596. Homemade Cashew Cheese
Dr. Don and Professor Ben talk about the risks of homemade cashew cheese.
Dr. Don - risky \u2623\ufe0f
Professor Ben - risky \u2623\ufe0f
- U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts - ScienceDirect
- Go-to Cashew Cheese Recipe | The Full Helping
- Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC
- Weltevreden (How to Pronounce Cities of the World)\U0001f4ac\u2b50\U0001f30d\u2705 - YouTube
- A Review of Outbreak Investigations of Salmonella Infections Associated with Cashews and Cashew-Containing Food Products in the U.S. | Food Safety
- Food Safety Implications of Online Recipes for Preparing Soaked Nuts and Nut-Based Dairy Analogs. | Food Protection Trends | EBSCOhost
- Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology
- \u200eSafety of fermented foods. Assessing risks in fermented food processing practices and advice on how to mitigate them. Section 3.7 Plant-based cheese. Environmental Health Services, BC Centre for Disease Control.