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  • Cockroach Infestation Horror Stories and What They Reveal About Food Safety | Episode 117

    Cockroach Infestation Horror Stories and What They Reveal About Food Safety | Episode 117
    2025/05/27

    In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.


    They kick things off with a recent incident at Erewhon’s luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.


    The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.


    In this episode:


    💩 [04:07] The cockroach violation at Erewhon’s luxury tonic bar in Santa Monica

    💩 [07:59] Francine’s craziest cockroach story

    💩 [09:03] What happens when you spray a bad cockroach infestation

    💩 [13:17] What it takes for the health department to reopen a restaurant

    💩 [16:34] The psychological effect of inspecting a bad cockroach infestation

    💩 [18:44] Taking food safety seriously

    💩 [20:35] A fill factor

    💩 [21:59] What they found at Erewhon’s luxury tonic bar in Santa Monica

    💩 [23:05] Where there’s one cockroach, there are thousands

    💩 [24:49] Consumer reaction to the Erewhon cockroach violation

    💩 [27:20] The need for weekly pest control

    💩 [28:44] The expectations of Erewhon’s luxury tonic bar customers



    Disclaimer: Episode title and content do not constitute legal or health advice.


    Resources from this episode

    Check out the Food Safety News article our hosts are talking about, Cockroach violation shuts down Erewhon’s luxury tonic bar in Santa Monica.


    Noteworthy quotes from this episode

    “If you're paying 20 bucks for a smoothie or a tonic, you probably don't want cockroaches as the added ingredient.” – Matt Regusci


    “[Cockroaches] were inside the milkshake machine. They were everywhere. [...] This does not happen overnight. It took a while for it to get this bad.” – 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!


    Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.


    We'd love to hear from you!


    📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!


    📕 Check out Francine's book Who Watches the Kitchen? on Amazon!


    🎙️ BE A GUEST ON DON’T EAT POOP!


    Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.

    _______

    Produced by Ideablossoms
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    30 分
  • Some Growing Food Safety Threats That Most Don't Think About But Can Gravely Affect Your Facility | Episode 116

    Some Growing Food Safety Threats That Most Don't Think About But Can Gravely Affect Your Facility | Episode 116
    2025/05/20
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some growing threats to food safety: cyber attacks, food terrorism, and food fraud.For some time, these were associated with external threats, as was the case with JBS's Russian ransomware attack, which stopped 30% of the American meat supply back in 2021, and the lead-laced-cinnamon fraud that came from Ecuador and led to the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.But today, our hosts are bringing you a very serious case of a cyber attack by someone on the inside, with dangerous consequences for both consumers and workers at a poultry processing facility. So, stay tuned to know all about these growing threats and how to protect your facility from them.In this episode:💩 [04:05] What makes our hosts successful in the food compliance world💩 [05:23] The food industry must prepare for food terrorism and fraud💩 [07:17] The South Carolina chicken plant sabotage case💩 [08:26] The bad side of the current level of automation in meat-packing plants💩 [10:05] What the saboteur accomplished and the questions that elicited💩 [12:08] A disgruntled insider’s access and the importance of changing codes💩 [16:07] Having no past criminal records doesn't mean much💩 [17:32] Chemical risks in poultry processing💩 [20:41] Cybersecurity: A growing threat to food safety💩 [23:55] Listen to your IT people, they're trying to protect you from this💩 [26:25] The points in the system where food can be tampered with💩 [29:50] The need for good food defense plansDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our decaf coffee episode, What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111.In case you're curious, these are the Alani Nu Energy Drinks marketed to women.Check out the Food Safety News article our hosts are talking about, South Carolina chicken plant sabotage case exposes food safety gap.Watch Matt and Francine's global webinar for NEMIS, Ensuring Food Safety Worldwide: Tackling Challenges and Paving the Way for a Safer Future.Catch up with our funny take on Dr. Darin's article, When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110.Noteworthy quotes from this episode“This case exposes a blind spot in food safety: the vulnerability of digitized processing systems to insider attacks. While efficient, these systems are susceptible to sabotage, especially by former employees with lingering access.” – Matt Regusci“ Companies need to start watching out for this type of behavior [food terrorism] because it's going to happen. It's just a matter of time till this type of behavior starts to happen. It's on the forefront and it's not just [in] manufacturing and processing [but in] restaurants as well.” – Francine L ShawWe 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!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    33 分
  • Gloves: Risks and Solutions for the Most Overlooked Zone 1 Food Safety Item with Steve Ardagh, CEO & Founder of Eagle Protect | Episode 115

