Risky or Not?

A short podcast about everyday risks from germs

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ChatGPT image description: A rustic Italian kitchen scene shows a weathered butcher’s hand carving a thin slice from a leg of prosciutto. Warm, golden light highlights the marbled meat against dark shadows. The heavy knife glides smoothly beneath the cured flesh, capturing the timeless craft of traditional charcuterie.

852. Prosciutto Di Parma at Room Temperature for Months

November 19, 2025 by Don Schaffner

Dr. Don and Professor Ben talk about the risks of eating hand sliced Prosciutto ham stored at room temperature for months.

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

  • Prosciutto - Wikipedia
  • Prosciutto Di Parma Specifications
  • Influence of Water Activity on Growth and Enterotoxin Formation by Staphylococcus aureus in Foods - Troller- 1975 - Journal of Food Science - Wiley Online Library
  • Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus - ScienceDirect
  • Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus - Notermans - 1983 - Journal of Food Science - Wiley Online Library
  • Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures - ScienceDirect
  • Imported food risk statement - Uncooked slow dry cured ready-to-eat ham and staphylococcal enterotoxin
  • Validation of Dry Cured Ham Process for Control of Pathogens - Reynolds - 2001 - Journal of Food Science - Wiley Online Library
  • 13th ICPMF
  • The Cure - Pictures Of You - YouTube
  • Ben Folds Five - Battle Of Who Could Care Less (Official Video) - YouTube
  • Ben Folds Five - Wikipedia
November 19, 2025 /Don Schaffner
Ham, Prosciutto, Nitrite, Water activity
Loosey-Goosey Cured Bacon in the style of Salvador Dali

Loosey-Goosey Cured Bacon in the style of Salvador Dali

410. Chris's "Loosey-Goosey" Cured Bacon

January 23, 2023 by Don Schaffner

Dr. Don and Professor Ben talk about the risks of making bacon using Chris’s “loosey-goosey” method for adding nitrite.

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

  • https://meatsci.osu.edu/sites/meatsci/files/imce/BorchertCassensNitriteHazard1998.pdf
  • WHO report says eating processed meat is carcinogenic: Understanding the findings | The Nutrition Source | Harvard T.H. Chan School of Public Health
January 23, 2023 /Don Schaffner
Bacon, Nitrite

227. Open Turkey Bacon a Few Weeks After It's Best by Date

November 22, 2021 by Don Schaffner

Dr. Don and Professor Ben talk about the risks of eating from an open turkey bacon package a few weeks after it's best by date.

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

  • Merch — Risky or Not?
  • Butterball Bacon Style Turkey | Walmart Canada
  • ComBase
November 22, 2021 /Don Schaffner
Bacon, Nitrite, Listeria monocytogenes

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