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Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. But the technology can't yet distinguish between good and bad bacteria.","status":"publish","parent":0,"modified":1519064590,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":475},"headData":{"title":"Scientists Develop A Way To Use A Smartphone To Prevent Food Poisoning | KQED","description":"A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. 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Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125119/scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning","authors":["byline_bayareabites_125119"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11456","bayareabites_13078","bayareabites_16059"],"featImg":"bayareabites_125120","label":"source_bayareabites_125119"},"bayareabites_120607":{"type":"posts","id":"bayareabites_120607","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120607","score":null,"sort":[1505151857000]},"guestAuthors":[],"slug":"so-your-kitchen-sponge-is-a-bacteria-hotbed-heres-what-to-do","title":"So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do","publishDate":1505151857,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"For the first time, scientists have carefully analyzed all the critters in a kitchen sponge. There turns out to be a huge number. Despite recent news reports, there \u003cem>is\u003c/em> something you can do about it.","status":"publish","parent":0,"modified":1505151868,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1126},"headData":{"title":"So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do | KQED","description":"For the first time, scientists have carefully analyzed all the critters in a kitchen sponge. There turns out to be a huge number. Despite recent news reports, there is something you can do about it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do","datePublished":"2017-09-11T17:44:17.000Z","dateModified":"2017-09-11T17:44:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120607 https://ww2.kqed.org/bayareabites/?p=120607","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/11/so-your-kitchen-sponge-is-a-bacteria-hotbed-heres-what-to-do/","disqusTitle":"So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do","source":"Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Michaeleen Doucleff, NPR Food","nprImageAgency":"Joy Ho for NPR","nprStoryId":"548926054","nprApiLink":"http://api.npr.org/query?id=548926054&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/11/548926054/can-you-really-not-clean-your-kitchen-sponge?ft=nprml&f=548926054","nprRetrievedStory":"1","nprPubDate":"Mon, 11 Sep 2017 10:25:00 -0400","nprStoryDate":"Mon, 11 Sep 2017 04:53:00 -0400","nprLastModifiedDate":"Mon, 11 Sep 2017 10:25:56 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3?orgId=1&topicId=1066&d=206&p=3&story=548926054&t=progseg&e=550058315&seg=3&ft=nprml&f=548926054","nprAudioM3u":"http://api.npr.org/m3u/1550058429-b19a9f.m3u?orgId=1&topicId=1066&d=206&p=3&story=548926054&t=progseg&e=550058315&seg=3&ft=nprml&f=548926054","path":"/bayareabites/120607/so-your-kitchen-sponge-is-a-bacteria-hotbed-heres-what-to-do","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3?orgId=1&topicId=1066&d=206&p=3&story=548926054&t=progseg&e=550058315&seg=3&ft=nprml&f=548926054","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120607/so-your-kitchen-sponge-is-a-bacteria-hotbed-heres-what-to-do","authors":["byline_bayareabites_120607"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11456","bayareabites_15959"],"featImg":"bayareabites_120608","label":"source_bayareabites_120607"},"bayareabites_110336":{"type":"posts","id":"bayareabites_110336","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110336","score":null,"sort":[1466790280000]},"guestAuthors":[],"slug":"fermentation-fervor-heres-how-chefs-boost-flavor-and-health","title":"Fermentation Fervor: Here's How Chefs Boost Flavor And Health","publishDate":1466790280,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As more chefs experiment with microorganisms to transform ingredients and create new flavors, fermentation has gone from ancient preservation technique to culinary tool \u003cem>du jour.\u003c/em>","status":"publish","parent":0,"modified":1466790328,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":867},"headData":{"title":"Fermentation Fervor: Here's How Chefs Boost Flavor And Health | KQED","description":"As more chefs experiment with microorganisms to transform ingredients and create new flavors, fermentation has gone from ancient preservation technique to culinary tool du jour.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fermentation Fervor: Here's How Chefs Boost Flavor And Health","datePublished":"2016-06-24T17:44:40.000Z","dateModified":"2016-06-24T17:45:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110336 http://ww2.kqed.org/bayareabites/?p=110336","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/24/fermentation-fervor-heres-how-chefs-boost-flavor-and-health/","disqusTitle":"Fermentation Fervor: Here's How Chefs Boost Flavor And Health","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Allison Aubrey/NPR","nprStoryId":"483228632","nprApiLink":"http://api.npr.org/query?id=483228632&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/24/483228632/fermentation-fervor-scientist-chefs-use-microbiology-to-boost-flavor?ft=nprml&f=483228632","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Jun 2016 08:05:00 -0400","nprStoryDate":"Fri, 24 Jun 2016 04:32:00 -0400","nprLastModifiedDate":"Fri, 24 Jun 2016 05:33:05 