Dr. Don and Professor Ben talk about the risks from eating pickles from a jar used to marinate raw pork. Dr. Don - risky ☣️ Professor Ben - risky ☣️ <ul> <li><a href= "https://www.instagram.com/reel/C6SilGFLm8G/?igsh=MW9ndnNhcmlvbXZyMA%3D%3D"> Please Don’t eat the pickle!!!!!!this stunt was done by a professional !Pickle juice works great for brine especially on pork and chicken!… | Instagram</a></li> <li><a href= "https://ask.usda.gov/s/article/To-what-temperature-should-I-cook-pork#:~:text=Cook%20all%20raw%20pork%20steaks,minutes%20before%20carving%20or%20consuming."> To what temperature should I cook pork?</a></li> <li><a href= "https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12001?casa_token=-uWYFKaY4HQAAAAA%3A7pooIXYfQUfieFdkOhfbOEDIa5mhtuAUn1ULwsdVLHxa1N443q5NMS2jpreO6ZEw4yMEIkkNKu1xYjA"> Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety - Baer - 2013 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0168160508002742?casa_token=Onvs_IaMuz4AAAAA:SE3jDyD1MqV7kvl_zgMKQsV8VcEcDfcItS3n9jziqLsrPxeWhNhhZtFRRQuDb9bSvqbquyqI0uI"> Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0309174008002209?casa_token=2gTL0eQYXgoAAAAA:MI6zGXVkowjDRCLSXfD-H08quIeOFXHK78ixea6Jz-SAR-BGEDaefYeEIDQU_mnD-K3YBzOK_Ls#fig1"> Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety - ScienceDirect</a></li> <li><a href= "https://journals.sagepub.com/doi/pdf/10.1177/1082013219864746#:~:text=(2018)%20reported%20prevalence%20estimates%20of,gang%2D%20lia%20samples%20from%20swine."> Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia</a></li> </ul>

616. Thawing and Refreezing Meat Multiple Times

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.