<description>&lt;p&gt;Dr. Don and Professor Ben talk about the risks from eating chicken stock left on the counter overnight, and then pressure cooked again for 30 minutes.&lt;/p&gt; &lt;p&gt;Dr. Don - risky ☣️&lt;br /&gt; Professor Ben - risky ☣️&lt;/p&gt; &lt;ul&gt; &lt;li&gt;&lt;a href= "https://en.wikipedia.org/wiki/Pressure_cooker"&gt;Pressure cooker - Wikipedia&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href="https://en.wikipedia.org/wiki/Home_canning"&gt;Home canning - Wikipedia&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://instantpot.com/pages/frequently-asked-questions"&gt;Frequently Asked Questions – Instant Pot&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.walmart.com/ip/Farberware-6-Quart-Aluminum-Stovetop-Pressure-Cooker-15-PSI/104633160?wl13=5292&amp;wmlspartner=wlpa&amp;selectedSellerId=0"&gt; Free Shipping! Farberware 6-Quart Aluminum Stovetop Pressure Cooker 15 PSI for Faster Nutrient Retention - Walmart.com&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.riskyornot.co/episodes/42-reboiling-soup?rq=soup"&gt;42: Reboiling Soup — Risky or Not?&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.sciencedirect.com/science/article/pii/S0023643819312976"&gt; Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin - ScienceDirect&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://pubmed.ncbi.nlm.nih.gov/12696682/"&gt;Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures - PubMed&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-turkey-stock/"&gt; Chicken or Turkey Stock - National Center for Home Food Preservation&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://academic.oup.com/lambio/article/46/5/536/6700726?login=true&amp;guestAccessKey="&gt; Heat resistance of Bacillus cereus emetic toxin, cereulide | Letters in Applied Microbiology | Oxford Academic&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://pmc.ncbi.nlm.nih.gov/articles/PMC5078297/"&gt;Temperature Exerts Control of Bacillus cereus Emetic Toxin Production on Post-transcriptional Levels - PMC&lt;/a&gt;&lt;/li&gt; &lt;/ul&gt;</description>

Risky or Not?

Don Schaffner and Ben Chapman

939. Chicken Stock Out Overnight, Pressure Cooked Again for 30 Minutes

JUN 10, 202616 MIN
Risky or Not?

939. Chicken Stock Out Overnight, Pressure Cooked Again for 30 Minutes

JUN 10, 202616 MIN

Description

Dr. Don and Professor Ben talk about the risks from eating chicken stock left on the counter overnight, and then pressure cooked again for 30 minutes. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Pressure cooker - Wikipedia Home canning - Wikipedia Frequently Asked Questions – Instant Pot Free Shipping! Farberware 6-Quart Aluminum Stovetop Pressure Cooker 15 PSI for Faster Nutrient Retention - Walmart.com 42: Reboiling Soup — Risky or Not? Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin - ScienceDirect Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures - PubMed Chicken or Turkey Stock - National Center for Home Food Preservation Heat resistance of Bacillus cereus emetic toxin, cereulide | Letters in Applied Microbiology | Oxford Academic Temperature Exerts Control of Bacillus cereus Emetic Toxin Production on Post-transcriptional Levels - PMC