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Speaker 1: Welcome everyone to Amy and TJ. This is kind of

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Speaker 1: a parton too, of our conversation with a microbiologist who

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Speaker 1: just so happens to be my father, Michael Roboch. But

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Speaker 1: we decided we had questions for him, but we know

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Speaker 1: so many of you do too, so we asked you,

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Speaker 1: our listeners, to send in your questions for our Ask

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Speaker 1: a Microbiologist Anything episode, and so we're going to get

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Speaker 1: right into it. Dad, Thanks for sticking around and doing

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Speaker 1: this part two with us, my pleasure.

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Speaker 2: You know, it's funny growing up.

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Speaker 1: Over the years, I had the luxury of having you

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Speaker 1: available to me at all times if I needed to

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Speaker 1: ask you things like is this milk still good? Can

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Speaker 1: I still eat the leftovers in the fridge? Or hey, Dad,

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Speaker 1: I'm traveling to China, can I drink the water? And

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Speaker 1: you were always able to give me really good, important,

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Speaker 1: scientific based advice and it certainly helped me stay healthier

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Speaker 1: throughout the year. So this is an opportunity for us

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Speaker 1: to hear answers to all of those questions that you have,

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Speaker 1: and our amazing producer Andy has the list in front

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Speaker 1: of him and he's going to start reading the first question.

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Speaker 3: Awesome take it away. All right. So, mister Robach, what

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Speaker 3: will happen to our food supply if the FDA is dismantled.

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Speaker 4: Well, that's a really interesting question. If the FDA is dismantled.

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Speaker 4: Let's hope the FDA is not dismantled, because we do

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Speaker 4: need regulation. I think. I've worked with the FDA and

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Speaker 4: the USDA my entire career, and I've always been a

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Speaker 4: proponent of good, scientifically based regulation. So if we were

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Speaker 4: to lose that regulatory oversight, I think we would be

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Speaker 4: entering into a rather volatile and dangerous period of consumption,

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Speaker 4: because there are people wanting to produce food who really

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Speaker 4: don't understand how to do that. And at least with

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Speaker 4: FDA regulations, there's a framework and there are requirements that

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Speaker 4: you must follow in order to be a food producer.

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Speaker 4: And without that, I would think that you would be

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Speaker 4: really out on your own. It'd be the wild wild West,

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Speaker 4: I guess, which I think is not. It's not good

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Speaker 4: for the consumer. So we do need regulation. The regulation

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Speaker 4: needs to be based on science, it needs to be

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Speaker 4: based on public health outcomes.

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Speaker 3: Okay, Question number two, how long can you keep a

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Speaker 3: rotisserie chicken in the fridge.

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Speaker 5: You catt do the good stuff?

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Speaker 2: Now, Yeah, I want to know the answer to this.

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Speaker 2: I'm curious, definitely.

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Speaker 5: Right.

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Speaker 4: Well, I'm going to ask you then, how long did

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Speaker 4: you keep the rotisserie chicken in your car before you

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Speaker 4: got it home in the really?

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Speaker 1: Or did the Fresh Direct delivery guy have it in

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Speaker 1: his van before he brings it to your apartments.

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Speaker 4: One of the dangerous things is that you don't know

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Speaker 4: from a if I'm producing rotisserie chickens. I'm cooking those

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Speaker 4: rotisserie chickens to one hundred and sixty five degrees, so

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Speaker 4: I know that they are safe and wholesome when they

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Speaker 4: leave my store. What I don't know is what the

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Speaker 4: consumer or the delivery person has done to that chicken

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Speaker 4: before it gets to the consumer's door, to their refrigerator.

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Speaker 4: So it is highly dependent. Because cooking to one sixty

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Speaker 4: five you kill the pathogens, so you kill the dangerous bacteria.

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Speaker 4: You don't kill all the bacteria. Okay, So during that

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Speaker 4: per of time, if it cools down, let's say there's

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Speaker 4: a what we call the danger zone for bacteria somewhere

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Speaker 4: between eighty five and one hundred and thirty degrees where

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Speaker 4: bacteria can survive and can grow. So if your protisserie

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Speaker 4: chickens spends a couple hours, let's say at one hundred

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Speaker 4: and ten degrees, okay, the shelf life of that product

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Speaker 4: is going to be greatly diminished.

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Speaker 5: Well, okay, Papara, help me, help me get this right

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Speaker 5: fully cooked with everything cooked out of it. It goes to

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Speaker 5: one hundred and sixty five, one hundred seventies cooked. And

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Speaker 5: it's sitting in the store. We all seen them in

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Speaker 5: that little little heat lamp over them. So you're tell

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Speaker 5: me if the bacteria the danger stuff is cooked out

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Speaker 5: of it. But once I put it in my car

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Speaker 5: and I then make a stop at this store and

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Speaker 5: then make a stop at that store before I get home,

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Speaker 5: the tempers are going down. Now new things are starting

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Speaker 5: to grow.

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Speaker 4: The bacteria that survive the one hundred and sixty five

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Speaker 4: degree co survive, yes, and now those organisms will begin

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Speaker 4: to grow and will start the spoilage process. Wow, the

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Speaker 4: pathogens are dead as long as you keep it sealed,

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Speaker 4: you know. So you're not gonna have salmonella, You're not

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Speaker 4: gonna heavy Coli, Campelebacter, listeria. Those organisms are dead. But

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Speaker 4: the spoilage bacteria are still alive and well, and once

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Speaker 4: it drops below one hundred and forty degrees, some of

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Speaker 4: those organisms can begin to grow. So if you're out

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Speaker 4: for two three hours, you are letting these bacteria get

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Speaker 4: through what we call the lag phase of growth, and

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Speaker 4: then all of a sudden they kick into what's called

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Speaker 4: a log phase of growth. So they go from going

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Speaker 4: you know, like there's like let's say there's twenty, there's twenty,

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Speaker 4: there's twenty five, there's thirty. Then all of a sudden

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Speaker 4: they go into log. It goes from thirty to three

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Speaker 4: hundred to three thousand quickly.

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Speaker 2: Wow.

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Speaker 5: So in the fridge. Let's say we get it safely home,

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Speaker 5: we get in the fridge. Now what are we with?

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Speaker 5: How that was the question, right?

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Speaker 4: So yeah, assuming you bring it right back from the store,

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Speaker 4: you put it in the refrigerator. If you're again, what's

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Speaker 4: the temperature of your refrigerator? Is it thirty four degrees?

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Speaker 5: Like mine is? Yeh? Is it?

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Speaker 4: Or is it forty? Is it forty five? I mean

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Speaker 4: some people, you know, keep their.

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Speaker 5: Refrigerator go to thirty four.

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Speaker 4: Okay, thirty four degrees. I would say you've probably got

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Speaker 4: a good three to five days that you could keep

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Speaker 4: that rotisserie.

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Speaker 3: Chicken in there, right all right? Actually terrified to eat

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Speaker 3: or touch anything. This next question is what is the

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Speaker 3: best way to clean produce? And can you wash away salmonella?

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Speaker 3: Which I'm so sorry. I literally wash my hands. I

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Speaker 3: go through a roll of paper towels every time I

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Speaker 3: cook chicken. I'm constantly afraid I'm gonna get salmonilla's. This

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Speaker 3: is a great question, listen.

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Speaker 4: So produce again, depending on the type of produce. I mean,

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Speaker 4: like you know, berries, for sure, you can rinse them

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Speaker 4: with water, and that's going to diminish any possibility of

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Speaker 4: getting getting sick. It's not going to eliminate it, but

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Speaker 4: it's it's going to diminish it. Uh, produce the same

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Speaker 4: way romaine let us any type of lettuce, any type

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Speaker 4: of leafy green. A lot of them come triple washed,

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Speaker 4: you know, in the store if they're in the package.

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Speaker 4: Most of the companies that do that do a very

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Speaker 4: good job.

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Speaker 5: We can trust that, but I never do.

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Speaker 4: It's not it's not fail safe.

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Speaker 2: Okay, yeah, he told me not to trust that fail safe.

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Speaker 4: So you know, my advice would be to rinse it

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Speaker 4: off before you consume it.

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Speaker 5: You know, how do you wash your produce because some

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Speaker 5: people just kind of half ask it and give it

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Speaker 5: a once over. I sometimes dip it in a I

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Speaker 5: hate to admit this, I'll put it in a bowl

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Speaker 5: of water and it rinse it all around together and

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Speaker 5: then dump the water out.

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Speaker 4: What is the right way, Well, I mean, you know,

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Speaker 4: it depends on on the produce. But if you're talking

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Speaker 4: about let great tapes or let us, I mean I

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Speaker 4: think you put them in a calendar, you get a

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Speaker 4: sprayer and you and you spray them off. The same

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Speaker 4: thing with berries.

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Speaker 5: Asking for a friend.

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Speaker 3: Of course, this next question is do babies that go

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Speaker 3: to daycare grow up with better immune systems because of

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Speaker 3: early sickness.

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Speaker 4: Well, then, I think in the last episode we mentioned

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Speaker 4: acchoired immunity, So you know, I mean I grew up

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Speaker 4: in a big family. My wife, Johnny, grew up in

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Speaker 4: a big family, and so we were exposed to probably

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Speaker 4: a lot of different organisms. We spend a lot of

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Speaker 4: time outside. You know, we probably ate dirt and things

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Speaker 4: light like that, and I believe that that does stimulate

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Speaker 4: your immune system, and so acquired immunity is a good thing.

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Speaker 4: You can you can raise children in a two sterile

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Speaker 4: of an environment, so that when they are then exposed

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Speaker 4: to a bacteria that they've never seen before, they could

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Speaker 4: become more ill because they don't have antibodies developed. So

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Speaker 4: natural immunity, natural antibody development is a good thing. I mean,

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Speaker 4: it's you know it. People often say what doesn't kill

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Speaker 4: you makes you stronger, you know, and there is some

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Speaker 4: there is some truth to that. You know, this is

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Speaker 4: kind of an aside, but there's you know, evolving evidence

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Speaker 4: that you know, peanut allergies developed because doctors were telling

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Speaker 4: mothers not that you expose their kids to peanuts or

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Speaker 4: peanut butter, and so kids for the first four or

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Speaker 4: five years of their life, they're not exposed to peanuts,

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Speaker 4: and then all of a sudden, there's six or seven,

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Speaker 4: they're going to school and somebody brings a peanut butter

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Speaker 4: sandwich and they have a reaction to it because they've

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Speaker 4: never been exposed to that protein before, you know. So

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Speaker 4: it's the sort of the same you know idea that

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Speaker 4: exposure to small amounts of things then does not trigger

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Speaker 4: your immune system when you're exposed to it later in life.

