Matthew Moore is an Associate Professor at the University of Massachusetts, Department of Food Science who is recognized for his groundbreaking research on foodborne pathogens. In this episode, we’ll tackle the risks of influenza H5N1 jumping to mammals and debunk misconceptions about foodborne illnesses, especially noroviruses. We’ll also explore cutting-edge virus detection methods using magnetic liquids and nanopore technology, and discuss the impact of climate change on virus transmission.

In this episode, you’ll hear about:

• Viral vs. bacterial foodborne illnesses
• How do noroviruses survive the journey through your body?
• The impact of climate change on foodborne viruses and mycotoxins
• Cutting-edge work in virus detection and concentration
• Why policy matters when it comes to controlling outbreaks
• … and why it's not just cruise ships affected by noroviruses

Jump to:

(05:56) Viruses must withstand harsh conditions to infect.

(08:14) Key Nnorovirus research: viral entry, replication, and ongoing breakthroughs.

(12:56) Using bacteria to capture viruses cost-effectively.

(14:04) Engineering E. Coli for norovirus detection and collaboration.

(17:08) Fingerprint norovirus to identify outbreaks accurately.

(23:50) Researching virus resistance to disinfectants and application.

(25:20) Students advancing magnetic liquids for virus detection.

(29:05) How climate change and mycotoxins affect food safety.

(33:01) Current H5N1 risk to humans remains low.

(36:00) The guest’s favorite artist and song

(38:34) Featured artist and song

(39:13) This episode’s Mantra

Featured Artist and Song:

Falling Flying by GRiZ

Links mentioned in this episode:

University of Massachusetts, Department of Food Science

Dr Matthew Moore’s current research

Outstanding Young Scientist Award in honor of Samuel Cate Prescott

Calculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew Moore

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Zachary Cartwright, PhD

Mario Gonzalez Angulo is the HPP Food Applications Manager at Hiperbaric High Pressure Technologies. Curious about how your guacamole stays fresh? High Pressure Processing (HPP) is a non-thermal food preservation method that harnesses oceanic-level pressures to inactivate foodborne pathogens and extend the shelf life of various products… all while preserving their nutritional and sensory qualities. We’ll explore the history, application, and potential of this revolutionary technology, as well as its effects on the molecular level.

In this episode, you’ll hear about:

• The journey of HPP from its first mention in 1899
• What food products are benefiting from HPP – from guacamole to baby food
• Why water activity needs to be between 0.97 and 1 for optimal HPP effectiveness
• How the method keeps your food pathogen-free AND flavorful
• How the applications of HPP extend beyond food

Jump to:

(04:43) pH and water activity determine microbial inactivation.

(06:54) How pressure affects weak bonds, not strong covalent bonds.

(12:50) Why clostridium botulinum struggles to grow in coconut water.

(16:54) The guest’s favorite artist and song

(20:30) Featured artist and song

(22:31) This episode’s Mantra

Featured Artist and Song:

Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh Derakhshanian

Links mentioned in this episode:

Hiperbaric High Pressure Technologies

The Scientist by Coldplay, music was chosen by Mario Gonzalez Angulo

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Zachary Cartwright, PhD

Subhendu Nayak is the Director of Formulation (Probiotics and Herbal) at Vida Herbs. He joins The Drip to talk about the complexities of manufacturing, from blending to storage, and the crucial role of water activity in maintaining probiotic potency. We'll also explore the nuances between CFU and AFU measurements and discuss innovative yet straightforward solutions.

In this episode, you’ll hear about:

• Water activity in probiotics
• Colony Forming Units (CFU) versus Active Fluorescent Units (AFU)
• Spore-forming, non-spore-forming, and next-generation types
• Manufacturing processes like blending, encapsulation, and packaging
• How keeping solutions uncomplicated can lead to better success and innovation

Jump to:

(03:39) How AW measures the vapor pressure ratio in foods.

(08:01) Minimize water activity to prevent probiotic die-off.

(10:12) Molecular sieves control water activity and maintain potency.

(15:20) Preferred sugar alcohols for coolness.

(17:34) Granular ingredients ensure better stick-pack sealing.

(22:54) Water activity control in oil prevents decay.

(25:39) Plate counting measures CFU per gram.

(30:20) Viable but unculturable cell health benefits questioned.

(32:41) The guest’s favorite artist and song

(35:09) Featured artist and song

(38:25) This episode’s Mantra

Featured Artist and Song:

Sometimes Somehow by Eric E.

Links mentioned in this episode:

Vidya Herbs

One Dance by Drake, music was chosen by Subhendu

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Zachary Cartwright, PhD