414. Slimy Meat With Holes

Dr. Don and Professor Ben talk about the risks of eating meat with holes that are slimy.

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

• Alex on Twitter: "@f*ckedupfoods @bugcounter and @benjaminchapman this is uh... Bad right" / Twitter
• f*cked up looking food on Twitter: "https://t.co/mI1yRQrNWu" / Twitter
• Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages | Journal of Food Protection
• Sodium Nitrite and Sorbic Acid Effects on Clostridium botulinum Toxin Formation in Chicken Frankfurter‐Type Emulsions - Sofos - 1979 - Journal of Food Science - Wiley Online Library
• CSIRO Meat Technology Update

375. Eating a Medium Rare Blade Tenderized Steak

Dr. Don and Professor Ben talk about the risks of eating a medium rare blade tenderized steak.

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

• Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill† | Journal of Food Protection
• Thermal Inactivation of Escherichia coli O157:H7 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas Grill†‡ | Journal of Food Protection
• Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks - PubMed

282. Sage's Steak Cookies

Dr. Don and Professor Ben talk about the risks of making cookies with steak chips.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Sage (@SageOlson) / Twitter
• Glazed Burnt End Chocolate Chip Cookies | Beef Loving Texans
• Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during Preparation and Storage of Beef Jerky | Journal of Food Protection
• Brisket Chocolate Chip Cookies Recipe - Barbecuebible.com
• Home - Texas Cottage Food Law
• From Jam to Jerky: Water Activity and the Science of Preservation

181. Reusing Marinade

Dr. Don and Professor Ben talk about the risks of reusing marinade.

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

• marinade | Partnership for Food Safety Education
• Ask FSIS: Can you reuse meat marinade?

160. Properly Cooked Outbreak Meat

Dr. Don and Professor Ben talk about the risks of eating properly cooked meat linked to a foodborne disease outbreak

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

• Salmonella Outbreak Linked to Ground Turkey | CDC
• Investigation Details | Salmonella Outbreak Linked to Ground Turkey | CDC
• Safe Minimum Cooking Temperatures Chart | FoodSafety.gov
• FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A | Food Safety and Inspection Service
• USDA FSIS Appendix A
• Frontiers | Genetic determinants of heat resistance in Escherichia coli | Microbiology
• Some Like It Hot: Heat Resistance of Escherichia coli in Food

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

88. Mail Order Meat

Dr. Don and Professor Ben talk about the risks from ordering and eating mail order meat.

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

• David Sinclair on Twitter: "@bugcounter @benjaminchapman Obviously this is not safe, but I’d be curious about your thoughts on mail order meat generally: ☢️ risky or 👍 not?" / Twitter
• https://rucore.libraries.rutgers.edu/rutgers-lib/42356/PDF/1/play/
• Food Safety Challenges in the Modern Food Delivery World by Donald Schaffner – In Defense of Processed Food
• Online Purveyors of Raw Meat, Poultry, and Seafood Products: Delivery Policies and Available Consumer Food Safety Information
• Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors - PubMed

76. Eating Every Dry Aged Meat

Dr. Don and Professor Ben talk about the risks from eating every dry aged meat.

Dr. Don - not risky 👍

Professor Ben - not risky 👍

• I Dry Aged EVERY Meat, ATE them and this happened! - YouTube
• Fortunate Son | Do By Friday
• UMAi Dry Ribeye Striploin Premium Dry Age Bags for Meat | Dry Aging Meat Kit for Refrigerator | Simple at Home Method | Packet Includes 3 UMAi Dry Bags Sized for Ribeye and Striploin Steaks: Home Improvement
• Survival of Salmonella on cuts of beef carcasses subjected to dry aging - Knudsen - 2011 - Journal of Applied Microbiology - Wiley Online Library
• Survey of Antimicrobial Effects of Beef Carcass Intervention Treatments in Very Small State‐Inspected Slaughter Plants - Algino - 2007 - Journal of Food Science - Wiley Online Library
• 34: Thawing Frozen Fish in Vacuum Packed Bag — Risky or Not?

36: Sucking the Air Out of a Meat Bag

Dr. Don and Professor Ben talk about the risks of sucking the air out of a meat bag

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

• Lakeside Refrigerated Services Recalls Beef Products due to Possible E.coli O157:H7 Contamination

• Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

18: RTE Foods in the Raw Meat Section

Dr. Don and Professor Ben talk about the risks of grocery stores stocking ready to eat items in the meat section.

Dr. Don - not risky 👍🏼

Professor Ben - not risky 👍🏼

• Amy Kirby on Twitter: “I’m not a fan of grocery stores stocking ready to eat items, especially those eaten without cooking, in the meat section. They have far too much trust in that little plastic barrier. #badidea #crosscontamination #publichealth #foodsafety @bugcounter @benjaminchapman https://t.co/eqemwUkxYT” / Twitter

• Prevalence of Campylobacter, Salmonella, and Escherichia coli on the External Packaging of Raw Meat | Journal of Food Protection