Sustainable Solutions: Food Fact Check (Part One) The Science of Safe Eating with Dr. Lawrence Goodridge

Welcome to our newest episode of Food Fact Check: The Science of Safe Eating in the Sustainable Solutions: From Guelph to Gainesville series! We are your hosts, Dorcas Sunday, graduate student in UF Agricultural Education and Communication, and Carleigh Newsom, undergraduate also in UFAEC. We interviewed Dr. Lawrence  Goodridge, Director at Canadian Research Institute for Food Safety at the University of Guelph. The interview has two parts.

In this first part of the interview with Dr. Goodridge, learn more about his background and pathway to science and also about food safety and how to handle food safely from the grocery store to the home kitchen. Also find out about the Canadian Research Institute for Food Safety, and its role in creating innovative solutions for food, agriculture, communities, and the environment, and how the scientists there are working with producers to see that food contamination doesn’t happen in the first place.

Transcript

Dorcas Sunday:

……. Hello everyone and welcome to Sustainable Solutions from Guelph to Gainesville. A podcast brought to you by the Streaming Science Project. Streaming Science is a student driven program committed to connecting you with leading experts, exploring how science shapes our world and how we can build a more sustainable future together.

Throughout this podcast series we are not only delving into topics in sustainable agriculture, natural resources, and science communication, and literacy, but we are also taking an international perspective as we connect with alumni and experts from the University of Guelph, Ontario Agricultural College in Ontario, Canada. 

I am Dr. Sunday, a first year PhD student at the University of Florida in the Department of Agricultural Education and Communications. I am your co-host on today's episode with me is;

Carleigh Newsome:

 I'm Carly Newsome. I'm also an agriculture communications and leadership major and my undergrad at the University of Florida as well. And today we have our guest, Dr. Larry Goodridge. If you would go ahead and introduce yourself.  

Dorcas:

Today, we will be speaking with Dr. Larry Goodridge to talk about his experiences as a food scientist.  During our conversation, we would explore Dr. Goodridge's journey, his exciting work in advancing sustainable practices and insights into how we can all continue to pursue a sustainable future in agriculture, natural resources, and broader science. So, without further ado, let's dive into a conversation with Dr. Goodridge. 

Hi Dr.  Goodridge, could you please introduce yourself to the audience?

Dr. Lawrence Goodridge:

So good morning and thank you for having me. You're welcome., so by way of introduction, I'm a professor of microbiology in the department of food science at the University of Guelph.

I'm also the director of the Canadian Research Institute for Food Safety.  And so, my research has to do with characterization of foodborne bacterial pathogens and specifically, my research entails studying these pathogens to understand how they survive and grow in foods.  As a first step in trying to figure out ways to more effectively control them and detect them faster.

We also study how they cause disease in humans, and this can also point forward to approaches to control their presence in foods, and also potentially ways to control their presence in livestock, because these, pathogens are zoonotic agents.  

Dorcas:

Okay, that sounds interesting! I know on your introduction, there is a part that says you're a Leung family professor. So, I wanted to know what that means. 

Dr. Goodridge:

So, what that means is that I have an endowed professorship. That was funded by the Leung family. The Leung family, they have farms, they grow fresh produce and, so forth. So, they're very interested in food safety. We know that fresh produce is now a leading cause of foodborne illness around the world, certainly in North America. You know, within the last few years we've seen outbreaks linked to cantaloupes and peaches, whole onions., romaine lettuce, there's been, several outbreaks linked to that. So, the Leung family is very interested in funding that professorship. 

Dorcas:

Really interesting.!

So, you mentioned your lab, the Canadian Research Institute for Food Safety, that's CRIFS. Can you tell us what a day in your life in the lab is like researching these vegetables and bacteria? 

Dr. Goodridge:

So, CRIFS, is a research institute. There are actually two faculty members within CRIFS, myself, and another professor, Dr. Giselle LaPointe. And so, our research groups are there, which comprises, like most research groups, students, master's students, Ph. D. students, post doctorate fellows, technicians, and other staff. So, a day in the life in my lab, is quite busy. We have many different projects, one of the main projects that we're working on right now is, there’s something called wastewater-based epidemiology. 

So, this is something that has become quite popular during the COVID pandemic.  And what it entails is the fact that people, when they become sick with an infectious agent, will likely shed that infectious agent in their feces and so that can then be found in wastewater. 

