I’m really proud of the folks who contribute to barfblog and bites.ksu.edu.

This morning, I wrote all the contributors from yesterday and said, I’m really proud, or good job, or something like that. The mixture of food safety content and personal experience on barfblog.com was excellent yesterday.

Debora MacKenzie at New Scientist magazine seems to have noticed as well, and writes in a blog piece this evening,

Doug Powell food safety expert at Kansas State University and editor of the excellent barfblog says that the only way to ensure the safety of ground burgers is to use a tip-sensitive digital thermometer to make sure the whole patty has reached the 71 ??C (160 ??F) needed to kill E. coli.

Like I said, I’m proud to have a lot of smart folks around me.