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

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

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

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

Risky or Not

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497. Unopened Carton of Heavy Cream Almost 3 Weeks Past It's Expiration Date

Dr. Don and Professor Ben talk about the risks of consuming heavy cream from an unopened carton almost 3 weeks past it's expiration date.

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

• 🇺🇸 Bobby Blue Byrd 🇺🇦 on Twitter: "@pdnell @gastropoda What say you @bugcounter @benjaminchapman ? https://t.co/G4RrFHGOIN" / X
• Short communication: Bacterial ecology of high-temperature, short-time pasteurized milk processed in the United States - ScienceDirect
• Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning - PMC
• National Outbreak Reporting System (NORS) Dashboard | CDC
• Don's Milk Shelf Life Article

497. - Unopened Carton of Heavy Cream Almost 3 Weeks Past It's Expiration Date

Risky or Not

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17: Soaking Beans Overnight

Dr. Don and Professor Ben talk about the risks from soaking beans overnight before cooking.

Dr. Don - not risky 👍🏼

Professor Ben - not risky 👍🏼

• The Occurrence of Bacillus cereus in some Dried Foods Including Pulses and Cereals - BLAKEY - 1980 - Journal of Applied Bacteriology - Wiley Online Library

• The Traditional Four-Step Method | Bean Institute

• Cooking Dry Beans from Scratch Can Be Quick

17: Soaking Beans Overnight

Risky or Not?

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