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Speaker 1: It's the same concept as a vaccine, correct, Yeah, Yeah, and.

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Speaker 5: The same concept as the olympian who was swimming in

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Speaker 5: the river. Send e that was and a lot of

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Speaker 5: people remember that story. But we were texting you that

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Speaker 5: morning the guy who said he was introducing E. Coli

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Speaker 5: into his system for weeks so that he could built

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Speaker 5: up an immunity. So when he swam in the river said,

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Speaker 5: your reaction talking to you was.

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Speaker 1: That's what we heard about. There are thousands of streams.

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Speaker 1: He can't do it.

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Speaker 3: All right, This next question, how long can I keep

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Speaker 3: turkey leftovers in the fridge before freezing them?

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Speaker 4: Well, I'll go back to the I mean how long

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Speaker 4: did you leave your turkey out on Thanksgiving Day?

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Speaker 5: I mean did you.

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Speaker 4: Carve it and then the carcass sat out there for

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Speaker 4: you know, a few hours?

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Speaker 2: You know probably?

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Speaker 1: Yeah?

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Speaker 4: Probably, And if that's the case, then probably a day

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Speaker 4: or two.

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Speaker 5: Wait, how long should is it? Okay? How long can

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Speaker 5: that turkey sit out? And you're still okay?

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Speaker 4: I would not have it out any more than two hours?

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Speaker 5: Two hours and needs to go and then you heat

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Speaker 5: it up obviously, but you said just a couple of

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Speaker 5: days and the free yeah you should yeah, should be well?

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Speaker 4: I mean yeah, yes.

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Speaker 2: Well, okay, which foods.

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Speaker 3: Can you keep past the expiration date?

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Speaker 4: Well, again, we the conversation around expiration dates is a

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Speaker 4: tricky one because there are use by dates, there are

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Speaker 4: best by dates, and there are by dates sell by dates,

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Speaker 4: and so it is it is a bit confusing. So

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Speaker 4: if you have a use by date, that date should

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Speaker 4: be adhered to very very deliberately, because that is a

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Speaker 4: food safety date. So if it says used by the

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Speaker 4: use or freeze by this date, that means that after

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Speaker 4: that date you have the potential for the development of

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Speaker 4: a pathogenic organism, so that then could be bad for

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Speaker 4: you to eat. If it's a best by date, that's

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Speaker 4: an indicator of quality, and so you can go beyond

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Speaker 4: that date. Often manufacturers put that date in there because

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Speaker 4: they think that their product will be consumed as fresh

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Speaker 4: as possible. But if you've got some product in there

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Speaker 4: and it says best buy, you know, December first, and

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Speaker 4: it's December fifteenth, you're fine, you know. And most of

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Speaker 4: those types of products are subject to oxidation, development and

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Speaker 4: off flavors or the texture or the colors degrading. But

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Speaker 4: it's not a food safety Eggs.

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Speaker 1: I've always so I forgot if it's used by best Buy,

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Speaker 1: but I think it's best by.

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Speaker 4: Usually eggs are usually used by.

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Speaker 1: OH, they are used by OH. Really, because that's the

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Speaker 1: one that I think because that is a food safety

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Speaker 1: that that's a that's a food safety issue.

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Speaker 4: But again again there is if you have eggs that

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Speaker 4: are beyond the use by date, and you're going to

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Speaker 4: cook them thoroughly. If you cook an egg, if you

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Speaker 4: cook an egg, if you cook look an egg, you're

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Speaker 4: going to boil an egg. So and I'm talking about

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Speaker 4: hard boiled. So it's got to be get to one

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Speaker 4: hundred and sixty. Scrambling would be fine because there you

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Speaker 4: will kill the bacteria.

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Speaker 5: How far past that date are we talking?

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Speaker 4: Well, eggs, eggs start to dehydrate, you know, so they

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Speaker 4: actually lose their their quality over time. It's hard, it's

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Speaker 4: hard to say again, but.

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Speaker 5: They lose quality, but you can still cook them to

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Speaker 5: the point they're not going to be dangerous to you.

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Speaker 5: You could, Yes, and the youth which one is it

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Speaker 5: the best by date? Throws me? That's a quality issue.

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Speaker 5: But what am I supposed to do if I have

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Speaker 5: this it's best buy in my refrigerator, But how do

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Speaker 5: I know when that product is no longer safe for me. Right,

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Speaker 5: it might not be as good today as it was

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Speaker 5: two days ago, because because.

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Speaker 4: If it were to become unsafe for you, there would

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Speaker 4: be a used by date, not a best So it's

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Speaker 4: kind of like potato chips. They have a best buy

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Speaker 4: data and that gets down then to odor flavor.

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Speaker 2: Potato. Do they get a little green?

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Speaker 4: Yeah, then the oil oxidizes and you get an flavor.

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Speaker 4: So it's an off flavor.

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Speaker 5: That makes perfect sense.

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Speaker 3: Okay, please, I just have one thing about a potato,

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Speaker 3: so sorry. We left a potato in my friend's house

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Speaker 3: that they didn't know about, like above a cabinet, and

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Speaker 3: we wet it and we thought it was a joke.

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Speaker 3: But then we saw an article that said, like people

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Speaker 3: could die from the things that come out of potatoes.

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Speaker 3: Should we be worried that there is a toxic gas

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Speaker 3: in our friend's apartment from a potato? No, thank you Jesus.

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Speaker 2: Okay, wait, speaking of that, can I eat?

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Speaker 4: I mean you can get mold growing on it. You know,

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Speaker 4: it's gonna smell bad and everything, But it's it's not

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Speaker 4: a toxic gas.

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Speaker 5: It's not.

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Speaker 3: It's been a year in their soul lives.

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Speaker 5: The questions have you.

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Speaker 4: Have you gotten rid of the potato yet?

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Speaker 5: They don't know that.

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Speaker 3: It's they don't know that it's like their top cabinet.

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Speaker 4: And they don't smell it.

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Speaker 3: I don't think so you're worried you were poisoning your room.

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Speaker 2: That's so business. Okay, good, you're off the hook. What hey,

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Speaker 2: what about dad? What about garlic?

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Speaker 1: When it starts growing those green things?

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Speaker 2: Is that okay?

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Speaker 1: Because I have it doesn't taste as good, right, But

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Speaker 1: if I'm desperate for garlic and I've seen it's already

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Speaker 1: started to sproul sprouting.

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Speaker 4: Yeah, it's sprouting. It's yes, yeah, garlic, Yeah, it's a

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Speaker 4: bulb and it's it's gonna sprout.

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Speaker 1: Do the same thing. Yes, And they're okay, that's fine, Okay,

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Speaker 1: good because I've eaten those two.

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Speaker 3: What's a thing most people don't know but should know?

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Speaker 4: Wow, that's a tough question.

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Speaker 2: Yes.

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Speaker 1: And also you know something Dad, that you told me

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Speaker 1: about when you go to and you can maybe talk

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Speaker 1: about certain countries. Traveling was always a big thing for

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Speaker 1: me and trying to stay healthy, especially when I was working.

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Speaker 1: You gave me a tip that I don't think most

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Speaker 1: people would know. When I was in Beijing about how

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Speaker 1: I should shower with my back to the shower head

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Speaker 1: so as to not get the water in my eyes

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Speaker 1: or my mouth inadvertently and therefore introducing or at least

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Speaker 1: potentially introducing something into my body.

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Speaker 4: Yeah. I mean, if you're traveling to parts of the

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Speaker 4: world that don't necessarily have the same standards that we

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Speaker 4: have in the United States, Canada, Western Europe, and the

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Speaker 4: water supply is a little iffy, there are two things.

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Speaker 4: One is the showering piece, don't brush your teeth with

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Speaker 4: tap water. And the other thing that I always do

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Speaker 4: when I'm in those parts of the world is I

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Speaker 4: only drink sparkling water. When I spent a lot of

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Speaker 4: time in China, we had a bit of an issue

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Speaker 4: with people counterfeiting water, and they would get water bottles,

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Speaker 4: fill them up with tap water and reseal them and

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Speaker 4: then sell them as spring water. And therefore I decided

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Speaker 4: that we would only drink sparkling water because then I

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Speaker 4: knew it was intact from the manufacturer.

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Speaker 5: Think that's China. And if we can on this one

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Speaker 5: for a second, as far as travel, what are you

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Speaker 5: like A couple of general rules in Mexico and South

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Speaker 5: America or Endurable India. Yeah, like this couple of general things.

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Speaker 4: I don't eat. I don't eat fresh produce. I don't

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Speaker 4: eat fresh fruit. Everything I eat is cooked, so I

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Speaker 4: make sure whatever I'm eating is cooked. We had an

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Speaker 4: experience several years ago when we were in Tanzania after

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Speaker 4: climbing Mount Kilimanjaro. We went on a safari and we

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Speaker 4: had a beautiful lunch laid out for us at this

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Speaker 4: safari camp, and it was beautiful, and I told everybody.

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Speaker 4: You know, everybody was really good about not eating fresh

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Speaker 4: fruits and vegetables, and I warned everybody not to eat

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Speaker 4: fresh fruits and vegetables.

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Speaker 2: But some people did.

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Speaker 4: At that point, the rest of the crew decided they

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Speaker 4: were going to go ahead and eat it, and I

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Speaker 4: did not. I did not, and Amy did not, but

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Speaker 4: several other people did and they ended up coming down

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Speaker 4: with jardia, which is a water borne parasite.

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Speaker 1: And Eric yes.

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Speaker 4: And so Eric was doling out uh anti anti giardia

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Speaker 4: pills to everybody. Treated. Yeah, he's a physician, so he

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Speaker 4: prescribed those.

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Speaker 2: Licensed to do not a drug clear to prescribe.

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Speaker 4: Those pills for everybody to take so that they could recover,

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Speaker 4: but it's it's not a pleasant uh syndrome to have.

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Speaker 4: So that's my big rule. I do not eat The

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Speaker 4: only fruit I would eat is something I could peel,

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Speaker 4: like if it were a banana or some something like that.