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3?orgId=1&topicId=1053&d=444&p=3&story=483228632&t=progseg&e=483330690&seg=9&ft=nprml&f=483228632","nprAudioM3u":"http://api.npr.org/m3u/1483337095-672be9.m3u?orgId=1&topicId=1053&d=444&p=3&story=483228632&t=progseg&e=483330690&seg=9&ft=nprml&f=483228632","path":"/bayareabites/110336/fermentation-fervor-heres-how-chefs-boost-flavor-and-health","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110336/fermentation-fervor-heres-how-chefs-boost-flavor-and-health","authors":["byline_bayareabites_110336"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_11456","bayareabites_11510","bayareabites_15512","bayareabites_15511","bayareabites_14756"],"featImg":"bayareabites_110337","label":"bayareabites"},"bayareabites_106611":{"type":"posts","id":"bayareabites_106611","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106611","score":null,"sort":[1454626107000]},"guestAuthors":[],"slug":"usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","title":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","publishDate":1454626107,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.","status":"publish","parent":0,"modified":1454626107,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":611},"headData":{"title":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products | KQED","description":"The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","datePublished":"2016-02-04T22:48:27.000Z","dateModified":"2016-02-04T22:48:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106611 http://ww2.kqed.org/bayareabites/?p=106611","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/04/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products/","disqusTitle":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"465530128","nprApiLink":"http://api.npr.org/query?id=465530128&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/04/465530128/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products?ft=nprml&f=465530128","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Feb 2016 14:24:00 -0500","nprStoryDate":"Thu, 04 Feb 2016 05:11:00 -0500","nprLastModifiedDate":"Thu, 04 Feb 2016 14:24:21 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3?orgId=1&topicId=1053&d=164&p=3&story=465530128&t=progseg&e=465529526&seg=3&ft=nprml&f=465530128","nprAudioM3u":"http://api.npr.org/m3u/1465530129-6777cd.m3u?orgId=1&topicId=1053&d=164&p=3&story=465530128&t=progseg&e=465529526&seg=3&ft=nprml&f=465530128","path":"/bayareabites/106611/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106611/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","authors":["byline_bayareabites_106611"],"categories":["bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_11456","bayareabites_621","bayareabites_15272","bayareabites_11544","bayareabites_2037","bayareabites_8913"],"featImg":"bayareabites_106615","label":"bayareabites"},"bayareabites_98048":{"type":"posts","id":"bayareabites_98048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98048","score":null,"sort":[1436980947000]},"guestAuthors":[],"slug":"hey-yogurt-maker-whered-you-get-those-microbes","title":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","publishDate":1436980947,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","status":"publish","parent":0,"modified":1436980947,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1136},"headData":{"title":"Hey Yogurt-Maker, Where'd You Get Those Microbes? | KQED","description":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","datePublished":"2015-07-15T17:22:27.000Z","dateModified":"2015-07-15T17:22:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98048 http://ww2.kqed.org/bayareabites/?p=98048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/15/hey-yogurt-maker-whered-you-get-those-microbes/","disqusTitle":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"391927036","nprApiLink":"http://api.npr.org/query?id=391927036&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/15/391927036/hey-yogurt-maker-whered-you-get-those-microbes?ft=nprml&f=391927036","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Jul 2015 08:25:00 -0400","nprStoryDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprLastModifiedDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","nprAudioM3u":"http://api.npr.org/m3u/1423101509-a9c24c.m3u?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","path":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","authors":["byline_bayareabites_98048"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_11176","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98049","label":"bayareabites"},"bayareabites_87422":{"type":"posts","id":"bayareabites_87422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87422","score":null,"sort":[1410474317000]},"guestAuthors":[],"slug":"why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","title":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't","publishDate":1410474317,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.","status":"publish","parent":0,"modified":1410474317,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":916},"headData":{"title":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't | KQED","description":"In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't","datePublished":"2014-09-11T22:25:17.000Z","dateModified":"2014-09-11T22:25:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87422 http://blogs.kqed.org/bayareabites/?p=87422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/11/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt/","disqusTitle":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't","nprByline":"Rae Ellen Bichell","nprStoryId":"336330502","nprApiLink":"http://api.npr.org/query?id=336330502&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt?ft=3&f=336330502","nprRetrievedStory":"1","nprPubDate":"Thu, 11 Sep 2014 15:13:00 -0400","nprStoryDate":"Thu, 11 Sep 2014 12:31:00 -0400","nprLastModifiedDate":"Thu, 11 Sep 2014 15:13:23 -0400","path":"/bayareabites/87422/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87422/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","authors":["byline_bayareabites_87422"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11456","bayareabites_33","bayareabites_1412","bayareabites_10921"],"featImg":"bayareabites_87423","label":"bayareabites"},"bayareabites_86869":{"type":"posts","id":"bayareabites_86869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86869","score":null,"sort":[1409246632000]},"guestAuthors":[],"slug":"how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","title":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","publishDate":1409246632,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.","status":"publish","parent":0,"modified":1409246632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1448},"headData":{"title":"How Foster Farms Is Solving The Case Of The Mystery Salmonella | KQED","description":"Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","datePublished":"2014-08-28T17:23:52.000Z","dateModified":"2014-08-28T17:23:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86869 http://blogs.kqed.org/bayareabites/?p=86869","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/","disqusTitle":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","nprByline":"Dan Charles","nprStoryId":"342166299","nprApiLink":"http://api.npr.org/query?id=342166299&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella?ft=3&f=342166299","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Aug 2014 09:37:00 -0400","nprStoryDate":"Thu, 28 Aug 2014 03:43:00 -0400","nprLastModifiedDate":"Thu, 28 Aug 2014 09:37:11 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3?orgId=1&topicId=1053&ft=3&f=342166299","nprAudioM3u":"http://api.npr.org/m3u/1343900881-d1b2c1.m3u?orgId=1&topicId=1053&ft=3&f=342166299","path":"/bayareabites/86869/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86869/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","authors":["byline_bayareabites_86869"],"categories":["bayareabites_1874","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_358"],"tags":["bayareabites_11456","bayareabites_250","bayareabites_621","bayareabites_11270","bayareabites_13757","bayareabites_12527","bayareabites_888","bayareabites_2037","bayareabites_11247","bayareabites_10921"],"featImg":"bayareabites_86870","label":"bayareabites"},"bayareabites_80799":{"type":"posts","id":"bayareabites_80799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80799","score":null,"sort":[1398273369000]},"guestAuthors":[],"slug":"bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","publishDate":1398273369,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","status":"publish","parent":0,"modified":1398273369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1166},"headData":{"title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast | KQED","description":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","datePublished":"2014-04-23T17:16:09.000Z","dateModified":"2014-04-23T17:16:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80799 http://blogs.kqed.org/bayareabites/?p=80799","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/23/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast/","disqusTitle":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","nprByline":"Glynis Board","nprStoryId":"305659383","nprApiLink":"http://api.npr.org/query?id=305659383&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast?ft=3&f=305659383","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Apr 2014 12:23:00 -0400","nprStoryDate":"Wed, 23 Apr 2014 12:21:00 -0400","nprLastModifiedDate":"Wed, 23 Apr 2014 12:23:08 -0400","path":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","authors":["byline_bayareabites_80799"],"categories":["bayareabites_1516","bayareabites_2090","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11689","bayareabites_11456","bayareabites_59","bayareabites_1853","bayareabites_10921","bayareabites_13283","bayareabites_3251"],"featImg":"bayareabites_80800","label":"bayareabites"},"bayareabites_79226":{"type":"posts","id":"bayareabites_79226","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79226","score":null,"sort":[1395181782000]},"guestAuthors":[],"slug":"thank-your-gut-bacteria-for-making-chocolate-healthy","title":"Thank Your Gut Bacteria For Making Chocolate 'Healthy' ","publishDate":1395181782,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.","status":"publish","parent":0,"modified":1395181972,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":782},"headData":{"title":"Thank Your Gut Bacteria For Making Chocolate 'Healthy' | KQED","description":"Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thank Your Gut Bacteria For Making Chocolate 'Healthy' ","datePublished":"2014-03-18T22:29:42.000Z","dateModified":"2014-03-18T22:32:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79226 http://blogs.kqed.org/bayareabites/?p=79226","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/18/thank-your-gut-bacteria-for-making-chocolate-healthy/","disqusTitle":"Thank Your Gut Bacteria For Making Chocolate 'Healthy' ","nprByline":"Michaeleen Doucleff","nprStoryId":"290922850","nprApiLink":"http://api.npr.org/query?id=290922850&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria?ft=3&f=290922850","nprRetrievedStory":"1","nprPubDate":"Tue, 18 Mar 2014 16:48:00 -0400","nprStoryDate":"Tue, 18 Mar 2014 14:31:00 -0400","nprLastModifiedDate":"Tue, 18 Mar 2014 16:48:53 -0400","path":"/bayareabites/79226/thank-your-gut-bacteria-for-making-chocolate-healthy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79226/thank-your-gut-bacteria-for-making-chocolate-healthy","authors":["byline_bayareabites_79226"],"categories":["bayareabites_1653","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11226","bayareabites_11456","bayareabites_147","bayareabites_13168","bayareabites_13169","bayareabites_11477","bayareabites_11096","bayareabites_12699","bayareabites_10921","bayareabites_13170","bayareabites_11836"],"featImg":"bayareabites_79236","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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