I think there is a part of the human brain which is hardwired to believe "silver bullet" scams and miracle cures. Perhaps it's because we're lazy; perhaps it's because we all want to be in the special circle of people who have figured out the answers (my husband's theory); sometimes, it's because we're desperate and … Continue reading Superfoods, Essential Oils, Supplements…How Can I Figure Out What Might Actually Work?
When people talk about the careers which lead to strong employment opportunities, typically nursing, teaching, and engineering are mentioned. However, studying food science also offers excellent employment prospects. The Institute of Food Technologists notes that a typical starting salary for a Bachelors-level food scientist is $50,000 a year. The demand for food scientists is also … Continue reading Should I Consider a Career in Food Science?
NOTE: I realize I haven't posted in a while. My dad had a couple of strokes (which he is now recovering from nicely, so I've been a bit preoccupied with that. But back to back yard chickens. I loved chickens as a kid. I was definitely the kid who was snuggling cute, fuzzy, manure-dusted chicks … Continue reading My Backyard Chickens Don’t Have Salmonella… Right?
Note: This is not a post about food poisoning, thankfully. Nor is this really a post about food--my apologies. Last week, I spent 4.5 days backpacking in the San Juan Wilderness in CO with my husband (who I firmly believe had a mountain goat ancestor somewhere in his lineage). For all but the first half day, … Continue reading Backpacking Adventures
Bacteria have many ways of tolerating stressful circumstances. Some have special genes coding for robust stress-tolerance systems which allow them to keep out toxic substances, pump out toxic substances, or fortify themselves against lethal conditions. Others take common stress-tolerance systems and make them work overtime. But more often than not, bacteria survive stressful situations through forming … Continue reading Stronger Together: Stress Tolerance and Bacterial Communities in Biofilms
I am currently writing a research grant (due next Wednesday) which my future university home needs by Monday, so I've been a bit swamped. But for your consolation and/or reading pleasure, I suggest the following re-reads: “Best By”, “Sell By”, “Use By”… Is my expired food safe to eat or not? Raw milk–healthier or just … Continue reading Friday Randomness
Today was Day 2 of the conference, but really Day 1 of the presentations and such. I presented a poster on my research on outbreak-associated Salmonella, which largely involved standing around bored for twenty minutes, then talking to someone for five, then having three people at once, then being bored for ten minutes, and repeat. But I had a … Continue reading When Cooking Doesn’t Kill (Super heat-resistant E. coli)
IAFP 2018, Salt Lake City Not much new here on the food safety front. I attended two professional development group (PDG) sessions--Dairy Quality and Safety and Developing Future Food Safety Professionals. We (in DFFSP) are trying to put together a session on food safety communication, which I will assist with. I may have said more … Continue reading Opening Day
I'm currently editing my final research paper from graduate school for publication, and while most of it is highly technical, there is one section which seemed appropriate for this blog. So here it is, two paragraphs from the intro of my research paper, lightly edited for clarity: Salmonella enterica is frequently associated with poultry and eggs, … Continue reading Don’t Wash Your Chicken in the Sink and Other Bad Food Safety Habits
Q: "Is it really toxic to leave cut onions out? I thought it was an old wives’ tale...but then a friend of mine (who I would generally trust) recently told me it is. Something about them soaking up toxins in the air or something?" A: I was not aware of this idea until yesterday. I knew … Continue reading Ask a Scientist–Toxic Onions?