241. Unrefrigerated Pesto

Dr. Don and Professor Ben talk about the risks of holding pesto unrefrigerated for an extended period of time.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Merch — Risky or Not?
• Boxing Day - Wikipedia
• Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil
• Garlic-in-oil associated botulism: episode leads to product modification. | AJPH | Vol. 80 Issue 11
• Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic | Journal of Food Protection

220. Eating Carrot Top Pesto

Dr. Don and Professor Ben talk about the risks of eating pesto made with carrot tops.

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

• Merch — Risky or Not?
• Nutty Carrot Top Pesto
• Pesto - Wikipedia
• Carrot Top - Wikipedia
• Yes, You Can Eat Carrot Tops. No, They’re Not Poisonous! | Kitchn

179. Downy Mildew Basil Pesto

Dr. Don and Professor Ben talk about the risks of eating pesto made with basil infected with downy mildew.

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

• Fresh Basil Pesto Recipe
• Downy Mildew on Basil | University of Maryland Extension
• Downy mildew disease promotes the colonization of romaine lettuce by Escherichia coli O157:H7 and Salmonella enterica