637. Holding Sushi Rice for 4 Hours and Then Refrigerating

Dr. Don and Professor Ben talk about the risks of holding sushi rice for 4 hours and then refrigerating for later consumption. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Merch — Risky or Not? Association of Food and Drug Officials – Many perspectives, one voice, since 1896. Time as the Public Health Control, Porter County Indiana Acidification of Sushi Rice for Food Safety Snohomish County, Washington Predictive model for growth of Bacillus cereus during cooling of cooked rice - ScienceDirect US FDA Job Aid: Time and Temperature Control for Safety Foods Parameters for Determining Inoculated Pack/Challenge Study Protocols - ScienceDirect