Food Safety Talk 127: A five-second lather

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Don and Ben get down and dirty with shower habits, trips to Idaho and calendar best practices. They go in-depth on the science of handwashing, including temperatures and lathering styles including a creepy mechanical pigskin hand simulator. The show ends with a response to Roderick on the Line’s question on keeping bacon fat on the stove and listener followup on home pasteurized eggs.

Episode 127 can be found here and on iTunes.

Show notes so you can follow at home:

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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.