Risky or Not?

A short podcast about everyday risks from germs

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152. Traditional Québécois Acadian Salted Herbs

May 31, 2021 by Don Schaffner

Dr. Don and Professor Ben talk about the risks of eating traditional Québécois Acadian salted herbs.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

  • Randal Oulton on Twitter: "Traditional Québécois / Acadian salted herbs
  • Herbes salées vide-jardin | Mordu
  • CooksInfo Food Encyclopaedia - CooksInfo
  • How to make your own sauerkraut | UMN Extension
  • ComBase
  • (32) Greg Davies "Vegetables" - Would I Lie to You? - YouTube
  • Classification of fermented foods: worldwide review of household fermentation techniques - ScienceDirect
  • Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. | Applied and Environmental Microbiology
  • New perspectives on the gastrointestinal mode of transmission in invasive Listeria monocytogenes infection - PubMed
May 31, 2021 /Don Schaffner
Vegetables, Salt, Listeria
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