852. Prosciutto Di Parma at Room Temperature for Months

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