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Speaker 1: You gave me such good advice because I was traveling

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Speaker 1: to Sochi, Russia, and I was actually in the middle

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Speaker 1: of chemo, and so I had to be extra careful.

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Speaker 1: And I remember I was there for three weeks and

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Speaker 1: I was so sick of eating bride cooked food. But

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Speaker 1: some people felt the same way. Started I just really

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Speaker 1: want a salad, they would drop like flies. You know,

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Speaker 1: you might want the fresh produce. It might sound so

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Speaker 1: good and so healthy, but I have seen it happen

359
00:19:59,560 --> 00:20:02,920
Speaker 1: and you as like my dad said, do not eat

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00:20:03,000 --> 00:20:04,920
Speaker 1: anything fresh again.

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Speaker 5: Is that just a general rule you have anywhere you travel.

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Speaker 4: Well, it depends on where I'm traveling, Yeah, I mean,

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00:20:10,680 --> 00:20:15,000
Speaker 4: I mean if I'm traveling to India or China. You know, no,

364
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Speaker 4: I'm not eating Mexico. I'm not eating the fresh fruit

365
00:20:21,280 --> 00:20:22,960
Speaker 4: or vegetables. They're cooked.

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Speaker 3: This person's future sister in law says it's okay to

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Speaker 3: eat the food that does have mold on it. And

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Speaker 3: just eat around it. I think the right answer is yes,

369
00:20:31,640 --> 00:20:36,560
Speaker 3: you need to throw everything away. Please advise, throw it away,

370
00:20:36,800 --> 00:20:37,399
Speaker 3: throw it away.

371
00:20:37,440 --> 00:20:41,399
Speaker 4: I mean mold again, you don't know what type of

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Speaker 4: mold is growing on that product. And some molds produce toxins.

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Speaker 4: They're called mycotoxins and they can make you very sick

374
00:20:53,040 --> 00:20:58,400
Speaker 4: and they can cause future problems, things like afflatoxin and flavotoxin.

375
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Speaker 4: They are not good for you. So if you do

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Speaker 4: have mold, you should just throw that product away.

377
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Speaker 2: I have cut mold off of cheese.

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Speaker 5: My things. You know your daughter does this.

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Speaker 4: Right, I'm like, you know again, I'll just I mean

380
00:21:16,440 --> 00:21:19,840
Speaker 4: blue cheese is is ripened with with mold. I mean

381
00:21:19,840 --> 00:21:22,440
Speaker 4: that's what makes it blue. I mean those those I

382
00:21:22,440 --> 00:21:26,440
Speaker 4: eat blue cheese. Yes, yeah, I mean I mean Penicillium

383
00:21:26,520 --> 00:21:29,520
Speaker 4: rocca forty. I mean it's uh, that's a fine mold,

384
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Speaker 4: you know, and it produces good flavor and cheese.

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00:21:34,720 --> 00:21:35,680
Speaker 2: What about sour cream?

386
00:21:35,800 --> 00:21:38,800
Speaker 1: I've I've like, I'm just gonna take this little top off,

387
00:21:39,040 --> 00:21:40,280
Speaker 1: toss it and eat the rust.

388
00:21:40,640 --> 00:21:42,760
Speaker 3: No, I don't do that.

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Speaker 5: It's gross. But two, is it not? If you see

390
00:21:46,200 --> 00:21:48,119
Speaker 5: mold on one part of it, is it fair.

391
00:21:48,000 --> 00:21:50,880
Speaker 4: To there's mold spores around. Yeah, they're they're they're they've

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00:21:50,920 --> 00:21:51,840
Speaker 4: just become visible.

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Speaker 2: Now that you just put it like that, I'm not

394
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Speaker 2: doing it again. I'm done. I'm throwing it out. You

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00:21:59,440 --> 00:22:01,000
Speaker 2: have my word. That's disgusting.

396
00:22:01,080 --> 00:22:02,960
Speaker 5: You try to serve me that cheese.

397
00:22:04,000 --> 00:22:08,439
Speaker 2: I'm like, it's fine, Okay, that's done. That practices. That

398
00:22:08,520 --> 00:22:10,160
Speaker 2: was a great question, by the way, great question.

399
00:22:10,680 --> 00:22:13,280
Speaker 3: How long can cooked food sit out before you need

400
00:22:13,320 --> 00:22:13,920
Speaker 3: to refrigerate?

401
00:22:15,080 --> 00:22:17,240
Speaker 4: Yeah, I think we talked about this a little earlier.

402
00:22:17,400 --> 00:22:20,400
Speaker 4: I would give it a couple of hours and then

403
00:22:20,520 --> 00:22:22,280
Speaker 4: it needs to be back in the refrigerator.

404
00:22:22,840 --> 00:22:25,920
Speaker 5: It does it matter any hit, no matter what meat,

405
00:22:25,960 --> 00:22:29,520
Speaker 5: if it's grown something, or a steak or a chicken

406
00:22:29,640 --> 00:22:30,000
Speaker 5: or whatever.

407
00:22:30,040 --> 00:22:32,200
Speaker 4: I mean, if it's been out exposed to the air,

408
00:22:32,400 --> 00:22:35,080
Speaker 4: you're going to have whatever contaminants are floating around in

409
00:22:35,080 --> 00:22:36,919
Speaker 4: the air and get on the product. And what you

410
00:22:36,960 --> 00:22:39,240
Speaker 4: want to do is get it back in the refrigerator

411
00:22:39,240 --> 00:22:43,359
Speaker 4: and chill down before those organisms have a chance to grow.

412
00:22:44,640 --> 00:22:46,199
Speaker 1: I was gonna say, does it matter if you have

413
00:22:46,320 --> 00:22:48,320
Speaker 1: it out inside or if you have it out like

414
00:22:48,359 --> 00:22:50,120
Speaker 1: at a picnic where it's warm outside.

415
00:22:50,160 --> 00:22:50,800
Speaker 2: Does that change?

416
00:22:50,840 --> 00:22:53,879
Speaker 4: Well? The warmer. The warmer the worst. So the warmer

417
00:22:53,920 --> 00:22:55,840
Speaker 4: it is the less, the less it should be out

418
00:22:55,920 --> 00:23:00,399
Speaker 4: because again, organisms love, you know, I mean most of

419
00:23:00,440 --> 00:23:06,359
Speaker 4: these bad actors grow at about one hundred degrees fahrenheit.

420
00:23:06,480 --> 00:23:09,160
Speaker 4: I mean, you know, they're they're your body temperature. I mean,

421
00:23:09,160 --> 00:23:12,560
Speaker 4: you're the temperature and your intestines is what they like.

422
00:23:12,640 --> 00:23:14,040
Speaker 4: That's where that's where they thrive.

423
00:23:14,359 --> 00:23:16,840
Speaker 5: Okay, So sitting it in the sun doesn't mean no,

424
00:23:16,960 --> 00:23:17,600
Speaker 5: it's still.

425
00:23:18,600 --> 00:23:20,760
Speaker 4: Yeah, no, it's not going to get over one hundred

426
00:23:20,760 --> 00:23:21,439
Speaker 4: and forty degrees.

427
00:23:21,960 --> 00:23:23,960
Speaker 5: One thing on this Does it matter if it's sitting

428
00:23:24,000 --> 00:23:25,680
Speaker 5: out on the counter, covered or uncovered.

429
00:23:26,720 --> 00:23:30,040
Speaker 4: Well, you know, if it's if it's covered, it's going

430
00:23:30,119 --> 00:23:35,879
Speaker 4: to prevent you know, extraneous organisms from contaminating the surface.

431
00:23:37,760 --> 00:23:38,280
Speaker 5: Cooling down.

432
00:23:38,280 --> 00:23:40,600
Speaker 4: But it's still it's still cooling down and it's still

433
00:23:40,600 --> 00:23:42,240
Speaker 4: giving those bugs a chance to grow.

434
00:23:43,680 --> 00:23:44,040
Speaker 2: Okay.

435
00:23:44,600 --> 00:23:48,280
Speaker 3: Can you eat cold rotisserie chicken and make chicken sandwiches?

436
00:23:48,520 --> 00:23:50,720
Speaker 3: And how long is too long to eat the chickens

437
00:23:50,720 --> 00:23:52,879
Speaker 3: when they have sat under the warmer in the store A.

438
00:23:55,080 --> 00:23:57,840
Speaker 1: You know what, it's interesting because it's it's to the

439
00:23:57,880 --> 00:23:59,159
Speaker 1: point it's already warm.

440
00:23:59,280 --> 00:24:01,320
Speaker 2: So that does it's kind.

441
00:24:01,240 --> 00:24:05,040
Speaker 4: Of a major food group. I guess with your listeners,

442
00:24:05,200 --> 00:24:09,560
Speaker 4: which I'm I'm very happy fort eat more chicken. That's

443
00:24:09,600 --> 00:24:10,399
Speaker 4: all good.

444
00:24:11,720 --> 00:24:11,960
Speaker 5: Again?

445
00:24:12,080 --> 00:24:14,800
Speaker 4: Yeah, I mean the warmers. The warmers are supposed to

446
00:24:14,880 --> 00:24:19,119
Speaker 4: keep that product above one hundred and forty degrees. I

447
00:24:19,160 --> 00:24:22,479
Speaker 4: suspect they don't do that great of a job in

448
00:24:22,600 --> 00:24:27,320
Speaker 4: doing that. So again we go back before getting at

449
00:24:27,320 --> 00:24:29,800
Speaker 4: home getting it in the refrigerator. You know, they're usually

450
00:24:29,800 --> 00:24:33,239
Speaker 4: good for I would say, you know, two to two

451
00:24:33,320 --> 00:24:36,639
Speaker 4: to four, two to five days in the refrigerator, assuming

452
00:24:36,680 --> 00:24:37,760
Speaker 4: that you're keeping it cold.

453
00:24:38,040 --> 00:24:40,800
Speaker 5: Okay, And does it matter that cold chicken? Again, it

454
00:24:40,880 --> 00:24:44,760
Speaker 5: got into the refrigerator on time, You're better off eating

455
00:24:44,760 --> 00:24:46,040
Speaker 5: it hot or cold. It doesn't matter.

456
00:24:46,080 --> 00:24:48,360
Speaker 4: It doesn't matter, guys.

457
00:24:48,680 --> 00:24:52,040
Speaker 3: Okay, when should you not buy meat?

458
00:24:53,000 --> 00:24:53,280
Speaker 5: Wait?

