<p>Dr. Don and Professor Ben talk about the risks of eating surströmming from a swollen can.</p> <p>Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼</p> <ul> <li><a href= "https://en.wikipedia.org/wiki/Surstr%C3%B6mming">Surströmming - Wikipedia</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S2352618115000050#sec4"> Fermented and ripened fish products in the northern European countries - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0740002020300927?casa_token=BCRXru5AunQAAAAA:LBDpenRBgydHheymXrK5EtYh1yIGIcR60dGK78LO3FRaq_hUy-IUY3MvI10iPq01piGTAxlSew"> Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/abs/pii/B9780128006054000086"> Safety of Fermented Fish Products - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S2352618115000050#bib26"> Fermented and ripened fish products in the northern European countries - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/abs/pii/S0168160599001725"> Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming) - ScienceDirect</a></li> <li><a href= "https://www.surstromming.com/swollen-can.html#:~:text=None%20of%20these%20could%20grow,that%20these%20bacteria%20could%20grow.&text=According%20the%20BBC%20a%20can%20of%20surstr"> Swollen can of surströmming - SURSTRÖMMING - THE OFFICIAL STORE</a></li> </ul>

589. Hamburger Left in Car for Three Days

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.