Midweek reads: Hot weather, toasty microwaves, and sweet-smelling durian

Need some interesting reads to get ready for the rest of the week? Check out these articles from around the web.

Survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in continuous mode – Wiley Online Library

So it turns out the big three of the bad food bugs might not like microwaves, especially E. coli. The abstract is available for free but the full study must be ordered. Still, it’s worth a read.

How July was the hottest month in history: By the numbers – The Week

We all know it’s been a scorcher this summer. But how bad was it? Here’s a sampling of figures from Mother Nature’s wild summer curve ball:

  • Average July temperature: 77.6°F
  • Number of the lower 48 states that ranked July as one of the 10 hottest months statewide: 32
  • Inches of rainfall below normal: 0.17

People with allergies may have lower risk of brain tumors – The Ohio State University

Something about allergies appears to reduce the rates of a certain type of brain tumor called glioma. People whose blood contained certain allergy antibodies had at least a 50 percent lower risk for developing glioma after 20 years, according to new research.

This was the first study with access to blood samples more than 20 years old. Other studies have relied on self-reports of allergy history.

Purists sniff as stink-free durian fruit seeks a fan base – NPR’s The Salt

A spiky, smelly fruit from Southeast Asia is getting a makeover to make its odor less strong. A scientist in Thailand is trying to create variations of the durian fruit, which smells like “gym socks and gasoline.” However, advocates of the pungent-smelling fruit argue its aroma is part of the draw.

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