ChatGPT image description: A rustic Italian kitchen scene shows a weathered butcher’s hand carving a thin slice from a leg of prosciutto. Warm, golden light highlights the marbled meat against dark shadows. The heavy knife glides smoothly beneath the cured flesh, capturing the timeless craft of traditional charcuterie.
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
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