729. Eating Raw Milk Gouda Cheese in an Unregulated Brazilian Facility

Dr. Don and Professor Ben talk about the risks that Ben faced when eating raw milk gouda cheese in an unregulated Brazilian facility.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Food Safety Talk
• NC Tobacco Trust Fund Commission Agricultural Leadership Development Program | NC State Extension
• Gouda Recipe | Cheese Maker Recipes | Cheese Making Supply
• Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk - ScienceDirect
• Outbreak of Escherichia coli O157:H7 Infections Linked to Aged Raw Milk Gouda Cheese, Canada, 2013 - ScienceDirect
• Multistate Outbreak of Escherichia coli O157:H7 Infections Associated with In-Store Sampling of an Aged Raw-Milk Gouda Cheese, 2010 - ScienceDirect
• Escherichia coli O121 outbreak associated with raw milk Gouda-like cheese in British Columbia, Canada, 2018 - PMC
• Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk

644. Vacuum Packed Cheddar at Room Temperature for 24 hours

Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature.

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

• Merch — Risky or Not?
• Urban Dictionary: I Do Declare
• CDPH Testing Confirms Botulism Linked to Nacho Cheese Sauce
• Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity - ScienceDirect
• Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads - ScienceDirect
• Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products - ScienceDirect
• Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling - ScienceDirect
• Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C
• Nacho cheese botulism kills 1 person and puts 9 in the hospital | CNN
• Designating certain cheeses non-time/temperature control for safety foods | Council III | 2014 Scribe Packet | Conference for Food Protection
• Foodborne botulism: A brief review of cases transmitted by cheese products (Review) - PubMed

636. Brewing Tea in Nacho Cheese

Dr. Don and Professor Ben talk about the risks of brewing tea in nacho cheese.

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

• Foodborne Botulism Outbreak Associated With Commercial Nacho Cheese Sauce From a Gas Station Market - PubMed
• Foodborne Botulism Outbreak Associated With Commercial Nacho Cheese Sauce From a Gas Station Market | Clinical Infectious Diseases | Oxford Academic
• Tea in Nacho Cheese

618. Raw Cheese Made With Milk Containing HPAI

Dr. Don and Professor Ben talk about the risks of consuming raw milk cheese made with milk containing highly pathogenic avian influenza (HPAI) virus.

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

• Cheddar Cheese as a Vehicle for Viruses - ScienceDirect
• Poliovirus - Wikipedia
• Interagency Risk Assessment for the Public Health Impact of Highly Pathogenic Avian Influenza Virus in Poultry, Shell Eggs, and Egg Products (May 2010) | Food Safety and Inspection Service

566. Weird Swedish Hard Cheese in International Mail

Dr. Don and Professor Ben talk about the risks of sending Västerbotten cheese via international mail.

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

• Västerbotten cheese - Wikipedia
• The cheese that can’t be moved
• CFR - Code of Federal Regulations Title 21
• Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter | 22 | H
• Dairy | Free Full-Text | Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
• Ripening of extra-hard cheese made with mesophilic DL-starter - ScienceDirect

507. Mozzarella and Gouda Left in Rain for 4 Hours

Dr. Don and Professor Ben talk about the risks of mozzarella and Gouda cheese left in the rain for four hours.

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

• Fresh Mozzarella Ball | Galbani Cheese
• Amazon.com: 365 by Whole Foods Market, Mozzarella Bar, 16 Ounce : Grocery & Gourmet Food
• Storage Temperatures Necessary to Maintain Cheese Safety - International Association for Food Protection

481. Eating Chopped Salad From Portillo’s While Pregnant

Dr. Don and Professor Ben talk about the risks of eating a chopped salad from Portillo’s while pregnant.

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

• Salads | Portillo's
• People at Risk: Pregnant Women | FoodSafety.gov
• Quantitative Assessment of Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods | FDA
• National Outbreak Reporting System (NORS) Dashboard | CDC
• Listeria monocytogenes in Gorgonzola: subtypes, diversity and persistence over time - PubMed
• Listeriosis associated with gorgonzola (Italian blue-veined cheese) - PubMed

479. Homemade Halloumi With Fresh Raw Milk

Dr. Don and Professor Ben talk about the risks making homemade halloumi with fresh raw milk.

