Dr. Don and Professor Ben talk about the risks of consuming canned and jarred foods that were exposed to temperatures over 100°F for several days.

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

• Spoilage of Canned Foods - Food Microbiology: Principles into Practice - Wiley Online Library
• Thermophilic Organisms Involved in Food Spoilage: Thermophilic Anaerobes not Producing Hydrogen Sulfide - PubMed
• Thermophilic Organisms in Food Spoilage: Flat-Sour Aerobes - PubMed
• FSIS Microbiology of Thermally Processed Foods
• Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots | Applied and Environmental Microbiology