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
Download
June 10, 2026 /Don Schaffner
Pressure cooker, Heat stable toxin, Bacillus, Clostridium

396. Puffy Clam Chowder

December 21, 2022 by Don Schaffner

Dr. Don and Professor Ben talk about the risks consuming clam chowder from a container that is "puffy".

Dr. Don - risky ☣️
Professor Ben - risky ☣️

  • Probably won’t take my chances with the puffy one. It is delicious though. : Costco
  • Ivar’s Kettle Classic Clam Chowder with Uncured Bacon, 32 oz, 2 ct | Costco
  • Prevalence of Clostridium botulinum in Seafood and Significance of Multiple Incubation Temperatures for Determination of Its Presence and Type in Fresh Retail Fish | Journal of Food Protection
  • Flavors Should Burst, Not Packages | Food Safety
396. Puffy Clam Chowder
Risky or Not
Download
December 21, 2022 /Don Schaffner
Clam chowder, Gas formation, Clostridium
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180. Stinky Sous Vide

August 04, 2021 by Don Schaffner

Dr. Don and Professor Ben talk about the risks of eating stinky sous vide.

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

  • How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks – Stefan's Gourmet Blog
  • Heat resistance of Desulfotomaculum nigrificans spores in soy protein infant formula preparations
  • Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk
  • Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks - ScienceDirect
  • https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf
180. Stinky Sous Vide
Risky or Not
Download
August 04, 2021 /Don Schaffner
Clostridium, Sulfur, Sous vide

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