So, one can sample wastewater treatment plants. Or sewers and look for the presence of that infectious agent. So during Covid it became popular because, it's a much easier way to test a community like the University of Florida or for example, residences at Guelph, we test all of our residences for covid, by testing the wastewater and so instead of testing individuals you can have, with a single sample, a picture, of the infectious status, and it also helps because, many people can be asymptomatic and not show symptoms.  So, with respect to food safety, the same principle applies.  Foodborne illnesses cause diarrhea, which means that the pathogens are going to be present in the wastewater and so, what we are doing is trying to come up with a way.  To detect foodborne outbreaks faster.  

So currently in the U. S. and Canada it takes an average of three to four weeks after somebody consumes contaminated food before public health officials know about that and that's because people often don't go to the hospital, when they have a foodborne illness, they just stay home, and they feel better.  And if they don't go to the hospital then public health officials don't know about them. Even if they do go to the hospital, a doctor has to take a sample, a stool sample.  But many doctors, you know, say, well, it sounds like you have a foodborne illness. Go home, drink some food, you'll feel better.

So, if they don't take a stool sample, then they don't know about the infection. Even when a stool sample is taken, it has to test positive for the agent. and no test is completely infallible, so depending on when the person went to the hospital, that agent might not be present anymore.

So, that's another reason.  And then even if the test is positive, it has to be reported to the health department, and for various reasons, like for example, during COVID, when there were other more pressing things, that may not happen for some time. So, that's passive surveillance.  It relies on a sick person, to initiate. What we want to do is move to active surveillance and wastewater-based epidemiology is a great way to do that. So instead of waiting for a sick person, we can test the wastewater, and if we see an increase in a pathogen like salmonella, for example, in the wastewater over baseline, then that might indicate that there's an outbreak. 

Now, one of the issues, though, is that if we're doing this in the city of Gainesville, all we can say is there are people in Gainesville that have Salmonella, but we don't know who.  And we need to know who, because in a foodborne outbreak investigation, the whole goal is to find the infected people, ask them what they ate, so that that food can be removed from circulation from retail.  So, we couple our wastewater-based epidemiology with a method called social media syndromic surveillance. So many people may not go to the hospital, but they like to talk about their symptoms on social media. So, I personally would not be sharing that I have diarrhea or vomiting on social media, but a lot of people do and actually, in the United States, there are a number of jurisdictions that have been using social media syndromic surveillance to identify flu and outbreaks. So, the wastewater tells us, at a population level, who's infected. The social media surveillance can tell us specifically who's infected, That's within that population and that allows us then to potentially interview them and find out what foods they ate and stop the outbreak and we think that if we can, you know,, develop this approach instead of the average three to four weeks that it takes, for public health officials to know about a sick person, we think we can get that down to one to two weeks. 

So, in CRIFS we do a lot of that daily, we test wastewater from around the province of Ontario. And then we have other projects related to, uh trying to develop detection, fast detection of pathogens in irrigation water used for vegetables.  Um, we also do work on antimicrobial resistance, so we do all these things that different students and different staff members are working on all of that. 

Dorcas:

Wow. It sounds like a really interesting day in the lab.  So, what is the capacity of your lab? How many staff do you have? 

Dr. Goodridge:

 So, how many staff do we have? That's a good question.   I have currently five master's students and two PhD students and then, eight technicians and three postdoctoral fellows. So quite a large group. So, but we have a lot of funding. Food safety right now is, you know, as I've mentioned, there's a lot of outbreaks and there's a lot of research questions to ask. So, we have a lot of funding and that's why the group is that large. 

Dorcas:

Okay. your role is quite an interesting role. So, do you have any background experience or any formative experience that has led you to where you are right now? 

Dr. Goodridge:

So, you know, how I got to where I am right now is that my parents, my dad was a scientist. My mom was a nurse and they really wanted me to go to medical school. And I thought I would go to medical school. But then in high school, in my last year of high school, I took a biology class, and the of course, really focused on microbiology and I became, very interested in microbiology. And the University of Guelph has a very good renowned microbiology program.  One of the top ones in Canada.

So, I went to the University of Guelph. And my plan was to do my bachelor’s in microbiology, and then I applied to medical school, but I became really interested in the research. I did my honors research project with a professor, Dr. Rosalyn Stevenson, where I was working on developing a vaccine for salmonid fish against a bacterial infection called Yersinia Ruckeri and I really became interested in microbiology and microbiological research and so, I decided I wanted to do grad school instead of medical school, and she suggested that I should consider food microbiology. 

