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Episode Description
Dr. Don and Professor Ben talk about the risks from consuming teewurst that is made from raw meat which says that it must be cooked to 165°F.
- Teawurst
- Bain-marie - Wikipedia
- Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators
- Hepatitis E - Wikipedia
- Hepatitis E
- Hepatitis E Basics | Hepatitis E | CDC
- Reimar Johne: Microbiology H-index & Awards - Academic Profile | Research.com
- Teewurst | Local Sausage From Mecklenburg-West Pomerania, Germany | TasteAtlas
- A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010 - PMC
- A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- - PubMed
- Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage - ScienceDirect