242. Brushing Teeth With Well Water
Dr. Don and Professor Ben talk about the risks of brushing teeth with well water in a town in Ontario.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
241. Unrefrigerated Pesto
Dr. Don and Professor Ben talk about the risks of holding pesto unrefrigerated for an extended period of time.
Dr. Don - risky โฃ๏ธ
Professor Ben - risky โฃ๏ธ
- Merch โ Risky or Not?
- Boxing Day - Wikipedia
- Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil
- Garlic-in-oil associated botulism: episode leads to product modification. | AJPH | Vol. 80 Issue 11
- Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic | Journal of Food Protection
240. "Lightly" Pasteurized OJ Left at Room Temp for 24 Hours
Dr. Don and Professor Ben talk about the risks of "lightly" pasteurized orange juice left at room temperature for 24 hours
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- Our Story | Simplyยฎ Beverages
- CFR - Code of Federal Regulations Title 21 - definition of pasteurization
- Botulism Associated with Commercial Carrot Juice --- Georgia and Florida, September 2006
- International Outbreak of Severe Botulism with Prolonged Toxemia Caused by Commercial Carrot Juice | Clinical Infectious Diseases | Oxford Academic
- Amazon.com: Customer Questions & Answers
- Ultra-high-temperature processing - Wikipedia
239. Turkey Meatballs From Jimmy Kimmels Steps
Dr. Don and Professor Ben talk about the risks of eating turkey meatballs dropped on Jimmy Kimmels steps
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- Happy birthday to @jimmykimmellive. Not only can this guy host the Oscars but heโs a great dad, an incredible pizza chef, and he even has to-go boxes at his house! So much love for this generous and hilarious person. โค๏ธ #jimmykimmel #meatballs #italian #birthday #comedy #talkshowhost #dinner #partyfoul #storytime #story #funnystory #fyp #fy #fypage
- Sorry, But The 5-Second Rule Was Debunked by Science Yet Again
- A systematic look at the five-second rule: Miranda and Schaffner edition | barfblog
- https://journals.asm.org/doi/pdf/10.1128/AEM.01838-16
238. Raw Egg Eggnog Refrigerated for 6 Months
Dr. Don and Professor Ben talk about the risks of drinking raw egg eggnog refrigerated for 6 months.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- Plan Ahead: 30-Day Eggnog - Ruhlman
- Survival of pathogenic microorganisms in an egg-nog-like product containing 7% ethanol - ScienceDirect
- If Eggnog Has Eggs in it, Why Is it Safe to Drink? | NC State News
- Would you like some eggs with your cocktail? | barfblog
- Tainted Eggnog Fatal to 4 Residents of a County Nursing Home in Jersey - The New York Times
- The Safe Way to Enjoy Eggnog This Winter | Homegrown | NC State University
237. My Twinkie Smells Like Poop
Dr. Don and Professor Ben talk about the risks of eating food near a sewage treatment plant.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
236. Eating 2,400 Year Old Soup
Dr. Don and Professor Ben talk about the risks of eating 2,400 year old soup.
Dr. Don - risky โฃ๏ธ
Professor Ben - risky โฃ๏ธ
- Merch โ Risky or Not?
- (4) Brett Weed on Twitter: "Hey @benjaminchapman and @bugcounter, eating 2,400 year old soupโ#riskyornot?" / Twitter
- Museum Archive on Twitter: "In 2010, Chinese archaeologists unearthed a 2,400-year-old bone soup in a sealed bronze cooking vessel near Xi'an in Northwest China. Because of oxidization, the soup turned green, but it was still in liquid form, and the bones were still floating on top https://t.co/IPolPGproi" / Twitter
- In 2010, Chinese archaeologists unearthed a 2,400-year-old bone soup in a sealed bronze cooking vessel near Xi'an in Northwest China. Because of oxidization, the soup turned green, but it was still in liquid form, and the bones were still floating on top [500x750] : ArtefactPorn
- Chinese archaeologists unearth 2,400-year-old 'soup' - BBC News
- Crystalline Preparation of Botulinum Toxin Type a (Botox): Degradation in Potency with Storage - Michael G. Gartlan, Henry T. Hoffman, 1993
- Measuring the potency labelling of onabotulinumtoxinA (Botoxยฎ) and incobotulinumtoxinA (Xeominยฎ) in an LD50 assay | SpringerLink
- Botox: A review - ProQuest
- Chinese archaeologists soon to taste 2400-year-old soup and wine?
