Episode description
Dr. Don and Professor Ben talk about the risks of consuming canned and jarred foods that were exposed to temperatures over 100°F for several days.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- Spoilage of Canned Foods - Food Microbiology: Principles into Practice - Wiley Online Library
- Thermophilic Organisms Involved in Food Spoilage: Thermophilic Anaerobes not Producing Hydrogen Sulfide - PubMed
- Thermophilic Organisms in Food Spoilage: Flat-Sour Aerobes - PubMed
- FSIS Microbiology of Thermally Processed Foods
- Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots | Applied and Environmental Microbiology