Dr. Don and Professor Ben talk about the risks from consuming a very old swollen can of soup linked to a company that caused a botulism outbreak in 1971. Fedica text: Dr. Don - risky ☣️  Professor Ben - risky ☣️ <ul> <li><a href= "https://cifst.ca/marvin-tung-student-case-competition/">Marvin Tung Student Case Competition | CIFST</a></li> <li><a href= "https://open.library.ubc.ca/collections/arphotos/items/1.0027060">Marvin Tung - UBC Library Open Collections</a></li> <li><a href= "https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119237860.ch22"> Spoilage of Canned Foods - Food Microbiology: Principles into Practice - Wiley Online Library</a></li> <li><a href= "https://www.nytimes.com/1971/07/10/archives/tainted-soup-laid-to-poor-heating-fda-asserts-vichyssoise-was.html"> Tainted Soup Laid to Poor Heating - The New York Times</a></li> <li><a href= "https://www.nytimes.com/1971/07/04/archives/bon-vivant-voluntarily-recalls-all-vichyssoise-from-dealers.html"> Bon Vivant Voluntarily Recalls All Vichyssoise From Dealers - The New York Times</a></li> <li><a href= "https://www.countyofmonterey.gov/government/departments-a-h/health/diseases/botulism#:~:text=Put%20on%20rubber%20or%20latex,botulism%20from%20home%2Dcanned%20foods"> Botulism Information | County of Monterey, CA</a></li> </ul>

801. Letting Your Drunk Partner Cook Raw Chicken While You Prepare a Fresh Salad in a Small Kitchen

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.