And so that's how I, ended up here. I ended up doing my master's and my PhD with a professor by the name of Mansell Griffiths, who's very well known in food safety and food microbiology and, he had this, you know, I remember he just seemed to have this amazing life, you know, like as a professor. He was always going around the world to these interesting countries and conferences and he had lots of research funding for the lab, and he really encouraged me to do, you know, research and to be creative. And so, I decided I want to be like him. I want to be a professor. Uh, and so that's, that's how it happened.  

Dorcas:

Yes, I found myself smiling a lot when you were talking because I could resonate with what you're saying. Um, sometimes you find yourself choosing between fields and you just start working on a particular field and you get a mentor, and that person inspires you to do more really interesting. So, I know you mentioned using this surveillance to identify people specifically that have been contaminated.  Are there some solutions or innovation based on this, based on your work so far that you've been able to identify?

Dr. Goodridge:

Well, we're still working on that model, but we have shown that we are able, you know, so remember I said, if this works, we'll be able to identify outbreaks within 1 to 2 weeks as opposed to 3 to 4. And we are showing that certainly, we can do that, and it appears that we can even identify outbreaks, people that are infected approximately three to four weeks before an outbreak is identified. Um, so just based on our preliminary data. So, there's still a lot of work to be done. We're very good at detecting salmonella and listeria, for example.  Not very good at, at detecting campylobacter, which is another fruit borne pathogen typically found in poultry.  So, we don't know why that is in the wastewater. We don't seem to be able to see it even when people are infected.  So, we're trying to figure that out.  And then, on the social media side of things, there’s always concerns about privacy.

So, the idea that we have is that we would not contact people We have them contact us, so how that would work is, you know, like, if you ever Google something,  like my wife was, you know, searching for a car, and then the next time she went into her social media, like Facebook , there's an ad for a car because they know that they can insert that. So that's the type of thing we would do is that if we find people talking about symptoms that are associated with what we're seeing in the Wastewater, we can then embed within the social media feed a short questionnaire and a kind of a box that can tick off if they would like to be contacted. So, we don't contact them, they give us permission. So, these are things that we're still kind of teasing out and working on.  

Carleigh:

Well, I think it's really interesting that we kind of need the public to make more of an active role. When it comes in like food safety outbreaks, because when we think about it, like you say, oh, people get sick, they just stay at home and like get better. And we don't think about the fact that, oh, if we told somebody that we got this super illness, we could stop other people from getting it, and so, it's kind of like a, a mind switch that we need to make kind of in the culture that like, we have an active role in preventing other people from also receiving this contamination that we did.

Dr. Goodridge:

Absolutely. And even more so, it's important even for the actual sick individual. It's long been thought that foodborne illness is acute. Um, so you get sick and within 48 hours or 72 hours if you're healthy. Then you recover. Of course, if you, if there's high risk populations, children, the elderly, pregnant women, and those who are immunocompromised, you could have complications.

But we're also increasingly now realizing that, even healthy people can have complications.  So that is lifelong complications, from these diseases. And one example I'll share with you is, in and around the year 2000 or so, In Canada, in Ontario town of Walkerton, there was a very large outbreak of E.Coli 0 1 5 7 8, 7, in the water supply. This is a small town, and the chlorinators were not working, and then there was a massive rainfall event and because the town is surrounded by rural areas where livestock is grown, there's a lot of manure that got washed into the well. Because the chlorinators were not working people drank the water and got sick. So, 2, 500 people got sick. And I believe about seven people died. Well, one person who got sick was a police officer who just happened to be driving through Walkerton on the day when this happened. It was a hot day, he stopped and all he did was drink a glass of water and he got sick, and he never recovered. So, this was a police officer, very healthy person, he developed, systemic complications, became bedridden, such that in 2018, 18 years after he got sick, he decided to take his own life. So, you know, I always share that example with my students to tell them, to emphasize, foodborne illness is not just necessarily something that that you get for 72 hours and then you recover.

Um, and for some people it can be lifelong. We know certain pathogens can cause arthritis, a nerve disease called Guillain Barré Syndrome and other things that are, that can be lifelong. so, we're increasingly understanding that. And that's another reason why in addition to and to help, figure out the outbreak so that others don't get sick, that's another reason why sick individuals should go to the hospital. 

