Dr. Don and Professor Ben talk about the risks from eating escovitch that has been held at room temperature for 12 hours. Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼 <ul> <li><a href= "https://cooking.nytimes.com/recipes/1023141-escovitch-fish">Escovitch Fish Recipe</a></li> <li><a href="https://en.wikipedia.org/wiki/Ceviche">Ceviche - Wikipedia</a></li> <li><a href= "https://scholar.google.com/scholar?hl=en&as_sdt=0%2C31&q=Escovitch+food+poisoning&btnG="> Escovitch food poisoning - Google Scholar</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0362028X23052365"> Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche - ScienceDirect</a></li> <li><a href= "https://www.cell.com/heliyon/fulltext/S2405-8440(23)04069-0">Microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail outlets in Orange County, CA: Heliyon</a></li> <li><a href="https://meikoandthedish.com/escovitch-fish/">Fried Jamaican Escovitch Fish | Meiko and The Dish</a></li> <li><a href= "https://ncceh.ca/sites/default/files/Caribbean.pdf">The Caribbean people have created a wealth of unique dishes based on native foods</a></li> <li><a href= "https://www.cdc.gov/ncezid/dfwed/BEAM-dashboard.html">BEAM Dashboard | CDC</a></li> <li><a href="https://www.riskyornot.co/merch">Merch — Risky or Not?</a></li> </ul>

654. Cut Watermelon at Room Temperature for One Day or More

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.