This Week in Microbiology is a podcast about unseen life on Earth hosted by Vincent Racaniello and friends. Following in the path of his successful shows 'This Week in Virology' (TWiV) and 'This Week in Parasitism' (TWiP), Racaniello and guests produce an informal yet informative conversation about microbes which is accessible to everyone, no matter what their science background.
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644. Vacuum Packed Cheddar at Room Temperature for 24 hours
MP3•Episode home
Manage episode 430198628 series 2902254
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Merch — Risky or Not?
- Urban Dictionary: I Do Declare
- CDPH Testing Confirms Botulism Linked to Nacho Cheese Sauce
- Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity - ScienceDirect
- Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads - ScienceDirect
- Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products - ScienceDirect
- Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling - ScienceDirect
- Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C
- Nacho cheese botulism kills 1 person and puts 9 in the hospital | CNN
- Designating certain cheeses non-time/temperature control for safety foods | Council III | 2014 Scribe Packet | Conference for Food Protection
- Foodborne botulism: A brief review of cases transmitted by cheese products (Review) - PubMed
657 episodes
MP3•Episode home
Manage episode 430198628 series 2902254
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Merch — Risky or Not?
- Urban Dictionary: I Do Declare
- CDPH Testing Confirms Botulism Linked to Nacho Cheese Sauce
- Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity - ScienceDirect
- Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads - ScienceDirect
- Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products - ScienceDirect
- Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling - ScienceDirect
- Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C
- Nacho cheese botulism kills 1 person and puts 9 in the hospital | CNN
- Designating certain cheeses non-time/temperature control for safety foods | Council III | 2014 Scribe Packet | Conference for Food Protection
- Foodborne botulism: A brief review of cases transmitted by cheese products (Review) - PubMed
657 episodes
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