Risky or Not?

810. White Bread


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DALL·E image text: A golden-crusted loaf of sliced white bread sits on a pastel blue countertop in a cheerful 1950s kitchen, surrounded by mint-green tiles, yellow curtains, and red accents, all bathed in soft daylight, creating a warm, nostalgic atmosphere.

Dr. Don and Professor Ben talk about the risks from white bread.

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

  • Katie Swanson | LinkedIn
  • Evaluation and Definition of Potentially Hazardous Foods
  • Paul Anthony Hall Obituary - Visitation & Funeral Information
  • Merle Pierson | Food Science & Technology | Virginia Tech
  • group fitness instructors — THE WEIGHT CLUB
  • Bacillus spore contamination associated with commercial bread manufacture - ScienceDirect
  • Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production - ScienceDirect
  • Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread | Letters in Applied Microbiology | Oxford Academic
  • Ropiness in Bread—A Re-Emerging Spoilage Phenomenon - PMC
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