Risky or Not?

852. Prosciutto Di Parma at Room Temperature for Months


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Dr. Don and Professor Ben talk about the risks of eating hand sliced Prosciutto ham stored at room temperature for months.

Dr. Don - not risky đŸ‘đŸŒ Professor Ben - not risky đŸ‘đŸŒ

  • Prosciutto - Wikipedia
  • Prosciutto Di Parma Specifications
  • Influence of Water Activity on Growth and Enterotoxin Formation by Staphylococcus aureus in Foods - Troller- 1975 - Journal of Food Science - Wiley Online Library
  • Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus - ScienceDirect
  • Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus - Notermans - 1983 - Journal of Food Science - Wiley Online Library
  • Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures - ScienceDirect
  • Imported food risk statement - Uncooked slow dry cured ready-to-eat ham and staphylococcal enterotoxin
  • Validation of Dry Cured Ham Process for Control of Pathogens - Reynolds - 2001 - Journal of Food Science - Wiley Online Library
  • 13th ICPMF
  • The Cure - Pictures Of You - YouTube
  • Ben Folds Five - Battle Of Who Could Care Less (Official Video) - YouTube
  • Ben Folds Five - Wikipedia
...more
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Risky or Not?By Don Schaffner and Ben Chapman

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