy green or a green bud of weed, I feel like we all have here a collective trust in consumer safety and a trust in science.” – Carly Bader
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!
Connect with Carly, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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After the Quaker Oats food recall case study was featured in the last episode, food safety industry veterans Francine L. Shaw and Matt Ragucci decided to bring back this important episode that was aired shortly after that recall happened.
In this conversation, Matt and Francine spotlight an important discussion on developing standard food safety procedures in homes and the role of consumers in demanding safer food through better food safety regulations.
Towards the end, there is a humorous discussion about a 'chef' who prepares meals in very unconventional settings. The episode concludes with their signature sign-off, 'Don't eat poop!' (especially from airplane bathrooms!).
In this episode:💩 [05:34] Dealing with another salmonella outbreak
💩 [14:40] The basic steps of a food recall
💩 [16:42] Do you know how to get rid of salmonella in poultry?
💩 [17:58] Understanding the risks of raw cookie dough
💩 [20:59] The dangers of raw ingredients: eggs and flour
💩 [26:27] The hotel room cook strikes again (in an airplane bathroom!)
Resources from this episodeQuaker Oats Recall
Quaker Oats Salmonella Food Recall Case Study | Episode 77
Creating a Recall-Ready Food Safety Industry | Episode 42
Mile High Bathroom Garlic Shrimp & Mash
Noteworthy quotes from this episode“Our government has created an atmosphere of [...] rolling the dice every time we eat products. They’re literally okay with salmonella being in chicken and eggs. The expectation is that "housewives should know what to do with their chicken.” – Matthew Regusci
“I truly don't think anything will happen until consumers demand a change.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are once more talking about the Quaker Oats Salmonella Recall, this time in light of the public FDA letter that got sent to PepsiCo about the case.
They are doing a case study of this food recall, breaking it down, and making it meaningful for the people that are on the ground managing or working on facilities like this.
Food Safety Talk: Make sure to stay tuned for all you need to know about hand washing.
In this episode:
💩 [01:00] The true magnitude of the Quaker Oats Food Recall
💩 [04:18] How did PepsiCo’s food safety program go so wrong?
💩 [07:44] Understanding lab results and taking corrective action
💩 [10:42] How this PepsiCo facility failed and got shut down
💩 [15:24] You’re ever as strong as your weakest link
💩 [17:06] The origin of hand washing for disease prevention
💩 [20:19] What needs to happen for food safety change
💩 [25:28] 5 myths and facts about hand washing
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with the episode where we originally talked about the Quaker Oats Recall: Episode 46: Do You Know How to Get Rid of Salmonella? And How About An Airplane Bathroom Garlic Shrimp to Go?
Noteworthy quotes from this episode
“It just goes to show it doesn't matter how big you are or how small you are, food safety is food safety. Everybody's battling with the same problem, they're battling with the same pathogens.” – Matthew Regusci
“This is what needs to happen. They need to not be afraid to let people talk about the truth on national stages and quit talking about the same things over and over.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about a Listeria outbreak in Canada that was traced back to Silk and Great Value brand plant-based milk, both produced in the same Danone Canada facility.
Tune in as they make sense of what went wrong, talk about the consequences of such a recall, and educate us about Listeria.
They also tackle the risks of raw milk, as well as the logistics behind it.
In this episode:💩 [01:21] Conferences that are coming up
💩 [03:20] Silk and Great Value plant-based milk recall in Canada
💩 [06:03] How did this outbreak happen?
💩 [10:38] The importance of testing for Listeria in your facility
💩 [14:19] 5 things you didn’t know (but need to know) about Listeria
💩 [18:37] The raw milk issue
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
As of August 7, 2024, this is the most recent Food Safety News article on this outbreak More patients identified in Listeria outbreak linked to plant-based milk.
Noteworthy quotes from this episode
“I would rather know I have Listeria in my facility and be actively trying to get rid of it, than all of a sudden having the FDA knocking on my door saying ‘Hey, 9 people were confirmed sick and the epidemiology is looking to your facility’.” – Matthew Regusci
“Every week, there's a recall. I guess that's good and bad, good they're catching it and doing the recalls, bad that there are so many, it seems.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about Chinese food safety after an outrageous cooking oil scandal in China.
