While many microbes bring benefits, pathogens are the focus when ensuring food safety. This episode dives into practical tips for enjoying chicken, whether you buy chicken or eggs from the store or raise your own chickens for eggs in your backyard.
Join food safety expert Dr. Andrea Etter as she shares insights into preventing foodborne illnesses caused by bacteria like Salmonella and Campylobacter. Dr. Etter is an assistant professor specializing in food microbiology and food safety at the University of Vermont. From her vast knowledge, you’ll learn how to prepare chicken at home safely and even keep your own backyard chickens.
By understanding basic food safety practices, we can protect ourselves and our loved ones while not forgetting the many positive roles of microbes in our lives.
Dr. Etter will equip you with strategies for safe chicken handling, from effective cooking techniques to proper backyard coop hygiene.
Join us as we explore food safety. I hope this empowers you to make informed choices for safe chicken handling.
Topics covered in this episode:
- Dr. Etter’s background and path to food microbiology
- Food safety from grocery shopping to meal consumption
- Common pathogens like Salmonella and Campylobacter in chicken
- Salmonella and Campylobacter risks and prevention strategies
- Handling and food safety of raw store-bought chicken
- Microbial risks of backyard chickens and tips for safe raising practices
Listen to my episode with Dr. Andrea Etter
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Links & Resources
- Articles based on this episode:
- Andrea’s blog on backyard poultry
- What Really Makes Something Dirty: Dr. Sandra Wilks (podcast episode)
- FDA’s “Bad Bug Book” – resource for further exploration of food microbiology
Accessible Microscopy: Discovering Microbes with a Foldscope
