Dr. Don and Professor Ben talk about the risks of holding sushi rice for 4 hours and then refrigerating for later consumption.

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

• Merch — Risky or Not?
• Association of Food and Drug Officials – Many perspectives, one voice, since 1896.
• Time as the Public Health Control, Porter County Indiana
• Acidification of Sushi Rice for Food Safety Snohomish County, Washington
• Predictive model for growth of Bacillus cereus during cooling of cooked rice - ScienceDirect
• US FDA Job Aid: Time and Temperature Control for Safety Foods
• Parameters for Determining Inoculated Pack/Challenge Study Protocols - ScienceDirect