459
00:24:53,320 --> 00:24:54,400
Speaker 2: What, I don't know.

460
00:24:55,240 --> 00:24:57,520
Speaker 4: Not buy meat when you're not planning to eat it

461
00:24:57,560 --> 00:25:00,320
Speaker 4: in the next couple of days, unless you're planning to

462
00:25:00,400 --> 00:25:00,879
Speaker 4: freeze it.

463
00:25:01,000 --> 00:25:02,760
Speaker 3: Good, it's fishing.

464
00:25:03,440 --> 00:25:07,680
Speaker 4: Fish is the same thing. Yes, fish again, you should

465
00:25:07,680 --> 00:25:10,840
Speaker 4: buy fish when you're ready to cook it, unless you're

466
00:25:10,880 --> 00:25:11,879
Speaker 4: planning to freeze it.

467
00:25:12,160 --> 00:25:14,159
Speaker 1: Fish in company smell in four days?

468
00:25:14,520 --> 00:25:15,359
Speaker 3: I love that phrase.

469
00:25:16,240 --> 00:25:18,880
Speaker 5: Where are you.

470
00:25:19,400 --> 00:25:19,600
Speaker 1: Well?

471
00:25:19,640 --> 00:25:24,480
Speaker 4: You know, Savisa I've eaten savche because it's raw fish

472
00:25:25,640 --> 00:25:30,320
Speaker 4: and it's marinated with lime juice. So the acidity in

473
00:25:30,359 --> 00:25:36,879
Speaker 4: the lime juice can help with killing pathogenic bacteria. So

474
00:25:37,040 --> 00:25:41,000
Speaker 4: I mean acid is a is a killer of bad bacteria.

475
00:25:41,720 --> 00:25:45,520
Speaker 4: They can't survive below a certain pH or or acidity level.

476
00:25:46,160 --> 00:25:50,200
Speaker 4: And so savich if it's done properly, you know. But now,

477
00:25:50,359 --> 00:25:53,760
Speaker 4: I had a very good friend, veterinarian friend of mine

478
00:25:53,800 --> 00:25:57,440
Speaker 4: who went down to Peru and had seviche and ended

479
00:25:57,520 --> 00:26:01,760
Speaker 4: up with cholera. So you know, which.

480
00:26:01,600 --> 00:26:05,480
Speaker 1: Was in Mexico. That's one of TJ's favorite things to

481
00:26:05,480 --> 00:26:06,480
Speaker 1: eat when we're in Mexico.

482
00:26:07,000 --> 00:26:07,320
Speaker 5: Yeah.

483
00:26:07,359 --> 00:26:12,280
Speaker 4: Well, I mean again, if you know how it's being prepared,

484
00:26:12,920 --> 00:26:18,680
Speaker 4: that's always the question, because if it's if it's I

485
00:26:18,680 --> 00:26:23,240
Speaker 4: if it's prepared improperly, you're taking a risk. If it's

486
00:26:23,280 --> 00:26:27,119
Speaker 4: prepared properly, it's kind of like you know, tartar, it's

487
00:26:27,160 --> 00:26:30,040
Speaker 4: the same thing. If it's prepared properly and handled properly,

488
00:26:30,800 --> 00:26:33,639
Speaker 4: it's it's fine, but you're taking it. If it's not,

489
00:26:33,680 --> 00:26:34,440
Speaker 4: you're taking a risk.

490
00:26:34,520 --> 00:26:37,640
Speaker 5: Speaking of this is a good opportunity, you're dead oyster.

491
00:26:37,400 --> 00:26:41,160
Speaker 1: Rule, Oh my goodness, So yes, Dad, this is a

492
00:26:41,240 --> 00:26:43,639
Speaker 1: real that's such a good point. I think a lot

493
00:26:43,680 --> 00:26:46,720
Speaker 1: of people don't know this, But you have an oyster rule.

494
00:26:46,800 --> 00:26:50,479
Speaker 1: And we were in Mexico and saw oysters everywhere. They

495
00:26:50,480 --> 00:26:53,359
Speaker 1: were serving them on those styrofoam plates with ice. They

496
00:26:53,359 --> 00:26:55,840
Speaker 1: were like, it looked so fresh. They were cutting them

497
00:26:55,920 --> 00:26:57,800
Speaker 1: up in the ocean and then bringing them up to you.

498
00:26:58,000 --> 00:27:00,440
Speaker 1: We saw people buying them, and I said, my dad

499
00:27:00,720 --> 00:27:04,040
Speaker 1: would have a fit right now, what is your oyster rule?

500
00:27:04,840 --> 00:27:09,000
Speaker 4: I have seen that in Ziewataneo. We've been in Mexico

501
00:27:09,240 --> 00:27:12,320
Speaker 4: where they were on the beach, you know, getting oysters

502
00:27:12,359 --> 00:27:14,600
Speaker 4: out and cutting them up and serving them, and there's

503
00:27:14,640 --> 00:27:18,240
Speaker 4: no way I would eat those. My rule is I

504
00:27:18,280 --> 00:27:21,480
Speaker 4: will eat raw oysters if the water temperature is below

505
00:27:21,680 --> 00:27:25,000
Speaker 4: fifty degrees fahrenheit. So if they've come from waters where

506
00:27:25,000 --> 00:27:28,120
Speaker 4: the water is below fifty degrees, then I will have

507
00:27:28,680 --> 00:27:29,359
Speaker 4: the raw oyster.

508
00:27:29,720 --> 00:27:32,119
Speaker 1: So where would you eat oysters from?

509
00:27:32,560 --> 00:27:33,920
Speaker 4: Well, it depends on the time.

510
00:27:33,760 --> 00:27:35,199
Speaker 2: Of Chesapeake Bay would you.

511
00:27:35,600 --> 00:27:39,359
Speaker 4: It could be Chesapeake Bay in the winter is fine,

512
00:27:39,520 --> 00:27:41,160
Speaker 4: you know, and then you go up the East coast

513
00:27:41,280 --> 00:27:44,920
Speaker 4: and you know, going to Canada. You know, normally that's

514
00:27:45,040 --> 00:27:47,760
Speaker 4: that's fine because that water temperature is going to be

515
00:27:47,800 --> 00:27:52,200
Speaker 4: below fifty degrees. Same thing up in Vancouver, British Columbia.

516
00:27:52,800 --> 00:27:58,800
Speaker 4: But again you've got to be aware of the water temperature.

517
00:27:58,840 --> 00:28:01,040
Speaker 4: But you also have to be aware of the fact

518
00:28:01,040 --> 00:28:05,440
Speaker 4: that often there can be contaminous that get flushed into

519
00:28:05,520 --> 00:28:09,040
Speaker 4: a oyster bed unknowingly. And it's happened where you know

520
00:28:09,119 --> 00:28:13,359
Speaker 4: British Columbia oysters have been recalled, or you know Nova

521
00:28:13,400 --> 00:28:18,399
Speaker 4: Scotia oysters or from Cape Cape Cod oysters because there's

522
00:28:18,440 --> 00:28:23,280
Speaker 4: been an accident, a spill of sorts and the oyster

523
00:28:23,320 --> 00:28:27,080
Speaker 4: beds get contaminated. Now, because oysters are they're bottom feeders

524
00:28:27,119 --> 00:28:32,200
Speaker 4: and they filter the ocean, so they are they're only

525
00:28:32,240 --> 00:28:35,560
Speaker 4: as good as the water in which they're raised. And

526
00:28:35,680 --> 00:28:41,160
Speaker 4: I go below fifty degrees because above that you start

527
00:28:41,200 --> 00:28:44,640
Speaker 4: getting into an area where you could have growth of

528
00:28:45,840 --> 00:28:50,560
Speaker 4: Vibrio parahemolyticus, Vibrio valonificus.

529
00:28:50,880 --> 00:28:55,959
Speaker 6: Or we're just talking about that or Otheribrio organisms are

530
00:28:56,000 --> 00:28:59,920
Speaker 6: bacteria that grow in salt water, and so they survive

531
00:29:00,080 --> 00:29:02,560
Speaker 6: in salt water, and the warmer the water gets, the

532
00:29:02,640 --> 00:29:03,400
Speaker 6: higher the levels.

533
00:29:03,440 --> 00:29:06,520
Speaker 4: That's why I don't eat Gulf Coast oysters unless it's

534
00:29:06,560 --> 00:29:09,040
Speaker 4: like oyster Rockefeller. So it's got to be cooked.

535
00:29:09,800 --> 00:29:11,680
Speaker 5: Coast oysters no matter what time of year.

536
00:29:11,720 --> 00:29:14,440
Speaker 4: But now I don't because the water never gets hold

537
00:29:14,520 --> 00:29:19,560
Speaker 4: fifty degrees. However, there are people now that are pasteurizing

538
00:29:20,200 --> 00:29:24,000
Speaker 4: those oysters and they'll serve pasteurized oysters on the half shell.

539
00:29:24,080 --> 00:29:26,720
Speaker 4: I've not had any, but from what I understand, the

540
00:29:26,800 --> 00:29:31,120
Speaker 4: technology is pretty good and they render those oysters safe

541
00:29:31,160 --> 00:29:33,000
Speaker 4: to eat. But if you don't know if they've been

542
00:29:33,040 --> 00:29:35,880
Speaker 4: pasteurized or not, you know, then I simply wouldn't eat them.

543
00:29:36,120 --> 00:29:38,720
Speaker 5: So they're problem not pasteurized From the guy who's walking

544
00:29:38,760 --> 00:29:40,680
Speaker 5: around serving them on styrofoam.

545
00:29:40,320 --> 00:29:42,600
Speaker 4: That is a very safe assumption.

546
00:29:43,040 --> 00:29:45,240
Speaker 2: That's called Monazuma's revenge man.

547
00:29:45,280 --> 00:29:49,600
Speaker 5: That was so wild to honest. Dirofoam yeah, diyrofoam plate.

548
00:29:49,800 --> 00:29:52,840
Speaker 2: Yep, we actually bought them just this is a fun story.

549
00:29:52,960 --> 00:29:55,720
Speaker 1: Yes, to take pictures of us pretending to eat them

550
00:29:55,760 --> 00:29:56,760
Speaker 1: to send them to DATH.

551
00:29:57,040 --> 00:29:58,640
Speaker 2: That was fot. We had a blast with that.

552
00:30:00,160 --> 00:30:01,760
Speaker 3: Is organic actually better?

