<p>Dr. Don and Professor Ben talk about the risks from consuming meringue.</p> <p>Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼</p> <ul> <li><a href= "https://journals.lww.com/jphmp/fulltext/2005/05000/raw_eggs_lessons_learned_from_an_outbreak_of.4.aspx?casa_token=UHj1C6Ed-qsAAAAA:gu3X4yXFa2pLleViMSzfGzxMOxCdpKGJvoeREREy5a0VOj181mHYATeyIxIDeAuWbb_wCC_TwX2PFXusVHRGkE0"> Raw Eggs—Lessons Learned From an Outbreak of Salmonella Sero… : Journal of Public Health Management and Practice</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0362028X23031617"> Public Health Aspects of Cream-filled Pastries. A Review - ScienceDirect</a></li> <li><a href= "https://www.researchgate.net/publication/250194073_Thermal_Conduction_in_Egg_Albumen_Foam_Meringue_during_Heating"> Thermal Conduction in Egg Albumen Foam (Meringue) during Heating</a></li> <li><a href= "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#:~:text=Dry%20meringue%20shells%20are%20safe,F%20for%20about%2015%20minutes."> Shell Eggs from Farm to Table | Food Safety and Inspection Service</a></li> </ul>

574. Sawdust Bread

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.