Tune in for all the details, some insight into how it happened and what it may mean for food safety in China.
Also learn about the shocking number of diseases spread through food.
In this episode:
💩 [02:37] China’s cooking oil scandal
💩 [06:00] Chinese government and Chinese food safety
💩 [08:49] How this oil scandal probably happened
💩 [12:42] Anecdotes and personal wishes
💩 [18:34] Going deeper into the article about the scandal
💩 [20:29] A shocking food safety fact about foodborne illnesses
💩 [22:03] The importance of safe drinking water access
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with the last episode: Lead and Other Heavy Metals in Tampons | Episode 74.
Check out the article Matt mentions Outrage in China over use of unwashed fuel tankers to transport cooking oil.
Noteworthy quotes from this episode“I've been to a lot of different countries and I've eaten a lot of different food. Really hard to absorb a culture without eating with them. It is really hard to do because food is so much of what people do and how people live.” – Matthew Regusci
“More than 200 diseases are spread through food. I bet the average person would be shocked to know that because we only really talk about the big six.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about something that does not fall within the realm of food safety but still needs to be discussed because it affects millions of women: tampons.
They are going over some recent studies that show there are lead, arsenic, and other potentially toxic chemicals in tampons and panty liners.
This is probably the most difficult episode they’ve ever recorded since this topic is no joke. So, get ready for a wild ride.
In this episode:
💩 [01:22] The issue with tampons
💩 [05:05] Research findings, stats, and next questions
💩 [11:28] We live in a plastic world
💩 [12:38] Why we keep finding toxic and harmful things in everything
💩 [14:29] What tampons are made of
💩 [16:22] A hard topic to talk about
💩 [20:38] The chicken or the egg?
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with the placenta episode: Episode 28 | Don't Eat Placentas! (or do, maybe, I guess).Check out the NPR article Matt talks about: A study found toxic metals in popular tampon brands. Here's what experts advise.
Check out the CNN article: Tampons contain lead, arsenic and potentially toxic chemicals, studies say. Here’s what to know.
Noteworthy quotes from this episode“At low doses, is this bad? Yeah, it's not good for you, but by compounding it with all these other products, then now you're having high doses of heavy metals in your body. It's not good.” – Matthew Regusci
“A person is going to spend about 5 years of their total reproductive lifespan using an approximate or estimated 11, 000 tampons, sanitary pads, panty liners, and other menstrual products. Think about that. That's huge.” – Francine L Shaw
We hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about chicken, more specifically about how you should NOT wash raw chicken.
The problem is that the majority of Americans wash raw poultry even though that does more harm than good. So, today our hosts are tackling this big issue.
Since salmonella is already in debate they are also talking about the risks behind homemade mayonnaise which becomes more prevalent during these summer months.
In this episode:
💩 [01:20] Probable reasons why people still wash their chicken
💩 [05:11] Shocking statistics on the washing of raw poultry
💩 [09:47] How people are washing their raw poultry
💩 [12:14] Debunking barriers to not washing raw chicken
💩 [13:44] How to minimize contamination from the chicken
💩 [16:33] What people who wash their chicken say about it
💩 [22:09] The risks of homemade mayonnaise
💩 [24:35] Pasteurized eggs as an alternative to raw eggs
Disclaimer: Episode title and content do not constitute legal or health advice.
Noteworthy quotes from this episode
“In 2011, 90 percent of the population of the United States washed their raw chicken.” – Matthew Regusci
“People think the last thing they ate is what's making them sick. That's because when they throw up, that's what they see in the toilet. That's not likely – not that it can't be – but that's not likely what made you sick. It's probably something you ate at least 24 hours ago.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about two of people’s favorite things: chocolate and coffee. Unfortunately, it’s for a not-so-great reason: major product recalls.
Tune in to learn all about the recall of over 4 million pounds of chocolate potentially contaminated with salmonella. As well as the recall of 242 different canned coffee products potentially contaminated with botulism.
In this episode:
💩 [01:15] The two recalls
💩 [04:49] A new Peanut Corporation of America outbreak?