    Gloves: Risks and Solutions for the Most Overlooked Zone 1 Food Safety Item with Steve Ardagh, CEO & Founder of Eagle Protect | Episode 115
    2025/05/13
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Steve Ardagh, the CEO and Founder of Eagle Protect, now as our official sponsor. He’s also known as the “Glove Guy” and is on a mission to save the world one glove at a time.He’s been on the podcast before, and we’ve also talked about his research and glove safety on other occasions. Even so, we guarantee you’ll learn something new today, as our hosts always do when talking to him.They touch on topics such as the glove safety gap in the US, the fact that contaminated gloves might result in false positive lab results, the idea that better quality gloves actually reduce glove cost, the impact of tariffs on glove quality, why vinyl gloves should be banned, and more.In this episode:💩 [01:14] Officially meet Steve Ardagh, the “Glove Guy”, as our new sponsor💩 [03:17] The biggest challenge behind glove safety💩 [04:01] When Matt and Francine learned that gloves may already come in dirty💩 [05:03] Being FDA Food Compliant doesn’t guarantee the glove is safe💩 [07:11] The glove safety gap and Eagle Protect’s role in closing it💩 [08:28] The harmful chemicals that can even be in FDA food-compliant gloves💩 [09:50] Bringing awareness to the problem, but also providing the solution💩 [12:07] Any risk is too much of a risk when it comes to our safety💩 [14:34] The terrible consequences for the most vulnerable and their loved ones💩 [17:08] The idea that maybe the gloves are the actual culprit💩 [19:39] Why vinyl gloves should be banned from food handling💩 [22:28] How tariffs can impact the vinyl glove supply and a better option💩 [24:29] The progress in the industry around gloves💩 [25:36] Stop cutting corners: better quality gloves actually reduce glove cost💩 [30:03] Beware the ways glove factories save money, especially as tariffs rise💩 [31:58] How Eagle Protect guarantees their gloves are safe and high quality💩 [34:55] Make sure your gloves help rather than compromise your safety💩 [36:13] Good gloves don’t rip💩 [38:05] 16% of food outbreaks implicate gloves as the cause💩 [40:36] Stories of concerning yet common glove misuseDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up on our previous episodes about Glove Safety:Episode 56 | The Truth About Single-Use Gloves: Are They Actually Helping?Episode 57 | The Glove Food Safety Gap: Raising Disposable Glove Standards with Steve Ardagh, CEO and Founder of Eagle ProtectEpisode 81 | Global Glove Safety Day and Other Big Food Safety Issues with “Food Safety Icon” Dr. Darin DetwilerAccess the Journal of Food Protection Paper Steve mentions.Check out Eagle Protect’s Clean Gloves Project: White Paper & Glove Testing.The new glove safety solution that Eagle Protect unveiled at the Food Safety Summit 2025.Eagle Protect’s Case Study on How Better Quality Gloves Reduce Glove Cost. For more of their Case Studies, go here.Articles and Papers on Phthalates and Vinyl Gloves:Eagle Protect’s Article: Are Vinyl Gloves - Protection or Poison?The Coalition for Safer Food Processing & Packaging’s Report: Time To Take Off The Toxic Gloves.Ansell Care’s Position Paper: Vinyl Gloves: Facts You Should Know.The paper that showed that 16% of Foodborne Outbreaks Implicate Glove Cross-Contamination.Noteworthy quote from this episode“ Gloves [in the US] aren't required to be clean or intact, so you could have a glove come in with a dead mouse in it and holes all through it, and as long as it passes that FDA food compliance, there's nothing illegal being done.” – Steve ArdaghWe 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!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Steve, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    45 分
  • All Food Recalls Are Not the Same, But Here’s How You Can Be Ready For When One Comes with Roger Hancock, CEO of Recall InfoLink | Episode 114

