396. Puffy Clam Chowder

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

180. Stinky Sous Vide

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