257. Sous Vide Brisket for One Month at 131 °F
01/31/22 • 8 min
Dr. Don and Professor Ben talk about the risks eating sous vide brisket cooked for one month at 131 °F.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks eating sous vide brisket cooked for one month at 131 °F.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Previous Episode
256. Sniffing Milk Instead Using Expiration Dates
Dr. Don and Professor Ben talk about the risks of sniffing milk instead using expiration dates.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Morrisons scraps use by dates on milk in favour of sniff test | News | The Grocer
- Short communication: Bacterial ecology of high-temperature, short-time pasteurized milk processed in the United States - ScienceDirect
- Pseudomonas aeruginosa as a cause of infectious diarrhoea - PubMed
- Identification and Pathogenic Potential of Clinical Bacillus and Paenibacillus Isolates - PubMed
Next Episode
258. Re-Using Boxed Fish Fry Stored at Room Temperature
Dr. Don and Professor Ben talk about the risks of re-using boxed fish fry stored at room temperature.
Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼
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