553
00:30:01,920 --> 00:30:25,600
Speaker 7: Brace yourselves good one.

554
00:30:06,280 --> 00:30:06,360
Speaker 1: The.

555
00:30:16,280 --> 00:30:20,840
Speaker 4: Organic better than what conventional is this? Is this the question?

556
00:30:20,960 --> 00:30:24,080
Speaker 4: I'm assuming that that's the question, and the answer is no,

557
00:30:24,480 --> 00:30:29,080
Speaker 4: it's not. In some cases organic products can be more

558
00:30:29,160 --> 00:30:34,320
Speaker 4: inherently dangerous from a food safety standpoint, because you're using

559
00:30:36,200 --> 00:30:41,920
Speaker 4: natural fertilizers, which could be composted manures, which usually that's

560
00:30:41,960 --> 00:30:44,480
Speaker 4: what it is, So it can be composted from hogs,

561
00:30:44,520 --> 00:30:48,880
Speaker 4: from cattle, can be from from poultry, and if the

562
00:30:48,920 --> 00:30:52,800
Speaker 4: composting is not done properly, so composting is you know,

563
00:30:52,920 --> 00:30:54,880
Speaker 4: you you pile it up in a heap, and then

564
00:30:54,920 --> 00:30:59,840
Speaker 4: it heats the bacteria in the the fecal material that

565
00:30:59,880 --> 00:31:04,720
Speaker 4: you composting actually heats up and it kills all the

566
00:31:04,720 --> 00:31:08,800
Speaker 4: pathogenic bacteria. So then you can spread that composted manure

567
00:31:09,560 --> 00:31:16,719
Speaker 4: as fertilizer. However, sometimes organic farmers make their own compost

568
00:31:17,000 --> 00:31:20,280
Speaker 4: and they don't let it go all the way to

569
00:31:21,280 --> 00:31:27,120
Speaker 4: fully cooked compost, and so then they're spreading this essentially

570
00:31:27,200 --> 00:31:31,600
Speaker 4: raw manure as fertilizer, which then can contaminate the crops

571
00:31:31,600 --> 00:31:35,320
Speaker 4: that they're they're growing. I've always said, you know, organic

572
00:31:35,440 --> 00:31:38,200
Speaker 4: is fine, and if you have disposable income and it

573
00:31:38,240 --> 00:31:42,080
Speaker 4: makes you feel better to consume an organic product, knock

574
00:31:42,120 --> 00:31:47,280
Speaker 4: yourself out. But there's nothing wrong with conventionally raised products either.

575
00:31:47,480 --> 00:31:50,880
Speaker 5: Give me the upside to organic besize making yourself feel better.

576
00:31:51,960 --> 00:31:54,880
Speaker 4: You just said it help WI. There's no health there's

577
00:31:54,920 --> 00:31:58,520
Speaker 4: no health benefit. There's no health benefit in eating organic

578
00:31:58,600 --> 00:32:01,720
Speaker 4: versus conventionally raised per or or meat.

579
00:32:02,040 --> 00:32:04,959
Speaker 5: Okay, I don't remember this, then remind me what is

580
00:32:05,000 --> 00:32:08,479
Speaker 5: the industry's pitch to people for why they should be

581
00:32:08,480 --> 00:32:09,080
Speaker 5: eating organic.

582
00:32:09,280 --> 00:32:12,280
Speaker 1: Is it that they lack pesticides and certain chemicals? Is

583
00:32:12,280 --> 00:32:14,040
Speaker 1: that what it is that they don't have the same

584
00:32:14,120 --> 00:32:14,640
Speaker 1: type of.

585
00:32:14,680 --> 00:32:18,880
Speaker 4: That I mean that that is the that that is

586
00:32:18,920 --> 00:32:21,200
Speaker 4: the pitch, and that's why people say, oh, I want

587
00:32:21,240 --> 00:32:24,120
Speaker 4: to eat it because there's no artificial fertilizers. You know,

588
00:32:24,200 --> 00:32:30,680
Speaker 4: there's no artificial herbicides, there are no artificial pesticides, so

589
00:32:30,840 --> 00:32:35,800
Speaker 4: you know, organic product sometimes then has to be treated otherwise.

590
00:32:35,960 --> 00:32:39,520
Speaker 4: You know, with with bacillis, they in genesis to try

591
00:32:39,560 --> 00:32:42,840
Speaker 4: to prevent pest infestation because just because it's organic doesn't

592
00:32:42,840 --> 00:32:46,800
Speaker 4: mean you're free from pests. So organic is more expensive.

593
00:32:47,480 --> 00:32:48,600
Speaker 1: Why is it?

594
00:32:48,640 --> 00:32:51,720
Speaker 4: Because you get you get poorer yields and you are

595
00:32:51,800 --> 00:32:54,040
Speaker 4: going to have to call more product because you're not

596
00:32:54,160 --> 00:32:57,600
Speaker 4: treating it to kill the pests, to kill and to

597
00:32:57,720 --> 00:33:00,640
Speaker 4: kill weeds around it, so you don't get the yields

598
00:33:00,960 --> 00:33:06,880
Speaker 4: that you get certainly in from a nutritional standpoint, there's

599
00:33:06,920 --> 00:33:11,400
Speaker 4: no benefit. You know, from a quality standpoint, I don't

600
00:33:11,400 --> 00:33:13,840
Speaker 4: think there there's any benefit. And again, if it makes

601
00:33:13,880 --> 00:33:17,200
Speaker 4: you feel good to do it, knock yourself out. But

602
00:33:17,800 --> 00:33:20,920
Speaker 4: I mean, if you're trying to live on a budget,

603
00:33:21,440 --> 00:33:24,680
Speaker 4: conventionally raised I mean, often people are made to feel

604
00:33:24,680 --> 00:33:28,520
Speaker 4: that if they eat conventional that they're harming themselves or

605
00:33:28,560 --> 00:33:30,640
Speaker 4: they're they're they're compromising.

606
00:33:30,040 --> 00:33:32,680
Speaker 1: But they're not giving their kids the best nutrition.

607
00:33:32,560 --> 00:33:37,120
Speaker 4: And they're and they're not. In fact, conventionally raised products

608
00:33:37,720 --> 00:33:39,000
Speaker 4: tend to be there, there have been a number of

609
00:33:39,080 --> 00:33:44,320
Speaker 4: studies tend to be safer from a microbiological standpoint than organically.

610
00:33:43,960 --> 00:33:46,000
Speaker 5: Raised Say that one more time for me.

611
00:33:46,280 --> 00:33:51,520
Speaker 4: Inventionally raised products tend to be safer microbiologically than organic

612
00:33:51,760 --> 00:33:52,720
Speaker 4: raised products.

613
00:33:53,480 --> 00:33:54,000
Speaker 2: That's wild.

614
00:33:54,160 --> 00:33:55,560
Speaker 5: What the actual hell?

615
00:33:56,760 --> 00:33:58,080
Speaker 2: That's not what anyone else tells you.

616
00:33:58,280 --> 00:34:01,960
Speaker 5: Where are they hiding this information? That's amazing to me.

617
00:34:02,560 --> 00:34:06,240
Speaker 5: It's a matter of we might be putting ourselves a

618
00:34:06,320 --> 00:34:10,040
Speaker 5: greater health risk by eating organic because of what you described.

619
00:34:10,080 --> 00:34:12,000
Speaker 5: If the composte.

620
00:34:11,520 --> 00:34:13,799
Speaker 4: I mean, it's not a I mean it's not a

621
00:34:13,920 --> 00:34:17,280
Speaker 4: significant risk, you know, but it's it's a higher risk

622
00:34:18,160 --> 00:34:21,600
Speaker 4: associated with those types. It's a higher it's a higher

623
00:34:21,600 --> 00:34:24,279
Speaker 4: price tag. I mean, you know, the companies I've worked for,

624
00:34:25,680 --> 00:34:30,680
Speaker 4: we have produced conventional and organic and have no problem.

625
00:34:30,800 --> 00:34:33,120
Speaker 4: If people want to eat organic, that's great. You know,

626
00:34:33,200 --> 00:34:35,160
Speaker 4: we get a higher margin on the product, and so

627
00:34:35,680 --> 00:34:39,600
Speaker 4: it's it's it's good. It's it's good. But but it

628
00:34:39,640 --> 00:34:41,120
Speaker 4: doesn't make conventional bad.

629
00:34:41,440 --> 00:34:46,839
Speaker 5: What's organic? It certainly produced. But are their meats organic meats?

630
00:34:46,920 --> 00:34:47,160
Speaker 4: Yeah?

631
00:34:47,680 --> 00:34:49,239
Speaker 5: What is an organic meat? By the way, what do

632
00:34:49,280 --> 00:34:50,080
Speaker 5: they What does that mean?

633
00:34:50,200 --> 00:34:52,680
Speaker 4: It's the way that the animal is raised in what

634
00:34:52,760 --> 00:34:56,920
Speaker 4: it's fed, So it's got to be fed organic feed ingredients.

635
00:34:57,719 --> 00:35:00,640
Speaker 5: Should we do free range You're just gonna muddy the water?

636
00:35:00,719 --> 00:35:01,439
Speaker 3: Yeah, free range?

637
00:35:01,480 --> 00:35:04,960
Speaker 1: Yeah, because free range chicken, free range eggs, like you

638
00:35:05,000 --> 00:35:07,560
Speaker 1: feel like, okay, well, the eggs I'm eating are from

639
00:35:07,680 --> 00:35:11,080
Speaker 1: a chicken who wasn't penned up the same way. I mean,

640
00:35:11,239 --> 00:35:13,399
Speaker 1: I don't happier and it makes you feel a little

641
00:35:13,440 --> 00:35:14,040
Speaker 1: less guilty.

642
00:35:14,080 --> 00:35:16,480
Speaker 4: Maybe even was it happier, don't.

643
00:35:16,560 --> 00:35:19,000
Speaker 5: I'm told it was because they got the rome freely.

644
00:35:19,960 --> 00:35:22,760
Speaker 4: Well, I mean, if you look at free range chickens,

645
00:35:22,920 --> 00:35:27,239
Speaker 4: chickens that are you have a chicken house for them

646
00:35:27,920 --> 00:35:31,000
Speaker 4: where their feed and water is, and then you open

647
00:35:31,040 --> 00:35:34,440
Speaker 4: the doors. Most chickens are not going to leave that house.

