Dr. Don and Professor Ben talk about the risks of eating properly cooked chicken that warmed up to 67 °F after about 12 hours prior to cooking. Dr. Don - not risky 👍🏼  Professor Ben - not risky 👍🏼   <ul> <li><a href= "https://combasebrowser.errc.ars.usda.gov/ComBase_Predictor.aspx?model=1"> ComBase</a></li> <li><a href= "https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf"> FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0362028X24000887"> Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella - ScienceDirect</a></li> <li><a href= "https://mjs.fshn.illinois.edu/team/matthew-stasiewicz/">Dr. Matthew Stasiewicz – Stasiewicz Food Safety Laboratory</a></li> </ul>

797. Ben's Pants Pocket Forks

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.