💩 [06:09] The recalled chocolate products
💩 [09:02] The recall process and its challenges
💩 [11:27] Even more chocolate with salmonella products
💩 [13:55] The possible impacts of the salmonella chocolate recall
💩 [18:24] The coffee with botulism recall
💩 [22:42] Co-packers, suppliers, and the importance of food safety
💩 [25:58] Helping mom-and-pop family-owned companies
💩 [28:48] Don’t post your food safety issues online
💩 [30:10] Best practices to keep your company safe
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episodeFor more on the chocolate outbreak, read Food Safety News’ Over 4 million pounds of chocolate and confectionery products recalled over Salmonella concerns.
Check out the article Matt mentions: A nationwide coffee recall is here to ruin your morning with fears of a potentially deadly toxin
For the Snapchill Product List with the coffee roaster names and products being recalled go here.
Noteworthy quotes from this episode“How sick am I that we're talking about a recall for salmonella for chocolate and every single time we mentioned some other product, I get hungrier and hungrier? It’s beginning not to phase me anymore.” – Matthew Regusci
“How many people have that product aren't using any type of system to even know that they have a product that's part of that recall?” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine take on the challenging but important topic of child labor. This is relevant for food safety because the majority of working children worldwide work in agriculture.
This is a topic that is close to Matt’s and Francine’s hearts as both worked many different jobs when they were still children and teenagers. So, you’ll get to hear about their personal experiences and opinions about child labor and more.
This week our hosts are also busting down the myth about which types of cutting boards hold harmful bacteria and pathogens and which don’t.
In this episode:
💩 [01:07] Matt’s and Francine’s experiences working as children
💩 [05:43] How working as a child can help
💩 [07:26] Child labor in fields and meat packing plants in the US
💩 [09:08] The multiple education paths after high school
💩 [12:25] When child labor is okay and when it isn’t
💩 [15:25] Child slave labor in the food industry
💩 [21:05] Hiring individuals under 18
💩 [22:56] Busting the food safety myth about cutting boards, bacteria, and pathogens
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Want to learn the full story of why Francine quit her babysitting job abruptly? Then, check out her book Who Watches the Kitchen? on Amazon!
For the Food Safety News article Matt mentioned, refer to The meat and poultry sector needs to cease using child labor.
Noteworthy quotes from this episode
“I think it's good for children to learn how to work at a fairly young age, but at the same time, I don't think it's good for them to be working dangerous jobs. And I don't think that they should be working jobs that hinder school.” – Matthew Regusci
“I think that there's a whole lot of people out there right now with a tremendous amount of debt, doing things that aren't even related to the degrees that they got. So, at the age of 18, do you really know what you want to do with your life?” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are going through the list of the 10 Worst Food Safety Scandals in recent history, which include both national and international outbreaks that resulted in serious health consequences, deaths, and widespread outrage.
You will hear about what some of these outbreaks were like from the inside as Matt and Francine share their experiences from either working with the affected companies or writing extensively about the subject as it happened.
Last but not least, they are busting down another food safety myth today, the one that you should not put hot foods in the refrigerator. So, stay tuned!
In this episode:
💩 [01:05] Teaser for a future episode on mental health in food safety
💩 [09:52] US Blue Bell Creameries Outbreak (2015)
💩 [10:20] US Spinach Outbreak (2006)
💩 [14:00] US Jack in the Box Outbreak (1993)
💩 [15:07] US McDonald’s Outbreak (1993)
💩 [18:45] US Chipotle Outbreak (2015)
💩 [20:47] Japan Norovirus Outbreak (2008)
💩 [23:12] US Cantaloupe Outbreak (2011)
💩 [28:22] China Milk Scandal (2008)
💩 [29:52] Germany E. Coli Outbreak (2011)
💩 [33:01] Busting the food safety myth that you shouldn't put hot foods in the fridge
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
If you’re interested in the full list of scandals check out the article 10 of the Worst Food Safety Scandals in Recent History.
Noteworthy quotes from this episode
“Before 2006, it was a job. It was my career. After 2006, it became my passion. That outbreak right there changed everything for me.” – Matthew Regusci
“People would be like, ‘I don't want to offend you. So I don't want to’... I'm like, ‘Look, I spend my days talking about vomiting and diarrhea. You're not going to offend me’.” – Francine L Shaw
We hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the recently approved FDA’s reorganization plan, which will hopefully bring positive changes to the organization.
