Description

Dr. Don and Professor Ben talk about the risks of turkey noodle soup that's been boiling water bath canning for 2 hours.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

• Canning - National Center for Home Food Preservation
• Ball® Blue Book Guide to Preserving 38th Edition, Recipe Book | Ball
• Iowa State Factsheet, Botulism
• Heat-Resistance Studies on Spores of Putrefactive Anaerobes in Relation to Determination of Safe Processes for Canned Foods, 1938.
• In Memoriam Terence Roberts (4 October 2024) – ICMSF | International Commission on Microbiological Specifications for Foods