At this time of year during the holidays, meals and food are often the center of family get-togethers. So, tonight, the Perpetual Notion Machine discusses the nitty gritty of food microbiology and food safety. Joining PNM’ers Joe Skarlupka and Aryel Clarke is Adam Borger, a one-time corporate food microbiologist, and now the Outreach Program Manager for the UW Food Research Institute. What’s interesting is that microbiology factors into food processing at various levels, but also in studying the dangers that can happen to food. Adam refers to this as “the Good, the Bad, and the Ugly.” The Good are the good microorganisms and chemistry in creating that tasty beer and cheese. The Bad are the bad bacteria and organisms, like E. coli and salmonella, infecting food. And the ugly are generally contamination from spoilage. And not only does Adam explain the microbiology from the food source to the processing and the packaging, he provides tips to our listeners in how to handle the food in the kitchen.

So, have a Merry Christmas and New Year’s, but also be safe at mealtime.