383. Smoking a 27 Lb Turkey
Dr. Don and Professor Ben talk about the risks that Ben will face this American thanksgiving when he smokes a 27 lb turkey named ham.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- Staphylococcal Food Poisoning from Turkey at a Country Club Buffet -- New Mexico
- Growth of Clostridium perfringens in cooked chili during cooling | Applied and Environmental Microbiology
- Thermal Inactivation of Clostridium perfringens Enterotoxin in Buffer and in Chicken Gravy - 1982 - Journal of Food Science - Wiley Online Library
- Growth and Survival of Clostridium Perfringens During Constantly Rising Temperatures - Willardsen- 1978 - Journal of Food Science - Wiley Online Library
- ComBase