
Episode 383
383. Smoking a 27 Lb Turkey
Risky or Not? ยท Don Schaffner and Ben Chapman
November 21, 202216m 57s
Audio is streamed directly from the publisher (traffic.libsyn.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Dr. Don and Professor Ben talk about the risks that Ben will face this American thanksgiving when he smokes a 27 lb turkey named ham.
Keywords: Turkey, Smoked meat
Dr. Don - not risky ๐๐ผ Professor Ben - not risky ๐๐ผ
- Staphylococcal Food Poisoning from Turkey at a Country Club Buffet โ New Mexico
- Growth of Clostridium perfringens in cooked chili during cooling | Applied and Environmental Microbiology
- Thermal Inactivation of Clostridium perfringens Enterotoxin in Buffer and in Chicken Gravy - 1982 - Journal of Food Science - Wiley Online Library
- Growth and Survival of Clostridium Perfringens During Constantly Rising Temperatures - Willardsen- 1978 - Journal of Food Science - Wiley Online Library
- ComBase