648
00:35:35,520 --> 00:35:37,360
Speaker 4: They really don't have a desire to go out in

649
00:35:37,360 --> 00:35:41,719
Speaker 4: the pasture and eat bugs and worms and be subject

650
00:35:41,719 --> 00:35:45,719
Speaker 4: to attack by hawks and eagles. They'd much rather stay

651
00:35:45,719 --> 00:35:50,840
Speaker 4: in the house where they've got food and water and bedding.

652
00:35:51,440 --> 00:35:53,240
Speaker 4: That's where they would prefer to stay.

653
00:35:53,400 --> 00:35:56,000
Speaker 5: So free range just means they leave the door open

654
00:35:56,080 --> 00:35:58,640
Speaker 5: and the chickens have the option of free range in it. Yes.

655
00:35:58,920 --> 00:36:02,560
Speaker 4: Oh, they have like a barn that they can stay in,

656
00:36:02,800 --> 00:36:05,160
Speaker 4: and most of them stay in the barn. Now there

657
00:36:05,160 --> 00:36:09,319
Speaker 4: are pasture raised. Two pasture raised is they're actually out

658
00:36:09,320 --> 00:36:12,239
Speaker 4: in the pasture and they're eating the bugs and the

659
00:36:12,239 --> 00:36:15,280
Speaker 4: worms and the and they're being attacked by the hawks

660
00:36:15,280 --> 00:36:16,560
Speaker 4: and the owls and the eagles.

661
00:36:16,640 --> 00:36:17,480
Speaker 5: So that's good.

662
00:36:18,160 --> 00:36:21,840
Speaker 4: Good should be happier, not in my opinion, because I

663
00:36:21,840 --> 00:36:23,719
Speaker 4: think they're living in a constant state of fear.

664
00:36:26,400 --> 00:36:28,719
Speaker 2: Yeah, and that could transfer to you. There's a lot

665
00:36:28,719 --> 00:36:30,160
Speaker 2: of people who believe you could.

666
00:36:29,920 --> 00:36:33,000
Speaker 4: Get stressed meat and that would not be got.

667
00:36:33,760 --> 00:36:36,000
Speaker 2: We don't need any more anxiety. I don't need to

668
00:36:36,000 --> 00:36:36,759
Speaker 2: eat anxiety.

669
00:36:36,800 --> 00:36:39,799
Speaker 5: How are you free range? How much more expensive, or

670
00:36:39,800 --> 00:36:41,120
Speaker 5: free range eggs a.

671
00:36:40,960 --> 00:36:44,319
Speaker 4: Lot more expensive. And again free range eggs. Then these

672
00:36:44,360 --> 00:36:45,960
Speaker 4: are eggs that are just laid in the ground and

673
00:36:46,000 --> 00:36:48,359
Speaker 4: people go around picking them up, and who else knows

674
00:36:48,360 --> 00:36:50,400
Speaker 4: what's on the surface of that egg that, what's in

675
00:36:50,440 --> 00:36:53,280
Speaker 4: that pasture? What was there before? Where cows and they're grazing?

676
00:36:53,400 --> 00:36:55,320
Speaker 4: Is there are there cow pies all over the place.

677
00:36:57,040 --> 00:36:58,799
Speaker 5: So is it really to make people feel better that

678
00:36:58,880 --> 00:37:00,200
Speaker 5: the chickens are well?

679
00:37:00,480 --> 00:37:03,200
Speaker 4: In my opinion, yes, the chickens are no more happier.

680
00:37:03,440 --> 00:37:06,160
Speaker 5: I mean this is devastating. It's like finding out there's

681
00:37:06,200 --> 00:37:06,960
Speaker 5: no East of money.

682
00:37:07,000 --> 00:37:12,680
Speaker 3: I mean, this is tough on you, bunny. Free range

683
00:37:12,880 --> 00:37:18,440
Speaker 3: or what food is scary right now? Cucumbers, carrots, eggs,

684
00:37:20,200 --> 00:37:21,480
Speaker 3: What foods are scary?

685
00:37:22,840 --> 00:37:23,360
Speaker 2: Sprouts?

686
00:37:23,880 --> 00:37:28,719
Speaker 4: Yes, spots sprouts number one every day, always raw oysters

687
00:37:28,800 --> 00:37:32,960
Speaker 4: grown in water above fifty degrees fahrenheit. Uh, you know,

688
00:37:33,160 --> 00:37:37,680
Speaker 4: if you want some real things. I don't think people

689
00:37:37,719 --> 00:37:41,880
Speaker 4: should be afraid of food. I think you have to

690
00:37:41,920 --> 00:37:44,279
Speaker 4: take proper precautions. I mean, one of the things that

691
00:37:44,320 --> 00:37:47,440
Speaker 4: we always talk about is that there is a personal

692
00:37:47,480 --> 00:37:49,759
Speaker 4: responsibility in the way that you handle your food, the

693
00:37:49,760 --> 00:37:52,560
Speaker 4: way you prepare your food, uh, and the way that

694
00:37:52,680 --> 00:37:55,960
Speaker 4: you store your food. So everybody has a role to play.

695
00:37:56,320 --> 00:37:59,800
Speaker 4: I mean, you know we talked about once something leaves

696
00:37:59,840 --> 00:38:04,440
Speaker 4: the retailer, retailer has no control over it. In the

697
00:38:04,440 --> 00:38:09,000
Speaker 4: industries I've worked in, once something leaves our facility, we

698
00:38:09,080 --> 00:38:11,280
Speaker 4: have no control over it. You know, we can control

699
00:38:11,360 --> 00:38:14,960
Speaker 4: the delivery to the distribution center, to the retailer, to

700
00:38:15,040 --> 00:38:19,680
Speaker 4: the food service establishment, but once it's left our control,

701
00:38:19,920 --> 00:38:22,440
Speaker 4: it's under the control of the next step in the process.

702
00:38:22,520 --> 00:38:25,880
Speaker 4: And the last step in the process is the consumer.

703
00:38:26,560 --> 00:38:29,680
Speaker 4: So there is an element of consumer responsibility. So you

704
00:38:29,719 --> 00:38:32,120
Speaker 4: can't assume that your food is sterile, because it's not

705
00:38:32,920 --> 00:38:36,359
Speaker 4: unless it's canned. You want sterile food, then you can

706
00:38:36,400 --> 00:38:39,840
Speaker 4: just buy canned food and you'll be fine. You'll have

707
00:38:39,960 --> 00:38:41,640
Speaker 4: no risk at all. I mean, you'll be eating a

708
00:38:41,760 --> 00:38:45,239
Speaker 4: mushy diet, but you know that's fine. So everybody has

709
00:38:45,280 --> 00:38:48,600
Speaker 4: personal responsibility in the way that they approach, the way

710
00:38:48,640 --> 00:38:53,520
Speaker 4: that they handle, prepare, and store, and then serve their food.

711
00:38:54,080 --> 00:38:56,239
Speaker 5: Can it be on that point? Does it matter when

712
00:38:57,200 --> 00:38:59,359
Speaker 5: you I don't know, we cook food and then you

713
00:39:00,520 --> 00:39:02,120
Speaker 5: meat and you get done with it and you just

714
00:39:02,160 --> 00:39:04,160
Speaker 5: sit it in the fridge. Does it matter in the

715
00:39:04,200 --> 00:39:06,520
Speaker 5: fridge if you cover it with a luminium oil or

716
00:39:06,560 --> 00:39:09,239
Speaker 5: put it in some container or not in terms of

717
00:39:09,280 --> 00:39:10,080
Speaker 5: food safety.

718
00:39:10,880 --> 00:39:14,440
Speaker 4: In terms of food safety, it's very possible because refrigerators

719
00:39:14,480 --> 00:39:17,480
Speaker 4: can be a source of cross contamination. You know, you're

720
00:39:17,480 --> 00:39:21,120
Speaker 4: putting things in there that then could get fall on

721
00:39:21,160 --> 00:39:25,160
Speaker 4: the surface of meat or on produce and could actually

722
00:39:25,239 --> 00:39:31,280
Speaker 4: cross contaminated with Listeria has been shown to transfer within refrigerator.

723
00:39:31,560 --> 00:39:31,759
Speaker 1: Wow.

724
00:39:31,880 --> 00:39:32,080
Speaker 5: You know.

725
00:39:32,120 --> 00:39:34,600
Speaker 4: So if you have a little bit of listeria deli meat,

726
00:39:34,640 --> 00:39:37,920
Speaker 4: you put it in there, you might inadvertently contaminate some

727
00:39:38,000 --> 00:39:42,239
Speaker 4: lettuce or contaminate another product. So you have to take

728
00:39:43,040 --> 00:39:46,720
Speaker 4: that responsibility to make sure that you're properly storing your product.

729
00:39:46,760 --> 00:39:48,960
Speaker 4: I would never throw anything in there uncovered.

730
00:39:50,040 --> 00:39:51,839
Speaker 5: At one more point, again asking for a fight here.

731
00:39:52,800 --> 00:39:56,239
Speaker 5: That chicken juice, right, You put that raw chicken in there,

732
00:39:56,280 --> 00:39:59,160
Speaker 5: and sometime sometimes the juice leaks out and gets them

733
00:39:59,200 --> 00:40:03,200
Speaker 5: to the surface in your refrigerator. How bad is that stuff?

734
00:40:03,440 --> 00:40:06,080
Speaker 4: How bad is that stuff? Yeah, it's as bad as

735
00:40:06,120 --> 00:40:08,880
Speaker 4: the chicken, you know. So, I mean it's just I mean,

736
00:40:08,920 --> 00:40:12,680
Speaker 4: it's just moisture that that seeps out of the chicken itself.

737
00:40:13,200 --> 00:40:15,839
Speaker 4: So it's not inherently bad. It's not like that. It's

738
00:40:15,920 --> 00:40:21,000
Speaker 4: the stew of bacteria. I mean, they're probably more spoilage

739
00:40:21,000 --> 00:40:24,759
Speaker 4: bactery in there than anything else. So yeah, again, you

740
00:40:24,880 --> 00:40:28,800
Speaker 4: should not just put a piece of chicken, raw chicken

741
00:40:28,960 --> 00:40:33,680
Speaker 4: in the refrigerator without being properly stored in a bag

742
00:40:33,840 --> 00:40:36,000
Speaker 4: or in a container.

