Dr. Don and Professor Ben talk about the risks of eating a hotdog encased in epoxy for months.

Dr. Don - risky ☣️ Professor Ben - risky ☣️

• Home of the epoxy hotdog, for all your epoxy hotdog needs!
• Putting A Whole Hot Dog In Epoxy Resin | DIY Epoxy Resin Art - YouTube
• 10 month epoxy hot dog update!
• Microbiological safety of processed meat products formulated with low nitrite concentration — A review
• Epoxy: A Complete Guide - Copps Industries

Dr. Don and Professor Ben talk about the risks of reusing chewing gum.

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

• Does Your Chewing Gum Lose Its Flavour (On the Bedpost Overnight?) - Wikipedia
• • U.S.: consumption of chewing gum / bubble gum 2020 | Statista
• E: Water Activity Values of Select Food Ingredients and Products - Water Activity in Foods - Wiley Online Library
• Staphylococci in the oral flora of healthy children and those receiving treatment for malignant disease
• The wasted chewing gum bacteriome - PubMed
• Quantification and qualification of bacteria trapped in chewed gum - PubMed
• Gum Wall - Wikipedia

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

• Veronica on Twitter: even MUFFINS are risky?!
• Muffins Sold At Evanston Sam’s Club Recalled Due To Listeria | Evanston, IL Patch
• Give and Go Prepared Foods (U.S.A.) Corp. Conducts Voluntary Recall of Certain Muffin Products Due to Possible Health Risk | FDA
• Give and Go Prepared Foods photos
• Food Safety Talk 242: Invisible Poop Particles
• Listeria monocytogenes Dose Response Revisited

Dr. Don and Professor Ben talk about the risks from a drink where the bartender has handled lemon slices with their bare hands.

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

• Transfer of Escherichia Coli to Lemons Slices and Ice during Handling - Journal of Food Research
• Survival and Growth of Salmonella and Shigella on Sliced Fresh Fruit | Journal of Food Protection
• Survival of Salmonella on Lemon and Lime Slices and Subsequent Transfer to Beverages - International Association for Food Protection
• Microbial flora on restaurant beverage lemon slices - PubMed
• Is the lemon slice in your G&T harbouring bacteria? - Biomaster Protected | Blog

Dr. Don and Professor Ben talk about the risks of tamago kake gohan (cooking an egg with hot rice).

Dr. Don - risky ☣️ Professor Ben - risky ☣️

• Tamago Kake Gohan Recipe - Love and Lemons
• 31: Rice Left in a Warming Rice Cooker Over Night — Risky or Not?
• Parameters for Determining Inoculated Pack/Challenge Study Protocols†,‡ | Journal of Food Protection
• eggs - Risky or Not?
• “Letterkenny” Crack An Ag (TV Episode 2019) - IMDb

Dr. Don and Professor Ben talk about the risks of cooked tapioca left at room temperature overnight.

Dr. Don - risky ☣️ Professor Ben - risky ☣️

• Jennifer on Twitter: Instruction for (many brands of) tapioca pearls say after boiling for 20 mins, to remove the pot from the stove and let it rest on the counter overnight and then bring to a boil again in the morning Is this unsafe?
• Watch Jensplaining | Prime Video
• Tapioca - Wikipedia
• How to Store Tapioca Pearls (Boba) - Cooked & Uncooked - HighKitchenIQ
• Moisture sorption isotherms of fufu and tapioca at different temperatures - ScienceDirect
• Survival and Growth of Foodborne Pathogens during Cooking and Storage of Oriental-Style Rice Cakes | Journal of Food Protection
• Small Pearl Tapioca :: Bob’s Red Mill Natural Foods
• How To Cook White Tapioca Pearls (Step by Step) - Hungry Huy

Dr. Don and Professor Ben talk about the risks from drinking wine submerged in flood waters.

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

• Randal Oulton on Twitter: Are these wines safe?
• Ahr (wine region) - Wikipedia
• Food safety before and after a flood - Safe Food & Water
• Floods: Key Tips for Consumers About Food and Water Safety | FDA
• The Pros & Cons of Different Wine Closures | Wine Enthusiast Magazine

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

• Andrew H on Twitter
• An Assessment of Time/Temperature Combinations for Salmonella Lethality Achieved when Baking Cookies in Vehicles (IAFP 2016 Annual Meeting)
• Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat Starch
• Thermal Inactivation of Salmonella on Sesame-topped Bread during Baking Using High and Low Oven Humidity
• A Thermal Process Lethality Model for Low Water Activity Food
• Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough
• Low water activity refrigerated cookie dough - Google Patents

Dr. Don and Professor Ben talk about the risks of reusing marinade.

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

• marinade | Partnership for Food Safety Education
• Can you reuse meat marinade?

Dr. Don and Professor Ben talk about the risks of eating stinky sous vide.

Dr. Don - not risky 👍🏼

Professor Ben - not risky 👍🏼

• How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks – Stefan’s Gourmet Blog
• Heat resistance of Desulfotomaculum nigrificans spores in soy protein infant formula preparations
• Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk
• Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks - ScienceDirect
• https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf