352. Slab Pancetta, 2 Months at 36 °F

Dr. Don and Professor Ben talk about the risks from eating
pancetta bacon stored for 2 months at 36 °F.


Dr. Don - not risky
Professor Ben - not risky


Evan H B on Twitter: “@bugcounter question for the experts:
what is the actual driver for safety risk for cured meat products
held at low refrigeration temperatures? i have some slab pancetta
that is about 2 months since it was cut from a larger piece by an
unknown knife held at 36* since #riskyornot?” / Twitter

FoodKeeper App | FoodSafety.gov

Pancetta vs Bacon vs Prosciutto: What’s the Difference? |
Kitchn

Prosciutto - Wikipedia

Occurrence of mycotoxins in refrigerated pizza dough and risk
assessment of exposure for the Spanish population - ScienceDirect

The Occurrence of Molds, Yeasts and Mycotoxins in Pre-Cooked
Pizza Dough Sold in Southern Rio Grande Do Sul

Pathways of Mycotoxin Occurrence in Meat Products: A Review