743
00:40:36,920 --> 00:40:38,680
Speaker 2: All right, that's good. That's good to know.

744
00:40:40,040 --> 00:40:42,480
Speaker 3: If you get food poisoning, will it hit quickly like

745
00:40:42,520 --> 00:40:43,160
Speaker 3: within a day?

746
00:40:44,239 --> 00:40:46,360
Speaker 4: Well, again, it depends. We talked a little bit about this.

747
00:40:46,520 --> 00:40:49,800
Speaker 4: If it's staphf oreus or basilla sirius, it's going to

748
00:40:49,880 --> 00:40:54,719
Speaker 4: be hours. If it's Salmonella or cample bacter, it could

749
00:40:54,760 --> 00:40:59,279
Speaker 4: be you know, twenty four to forty eight hours. If

750
00:40:59,280 --> 00:41:03,600
Speaker 4: it's listerios it could be thirty six to ninety six hours.

751
00:41:03,760 --> 00:41:09,120
Speaker 4: So depending on what's making you sick, it's going to

752
00:41:09,120 --> 00:41:11,680
Speaker 4: be dependent on again and the dose.

753
00:41:11,600 --> 00:41:13,799
Speaker 1: The incubation period, right, You always talked about that, and

754
00:41:13,840 --> 00:41:16,239
Speaker 1: that's actually one way scientist figure out what it is

755
00:41:16,280 --> 00:41:17,440
Speaker 1: you're probably dealing with.

756
00:41:17,520 --> 00:41:21,080
Speaker 4: And that's you know, when the epidemiologists go out and

757
00:41:21,280 --> 00:41:25,080
Speaker 4: question people who've been ill, they'll ask them their food history,

758
00:41:25,080 --> 00:41:26,759
Speaker 4: and it won't be just what was the last thing

759
00:41:26,800 --> 00:41:29,120
Speaker 4: you ate, It would be what had you eaten in

760
00:41:29,160 --> 00:41:32,600
Speaker 4: the last three days, So they can get a food history,

761
00:41:33,320 --> 00:41:37,960
Speaker 4: and that's how they can begin to determine what's the

762
00:41:38,000 --> 00:41:40,879
Speaker 4: potential vehicle. I mean, that's how the onion thing came

763
00:41:40,960 --> 00:41:45,600
Speaker 4: out because a high percentage of individuals who were reporting

764
00:41:46,040 --> 00:41:51,440
Speaker 4: ill had eaten a McDonald's quarter pounder. So immediately everybody, oh,

765
00:41:51,480 --> 00:41:55,960
Speaker 4: it's the beef. It's the beef, and so they tested

766
00:41:55,960 --> 00:42:00,239
Speaker 4: the beef. They didn't find anything, but then they started

767
00:42:00,280 --> 00:42:01,759
Speaker 4: looking at wait a minute, it wouldn't just be the

768
00:42:01,840 --> 00:42:03,880
Speaker 4: quarter pounder beef, it would be from other products. So

769
00:42:04,360 --> 00:42:07,480
Speaker 4: they were able to narrow it down that these people

770
00:42:08,440 --> 00:42:14,000
Speaker 4: reported having onions on their quarter pounders, and so that's

771
00:42:14,080 --> 00:42:16,680
Speaker 4: where they got back to the fact that it was

772
00:42:17,160 --> 00:42:21,359
Speaker 4: most likely the onions. Now, interestingly enough, they've done a

773
00:42:21,440 --> 00:42:25,880
Speaker 4: lot of analysis and they found I think it was

774
00:42:26,120 --> 00:42:31,640
Speaker 4: an environmental sample and an onion sample of the recalled

775
00:42:31,640 --> 00:42:34,960
Speaker 4: onions that tested positive for E. Coli, but it was

776
00:42:35,120 --> 00:42:38,640
Speaker 4: not the outbreak strain. So they've never been able to

777
00:42:38,719 --> 00:42:47,040
Speaker 4: recover the outbreak strain from anything to do with the onions. Wow,

778
00:42:47,280 --> 00:42:52,920
Speaker 4: but the epidemiology is such that onions are implicatd I

779
00:42:52,920 --> 00:42:59,719
Speaker 4: think seventy eight percent reported eating onions. So they knew

780
00:42:59,760 --> 00:43:01,360
Speaker 4: it was isn't the ground beef because they went in

781
00:43:01,400 --> 00:43:05,640
Speaker 4: and looked at the McDonald's cooking procedures and I mentioned

782
00:43:05,680 --> 00:43:08,239
Speaker 4: they put the clamshell down and it stays down, so

783
00:43:08,760 --> 00:43:11,239
Speaker 4: the meat was fully cooked, So that's not going to

784
00:43:11,320 --> 00:43:14,280
Speaker 4: have E. Coli. So it went back to the onions.

785
00:43:14,320 --> 00:43:18,840
Speaker 4: Then they looked at the distribution of the where the

786
00:43:18,840 --> 00:43:23,240
Speaker 4: onions were distributed in that matched where the illnesses were occurring.

787
00:43:23,440 --> 00:43:25,440
Speaker 5: We use it as a general term so often just

788
00:43:25,480 --> 00:43:27,440
Speaker 5: food poisoning. But what are we talking about when we

789
00:43:27,440 --> 00:43:30,400
Speaker 5: say food poisoning. It's it's one of a specific strain

790
00:43:30,560 --> 00:43:31,840
Speaker 5: of something.

791
00:43:31,520 --> 00:43:34,160
Speaker 4: Right, Yeah, it can be a food infection, which would

792
00:43:34,160 --> 00:43:38,480
Speaker 4: be Salmonella E coli, campelbackter listeria, Or it could be

793
00:43:38,760 --> 00:43:42,000
Speaker 4: food poisoning which is a toxin, which would be Staph

794
00:43:42,040 --> 00:43:47,280
Speaker 4: aureus or basilla sirius. I mean that's the difference between poison.

795
00:43:47,719 --> 00:43:51,000
Speaker 4: I mean it's a generic term food poisoning. Whether you're

796
00:43:51,040 --> 00:43:53,520
Speaker 4: poisoned by the cells or you're poisoned by the toxin.

797
00:43:53,840 --> 00:43:57,000
Speaker 5: If I eat some of the band I get sick ofod' or.

798
00:43:57,400 --> 00:44:02,200
Speaker 4: Or it could be neurovirus, which is probably the biggest

799
00:44:02,800 --> 00:44:06,040
Speaker 4: cause of food born illness in the United States, but

800
00:44:06,239 --> 00:44:11,320
Speaker 4: because it's so difficult to detect, it often goes unnoticed.

801
00:44:11,320 --> 00:44:12,919
Speaker 2: You know we cruise ship.

802
00:44:13,320 --> 00:44:18,360
Speaker 4: Yeah, we're focusing on the bacterial infections and intoxications because

803
00:44:18,360 --> 00:44:22,160
Speaker 4: we can culture those organisms and we can recover them.

804
00:44:22,520 --> 00:44:27,120
Speaker 4: Nourovirus is very difficult to recover, but the symptoms are

805
00:44:27,200 --> 00:44:32,520
Speaker 4: so consistent and and it's very easily spread.

806
00:44:32,760 --> 00:44:35,200
Speaker 5: I don't hear about it on the land ever, swear.

807
00:44:35,000 --> 00:44:36,040
Speaker 4: Yeah, no, it happens.

808
00:44:36,719 --> 00:44:38,240
Speaker 5: I don't hear about it the kids.

809
00:44:38,280 --> 00:44:41,800
Speaker 4: Like there are famous cases of people going to a banquet,

810
00:44:41,920 --> 00:44:47,360
Speaker 4: going to a wedding party, and they've actually done studies,

811
00:44:48,000 --> 00:44:49,920
Speaker 4: uh where you can look at the spread of the

812
00:44:50,000 --> 00:44:53,840
Speaker 4: virus within a ballroom. You know, where people are sitting

813
00:44:53,840 --> 00:44:57,439
Speaker 4: down ills and here's here's patient zero, and then all

814
00:44:57,560 --> 00:45:01,080
Speaker 4: the people around them who subsequently got sick because of

815
00:45:01,160 --> 00:45:02,440
Speaker 4: the spread of the virus.

816
00:45:03,600 --> 00:45:06,160
Speaker 5: Any tip or if you do want to take a cruise, right,

817
00:45:07,040 --> 00:45:11,920
Speaker 5: I don't. We didn't tell you we have a whole.

818
00:45:14,120 --> 00:45:15,520
Speaker 2: What you're going to Alaska?

819
00:45:15,960 --> 00:45:18,560
Speaker 5: What is your food safety advice if somebody is on

820
00:45:18,640 --> 00:45:19,120
Speaker 5: a cruise.

821
00:45:19,520 --> 00:45:22,480
Speaker 4: Well, we actually did take my father in law on

822
00:45:22,520 --> 00:45:26,560
Speaker 4: the cruise several years ago, and my one rule was

823
00:45:26,640 --> 00:45:30,000
Speaker 4: I'm not eating at the buffet. Yeah, and you know,

824
00:45:30,080 --> 00:45:33,760
Speaker 4: we were sanitizing our you know, it's not the everybody

825
00:45:33,760 --> 00:45:35,839
Speaker 4: thinks it's the workers on the cruise ship that make

826
00:45:35,880 --> 00:45:39,920
Speaker 4: people sick. That's no, it's the passengers that come on

827
00:45:41,280 --> 00:45:46,680
Speaker 4: were already sick. We've spread it. I had an opportunity

828
00:45:46,719 --> 00:45:48,960
Speaker 4: to watch a changeover of a big cruise ship down

829
00:45:49,000 --> 00:45:52,480
Speaker 4: in Miami. Company I worked for, we were a major supplier

830
00:45:52,560 --> 00:45:54,720
Speaker 4: to the cruise lines for a variety of food products,

831
00:45:54,760 --> 00:45:57,040
Speaker 4: and they were asking for some help looking at their

832
00:45:57,080 --> 00:45:59,120
Speaker 4: their food safety system. So we went down there and

833
00:45:59,120 --> 00:46:01,239
Speaker 4: spent a couple of days and we were able to

834
00:46:01,280 --> 00:46:03,520
Speaker 4: see a ship came in in the morning and it

835
00:46:03,640 --> 00:46:05,960
Speaker 4: was leaving in the afternoon. So we got to go

836
00:46:06,000 --> 00:46:08,880
Speaker 4: behind the scenes as they were doing all their clean up,

837
00:46:09,719 --> 00:46:14,840
Speaker 4: their sanitation, and then they're restocking, and it was impressive.

