Risky or Not?

A short podcast about everyday risks from germs

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The image shows a stainless steel pan with murky, dirty water sitting on a kitchen counter overnight. The water has a greasy film and floating residue. The pan has dried streaks on its sides. The counter has scattered crumbs and stains, illuminated by soft morning light filtering through a window.

745. Reusing Pasta Water That's Been Sitting Out Overnight

March 14, 2025 by Don Schaffner

Dr. Don and Professor Ben talk about the risks reusing pasta water that's been sitting out overnight.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

  • NACCHO
  • Bacillus sp. R2 α-amylase production optimization: Pasta cooking water as medium of amylase production | African Journal of Biotechnology
  • Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning - PMC
  • Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta - Juneja - 2019 - Journal of Food Science - Wiley Online Library
  • Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species - Akineden - 2015 - Journal of Food Science - Wiley Online Library
  • A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods - ScienceDirect
  • A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories - ScienceDirect
  • The occurrence of Bacillus cereus in fast foods: International Journal of Food Sciences and Nutrition: Vol 49, No 4
  • Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state - ScienceDirect
  • Microbiological Quality of Filled Pasta in Relation to the Nature of Heat Treatment - ScienceDirect
March 14, 2025 /Don Schaffner
Bacillus, Heat stable toxin, Pasta, Time temperature control for safety food
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