Dorcas:

And I think that is why people have to care about food safety because, looking at it right now from what you've explained, it's not a one-week thing. It's not something you just, sleep over. It has a lifelong side effect or consequence. So, people really have to take it seriously.  And I hope from this podcast, a lot of people would be able to have that information and, report if they're having symptoms.  All right.  So, talking about research, what has been your biggest challenge as a food scientist?  

Dr. Goodridge:

Oh, that's a good question.

 I think my biggest challenge is to make meaningful impact. So, what I mean by that is as academics, we get research grants, and we do research, and we publish in peer reviewed journal articles.  But what bothers me about that is, that's not much of an impact. I mean, who reads those articles? other academics, other students. But the public really doesn't.  So, I've really become interested in trying to develop meaningful ways to have impact. the mission of the university, or the mission statement is to improve life. So, I'm working on foodborne illnesses. I want to decrease the presence of these pathogens in food so that people can have a better life.

In my opinion, people should not get sick simply for eating. You know, eating is something that is a necessity, but it's also something we do socially and it's enjoyable and so, nobody should get sick just because they're eating food. And that's just in North America. I mean, then you look at the rest of the world where most of the world doesn't have access to safe food.

So how can my research really have a lasting impact in terms of improving that? Now I don't think that, you know, publishing research in peer reviewed journals is really a main way. So, I've really been trying to work with government agencies to affect policy change based on research that I'm doing. So, for example, this work on wastewater-based epidemiology and social media syndromic surveillance. 

I'm working with the Public Health Agency of Canada. And the idea is that if we can get this to work, they will adopt that as their official surveillance method, so that's just one way.  We're developing rapid water tests. You cannot produce food without water. If the water is contaminated, then the food will be contaminated.

We're trying to develop rapid water tests, 10 to 12 hours rapid, tests that can tell us if there are pathogens in the water. Which if that's the case, then one can treat that water in places where treatment doesn't occur, commonly, prior to using it for food.  So, these are some of the ways I'm really trying to practically have a much greater impact on the health of people.  

Dorcas:

Yes! and that basically is what the University of Guelph mission is about. Improving life through knowledge and creating innovation and I can see that as you're partnering with the government regarding policy and partnerships such as the one we're having right now on this podcast is one of those ways to reach out to people because you find out that apart from scientists, students, like you mentioned, people don't really have time to go into the literature.

People just want you to like, tell them this is how this affects my life. And I hope we'll be able to do that today as we go further in this podcast. Thank you. 

Dr. Goodridge:

Yes, absolutely and you raise a very good point. You know, communication to the general public is very, very, very important. We live in an era now where there's so much misinformation and disinformation.  And I think a reason for that is because, academics have not historically been trained on how to communicate to the public. We're trained to do research and go into our little labs and, you know, publish our papers. Not trained to speak to the public. And I think what happened is that created a vacuum.  And then with the advent of social media, now others have filled that vacuum with misinformation, disinformation. So, it's really important. It's never been more important, in my opinion, to be able to communicate as scientists, what we do to the general public, why we do it and what the impact is of that and podcasts like this are a great way, um, to do that.  

Dorcas:

Good. Very interesting! So, what concerns do you have regarding the public and food safety?  

Dr. Goodridge:

Well, a main concern I have is that. You know, most foodborne illness and contamination actually occurs as a result of what happens in the home kitchen.  So, a lot of people do not know how to properly handle their food, prepare their food, store their food. And if we can educate the general public to do that, we can really take major strides to reducing foodborne illness.  

Dorcas:

Okay. We'll get into the preparation storage and all of those things. I know you said preparing food.

As a food scientist, is there a specific Advice you have for people. Okay. This is what you should do when you're preparing food. Okay. when I want to cook, I have to set my table, put my groceries out, leave them open while I prepare these meals. How do you know that you are not exposing your food to bacteria? 

Dr. Goodridge:

So, it actually begins before the home kitchen. It actually begins with shopping. Okay at the grocery store.  So, two of the major concerns are temperature abuse and cross contamination. So, we know that foods if they're stored at refrigeration temperature, pathogens can't grow.

There’re always exceptions to everything I say. So, the exception to that is Listeria monocytogenes, which is a pathogen which actually can grow in the fridge. But the majority of pathogens cannot grow. So, this is why we store food in the fridge. It also spoilage.  So, at the grocery store, particularly in a place like Florida where, you know, the temperature is warm all the time, we see people will buy, will go to the grocery store and buy groceries, and put it in the car. And then they might drive around and do other chores or run other errands. All the time the food is in the warm trunk of the car.   And it's really in what's called the danger zone. Which is where bacteria grow quickly. 

