A Show About Risk From Microorganisms (Mostly)
Dr. Don and Professor Ben talk about the risks from pressure canning cooked potatoes without added water.
Dr. Don - risky ☣️ Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from eating leftover conveyer belt sushi.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from eating medium rare (not ground) chicken.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from eating 1 or 2 bites of undercooked ground pork.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from making a smoothie using a cordless drill.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from moldy clay.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from leaving homemade caramel sauce out over night.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from using tongs to pick up food.
Fedica text: Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of using an aquarium pump to circulate the water to aid in thawing a chicken in a cooler of water.
Fedica text: Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of cleaning a food thermometer with just water.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from drinking tapwater from a bathroom sink where the bathroom smells like a bathroom.
Fedica text: Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