Hucksters abound: orangoutangs and gluten instead of real food safety

Posted on by

I learned so much from Dr. Jonny Bower, PhD’s KCRA segment on food safety for grilling.

Like preserving orangoutang habitats. Marinade to stay safe from acrylamide. Protect against gluten. Use a proprietary blend of probiotics. Add lots of spices.Screen Shot 2016-05-23 at 2.46.38 PM

Too bad the good doctor didn’t mix in a thermometer. Or talk about cross-contamination.

I couldn’t get the video to embed, check out the full segment here.

This entry was posted in Thermometers, Wacky and Weird and tagged , by Ben Chapman. Bookmark the permalink.

About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.