921. Cottage Cheese With Bubbles In

Dr. Don and Professor Ben talk about the risks from eating cottage cheese that shows visible bubbles when opened.

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

• What's Going On With Cottage Cheese?
• US20120114794A1 - System and method for making organic cottage cheese - Google Patents
• Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics - PMC
• Bubbles, Bubbles Everywhere: What Your Bubbly Cottage Cheese is Trying to Tell You - Cheese Lover Heaven
• Cottage Cheese - an overview | ScienceDirect Topics

520. Refilling Sodastream Canisters in a BSL2 Lab Using German Hardware

Dr. Don and Professor Ben talk about the risks of refilling Sodastream canisters in a BSL2 lab using German hardware.

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

• FoodCoVNET | NC State Extension
• Biosafety Levels 1, 2, 3 & 4: What’s the Difference?
• co2-adapter.de – Sodastream Zylinder selbst nachfüllen
• Food-grade CO2: brief explanation | IKAROS SRL
• Carbon Dioxide Pipelines: Safety Issues
• Carbon Dioxide (CO2) Purity Grade Chart | CO2Meter.com
• Sodastream Bulk Fill Adapter

206. Bubbling Pickles

Dr. Don and Professor Ben talk about the risks posed by pickles that bubble during room temperature fermentation.

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

• National Center for Home Food Preservation | How Do I? Pickle
• Ball Blue Book Guide to Preserving: Altrista Consumr Products: 0797190001428: Amazon.com: Books
• Understanding and Making Kimchi – Food Smart Colorado
• Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C - Journal of Food Protection