Dr. Don and Professor Ben talk about the risks from eating homemade chimichurri left at room temp for months. Dr. Don - risky ☣️ Professor Ben - risky ☣️ <ul> <li><a href= "https://www.foodprotection.org/files/food-protection-trends/Jun-11-Nummer.pdf?ref=oliveoil-com"> FPT Nummer et al</a></li> <li><a href= "https://en.wikipedia.org/wiki/Kimchi#:~:text=The%20final%20product%20should%20have%20a%20pH%20ranging%20from%204.2%20to%204.5"> Kimchi - Wikipedia</a></li> <li><a href="https://en.wikipedia.org/wiki/Chimichanga">Chimichanga - Wikipedia</a></li> <li><a href= "https://www.sciencedirect.com/science/article/abs/pii/S095671359900064X"> Modelling the pH of mayonnaise by the ratio of egg to vinegar - ScienceDirect</a></li> </ul>

784. Eating Major Intersection Grapes

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.