644. Vacuum Packed Cheddar at Room Temperature for 24 hours

Dr. Don and Professor Ben talk about the risks from vacuum packaged cheddar cheese stored for 24 hours at room temperature.

Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

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• CDPH Testing Confirms Botulism Linked to Nacho Cheese Sauce
• Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity - ScienceDirect
• Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads - ScienceDirect
• Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products - ScienceDirect
• Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling - ScienceDirect
• Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C
• Nacho cheese botulism kills 1 person and puts 9 in the hospital | CNN
• Designating certain cheeses non-time/temperature control for safety foods | Council III | 2014 Scribe Packet | Conference for Food Protection
• Foodborne botulism: A brief review of cases transmitted by cheese products (Review) - PubMed