    All Food Recalls Are Not the Same, But Here’s How You Can Be Ready For When One Comes with Roger Hancock, CEO of Recall InfoLink | Episode 114
    2025/05/06

    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are welcoming Roger Hancock, the CEO of Recall InfoLink, back to the podcast straight from the Food Safety Consortium once again to talk about... you guessed it: Food Recalls!

    Prepare to dive even deeper into food recalls this time around with lots of multilevel questions followed by fascinating answers.

    They’ll provide valuable insights into how and why Europe deals with recalls openly versus the wary way the U.S. deals with them. You’ll learn about the different types of recalls out there and how to create a Recall Ready Community so your supply chain is ready to get the affected product out of circulation quickly and smoothly.


    In this episode:

    💩 [00:58] Meet (or get reacquainted with) Roger Hancock

    💩 [03:35] Repetition is crucial to ensure that food safety best practices are followed

    💩 [07:23] Setting the standard and practicing what you preach is key

    💩 [11:15] The connection between ingredient and end product recalls

    💩 [12:31] How Europe approaches food recalls versus how the U.S. does

    💩 [16:53] Understand the different recall classifications

    💩 [21:46] The drivers for recalls and why Europe has more recalls than the U.S.

    💩 [26:49] How to create a Recall Ready Community within your supply chain

    💩 [30:13] Those who belong in your Recall Ready Community and the Alliance

    💩 [32:38] FSMA 204 and the impact of traceability in recalls

    💩 [36:04] What’s better about the Food Safety Consortium 2024

    💩 [39:10] The disconnect between brand image and food safety practices


    Disclaimer: Episode title and content do not constitute legal or health advice.


    Resources from this episode

    Catch up with our interview with Roger Hancock on Episode 42 | What Does A Fast And Efficient Food Recall Look Like? With Roger Hancock, CEO of Recall InfoLink.

    Visit recallinfolink.com.

    Learn more about The Alliance for Recall Ready Communities.

    Check out Betsy Craig’s post.


    Noteworthy quotes from this episode

    “ The connected companies across the supply chain often drop the ball between the connections, and so we think that there's a way to get some glue together using standard processes and data to pass information quickly and efficiently and seamlessly for the good of the consumer.” – Roger Hancock


    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!

    Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.

    We'd love to hear from you!

    📲 Connect with Roger, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!

    📕 Check out Francine's book Who Watches the Kitchen? on Amazon!

    🎙️ BE A GUEST ON DON’T EAT POOP!

    Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.

    _______

    Produced by Ideablossoms
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    42 分
  • Always Learn Something New About Food Safety with Tina Brillinger from GFSR | Episode 113

    Always Learn Something New About Food Safety with Tina Brillinger from GFSR | Episode 113
    2025/04/29
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Tina Brillinger, the president and CEO of Global Food Safety Resource (GFSR), straight from the Food Safety Consortium 2024.You’ll learn more about the world-leading food safety resource for helping food professionals with food safety compliance, as well as its podcast.Tina also shares her unique perspective as a Canadian working in food safety globally, and information about a serious foodborne illness that she only recently discovered, after 15 years in the field.In this episode:💩 [01:12] Meet Tina Brillinger and the Global Food Safety Resource💩 [03:09] The Eye on Food Safety Podcast 💩 [04:12] Getting more women to work and be visible in the food safety industry💩 [07:11] What you’ll find inside GFSR💩 [09:05] How GFSR’s resources have directly impacted people around the world💩 [10:56] The demand for food safety culture training and information 💩 [11:49] What you can expect from GFSR’s articles and their podcast in 2025💩 [13:22] The far-reaching impact of the Calgary daycare outbreak💩 [15:45] Find what you need to know about pathogens, like Listeria and H. pylori💩 [19:00] We need to educate more instead of just training💩 [21:21] Why the Food Safety Consortium continues to be a favorite of Tina’sDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeAccess all of GFSR’s valuable content at globalfoodsafetyresource.com.Listen to the Eye on Food Safety Podcast here or on LinkedIn.Catch up with previous Don’t Eat Poop! episodes with Dr. Darin Detwiler, starting with Episode 81, where you’ll find the links to the other ones as well.Learn more about the outbreak in the daycare in Canada from our episodes about it, Unidentified Food Floating in Chemical Buckets | Episode 32, and The Calgary Daycare Outbreak: Revisited | Episode 33Noteworthy quotes from this episode“ There isn't any topic that is off limits as far as [GFSR is] concerned because food safety really touches on all corners of the industry. So, right from warehousing to logistics and recalls, the whole gamut. So, we don't focus on quality at all, we focus strictly on food safety.” – Tina BrillingerWe 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!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Tina, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    24 分
  • The Administration for Healthy America (AHA): Understand What It Is and How It’ll Affect U.S. Food Safety | Episode 112

