Episode 352
352. Slab Pancetta, 2 Months at 36 °F
Risky or Not? · Don Schaffner and Ben Chapman
September 9, 202211m 30s
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Show Notes
Dr. Don and Professor Ben talk about the risks from eating pancetta bacon stored for 2 months at 36 °F.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Evan H B on Twitter: "@bugcounter question for the experts: what is the actual driver for safety risk for cured meat products held at low refrigeration temperatures? i have some slab pancetta that is about 2 months since it was cut from a larger piece by an unknown knife held at 36* since #riskyornot?" / Twitter
- FoodKeeper App | FoodSafety.gov
- Pancetta vs Bacon vs Prosciutto: What's the Difference? | Kitchn
- Prosciutto - Wikipedia
- Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population - ScienceDirect
- The Occurrence of Molds, Yeasts and Mycotoxins in Pre-Cooked Pizza Dough Sold in Southern Rio Grande Do Sul
- Pathways of Mycotoxin Occurrence in Meat Products: A Review