So, one of the things that people should do is, when they buy groceries, immediately take it home. The second thing is cross contamination, as I've said so there's things people can do. You know, I mentioned earlier in this podcast that fresh produce is a leading cause of food borne illness. A major reason for that is because we often don't cook fresh produce, we eat it raw.

So, if it's contaminated, there's no kill step, unlike meat, where we cook, and even if there's pathogens in meat, The cooking process, if it's cooked at the right temperature, will kill those pathogens.  So, in the grocery store, if buying raw meat, which could have pathogens, that should be separated from the raw vegetables. Because if they come in contact, then they can contaminate the vegetables. And so, placing meat into plastic bags in the grocery cart, while separating it from, you know, foods that will be consumed raw is another way. So, that starts at the grocery store. Now once we get home, there's four things that people can remember.

Cook, clean, separate, and chill. So, cook, um, meats should be cooked, to the proper temperature. different meats have different temperatures. It can be very difficult to remember what the right temperature is, so that can easily be solved by using a meat thermometer and many meat thermometers actually have on the thermometer temperature that the various meats should be cooked. 

Ground meat should be cooked well all the time.  So, some people will eat hamburgers like medium rare, well, that's a major risk for food borne illness. And the reason for that is because unlike a steak that we can eat rare, you know, um, even a rare steak is seared on the outside, the contamination is on the outside.

So, it's, even when it's seared only a little bit, that's enough to kill the bacteria on the outside. But ground meat is ground. So, if the bacteria is on the outside of an intact piece of meat and it's ground up, now that bacteria is all the way through. So, if you only cook it medium rare, well, bacteria in the middle may still survive and, people can get sick. So, ground meat should be cooked properly all the way through. So that's cooking. Cleaning. Cleaning, food contact surfaces, utensils, plates, anything that is used to produce food because once there's organic matter there, bacteria can grow. 

Carleigh:

I have a question about the cleaning.

Is there like, should we use bleach, soap, and water, um, multipurpose spray? Does it matter specifically what we're cleaning? 

Dr. Goodridge:

Soap and water, you know, dish soap, um, warm to hot water is, is appropriate.  But that brings up another, point which is rags.  So, rags are a major source of contamination. Because they can harbor microorganisms. For rags, if dish rags are being used, they should be cleaned regularly. Like probably replaced daily.  You know, washed and new rag used. 

Dorcas:

Maybe to make it easy, just use a paper towel, so you just discard it?

Dr. Goodridge:

So, in our family, we use a lot of disposables, like lysol wipes and so on but that can get expensive, so, you know, sponges and things like that are known to harbor bacteria and food and everything. So, those need to be regularly discarded. So that's cleaning. Separate.  Separate, is somewhat similar to what I was talking about in the grocery store about cross contamination. 

So, a major concern or major issue in the kitchen is contaminating raw foods that will be consumed raw, fresh fruits and vegetables with, you know, meat. So that happens typically during barbeque season. So, if we think about hamburgers, somebody places a raw hamburger on a plate, takes it out to the grill, puts it on the grill, brings the plate back and without thinking, puts, you know, the tomatoes and the lettuce and the onions or whatever on that same plate for the burger. Well, if the raw meat has bacteria, you can now transfer that to the vegetables, which will be consumed raw. So, making sure that if you are going to use the same plate, you first clean it or even better, use a different plate. There’re other things that, can cause cross contamination. So, a major thing that people do during holidays like Thanksgiving or Christmas holidays is to wash their turkey. 

Dorcas:

I was getting there!

Dr. Goodridge:

And we know that's not good. So, poultry is a source of salmonella, campylobacter, which I've discussed before and when you wash, you really shouldn't wash any meat, but we're talking about poultry. The spray can create aerosols, these are water droplets that are suspended in the air and if there's bacteria on the meat, then the bacteria will be carried by those water droplets and can be deposited at other parts of the kitchen and can cross contaminate, other foods or utensils and so forth. So, washing, meat is not recommended.  

