<p>Dr. Don and Professor Ben talk about the risks from consuming teewurst that is made from raw meat which says that it must be cooked to 165°F.</p> <ul> <li><a href= "https://www.gourmetdash.com/meat-seafood/teawurst-3887-config?nis=2&ch=1"> Teawurst</a></li> <li><a href= "https://en.wikipedia.org/wiki/Bain-marie#:~:text=A%20contemporary%20alternative%20to%20the,heats%20with%20scalding%2Dhot%20steam."> Bain-marie - Wikipedia</a></li> <li><a href= "https://iris.who.int/bitstream/handle/10665/379637/9789240101074-eng.pdf?sequence=1"> Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators</a></li> <li><a href="https://en.wikipedia.org/wiki/Hepatitis_E">Hepatitis E - Wikipedia</a></li> <li><a href= "https://www.who.int/news-room/fact-sheets/detail/hepatitis-e">Hepatitis E</a></li> <li><a href= "https://www.cdc.gov/hepatitis-e/about/index.html">Hepatitis E Basics | Hepatitis E | CDC</a></li> <li><a href="https://research.com/u/reimar-johne">Reimar Johne: Microbiology H-index & Awards - Academic Profile | Research.com</a></li> <li><a href= "https://www.tasteatlas.com/teewurst#:~:text=Teewurst%20is%20an%20air%2Ddried,credited%20for%20the%20sausage's%20name"> Teewurst | Local Sausage From Mecklenburg-West Pomerania, Germany | TasteAtlas</a></li> <li><a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC9152058/">A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010 - PMC</a></li> <li><a href="https://pubmed.ncbi.nlm.nih.gov/10191236/">A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- - PubMed</a></li> <li><a href= "https://www.sciencedirect.com/science/article/pii/S0168160509000774"> Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage - ScienceDirect</a></li> </ul>

815. Radioactive Shrimp

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.