Dr. Don and Professor Ben talk about the risks of eating salmon cooked on moldy cedar planks. Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼 <ul> <li><a href= "https://shop.sprouts.com/product/34412?retailer_id=279">Sprouts 3.5 X 7 Cedar Plank | Shop Online, Shopping List, Digital Coupons | Sprouts Farmers Market</a></li> <li><a href= "https://scijournals.onlinelibrary.wiley.com/doi/full/10.1002/jsfa.3491?casa_token=0P3BaNmWzY8AAAAA%3A0-N8hWzgt-0Ctxap6kO99FZNxAgGnv8jDdZnhK5_rwB4UN4bRgDh6JX7HelYByeeLhFTMcHxpQrDUmI"> The fate of mycotoxins during thermal food processing - Kabak - 2009 - Journal of the Science of Food and Agriculture - Wiley Online Library</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0168160507003984?casa_token=DSN_gfXimXwAAAAA:R-H4vkwCWtgZo7WB4NH121V9hZyZfV8Bjjlb71zUGrmaoo0D7eKQB2Ji0BrAL__wGevfKLMRdwU"> Stability of mycotoxins during food processing - ScienceDirect</a></li> <li><a href= "https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12199"> Microbial Safety of Wood in Contact with Food: A Review - Aviat - 2016 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library</a></li> </ul>

671. Older Man Kayaking With Fresh Wounds in Water Which Regularly Fails Coliform Tests

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.