352. Slab Pancetta, 2 Months at 36 F
Dr. Don and Professor Ben talk about the risks from eating pancetta bacon stored for 2 months at 36 \xb0F.
Dr. Don - not risky \U0001f44d\U0001f3fc
Professor Ben - not risky \U0001f44d\U0001f3fc
- Evan H B on Twitter: \u201c@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?\u201d / Twitter
- FoodKeeper App | FoodSafety.gov
- Pancetta vs Bacon vs Prosciutto: What\u2019s 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