    The Administration for Healthy America (AHA): Understand What It Is and How It’ll Affect U.S. Food Safety | Episode 112
    2025/04/22
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a true alphabet soup of changes in the U.S. Health Agencies.In late March 2025, Robert F. Kennedy Jr., the current U.S. Secretary of Health and Human Services (HHS), announced the Transformation to Make America Healthy Again. This will entail a great restructuring and consolidation of the existing Health Agencies.Tune in to understand what the government (says it) means to do and Matt and Francine’s great insights on how this will unfold and, ultimately, affect Food Safety in the U.S.In this episode:💩 [01:43] Things Matt and Francine had in common growing up💩 [05:22] Parenting tips from someone with A LOT of kiddos 💩 [10:52] Working in food safety and compliance is just like having children💩 [14:09] Consolidating everything into the Administration for Healthy America💩 [16:57] HHS’s fact sheet on the changes that will take place💩 [24:11] Our hosts’ first impressions of the proposed changes💩 [28:16] Immediate concerns regarding food safety💩 [30:30] How food safety regulations came to be in the U.S.💩 [32:23] The much-needed upcoming paradigm shift in the U.S. food industry💩 [36:34] Will personal opinions alter science, or will science and facts prevail?💩 [40:49] The importance of seeking information from various sources💩 [42:01] Cautiously optimistic about the upcoming changes, but we’ll see Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWatch Secretary Kennedy’s AHA announcement on X.Check out the Fact Sheet: HHS’ Transformation to Make America Healthy Again.Catch up with Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Catch up with Episode 85 | The Road to Food Safety with Deborah Blum.Catch up with Episode 82 | Household Foods in The US That Are Banned in Other Countries.Visit Ground News.Noteworthy quotes from this episode“ Good or bad, [Make America Healthy Again] is going to be a fundamental paradigm shift in the food industry, and I think it'll be viewed [as] good for some people [and] it'll be viewed [as] bad by other people.” – Matt Regusci“ My only concern with any of it is, [RFK Jr.] seems to have a lot of his own personal opinions about a lot of things, and... I wouldn't be me if I didn't address this. I wonder how much his own personal opinions about food or any other of the health-related topics that are going to fall under this are going to affect him looking at the science of those things.” – Francine L ShawWe 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!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    47 分
  • What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111

