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	<title>Bad Bug Blog</title>
	<link>http://www.badbugblog.com</link>
	<description>Comments and discussions regarding infectious disease, epidemiology and pathogens in the news</description>
	<pubDate>Mon, 30 Jun 2008 13:44:40 +0000</pubDate>
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		<title>What makes Listeria monocytogenes so dangerous?</title>
		<link>http://www.badbugblog.com/2008/what-makes-listeria-monocytogenes-so-dangerous-2/</link>
		<comments>http://www.badbugblog.com/2008/what-makes-listeria-monocytogenes-so-dangerous-2/#comments</comments>
		<pubDate>Mon, 30 Jun 2008 13:44:40 +0000</pubDate>
		<dc:creator>J. David Weidner</dc:creator>
		
	<category>Uncategorized</category>
	<category>Food Safety</category>
		<guid>http://www.badbugblog.com/2008/what-makes-listeria-monocytogenes-so-dangerous-2/</guid>
		<description><![CDATA[	Listeria is a unique organism because, unlike many other bacteria, Listeria thrives well in cold temperatures below 41°F.  Furthermore, the mortality rate for Listeria is significantly higher than that of more common bacteria associated with foodborne illnesses, such as Salmonella.  Although illnesses such as Salmonella are more prevalent, Listeria is a more dangerous [...]]]></description>
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		<title>Raw Milk:  Public Health Enemy or Nature&#8217;s Gift?</title>
		<link>http://www.badbugblog.com/2008/raw-milk/</link>
		<comments>http://www.badbugblog.com/2008/raw-milk/#comments</comments>
		<pubDate>Thu, 24 Jan 2008 03:18:32 +0000</pubDate>
		<dc:creator>Dr. Kramer</dc:creator>
		
	<category>Food Safety</category>
	<category>Outbreaks</category>
		<guid>http://www.badbugblog.com/2008/raw-milk/</guid>
		<description><![CDATA[	Recent Debate on Unpasteurized Milk
	The past several years have witnessed increasing debate, regulation and outbreaks of foodborne disease due to raw or unpasteurized milk.  Proponents of raw milk tout health benefits that they claim are not possible when milk has been pasteurized—a process of heating the milk to 161°F for 15-20 seconds, which kills [...]]]></description>
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		<item>
		<title>What’s an air gap?</title>
		<link>http://www.badbugblog.com/2007/what%e2%80%99s-an-air-gap/</link>
		<comments>http://www.badbugblog.com/2007/what%e2%80%99s-an-air-gap/#comments</comments>
		<pubDate>Wed, 14 Nov 2007 15:17:26 +0000</pubDate>
		<dc:creator>J. David Weidner</dc:creator>
		
	<category>Uncategorized</category>
	<category>Food Safety</category>
		<guid>http://www.badbugblog.com/2007/what%e2%80%99s-an-air-gap/</guid>
		<description><![CDATA[	An air gap is a very complicated feat of engineering!  Essentially, the air gap on a food preparation sink provides a distance of twice the diameter of a sink drain discharge and the lip of the floor drain.  This provides sufficient space to prevent unsanitary water from flowing back into the sink, thereby [...]]]></description>
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		<item>
		<title>Melons Melons Melons</title>
		<link>http://www.badbugblog.com/2007/melons-melons-melons/</link>
		<comments>http://www.badbugblog.com/2007/melons-melons-melons/#comments</comments>
		<pubDate>Tue, 06 Nov 2007 14:41:25 +0000</pubDate>
		<dc:creator>J. David Weidner</dc:creator>
		
	<category>Uncategorized</category>
	<category>Food Safety</category>
		<guid>http://www.badbugblog.com/2007/melons-melons-melons/</guid>
		<description><![CDATA[	Did you know that melons are considered a potentially hazardous food item?
	Several years ago, cut melons were attributed to outbreaks of Salmonella in New Jersey.  Since then, melons such as cantaloupes, honeydew and watermelon have all been classified as potentially hazardous food items, which means that these foods are capable of supporting rapid bacterial [...]]]></description>
		<wfw:commentRSS>http://www.badbugblog.com/2007/melons-melons-melons/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Record Keeping</title>
		<link>http://www.badbugblog.com/2007/record-keeping/</link>
		<comments>http://www.badbugblog.com/2007/record-keeping/#comments</comments>
		<pubDate>Fri, 10 Aug 2007 14:33:25 +0000</pubDate>
		<dc:creator>J. David Weidner</dc:creator>
		
	<category>Uncategorized</category>
	<category>Food Safety</category>
		<guid>http://www.badbugblog.com/2007/record-keeping/</guid>
		<description><![CDATA[	How long do you keep important temperature records on file?  Many retail operations keep these logs on file for three months, but others maintain them for at least one year.  The problem is how to keep records neat and orderly and where to store the files after completion.
	This is important because inspectors typically [...]]]></description>
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