They discuss all the major changes being made to the FDA, including their opinions on each of them. They also talk about the acronym nightmare this is already proving to be.
But that’s not all, today Matt is busting down a widely believed food safety myth that might just shock you, so make sure to listen to the end.
In this episode:
💩 [00:54] LinkedIn Live Interview Q&A Coming Soon
💩 [02:08] The FDA’s upcoming reorganization
💩 [04:43] Doing what you have to do versus what you want to do
💩 [10:40] Changes to the FDA’s Human Foods Program
💩 [11:46] The mess of how food safety is controlled in the USA
💩 [15:15] From Office of Regulatory Affairs (ORA) to Office of Inspections and Investigations (OII)
💩 [17:09] Establishing the (OCMO) Office of Chief Medical Officer
💩 [18:35] Merging into the Office of Regulatory and Emerging Science (ORES)
💩 [19:15] Dealing with all the new acronyms
💩 [20:14] Creating an Office of Enterprise Transformation (OET)
💩 [21:01] Can you reorganize your way into a better culture?
💩 [23:30] Busting the food safety myth that there is a kill step in fresh produce
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episodeFor the article Matthew was referring to check out Food Safety News’ FDA’s reorganization is official.
If you want to hear more about the $34 million funding cut for food inspections catch up on Episode 62: Food Safety Gets the Short End of the Stick (Again).
Noteworthy quotes from this episode
“I think consumers think that they can also kill pathogens in their own sinks. And they can't either until they cook it. Once they cook it over a period of time, to pickling, or something like that, or can it or whatever. ” – Matthew Regusci“Food safety is freaking food safety, regardless. Because I live in this state, it doesn't make food safety any different than if I live in this state [...] Can we agree on that?” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are, unfortunately, talking about a new multi-state outbreak, this time it’s cucumbers that are carrying salmonella and putting people in the hospital.
Prepare to learn all about this most recent outbreak, as well as how outbreaks like this happen and how multi-state outbreaks have been changing over the last few years.
Make sure to listen to the end so you don’t miss out on hotel bathroom jerky and all that’s not quite right with it.
In this episode:
💩 [00:54] Saldesia’s first Goddess of Food Safety Award
💩 [03:52] Let’s talk outbreaks
💩 [05:36] The cucumber salmonella outbreak
💩 [09:20] The changing dynamics of major outbreaks
💩 [12:01] How the outbreaks can happen in the field or facility
💩 [17:12] The issue with our sanitization methods
💩 [18:05] The resistance to change in the industry
💩 [21:11] When they just don’t care: fraud
💩 [26:05] The origin of the cucumber outbreak
💩 [27:49] Our dream podcast segment
💩 [33:05] barfly7777 is back: Hotel bathroom jerky
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Goddess of Food Safety Award Francine received from Saldesia Corporation here.For more on the outbreak, read the following Food Safety News articles on it:
Recalled cucumbers may be source of ongoing Salmonella outbreak
Second Salmonella outbreak reported; cucumbers are likely source
Watch barfly7777 make Hotel bathroom jerky here.
Noteworthy quotes from this episode
“I talk about food safety outbreaks being a series of events in a baseball game, you could be like super ahead in a baseball game up five runs and then one inning make a whole series of errors and lose the game. That's exactly how a packing house and a field could operate.” – Matthew Regusci“Everybody seems to think that foodborne illnesses are like one and done. You get it, you get sick and life goes on. But a lot of times with the kidney issues and some of the other issues, their conditions, they don't go away. You live with these issues forever, in some cases.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.
This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.
Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions, as well as its pros and cons in terms of food safety, compliance, and regulations.
In this episode:
💩 [01:05] Why Matt and Francine are talking about lab-created meat
💩 [02:51] Wanda Fish and the first cell-cultivated fish
💩 [04:05] Parasite destruction tags and the matter with sushi
💩 [07:30] The food safety ramifications of lab-grown meat
💩 [12:30] Recent lab-grown meat bans
💩 [17:06] Lab-cultivated meat facts and curiosities
💩 [19:53] Debunking a food safety myth
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Read the Food Safety News article Matt mentions: Israel-based Wanda Fish rolls out first cell-cultivated fish.
