871. Eating 1 or 2 Bites of Undercooked Ground Pork

Dr. Don and Professor Ben talk about the risks from eating 1 or 2 bites of undercooked ground pork.

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

• Meta Platforms - Wikipedia
• Cook to a Safe Minimum Internal Temperature | FoodSafety.gov
• What foodborne organisms are in pork?
• WHO and FAO published a report ranking foodborne viruses | Food Safety News
• Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators
• Presence of hepatitis E virus in commercially available pork products - PubMed

814. Eating Dane's Raw Teewurst

Dr. Don and Professor Ben talk about the risks from consuming teewurst that is made from raw meat which says that it must be cooked to 165°F.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Teawurst
• Bain-marie - Wikipedia
• Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators
• Hepatitis E - Wikipedia
• Hepatitis E
• Hepatitis E Basics | Hepatitis E | CDC
• Reimar Johne: Microbiology H-index & Awards - Academic Profile | Research.com
• Teewurst | Local Sausage From Mecklenburg-West Pomerania, Germany | TasteAtlas
• A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010 - PMC
• A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- - PubMed
• Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage - ScienceDirect

615. Pickles From a Jar Used to Marinate Raw Pork

Dr. Don and Professor Ben talk about the risks from eating pickles from a jar used to marinate raw pork.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Please Don’t eat the pickle!!!!!!this stunt was done by a professional !Pickle juice works great for brine especially on pork and chicken!… | Instagram
• To what temperature should I cook pork?
• Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety - Baer - 2013 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
• Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations - ScienceDirect
• Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety - ScienceDirect
• Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

519. Mett, Fresh From a Butcher

Dr. Don and Professor Ben talk about the risks from eating mett, fresh from a butcher.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• haroldina on X: "@bugcounter @benjaminchapman I interact with some Germans who are awfully excited about spreading raw pork on bread and calling it food. https://t.co/bKS6hM3SAB You did this with beef before, but is there some way to not risky just because "it's fresh from a butcher"? https://t.co/tnuWlMPr5r" / X
• Mett - Wikipedia
• Joint FAO/WHO Expert Meeting on microbiological risk assessment of viruses in foods - Part 1: food attribution, analytical methods and indicators
• Hepatitis E virus and related viruses in wild, domestic and zoo animals: A review - Spahr - 2018 - Zoonoses and Public Health - Wiley Online Library
• Occurrence of Hepatitis E Virus in Pigs and Pork Cuts and Organs at the Time of Slaughter, Spain, 2017 - PMC
• Outbreaks attributed to pork in the United States, 1998–2015 - PMC
• X.J. Meng, MD, MS, PhD | Virginia-Maryland College of Veterinary Medicine | Virginia Tech

296. Pastor Pinkston's Putrid (?) Pork

Dr. Don and Professor Ben talk about the risks of Pastor Pinkston's pork chops. forgotten in the refrigerator for two weeks.

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

• ComBase
• Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying - PMC