Dr. Don and Professor Ben talk about the risks from consuming teewurst that is made from raw meat which says that it must be cooked to 165°F.

• Teawurst
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• Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators
• Hepatitis E - Wikipedia
• Hepatitis E
• Hepatitis E Basics | Hepatitis E | CDC
• Reimar Johne: Microbiology H-index & Awards - Academic Profile | Research.com
• Teewurst | Local Sausage From Mecklenburg-West Pomerania, Germany | TasteAtlas
• A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010 - PMC
• A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- - PubMed
• Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage - ScienceDirect