FDA-approved lab-grown meat companies:
UPSIDE Foods website
Good Meat website
Noteworthy quotes from this episode
“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking conferences.
Francine recently attended the Food Safety Summit and the National Restaurant Association Show and she’s taking this opportunity to update Matt and their audience on what went down.
Prepare yourself for 2 very different events, some important discussions, and of course, some great anecdotes that will remind you of the importance of food safety, especially in big events like these.
In this episode:
💩 [00:50] Attending Conferences in Chicago
💩 [03:22] The differences between the Food Safety Summit and the NRA Show
💩 [04:23] Francine’s experience at the NRA Show
💩 [08:48] Francine’s experience at the Food Safety Summit
💩 [11:36] Don’t forget that others may not know what you know so well
💩 [16:01] The Women in Food Safety Group, sexual harassment, and racism
💩 [22:02] A patty that's frozen in the middle
💩 [25:36] Blowing into single-use gloves is not a good idea
💩 [28:26] Food safety at the NRA Show
💩 [30:53] Interviewing people at the Food Safety Consortium
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up on our interview with Betsy Craig who moderated the Women in Food Safety session, on Episode 55: Making Food Safe For Everyone (Not Just Some) with Betsy Craig, CEO and Founder of MenuTrinfo®.
Catch up on our interview with Rick Biros of the Food Safety Consortium, on Episode 37: Food Safety and Cannabis: Trust, Consumers, and More - An Interview with Rick Biros.
Register for the Food Safety Consortium 2024 here.
Noteworthy quotes from this episode
“When I have a team and I'm training them, I get to go out and experience a conference with them. And I get to see it through their eyes. Like, that information isn't new for me, but to see how excited they get from receiving that information, and how motivated they are, and how more they understand their role provides excitement to me.” – Matthew Regusci
“We forget that while this information isn't new to us, for some of the individuals that are there, it is very new to them.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Sara Jane Bellocchi, a Functional Consultant at TraceGains. They talk about how much of a game-changer a tool like TraceGains can be, especially when it comes to supply chain management.
You’ll learn that there is a better way to do things that doesn't involve Excel, manual data, or having to access 18 different platforms for each of your suppliers just so you can become compliant.
Tune in for a short and sweet episode that’s packed full of information about the power of the network and more.
In this episode:
💩 [01:12] Sara Jane’s journey in the food safety industry
💩 [02:21] Showing people there’s a better way to do supply chain management
💩 [04:03] The power of the TraceGains’ Network
💩 [06:03] The benefit of having all documentation in one platform
💩 [06:52] The evolution of TraceGains and its offerings
💩 [08:12] Supply chain management success stories
💩 [10:18] What’s great about the Food Safety Consortium and what could change
💩 [11:42] What trust means to Sara Jane
Resources from this episode
Register for the Food Safety Consortium 2024 here.
TraceGains website tracegains.com.
Noteworthy quotes from this episode
“They fill it out once and then it goes to everyone that they're connected with instead of having to go to 18 different portals and upload 18 different sets of documents and remember all those passwords. The power of the network makes the supplier’s life easier as well as the quality manager’s life easier.” – Sara Jane Bellocchi
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Sara Jane, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by David Hatch from Neogen, one of the world's largest suppliers of food safety testing platforms.
Get ready to learn all about food safety testing, such as what type of technology is available when it comes to testing (get results within seconds) and how the tests work in practice to keep food safe.
Unfortunately, you’ll also learn about the sad truth about most of the food safety industry being almost 2 decades behind when it comes to actually being able to do anything with the important data that it collects.
Tune in to hear the reasons why and how David and Neogen are working to change the tide.
In this episode:
💩 [01:57] Meet David and Neogen
💩 [03:09] The first major food safety incident David witnessed
💩 [05:00] The type of testing that most companies use and how it works
💩 [07:49] The importance of testing in food safety
💩 [10:49] The problem of managing testing information on spreadsheets and paper
💩 [14:45] David’s mission at Neogen to bring food safety to the present
💩 [16:40] Using spreadsheets doesn’t actually mean the process is digitized
💩 [18:02] What it takes for food safety to become preventative instead of reactive
💩 [19:19] What’s great about the Food Safety Consortium
💩 [20:14] Trust and how our jobs interfere with how we see it
💩 [26:14] The other side of Neogen: making food safe upstream
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episodeRegister for the Food Safety Consortium 2024 here.