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

• Halloumi cheese: the product and its characteristics - PAPADEMAS - 1998 - International Journal of Dairy Technology - Wiley Online Library
• Halloumi Recipe | Cheese Maker Recipes | Cheese Making Supply
• Problems with Ultra Pasteurized Milk | Cheese Making Supply
• 459. AI-Generated Recipes — Risky or Not?

428. Semi-Firm Cheese at 45-55 °F for an Undetermined Amount of Time

Dr. Don and Professor Ben talk about the risks of storing cheddar and gouda cheese at 45-55 °F for an undetermined amount of time.

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

• Everything you need to know about Semi-Hard Cheese | Castello | Castello
• CFR - Code of Federal Regulations Title 21
• The Nibble: Types Cheese
• Curd Clinic: Cheese Safety/Storage
• Risk assessment of Listeria monocytogenes in Gouda cheese — Research@WUR

404. Maggot Cheese (Casu Marzu)

Dr. Don and Professor Ben talk about the risks of eating raw milk maggot cheese.

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

• "Casu Marzu" The world's most dangerous cheese Unpasteurized sheep milk + live maggots. Would you dare to eat it?
• Casu martzu - Wikipedia
• The secret resistance behind the world’s most dangerous cheese | The Outline
• Master thesis, Food Safety Law, Unsafe Casu Marzu
• MDMA (Ecstasy/Molly) DrugFacts | National Institute on Drug Abuse (NIDA)
• Sardinian dietary analysis for longevity: a review of the literature | SpringerLink
• Production Under Controlled Conditions of “Casu Marzu” Cheese: Effect of the Piophila casei Colonization on Microbial and Chemical Composition of the Cheeses | Italian Journal of Food Safety
• Intestinal Infestation With Maggots of the "Cheese Fly" (Piophila casei) | JAMA | JAMA Network
• Urino-genital myiasis due to Piophila casei. - Abstract - Europe PMC

308. Two Day Trunk Cheese

Dr. Don and Professor Ben talk about the risks from pepper jack cheese left in a trunk for two days.

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

• Kim Zetter on Twitter: "PSA: turns out you can (unintentionally) leave cheese in the trunk of your car for two days in 70-degree heat and it will still be good to eat (meaning, it won't make you sick). My contribution to gastronmical science. You're welcome." / Twitter

203. Homemade Cashew Cheese

Dr. Don and Professor Ben talk about the risks of eating homemade cashew cheese.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Merch — Risky or Not?
• Outbreak Investigation of Salmonella: Jule's Cashew Brie (April 2021) | FDA
• Nick Dawson on Twitter: "@bugcounter @benjaminchapman got one for ya. I'm vegan & very into fermenting. Been experimenting with cashew-based blue cheese. Starts by using acidophilus to kick start the cashew cream, then penicillium roqueforti. 6 weeks in fridge. Mine has some pinkish hues. Risky or not? https://t.co/7OqE57pFCA" / Twitter
• Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC
• Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture
• Gastroenteritis Outbreak Associated with Unpasteurized Tempeh, North Carolina, USA
• Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology

87. 27 Lbs of Unrefrigerated Feta Cheese

Dr. Don and Professor Ben talk about the risks from eating 27 lbs of unrefrigerated feta cheese.

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

• Athenos Natural, Feta Cheese - 9 lb, Nutrition Information | Innit
• Microbiological quality of white‐brined cheeses: a review - Bintsis - 2002 - International Journal of Dairy Technology - Wiley Online Library
• Storage Temperatures Necessary to Maintain Cheese Safety - International Association for Food Protection Storage Temperatures Necessary to Maintain Cheese Safety pdf

30: Cutting Mold Off Hard Cheese

Dr. Don and Professor Ben talk about the risks of cutting mold off hard cheese

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

• Formation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus - ScienceDirect