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    Life Sciences

    Risky or Not?

    Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.

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    Copyright: © Don Schaffner and Ben Chapman 2021

    • Apple Podcasts
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    • Spotify
    Latest Episodes:
    Kurtis's Puffy Sausage May 31, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of consuming frozen sausage that had gas formation in the freezer.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • Tarantino Mild Italian Sausage, 20 Links, 5 lbs | Costco
    • Why is my sausage package puffed up? – Eating Expired
    • (13) Jimmy Dean - Posts | Facebook
    • Ground beef package bloated/blown in freezer but normal when purchased? : r/Cooking
    • Woman explains why you should never eat food products from packet that's not flat - Mirror Online
    464. Veronica's Puffy Tofu May 29, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of consuming frozen tofu that had gas formation in the freezer.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • Veronica (@squirrelchomp) / Twitter
    • Tofu balloon. Any have this issue? : r/aldi
    • If You See Bloated Food Packaging, This Is What It Means | Taste of Home
    • I HAVE SOME BAGS OF FROZEN VEGETABLES THAT HAVE EXPANDED SINCE I BOUGHT THEM. THEY HAVE BEEN FROZEN THE ENTIRE TIME, BUT NOW THEY ARE SO FULL OF AIR THAT I CAN'T SQUEEZE THEM. IS THIS A PROBLEM? - Have A Plant
    463. Homemade Cookie Dough Left Out Overnight at Room Temperature May 26, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of eating cookies made with homemade cookie dough left out overnight at room temperature.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • How to Make a Safe, Ready-to-Eat Cookie Dough
    • Appendix E: Water Activity Values of Select Food Ingredients and Products - Water Activity in Foods - Wiley Online Library
    • ComBase
    462. Doing the Norwex Raw Chicken Demo May 24, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks from licking a plate that had raw chicken juice on it and was only cleaned with Norwex.

    Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼

    • The Norwex Raw Chicken Demo - YouTube
    • Microfiber Science PWS | Norwex USA
    • Microfiber Testing PWS | Norwex USA
    • Norwex Home - Premium Microfiber & Sustainable Cleaning Products | Norwex USA
    • The change in prevalence of Campylobacter on chicken carcasses during processing: A systematic review - ScienceDirect
    • Baseline Data Young Chicken 2007-2008
    461. Foods Cooked in the Outdoors by 12 to 14 Year Old Scouts May 22, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks from eating food cooked in the outdoors by 12 to 14 year old Scouts.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • Wood Badge - Wikipedia
    • Cooking Merit Badge Requirements
    • Keeping Your Food Safe | Boy Scouts of America
    • What Merit Badges are required for the Eagle Scout rank? | Boy Scouts of America
    460. That One Green Potato Chip May 19, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks from eating that one green potato chip in the bag.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • Toxic Glycoalkaloids in Potatoes
    • Nugget of Knowledge: Green potato chips | WYTV
    • This is how poisonous green crisps are - and why you still find them in your packet - Mirror Online
    • Horrific Tales of Potatoes That Caused Mass Sickness and Even Death | Arts & Culture| Smithsonian Magazine
    • Potential Food Safety Problems Related to New Uses of Biotechnology - Biotechnology and the Food Supply - NCBI Bookshelf
    • The Contents of Potato Glycoalkaloid in Potato Chips and the Effects on the Taste | Semantic Scholar
    459. AI-Generated Recipes May 17, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of eating foods from AI-generated recipes.

    Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼

    • The What, Why, and How of AI-Generated Recipes Using ChatGPT - Deepgram Blog ⚡️
    • Evaluating food safety risk messages in popular cookbooks | Emerald Insight
    • ‎Safe Recipe Styleguide
    • Google Translate for Eet smakelijk
    458. Pasta in the Woods in New Jersey May 15, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of eating pasta found in the woods in New Jersey.

    Dr. Don - risky ☣️ Professor Ben - risky ☣️

    • A New Jersey Mystery: Who Dumped Hundreds of Pounds of Pasta, and Why? - The New York Times
    • New Jersey neighbors find source of mystery pasta piles - YouTube
    • Pine Barrens | VisitNJ.org
    • NJ's Pasta-Gate Solved? - New Jersey Digest
    • Pine Barrens (The Sopranos) - Wikipedia
    • Steve Buscemi - Wikipedia
    • Why Pine Barrens Is the Best Sopranos Episode
    • Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning - PMC
    • Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning - PMC
    457. Cooking With Molten Glass or Metal May 12, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks from cooking food using molten glass or metal.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • Mr Forge (@mrforge_) | TikTok
    • Is It Safe To Heat Canned Food In The Can?
    • 254. Do It Yourself Pizza Oven — Risky or Not?
    • 155. Lava Pizza — Risky or Not?
    • (5) Mike Batz on Twitter: "My first thought was that lava smoke must have some nasty crap in it, but I'm gonna need the experts to chime in… Hey @benjaminchapman @bugcounter is cooking on lava #riskyornot" / Twitter
    • Blacksmithing At Herbert Hoover National Historic Site (U.S. National Park Service)
    • Cooking Over Molten Glass • Coastal Lifestyle Magazine
    456. Pepper Shakers at a Restaurant May 10, 2023
    Show notes

    Dr. Don and Professor Ben talk about the risks of using a pepper shaker at a restaurant.

    Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

    • 449. Pepper Mill Over a Pot — Risky or Not?
    • Why You Shouldn't Use the Pepper Shakers at a Restaurant | The Healthy
    • Dirty Restaurant Secrets the Kitchen Crew Won't Tell You
    • Restaurant Safety Boosted With New Sani Shaker No-Contact Salt & Pepper Shakers
    • Here's the Dirtiest Thing on Restaurant Tables | Reader's Digest
    Previous 1 52 53 54 55 56 100 Next

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