When you hear the words Alzheimer's disease, what do you think of? The truth is, the picture most of us have of the disease is incomplete. Alzheimer's disease doesn't start when someone starts to lose their memory. It actually starts years – sometimes decades – earlier. The Rethinking Alzheimer's Disease Podcast is an engaging, narrative-style podcast miniseries for those curious or motivated to learn about Alzheimer’s disease. Perhaps you have a family member with Alzheimer’s disease, or ca ...
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852. Prosciutto Di Parma at Room Temperature for Months
MP3•Episode home
Manage episode 520394800 series 2902254
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Dr. Don and Professor Ben talk about the risks of eating hand sliced Prosciutto ham stored at room temperature for months.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Prosciutto - Wikipedia
- Prosciutto Di Parma Specifications
- Influence of Water Activity on Growth and Enterotoxin Formation by Staphylococcus aureus in Foods - Troller- 1975 - Journal of Food Science - Wiley Online Library
- Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus - ScienceDirect
- Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus - Notermans - 1983 - Journal of Food Science - Wiley Online Library
- Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures - ScienceDirect
- Imported food risk statement - Uncooked slow dry cured ready-to-eat ham and staphylococcal enterotoxin
- Validation of Dry Cured Ham Process for Control of Pathogens - Reynolds - 2001 - Journal of Food Science - Wiley Online Library
- 13th ICPMF
- The Cure - Pictures Of You - YouTube
- Ben Folds Five - Battle Of Who Could Care Less (Official Video) - YouTube
- Ben Folds Five - Wikipedia
855 episodes
MP3•Episode home
Manage episode 520394800 series 2902254
Content provided by Don Schaffner and Ben Chapman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Don Schaffner and Ben Chapman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Dr. Don and Professor Ben talk about the risks of eating hand sliced Prosciutto ham stored at room temperature for months.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Prosciutto - Wikipedia
- Prosciutto Di Parma Specifications
- Influence of Water Activity on Growth and Enterotoxin Formation by Staphylococcus aureus in Foods - Troller- 1975 - Journal of Food Science - Wiley Online Library
- Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus - ScienceDirect
- Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus - Notermans - 1983 - Journal of Food Science - Wiley Online Library
- Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures - ScienceDirect
- Imported food risk statement - Uncooked slow dry cured ready-to-eat ham and staphylococcal enterotoxin
- Validation of Dry Cured Ham Process for Control of Pathogens - Reynolds - 2001 - Journal of Food Science - Wiley Online Library
- 13th ICPMF
- The Cure - Pictures Of You - YouTube
- Ben Folds Five - Battle Of Who Could Care Less (Official Video) - YouTube
- Ben Folds Five - Wikipedia
855 episodes
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