    What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111
    2025/04/15
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the ongoing Class II recall of Our Family’s Traverse City Cherry-Flavored Decaf Light Roast Ground Coffee from the parent company Massimo Zanetti Beverage USA due to mislabeling.They use this opportunity to share some little-known truths about decaf coffee that consumers should be aware of, such as the actual caffeine content of decaf coffee, and the fact that they might be ingesting harmful chemicals when going for decaf coffee.In this episode:💩 [02:00] The current mislabelled decaf coffee recall 💩 [03:32] The caffeine content of decaf coffee (no, it’s not 0%)💩 [04:09] Drinking decaf versus regular coffee💩 [05:03] Matt’s and Francine’s daily caffeine intake💩 [07:34] Matt’s and Francine’s different opinions on black coffee💩 [09:38] When drinking a caffeinated decaf coffee can be harmful💩 [11:32] Debatable coffee flavors💩 [12:48] Decaffeination processes, including a very unsafe one💩 [14:47] The danger of Methylene Chloride💩 [16:02] The use of dangerous chemicals in house flipping (and food?)💩 [20:00] Small doses of harmful chemicals add up over time💩 [23:21] Details on the recalled product, so you can send it back if you have itDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeIf you’re curious about the movie Sausage Party, you can watch it here, but again, we don’t recommend it.Catch up with the episode we thought would lose us a lot of listeners, but actually didn’t, Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Learn everything about Clean Label Project’s findings on the dangerous chemicals present in decaf coffee here.Catch up on our interview with Deborah Blum, Episode 85 | The Road to Food Safety with Deborah Blum, Award-Winning Author of “The Poison Squad”.Noteworthy quotes from this episode“Methylene chloride is an active ingredient in paint thinner that was recently banned by the FDA. So, you could not use this product to scrape paint off of your walls. It's too dangerous for that, but to throw into some coffee beans to get rid of caffeine? No problem. That sounds like a good application for this thing.” – Matt Regusci“Somebody said to me the other day, ‘I just drink black [coffee].’ Okay, well, you stick to your black. You don't want anything interesting or different in your life. That's wonderful. Don't go out on a limb and have any risk because you might like something different.” – Francine L ShawWe 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!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    25 分
  • When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110

    When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110
    2025/04/08

    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a new development in the poultry industry: a waiver made during the pandemic that allowed poultry plants to increase their speeds from 140 to 175 birds per minute has now been made permanent.


    This change raises numerous concerns around how to guarantee that the meat being processed is safe for consumers and that the plant is a safe space for workers. They go over the current flaws in the industry, some solutions to make processes more efficient, and the end product safer for Americans.


    In this episode:

    💩 [03:19] Speedy butchery: when dead chickens fly

    💩 [04:58] The realities of meat packing plants versus at-home butchering

    💩 [09:03] How meat inspections fall short in these plants

    💩 [10:38] When it went from bad to worse

    💩 [11:29] Meat safety is, apparently, still in the hands of the wife

    💩 [12:03] The hazard behind the new 175 birds per minute speed

    💩 [13:22] USDA inspectors don’t guarantee meat safety at any speed

    💩 [14:50] Some sobering foodborne illness stats connected to poultry

    💩 [15:20] What will actually decrease Salmonella in American chickens

    💩 [17:14] How higher speeds will affect workers’ safety

    💩 [18:55] Industry consolidation and its consequences for mom-and-pops

    💩 [23:53] Ways to actually make the meat inspection process effective

    💩 [25:07] When chickens still have feathers after being processed

    Disclaimer: Episode title and content do not constitute legal or health advice.


    Resources from this episode

    Read Dr. Darin Detwiler’s opinion piece in Food Safety News, Unsafe at any speed — again: The meat industry’s looming crisis.


    Watch the Grammy Award-Winning Food Safety Documentary, Poisoned: The Dirty Truth About Your Food, where you’ll see some dead chickens flying.


    Check out an “I Love Lucy” clip that shows the scene Matt and Francine are talking about, but colorized.


    Noteworthy quotes from this episode

    “ The population is going to continue to increase. We're an exporter of food. We need somehow to allow us to create more plants effectively and efficiently by using new technology that does not revolve around hiring a USDA inspector to sit down there and watch 175 birds a minute fly past their face.” – Matt Regusci


    “ 1.3 million people get sick from Salmonella every year, some 420 die, and nearly a quarter of those cases come from poultry. Another 1.5 million people suffer from campylobacter infections, which is traced back to contaminated poultry.” – 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!


    Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.


    We'd love to hear from you!


    📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!


    📕 Check out Francine's book Who Watches the Kitchen? on Amazon!


    🎙️ BE A GUEST ON DON’T EAT POOP!


    Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.

    _______

    Produced by Ideablossoms
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    27 分