637. Holding Sushi Rice for 4 Hours and Then Refrigerating
Dr. Don and Professor Ben talk about the risks of holding sushi rice for 4 hours and then refrigerating for later consumption.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Merch — Risky or Not?
- Association of Food and Drug Officials – Many perspectives, one voice, since 1896.
- Time as the Public Health Control, Porter County Indiana
- Acidification of Sushi Rice for Food Safety Snohomish County, Washington
- Predictive model for growth of Bacillus cereus during cooling of cooked rice - ScienceDirect
- US FDA Job Aid: Time and Temperature Control for Safety Foods
- Parameters for Determining Inoculated Pack/Challenge Study Protocols - ScienceDirect
More description
Dr. Don and Professor Ben talk about the risks of holding sushi rice for 4 hours and then refrigerating for later consumption.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Merch — Risky or Not?
- Association of Food and Drug Officials – Many perspectives, one voice, since 1896.
- Time as the Public Health Control, Porter County Indiana
- Acidification of Sushi Rice for Food Safety Snohomish County, Washington
- Predictive model for growth of Bacillus cereus during cooling of cooked rice - ScienceDirect
- US FDA Job Aid: Time and Temperature Control for Safety Foods
- Parameters for Determining Inoculated Pack/Challenge Study Protocols - ScienceDirect
2024-07-05
13 min
Listen elsewhere
Available Results
Generated results are saved to your library for reuse and search.
No generated results are available for this episode yet.
Transcript
No transcript is available for this episode yet.
Sign in to generate a transcript for review.
Sign in
Chapters
No chapters available.