Chill.  Last one being chill. So that has to do with refrigerating, and how we refrigerate. It's important as well. So, the refrigerator should be at a temperature of 38 degrees Fahrenheit. 38 to 40, not more than that.  It should not be overfilled. So again, during holidays this is a problem because there's lots of food and lots of leftovers and people tend to jam their refrigerator. That's not good because, for a refrigerator to work properly it has to have proper air flow. And when the refrigerator is packed like that you cannot.  So, what happens is microclimates start generating. So, what that means is there's parts of the fridge actually get warmer and that can allow, you know, bacteria in the food to grow.

The other thing is raw meat should be stored at the bottom of the fridge and not at the top. Because again, if it's stored at the top, juices might drop down onto the other food. Other mistakes that people make is, they tend to um if you're making a big pot of stew or chili or something like that. Placing the entire hot pot, into the fridge and that's problematic because it can take a long time for the food to, to chill because it’s so big, and so that means that the temperature of the food is still hot or warm for a while, and that can allow bacteria to grow. So, the way to do is to portion down to smaller containers, and then put those in the fridge so that the food can be chilled faster. So, these are some of the things that people can do to reduce the risk of food borne illnesses in their home. 

Dorcas:

I was smiling at Carleigh because, before you came, she was talking about the water seeping, like you were talking about something when you're trying to defrost your meat and the water from the package, like, 

Carleigh:

Yeah, like I took a pack of chicken out of the fridge, and I had set it on the counter, and I was like, oh, do I need to treat this as if it's like chicken juice? Or is it just like water condensation off of the package? I wasn't sure. I was like, does this need to be cleaned up like soap and water? Can I just like wipe it off the counter? 

Dr. Goodridge:

So, anytime you're dealing with raw meat and any liquid that comes off of that. It potentially has bacteria. That's why if you're buying raw meat, it's best to put it into, it's obviously packaged, but it's best to put it into another, plastic bag. So, yes, you need to clean that with soap and water. That brings up another point, it's defrosting, meat. So, people will typically defrost meat on the countertop. Not a good idea. Because again, it's at room temperature, and if the meat, particularly if it's frozen, solid, and it's a big piece of meat, let’s say a turkey, that turkey is defrosting at different rates. So, the surface is going to defrost first, and then the inside is going to defrost later. So that temperature of the surface is warmer for a long time, so bacteria can grow. So, best way to defrost is in the fridge or in the sink covered with cold water. That should be replaced regularly. Or, you know, like in the microwave or something like that.

Dorcas:

Okay. So, you've mentioned seasons, burger seasons.  We have different seasons where it is mostly impossible to not have contact with meat. Like Thanksgiving, Christmas, maybe large events. How do you advise people to handle the turkey, the beef? You want to marinate your, meat, your seafood before you actually cook them. What do you do to avoid? Contamination.  

Dr. Goodridge:

So, first of all, everybody should always wash their hands when preparing food and after using the bathroom. If someone has a cut or something on their hands that needs to be bandaged. And ideally, if possible, they shouldn't be preparing food. Somebody else should, but if that's not possible, hands should be bandied and then, it's very important, again, it's all about cross contamination. So, marinating, seasoning meat is fine. It's very important to wash one's hands between that. And to think about what one's doing.

 So, if you touch the meat, and your hand is now, has meat juice on it.  And then with that hand you touch the, well the tap or the um, jar with the seasoning, you've contaminated that. Thinking about, you know, what you're doing. Maybe taking some of the seasoning and pouring it into a bowl first and putting the seasoning away before you touch the meat and then seasoning that. You know, and then having someone turn on the tap for you and you wash your hands so you're not touching that.

So, these are just some of the ways that one can. Reduce contamination in the kitchen. While handling meat safely. As I've said, once the meat is seasoned, and it goes into the oven, or on the grill, or whatever the case may be, then cleaning that area completely before preparing any other food and cleaning utensils, and plates, and so forth completely.

Dorcas:

Wow, what an interesting conversation this has been while you all remember to cook, chill, clean, and separate. Please remember this is a Part A, Part B episode and see you on the next part of this episode while we bust some food myth!

Thank you for listening to the Sustainable Solutions from Guelph to Gainesville series on the Streaming Science Podcast. Make sure to check for the part two of this on our website and social media. If you enjoyed this episode, we encourage you to tune into other episodes in our series and to visit the University of Guelph's web pages and social media for more information.

Once again, I'm your host, Dr. Sunday. Thanks for listening. For more information about this episode, visit the links in our show notes. 

Thank you and keep streaming silence.  Bye!