Dr. Don and Professor Ben talk about the risks from soaking cedar planks to be used for cooking salmon in water at room temperature. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 <ul> <li><a href= "https://www.riskyornot.co/episodes/670-cooking-salmon-on-moldy-cedar-planks?rq=cedar"> 670. Cooking Salmon on Moldy Cedar Planks — Risky or Not?</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://www.fda.gov/food/fda-food-code/food-code-2022">Food Code 2022 | FDA</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0362028X22020920"> Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria - ScienceDirect</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S2666765723000741"> Touch the wood: Antimicrobial properties of wooden and other solid material surfaces differ between dry and moist contamination in public and laboratory exposure - ScienceDirect</a></li> <li><a href= "https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf"> Florida Chapter_64E_11.pdf</a></li> <li><a href= "https://doh.wa.gov/sites/default/files/legacy/Documents/Pubs/332-033.pdf"> Washington State Retail Food Code</a></li> </ul>

813. Squishing a Bug That Smells Like Maple Syrup

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.