858. Crockpot Chicken at Room Temperature "All Day"
Dr. Don and Professor Ben talk about the risks of holding raw chicken at room temperature "all day" before cooking. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Staphylococcosis in Poultry - Poultry - Merck Veterinary Manual Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts - PMC
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12:08
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12:08
857. Water Bathed Canned Turkey Noodle Soup
Dr. Don and Professor Ben talk about the risks of turkey noodle soup that's been boiling water bath canning for 2 hours. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Canning - National Center for Home Food Preservation Ball® Blue Book Guide to Preserving 38th Edition, Recipe Book | Ball Iowa State Factsheet, Botulism Heat-Resistance Studies on Spores of Putrefactive Anaerobes in Relation to Determination of Safe Processes for Canned Foods, 1938. In Memoriam Terence Roberts (4 October 2024) – ICMSF | International Commission on Microbiological Specifications for Foods
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22:51
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22:51
856. Feeding Sealed Byheart Baby Formula to a Baby
Dr. Don and Professor Ben talk about the risks of feeding recalled sealed Byheart baby formula to a baby. Fedica text: Dr. Don - risky ☣️ Professor Ben - risky ☣️ ByHeart recalls organic baby formula amid infant botulism outbreak | AP News Infant Botulism Outbreak Linked to Infant Formula, November 2025 | Botulism | CDC Seven-Year Case-Control Study in California of Risk Factors for Infant Botulism - ScienceDirect Elevated incidence of infant botulism in a 17-county area of the Mid-Atlantic region in the United States, 2000–2019, including association with soil types | Applied and Environmental Microbiology Tyndallization - Wikipedia Outbreak Investigation of Infant Botulism: Infant Formula (November 2025) | FDA
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16:12
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16:12
855. Cooking Raw Turkey to 155 °F
Dr. Don and Professor Ben talk about the risks of cooking raw turkey to only 155 °F Fedica text: Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Alton Brown Cooks Food | Episode 1: The Big Bird - YouTube Archive: National Advisory Committee on Microbiological Criteria for Foods (NACMCF) | Food Safety and Inspection Service Does Anybody Remember Laughter? - YouTube FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021 Response to the questions posed by the Food Safety and Inspection Service regarding consumer guidelines for the safe cooking of poultry products - PubMed Response to the Questions Posed by the Food Safety and Inspection Service Regarding Consumer Guidelines for the Safe Cooking of Poultry Products - ScienceDirect thanksgiving - Risky or Not? Why Does Turkey Make You Sleepy? It Actually Doesn't
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9:33
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9:33
854. Chef John's Perfect Prime Rib
Dr. Don and Professor Ben talk about the risks of making rare roast beef. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Chef John's Perfect Prime Rib Recipe John Mitzewich - Allrecipes Supplemental Questions and Answers on Descriptive Designation for Needle-Or Blade - Tenderized (Mechanically Tenderized) Beef Products USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products | Food Safety and Inspection Service FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021 Dr. Hook - Wikipedia Dr. John - Wikipedia John Mitzewich - Wikipedia Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage - ScienceDirect Mr. Mom: "220, 221… Whatever it takes…" - YouTube APPENDIX 4: Bacterial Pathogen Growth and Inactivation
Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.
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