Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature.

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

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• Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity - ScienceDirect
• Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads - ScienceDirect
• Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products - ScienceDirect
• Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling - ScienceDirect
• Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C
• Nacho cheese botulism kills 1 person and puts 9 in the hospital | CNN
• Designating certain cheeses non-time/temperature control for safety foods | Council III | 2014 Scribe Packet | Conference for Food Protection
• Foodborne botulism: A brief review of cases transmitted by cheese products (Review) - PubMed