Risky or Not?

A short podcast about everyday risks from germs

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ChatGPT image description: A large stainless steel pressure cooker filled with cloudy chicken stock sits forgotten on a kitchen counter overnight. The broth’s surface shows separated fat and residue, surrounded by ordinary kitchen items under warm indoor lighting, creating a subtle sense of food safety concern and neglect.

939. Chicken Stock Out Overnight, Pressure Cooked Again for 30 Minutes

June 10, 2026 by Don Schaffner

Dr. Don and Professor Ben talk about the risks from eating chicken stock left on the counter overnight, and then pressure cooked again for 30 minutes.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

  • Pressure cooker - Wikipedia
  • Home canning - Wikipedia
  • Frequently Asked Questions – Instant Pot
  • Free Shipping! Farberware 6-Quart Aluminum Stovetop Pressure Cooker 15 PSI for Faster Nutrient Retention - Walmart.com
  • 42: Reboiling Soup — Risky or Not?
  • Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin - ScienceDirect
  • Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures - PubMed
  • Chicken or Turkey Stock - National Center for Home Food Preservation
  • Heat resistance of Bacillus cereus emetic toxin, cereulide | Letters in Applied Microbiology | Oxford Academic
  • Temperature Exerts Control of Bacillus cereus Emetic Toxin Production on Post-transcriptional Levels - PMC
939. Chicken Stock Out Overnight, Pressure Cooked Again for 30 Minutes
Risky or Not
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June 10, 2026 /Don Schaffner
Pressure cooker, Heat stable toxin, Bacillus, Clostridium
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