Neogen website neogen.com.
Noteworthy quotes from this episode“The problem is that the corporate management at food companies hasn't found a way to justify the digital transformation that needs to take place. And it's not that they don't want to, it's that the food industry operates at the lowest margins of any industry in the world. On average, it's only a 2.8% margin, which is the lowest in all industries in the world.” – David Hatch
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!
Connect with David, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future of the fast food industry, more specifically the rise of automation and robotics in fast food kitchens.
You’ll get to meet Flippy, a kitchen robot that “mans” the fry station at a cutting-edge fast food in Los Angeles, California. Robots like this are here to stay so you’ll also get to hear all about what they mean for food safety in the restaurant setting.
Lastly, you’ll hear about the world’s most questionable pizza which has been made using construction equipment. PSA: do not try this at home!
In this episode:
💩 [01:02] Buying the plane tickets without a plan and being on YouTube
💩 [05:29] The disregard for food safety when it comes to the media
💩 [08:45] Flippy, the robot “manning” the fry station with the help of AI
💩 [11:37] How food safety doesn’t get portrayed on TV
💩 [13:18] Our points of view on restaurants with robot cooks
💩 [19:40] The shifts in the fast food industry over the past couple of decades
💩 [23:52] Foodborne illness outbreaks and automated kitchens
💩 [29:18] How to make a (questionable) pizza on a construction site
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Read Francine’s LinkedIn post about Flippy the robot and Food Safety here.
Check out the video from NBC about Flippy and other robots being the cooks at a fast food restaurant that Matt and Francine are dissecting in this episode, here.
Here’s Jim Miller’s LinkedIn Post about Jobsite Pizza, if you want to go straight to the video on Instagram that shows the whole bizarre process go here.
Noteworthy quotes from this episode“The economics of fast food does not make sense if you want cheap fast food to hire full-time employees on a large scale. It just doesn't work. So, the robot thing is going to happen. It is here. Everything has to now evolve to match that, including food safety.” – Matthew Regusci
“I think that the technology is a good thing and we need it, the industry needs it. I'm also concerned about how it's going to operate and be monitored and are the employees going to be trained properly to take care of it properly.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms
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In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the very concerning fact that the FDA is considering cutting funding for state food inspection programs, which is how a big part of the country’s inspections happen. As usual, food safety is not being prioritized by the government, in fact, it’s being put last.
Tune in as Matt and Francine try to understand why this budget cut involved inspections and audits and as they contemplate the possible (and scary) consequences of getting rid of these inspection programs by removing their funds.
You will also hear a story from Francine’s book ‘Who Watches the Kitchen?’. It is truly one of the craziest things that’s ever happened to her while she was doing an inspection, and trust us there have been many.
In this episode:
💩 [03:59] The FDA is recommending cutting the funding for state food inspection programs
💩 [05:13] Food safety gets the short end of the stick again
💩 [07:16] Food safety is a universal conversation we should all be having
💩 [09:16] The reasoning behind the cut and what it signals to the industry
💩 [14:01] The value and importance of third-party food safety inspections
💩 [18:09] Alternatives for the FDA if current audits aren’t working
💩 [22:44] The shortage of auditors and inspectors
💩 [27:11] Is auditing going away? The scary alternatives
💩 [28:33] Running for politics to fix food safety issues
💩 [31:44] Little legs all over the floor: one of the craziest things that’s ever happened to Francine when she was doing an inspection
Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episode
For more stories like the one Francine shared today, check out her book ‘Who Watches the Kitchen?’ on Amazon.
Noteworthy quotes from this episode
“People eat every single day. And when people eat, they don't want to get sick and they definitely do not want to die. So, this is a universal conversation.” – Matthew Regusci“[Food Safety]’s one of those things that doesn't affect you until it affects you. Until you get sick and it affects you for the rest of your life or until your mother or your aunt or your child gets sick and it affects you for the rest of your life.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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Produced by Ideablossoms - Visa fler
