A short podcast about everyday risks from germs

Episodes
About
Contact us
Subscribe
Statistics
Merch
Search/Tags

DALL·E image text: A packaged Teewurst sausage labeled “Cook to 165°F for regulatory purposes,” “Raw Pork,” and “Spread on a cracker and enjoy raw,” with a photo of the spread on a cracker. The sausage is vacuum-sealed in clear plastic with metal clips at each end.

814. Eating Dane's Raw Teewurst

August 22, 2025 by Don Schaffner

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

August 22, 2025 /Don Schaffner

Pork, Teewurst, Sausage, Labeling, Teawurst

Powered by Squarespace