Dr. Don and Professor Ben talk about the risks from white bread. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 <ul> <li><a href= "https://www.linkedin.com/in/katie-swanson-037a7313/">Katie Swanson | LinkedIn</a></li> <li><a href= "https://www.fda.gov/files/food/published/Evaluation-and-Definition-of-Potentially-Hazardous-Foods.pdf"> Evaluation and Definition of Potentially Hazardous Foods</a></li> <li><a href= "https://www.gentry-morrison.com/obituaries/Paul-Hall-8/#!/TributeWall"> Paul Anthony Hall Obituary - Visitation & Funeral Information</a></li> <li><a href= "https://www.fst.vt.edu/about/faculty-and-staff/emeritus/index3.html"> Merle Pierson | Food Science & Technology | Virginia Tech</a></li> <li><a href= "https://www.theweightclub.com/group-fitness-instructors">group fitness instructors — THE WEIGHT CLUB</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0740002083710336"> Bacillus spore contamination associated with commercial bread manufacture - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/abs/pii/016816059400147X"> Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production - ScienceDirect</a></li> <li><a href= "https://academic.oup.com/lambio/article-abstract/37/2/169/6704739"> Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread | Letters in Applied Microbiology | Oxford Academic</a></li> <li><a href= "https://pmc.ncbi.nlm.nih.gov/articles/PMC9564316/">Ropiness in Bread—A Re-Emerging Spoilage Phenomenon - PMC</a></li> </ul>

811. Raspberries at Room Temperature for About 28 Hours

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.