852. Prosciutto Di Parma at Room Temperature for Months
Update: 2025-11-19
Description
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
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