235. Unheated Instant Hot Cocoa Powder
Dr. Don and Professor Ben talk about the risks of eating unheated instant hot cocoa powder.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- 43 Folders is not a prod-cast, it's just a good website
- Merch โ Risky or Not?
- 11th Microbial Challenge Workshop - 2021 - International Association for Food Protection
- How to eat Ramen like a boss : comics
- Nestlรฉ Recalls Chocolate Powder for Salmonella Risk | Food Safety News
- I secretly like to eat hot chocolate powdered mix by itself right out of the packet. Reddit, what delicious food quirks are you ashamed of? : AskReddit
- 47: Peanut Butter Fingering โ Risky or Not?
234. Salmon at 43 ยฐF for 15 Hours
Dr. Don and Professor Ben talk about the risks of holding salmon at 43 ยฐF for 15 hours.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- When Is Hanukkah (Chanukah) Celebrated in 2021, 2022, 2023, 2024 and 2025? - Hanukkah Dates - Chanukah - Hanukkah
- Risk of Growth and Toxin Production by Clostridium botulinum Nonproteolytic Types B, E, and F in Salmon Fillets Stored Under Modified Atmospheres at Low and Abused Temperatures | Journal of Food Protection
- Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods | Journal of Food Protection
233. 100 Hour Lasagna
Dr. Don and Professor Ben talk about the risks of eating lasagna that is made over a 100 hour time period.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
232. Eating Produce Stickers
Dr. Don and Professor Ben talk about the risks from eating produce stickers.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- (19) sjh_canada on Twitter: "@bugcounter https://t.co/88nt7VNjSB" / Twitter
- Does It Matter if I Eat the Stickers on Fruits and Vegetables? - The New York Times
- Natural-Light Labeling of Tomatoes Does Not Facilitate Growth or Penetration of Salmonella into the Fruit | Journal of Food Protection
- 211. Kinder Surprise Eggs โ Risky or Not?
- Amazon.com: 1,000 Safety Caution Warning Stickers This Product Contains Small Parts in Its Unassembled State. Adult Assembly is Required 1 Roll of 1.5" x 0.4" Adhesive Labels (Yellow Background/Black Text) : Baby
231. Sโmores Cooked on Pallet Wood
Dr. Don and Professor Ben talk about the risks from sโmores cooked on wood from pallets of unknown composition.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Overview of Wood Preservative Chemicals | US EPA
- https://www.srs.fs.usda.gov/pubs/ja/ja_mcmahon010.pdf
- Are Wood Pallets Safe for Reuse Projects? It Depends - Earth911
- Is my wood pallet safe for reuse - Learn how to know? โข 1001 Pallets
- Human exposure and internal dose assessments of acrylamide in food - ScienceDirect
- Exposure to Acrylamide | SpringerLink
- Acrylamide | FDA
230. Un-cleanable Salad Spinners
Dr. Don and Professor Ben talk about the risks posed by un-cleanable salad spinners.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- AmazonSmile: Cuisinart Salad Spinner, Green and White, 5 Quart: Home & Kitchen
- AmazonSmile: Goodcook Touch Salad Spinner: Home & Kitchen
- Amazon.com: OXO Good Grips Large Salad Spinner - 6.22 Qt.: Home & Kitchen
- Laboratory accidents and breaches in biosafety โ they do occur!
