596. Homemade Cashew Cheese

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

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts - ScienceDirect
• Go-to Cashew Cheese Recipe | The Full Helping
• Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC
• Weltevreden (How to Pronounce Cities of the World)💬⭐🌍✅ - YouTube
• A Review of Outbreak Investigations of Salmonella Infections Associated with Cashews and Cashew-Containing Food Products in the U.S. | Food Safety
• Food Safety Implications of Online Recipes for Preparing Soaked Nuts and Nut-Based Dairy Analogs. | Food Protection Trends | EBSCOhost
• Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology
• ‎Safety of fermented foods. Assessing risks in fermented food processing practices and advice on how to mitigate them. Section 3.7 Plant-based cheese. Environmental Health Services, BC Centre for Disease Control.

515. Foaming Watermelon

Dr. Don and Professor Ben talk about the risks from foaming watermelon.

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

• Patrick Quade on X: "@benjaminchapman @bugcounter👋 Foaming, exploding watermelons, could be a good risky or not? It's blowing up on social media rn (had to). https://t.co/uc5J4jpfrP https://t.co/TBOSopy1e0" / X
• Why Are Watermelons Exploding or Foaming?
• Stephen Reiners | CALS
• Outbreaks Associated with Cantaloupe, Watermelon, and Honeydew in the United States, 1973–2011 - PMC
• TikTok - Make Your Day - Not Safe For Work

484. Tepache de Piña

Dr. Don and Professor Ben talk about the risks making a fermented pineapple drink called tepache de piña.

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

• ★metal★matt★ @mattorantimatt@mstdn.social on Twitter: "@bugcounter @benjaminchapman Tepache de piña #riskyornot (or maybe more specifically how can I ensure I do this safely) https://t.co/aqCseSbDAo" / Twitter
• Pineapple Tepache Recipe (With Variations)
• Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice - PubMed

341. Leslie's Artichoke Dip

Dr. Don and Professor Ben talk about the risks from Leslie Horton’s horrendous holiday artichoke dip that tastes like vinegar but has no vinegar.

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

• Woman Offers Her Signature Spinach Artichoke Dip To Anchors, Leaves Them Gagging On-Air
• (Video of Leslie Horton’s horrendous holiday artichoke dip goes viral | Globalnews.ca
• Amazon.com : Native Forest, Artichoke Hearts Marinated, 6 Ounce : Grocery & Gourmet Food
• Easy Marinated Artichokes Recipe | Allrecipes

309. Adding Milk to Yogurt to Make More Yogurt

Dr. Don and Professor Ben talk about the risks of making yogurt by adding milk to yogurt to make more yogurt.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. and Mrs. Danyluk - not risky 👍🏼

• Protested game - Wikipedia
• Landon Conover #Vaccinated on Twitter: "I don't know if this is really a thing, but for me, the more important canonical question is: Adding milk to yogurt to make more yogurt, #RiskyOrNot? @bugcounter and @benjaminchapman" / Twitter
• Yogurt, cultured fermented milk, and health: a systematic review | Nutrition Reviews | Oxford Academic
• A 100-Year Review: Yogurt and other cultured dairy products - ScienceDirect
• Creamy Homemade Yogurt Recipe - NYT Cooking
• Modeling of the Competitive Growth of Listeria monocytogenes and Lactococcus lactis in Vegetable Broth | Applied and Environmental Microbiology
• ComBase

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

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

148. High Meat

Dr. Don and Professor Ben talk about the risks of high meat.

Dr. Don - risky ☣️

Professor Ben - risky ☣️

• Andrew H on Twitter: "High meat"? Seems extremely risky to me
• Michael Che Responds To Criticism Over ‘SNL’s Gen Z Hospital Sketch – Deadline
• ‘How do you do, fellow kids’ has become the ‘how do you do, fellow kids’ of memes - The Verge
• People are Eating Rotten, Raw Meat to 'Get High' in Dangerous Online Trend
• my experience with fermented high meat : Paleo
• Basturma
• Sujuk - Wikipedia
• High meat? How? : carnivore
• FDA Scombrotoxin (Histamine) Formation

103. Sourdough Bread With Russian Starter Culture

Dr. Don and Professor Ben talk about the risks of eating sourdough bread made with starter culture ordered from Russia.

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

• Rob Dunn | Applied Ecology | NC State University
• Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough
• Take Care when Sharing Friendship Bread
• Sourdough breads and related products | SpringerLink
• A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler | Epidemiology & Infection
• Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation - PubMed

94. Room Temperature Fermented Hot Sauce

Dr. Don and Professor Ben talk about the risks of making and shipping room temperature fermented hot sauce

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

• Kimchi Handout Colorado State
• Frank’s RedHot

33: Black Garlic

Dr. Don and Professor Ben talk about the risks of fermenting black garlic

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

• Black garlic - Wikipedia

• Black Garlic – food safety – Dr. Brian Nummer PhD