Dr. Don and Professor Ben talk about the risks of slow cooling vegetarian chili. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 <ul> <li><a href= "https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-B.pdf"> FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B) December, 2021</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0362028X24001406#f0015"> Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth - ScienceDirect</a></li> <li><a href= "https://www.fda.gov/food/retail-food-protection/fda-food-code">FDA Food Code | FDA</a></li> <li><a href= "https://schoolnutrition.org/wp-content/uploads/2023/01/Cooling-Rates-of-Chili-Using-Refrigerator-Spring-2005.pdf"> Cooling Rates of Chili Using Refrigerator, Blast Chiller, and Chill Stick Cooling Methods</a></li> </ul>

733. Ben's Garbage Disposal Strawberry

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.