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