Dr. Don and Professor Ben talk about the risks from eating reprocessed home canned potatoes that were under processed and held at room temperature for 24 hours before reprocessing. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Merch — Risky or Not? Presto Precise® Digital Pressure Canner - Electric Pressure Canners - Presto® National Center for Home Food Preservation | How Do I? Store Botulism | Botulism | CDC Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods | Journal of Food Protection Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015