Dr. Don and Professor Ben talk about the risks of making yogurt by adding milk to yogurt to make more yogurt.

Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Dr. and Mrs. Danyluk - not risky 👍🏼

• Protested game - Wikipedia
• Landon Conover #Vaccinated on Twitter: “I don’t know if this is really a thing, but for me, the more important canonical question is: Adding milk to yogurt to make more yogurt, #RiskyOrNot? @bugcounter and @benjaminchapman” / Twitter
• Yogurt, cultured fermented milk, and health: a systematic review | Nutrition Reviews | Oxford Academic
• A 100-Year Review: Yogurt and other cultured dairy products - ScienceDirect
• Creamy Homemade Yogurt Recipe - NYT Cooking
• Modeling of the Competitive Growth of Listeria monocytogenes and Lactococcus lactis in Vegetable Broth | Applied and Environmental Microbiology
• ComBase

Dr. Don and Professor Ben talk about the risks from pepper jack cheese left in a trunk for two days.

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

• Kim Zetter on Twitter: “PSA: turns out you can (unintentionally) leave cheese in the trunk of your car for two days in 70-degree heat and it will still be good to eat (meaning, it won’t make you sick). My contribution to gastronmical science. You’re welcome.” / Twitter

Dr. Don and Professor Ben talk about the risks from corndogs brought from home placed on a buffet.

Dr. Don - risky ☣️ Professor Ben - risky ☣️

• Frank Brown on Twitter: “Buffet corndogs with hard “exoskeleton” brought from home by other customers #riskyornot @benjaminchapman @bugcounter https://t.co/dOCtmXxbxl” / Twitter
• at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide - Twitter Search / Twitter
• Food Safety Basics - Environmental Health
• Homemade Corn Dogs Recipe (VIDEO) - NatashasKitchen.com
• FSIS C. perfringens Risk Assessment Metrics Report

Dr. Don and Professor Ben talk about the risks of plant based deli meat and soft cheeses for a pregnant woman.

Dr. Don - risky ☣️ Professor Ben - risky ☣️

• ‎Brief Nut Milk Cheese Risk Analysis
• Viability of Shiga Toxin–producing Escherichia Coli, Salmonella, and Listeria monocytogenes Within Plant Versus Beef Burgers During Cold Storage and Following Pan Frying | Journal of Food Protection
• Listeria Found Inside Vegan Food Plant | Food Safety News

Dr. Don and Professor Ben talk about the risks posed by feminine hygiene products in uncovered trash cans in women’s/unisex bathrooms.

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

• Health Department Inspection Criteria More Likely To Be Associated with Outbreak Restaurants in Minnesota | Journal of Food Protection

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

• Steve Lister on Twitter: “Making beef pastrami. Brining for about 12 days (Brine calc in link). Took ribs out to smoke and has two small tips were out of the brine and were green. About 2mm circle each that I cut off. Still safe after smoking to 203F? @benjaminchapman @bugcounter https://t.co/QjRjHMdGrk” / Twitter
• The Science Of Curing Meats Safely
• Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma - PMC
• The color of meat depends on myoglobin: Part 1 - MSU Extension
• Does Color Change Mean the Product is Spoiled?

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

• K Brooke Golisch, MD on Twitter: “Hypothetically if one took home an approximately 8 lb tin of leftover pad thai from a work event on Thursday, what would the latest possible day one could eat it and probably not get sick?” / Twitter
• Don Schaffner 🦠 on Twitter: “@BrooketheOstomy What are the dimensions of the tin?” / Twitter
• Jacobsen’s Danish Butter Cookies | World Market
• 15 cups to liters

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

• A computer vision method to locate cold spots in foods in microwave sterilization processes - ScienceDirect
• Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy - ScienceDirect
• Cooking with Microwave Ovens | Food Safety and Inspection Service

Dr. Don and Professor Ben talk about the risks from some weird recipes from 1918. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

• Dave Arnold on Twitter: “@benjaminchapman @bugcounter No heat no acid canning? I know this is risky. My question is, is there any way this could possibly be safe? “Canning Without Cooking” from American Cookery (formerly Boston Cooking School Mag)June/July 1918. https://t.co/Z0dcl1Bqg1” / Twitter
• Thermal Resistance of Spores from pH, Elevating Strains of Bacillus licheniformis - MONTVILLE - 1981 - Journal of Food Science - Wiley Online Library
• Inherent Variability in the Efficacy of the USDA Raw‐Pack Process for Home‐Canned Tomatoes - MONTVILLE - 1983 - Journal of Food Science - Wiley Online Library
• 293. Low Volume Lasagna at Olive Garden — Risky or Not?

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

• Jen (@jmac0825) TikTok | Watch Jen’s Newest TikTok Videos
• 294. Hand Washing Raw Meat Dishes — Risky or Not?
• A method to evaluate factors influencing the microbial reduction in domestic dishwashers - Brands - 2020 - Journal of Applied Microbiology - Wiley Online Library
• Hygiene in Commercial Dishwashing – A Review about the State of Knowledge in Research, Standardization, Regulation and Market Information
• https://www.foodstandards.gov.au/publications/documents/Appendi3.pdf