- Biosafety Challenges for the Food Microbiology Laboratory - Montville - 2012 - Journal of Food Safety - Wiley Online Library
- Salmonella Enteritidis infections associated with a contaminated immersion blender at a camp - PubMed
- Whole genome sequencing analyses of Listeria monocytogenes that persisted in a milkshake machine for a year and caused illnesses in Washington State | BMC Microbiology
229. Giving a Raw Turkey to a 13 Year Old
Dr. Don and Professor Ben talk about the risks of giving a raw turkey to a 13 year old to take home from school as a prize.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- DANCE Synonyms: 54 Synonyms & Antonyms for DANCE | Thesaurus.com
- 7 Fun Facts About Turkey Trots | ACTIVE
- Management of Risk of Microbial Cross-Contamination from Uncooked Frozen Hamburgers by Alcohol-Based Hand Sanitizer | Journal of Food Protection
- Contamination by Meat Juice When Shopping for Packages of Raw Poultry | Journal of Food Protection
228. Trice Reheated Poultry
In a special American Thanksgiving holiday episode, Dr. Don and Professor Ben talk about the risks of trice reheated poultry
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- โRisky or Not 2021โ graphic tee, pullover hoodie, tank, onesie, and pullover crewneck
- Itโs Difficult to Make Predictions, Especially About the Future โ Quote Investigator
- Leftovers: The Gift that Keeps on Giving | USDA
- Turkey Enchiladas - Gimme Some Oven
- Simple Perfect Enchiladas Recipe | Ree Drummond | Food Network
- Trader Joe's Enchilada Sauce 12oz : Grocery & Gourmet Food
227. Open Turkey Bacon a Few Weeks After It's Best by Date
Dr. Don and Professor Ben talk about the risks of eating from an open turkey bacon package a few weeks after it's best by date.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
226. Putting Hot Food in the Fridge With a Lid
Dr. Don and Professor Ben talk about the risks from putting hot food in the fridge with a lid.
Dr. Don - risky โฃ๏ธ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- Snoop Dogg wants you to read your college syllabus I Cameo - YouTube
- corky on Twitter: "@benjaminchapman @bugcounter This video says itโs risky to put hot food in the fridge if you use a lid, but fine if you donโt use a lid. Is that true? #RiskyOrNot? https://t.co/grPBCLzDB7" / Twitter
- Cooling Foods in School Foodservice Operations Summary Report
- Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74ยฐC | Journal of Food Protection
- Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants
- O. Pete Snyder, food safety rock star | barfblog
225. Common Cold and a Breakfast Casserole
Dr. Don and Professor Ben talk about the risks from a breakfast casserole prepared by someone with the common cold.
Dr. Don - not risky ๐๐ผ
Professor Ben - not risky ๐๐ผ
- Merch โ Risky or Not?
- Potential for foodborne transmission Covid-19: ยป Meat Industry Association
- Clark's Bonus - YouTube
- Hashbrown Breakfast Casserole | A Mind "Full" Mom
- Short-Duration Exposure and the Transmission of Rhinoviral Colds | The Journal of Infectious Diseases | Oxford Academic
- Rhinovirus transmission: one if by air, two if by hand.
- Transmission of viral respiratory infections in the home : The Pediatric Infectious Disease Journal
- Aerosol transmission of rhinovirus colds - PubMed
- "Gesundheit!" sneezing, common colds, allergies, and Staphylococcus aureus dispersion - PubMed
- The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment
224. Dry Canning Ground Beef
Dr. Don and Professor Ben talk about the risks of dry canning ground beef using a recipe based on wet canned ground beef.
Dr. Don - risky โฃ๏ธ
Professor Ben - risky โฃ๏ธ
- Merch โ Risky or Not?
- Sarah Plain & Tall (@peeliesnpetals) TikTok | Watch Sarah Plain & Tall's Newest TikTok Videos... until she blocks you
- Dry Canning Ground Meat - Healthy Canning
- Heating patterns inside jars - Healthy Canning
- National Center for Home Food Preservation | How Do I? Can Meats
- Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data - ScienceDirect
- Home Canning Processes for Low-Acid Foods - dry vs wet sweet potato processes
223. Reprocessed Under Processed Potatoes Held at Room Temperature for 24 Hours
Dr. Don and Professor Ben talk about the risks from eating reprocessed home canned Potatoes that were under processed and held at room temperature for 24 hours before reprocessing.
Dr. Don - risky โฃ๏ธ
Professor Ben - risky โฃ๏ธ
- Merch โ Risky or Not?
- Presto Preciseยฎ Digital Pressure Canner - Electric Pressure Canners - Prestoยฎ
- National Center for Home Food Preservation | How Do I? Store
- Botulism | Botulism | CDC
- Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods | Journal of Food Protection
- Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic
- Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal โ Ohio, 2015