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