Risky or Not?

Dr. Don and Professor Ben talk about the risks from leaving a half a cut banana at room temperature for 24 hours. Dr. Don - risky ☣️ Professor Ben - risky ☣️ 14: Budnik's Banana — Risky or Not? Justin Ekins on X: "@bugcounter @benjaminchapman My parents routinely leave half-eaten bananas in the bowl for later consumption. Is this risky? Assume 24 hours between splitting and eating the second half. https://t.co/76VwOdFD39" / X Banana peel: a possible source of infection in the treatment of nipple fissures - PubMed

Dr. Don and Professor Ben talk about the risks from pressure canning cooked potatoes without added water. Dr. Don - risky ☣️  Professor Ben - risky ☣️ Potato Facebook Reel Resources: USDA Complete Guide to Home Canning | National Center for Home Food Preservation "Dry Canning" Isn't Canning - National Center for Home Food Preservation Potatoes, White – Cubed or Whole - National Center for Home Food Preservation National Botulism Surveillance Summary, 2021 | Botulism | CDC How to Can Dry Packed Potatoes: Step-by-Step Guide | The Canning Diva The Original Canning Rebels | Facebook Facebook certificate of analysis

Dr. Don and Professor Ben talk about the risks from eating leftover conveyer belt sushi. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Conveyor Belt Sushi in Japan Conveyor belt sushi - Wikipedia Arrests made after wave of 'sushi terrorism' upends Japan's restaurant industry | Japan | The Guardian Florida Department of Health - Time as a Public Health Control Procedures

Dr. Don and Professor Ben talk about the risks from eating medium rare (not ground) chicken. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Archive: National Advisory Committee on Microbiological Criteria for Foods (NACMCF) | Food Safety and Inspection Service Response to the Questions Posed by the Food Safety and Inspection Service Regarding Consumer Guidelines for the Safe Cooking of Poultry Products - ScienceDirect No FODMAP Chicken Paillard - FODMAP Everyday

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