838
00:46:15,400 --> 00:46:19,000
Speaker 4: They were doing really good job. Their people were trained,

839
00:46:19,040 --> 00:46:22,080
Speaker 4: they knew what they were doing, you know, and they're

840
00:46:22,280 --> 00:46:26,160
Speaker 4: and they're they're frustrated because everybody thinks it's well, it's

841
00:46:26,200 --> 00:46:28,600
Speaker 4: those cruise ship workers that are making people say no,

842
00:46:28,680 --> 00:46:30,560
Speaker 4: it's not the cruise ship workers. It's the people that

843
00:46:30,640 --> 00:46:31,360
Speaker 4: come on the ship.

844
00:46:31,600 --> 00:46:35,040
Speaker 1: And you know, when we've gone places and there's a buffet,

845
00:46:35,120 --> 00:46:38,280
Speaker 1: I always say absolutely not. I'm not doing the buffet

846
00:46:38,320 --> 00:46:41,160
Speaker 1: because I'm your daughter. But it's funny sometimes at these

847
00:46:41,200 --> 00:46:43,120
Speaker 1: hotels they get upset. I was like, can I have

848
00:46:43,160 --> 00:46:44,880
Speaker 1: a menu? Can I just order a la carte? And

849
00:46:44,920 --> 00:46:46,600
Speaker 1: they really try to push you to the buffet.

850
00:46:46,680 --> 00:46:48,719
Speaker 2: I'm like, I don't want the buffet. I want to

851
00:46:48,800 --> 00:46:51,680
Speaker 2: order a la carte. And it's funny there's pushback sometimes.

852
00:46:51,719 --> 00:46:53,239
Speaker 5: Where have we been that there was a buffet? I

853
00:46:53,280 --> 00:46:53,840
Speaker 5: don't remember.

854
00:46:54,520 --> 00:46:56,960
Speaker 1: Book a hotel lobby, you know they for breakfast, they've

855
00:46:56,960 --> 00:47:01,080
Speaker 1: got a buffet, I can remember already, But no, like

856
00:47:01,120 --> 00:47:03,479
Speaker 1: a hotel, I always like, can I have the venue?

857
00:47:03,520 --> 00:47:04,640
Speaker 2: I always like, I get pushed back.

858
00:47:14,920 --> 00:47:18,080
Speaker 1: Did I have a question for you about raw milk?

859
00:47:18,480 --> 00:47:22,600
Speaker 1: There was actually just a recall and production was stopped

860
00:47:22,600 --> 00:47:26,080
Speaker 1: at a farm in California Raw Milk LLC. I think,

861
00:47:26,440 --> 00:47:31,000
Speaker 1: but these are unpasteurized products and R FK Junior, I'm

862
00:47:31,000 --> 00:47:34,359
Speaker 1: asking because he could potentially be our Health and Human

863
00:47:34,400 --> 00:47:37,040
Speaker 1: Services secretary. We don't know, but he's certainly nominated, and

864
00:47:37,120 --> 00:47:42,279
Speaker 1: he has said he only drinks raw milk. What are

865
00:47:42,320 --> 00:47:44,680
Speaker 1: the dangers and what are the rewards? I mean, this

866
00:47:44,760 --> 00:47:46,919
Speaker 1: isn't something that's legal in all states, by the way,

867
00:47:46,960 --> 00:47:50,200
Speaker 1: as well, but this could and probably will be something

868
00:47:50,280 --> 00:47:52,399
Speaker 1: a lot of folks are going to talk about if

869
00:47:52,440 --> 00:47:53,880
Speaker 1: he is in fact confirmed.

870
00:47:55,160 --> 00:47:59,840
Speaker 4: Raw milk is quite popular in certain parts of the country.

871
00:48:02,239 --> 00:48:05,640
Speaker 4: For me, personally, I think it's a mistake. I think

872
00:48:05,680 --> 00:48:09,880
Speaker 4: it's inherently dangerous. I put it in the same category

873
00:48:09,880 --> 00:48:13,600
Speaker 4: as sprouts, and I would not drink raw milk. I

874
00:48:13,600 --> 00:48:16,680
Speaker 4: mean I drank raw milk as a kid because my

875
00:48:16,800 --> 00:48:19,960
Speaker 4: great uncle had a dairy farm, and you know, they

876
00:48:19,960 --> 00:48:22,080
Speaker 4: didn't have any way to pasteurize it, so you drink

877
00:48:22,160 --> 00:48:28,360
Speaker 4: raw milk. Now, the problem today is that people drinking

878
00:48:28,440 --> 00:48:33,200
Speaker 4: raw milk don't know how those cows are being handled

879
00:48:34,840 --> 00:48:40,440
Speaker 4: and how the milk is being drawn and bottled. So

880
00:48:40,560 --> 00:48:43,760
Speaker 4: I think you're taking a big risk because it is raw,

881
00:48:43,840 --> 00:48:46,719
Speaker 4: and if you're not properly cleaning the utter of the

882
00:48:46,760 --> 00:48:53,120
Speaker 4: cow and sanitizing the milking equipment. I mean, when a

883
00:48:53,160 --> 00:48:55,640
Speaker 4: cow goes out in the field, the utterer's kind of

884
00:48:55,719 --> 00:48:58,799
Speaker 4: dragging through the grass, and it's going to pick up

885
00:48:59,040 --> 00:49:01,240
Speaker 4: pathogenic back to here, it's going to pick up salmonel,

886
00:49:01,280 --> 00:49:02,960
Speaker 4: it's going to pick up ekoli, it's going to pick

887
00:49:03,000 --> 00:49:06,839
Speaker 4: up listeria. And so then when that milk comes out,

888
00:49:06,960 --> 00:49:10,919
Speaker 4: if the surface of the utter is not cleaned and sanitized,

889
00:49:11,480 --> 00:49:14,959
Speaker 4: and the equipment is being used by multiple cows without

890
00:49:15,000 --> 00:49:17,160
Speaker 4: being clean and sanitized, which you don't know if they

891
00:49:17,200 --> 00:49:22,560
Speaker 4: are or not, you're going to have contamination getting into

892
00:49:22,600 --> 00:49:28,320
Speaker 4: that raw milk, which then can make vulnerable individuals very sick.

893
00:49:28,800 --> 00:49:33,680
Speaker 4: People are feeding their kids raw milk, which I think

894
00:49:33,760 --> 00:49:37,359
Speaker 4: is a very dangerous practice. If you don't know that cow,

895
00:49:37,480 --> 00:49:43,440
Speaker 4: if you don't know how that milk's been bottled, you

896
00:49:43,600 --> 00:49:46,680
Speaker 4: are taking a serious risk in my opinion.

897
00:49:46,960 --> 00:49:50,840
Speaker 1: Well, and this California specific, this California farm, this is

898
00:49:51,000 --> 00:49:54,920
Speaker 1: recently in the headlines, actually found like high levels of

899
00:49:55,000 --> 00:50:00,520
Speaker 1: avian flu in the raw milk, and they can tell us.

900
00:50:00,520 --> 00:50:03,600
Speaker 1: But the concept is that you could no one had,

901
00:50:03,680 --> 00:50:06,560
Speaker 1: no one did get bird flu, but it could potentially

902
00:50:06,600 --> 00:50:10,000
Speaker 1: happen where you could transfer bird flu and raw milk

903
00:50:10,080 --> 00:50:10,840
Speaker 1: into a human.

904
00:50:11,080 --> 00:50:13,680
Speaker 4: You could, you could and there have been a number

905
00:50:13,680 --> 00:50:16,319
Speaker 4: of dairy workers not very many, but there have been

906
00:50:16,400 --> 00:50:20,880
Speaker 4: some who have come down with avian influenza working closely

907
00:50:20,920 --> 00:50:27,880
Speaker 4: with cows. I mean, because avian influenza, that particular flu

908
00:50:28,239 --> 00:50:36,760
Speaker 4: or that category of flu is quite as neurologists would say, promiscuous,

909
00:50:36,800 --> 00:50:41,520
Speaker 4: and that it'll recombine rapidly with other viruses, and so

910
00:50:42,280 --> 00:50:47,960
Speaker 4: you know, pigs, cows, humans, chickens are all good vessels

911
00:50:48,600 --> 00:50:54,120
Speaker 4: for these influenza viruses. So you know, I think that's

912
00:50:54,120 --> 00:50:57,560
Speaker 4: another element of the danger of raw milk.

913
00:50:58,000 --> 00:51:01,319
Speaker 5: But remind us again, why anybody, what's the upside, what's

914
00:51:01,320 --> 00:51:03,560
Speaker 5: the argument for it? For people that use it, they say,

915
00:51:03,680 --> 00:51:05,920
Speaker 5: I want raw milk because it's natural.

916
00:51:06,840 --> 00:51:11,040
Speaker 4: People feel that the heating process changes the flavor. They

917
00:51:11,040 --> 00:51:14,480
Speaker 4: feel like it destroys certain enzymes and the milk that

918
00:51:14,880 --> 00:51:19,560
Speaker 4: they feel would be beneficial nutritionally. There's no evidence of that.

919
00:51:20,360 --> 00:51:25,719
Speaker 4: But again, yeah, the heating to pasteurization temperature, I mean,

920
00:51:25,719 --> 00:51:28,319
Speaker 4: there are a couple of ways to pasteurize. There's low

921
00:51:28,360 --> 00:51:32,440
Speaker 4: temperature long time, and there there's high temperature short time pasturization.

922
00:51:32,600 --> 00:51:35,040
Speaker 4: You know, in Europe they have all the box milk

923
00:51:35,480 --> 00:51:38,799
Speaker 4: because it's called ultra high temperature process. It's kind of

924
00:51:39,320 --> 00:51:42,560
Speaker 4: they zap it up to you know, two hundred degrees

925
00:51:42,600 --> 00:51:45,279
Speaker 4: and then they so it's essentially sterile milk, and they

926
00:51:45,280 --> 00:51:48,160
Speaker 4: put it in a cart and its shelf stable in

927
00:51:48,239 --> 00:51:52,440
Speaker 4: this Most of the fluid milk here is pasteurized a

928
00:51:52,440 --> 00:51:55,560
Speaker 4: little differently. It's a lower temperature for for a longer time,

929
00:51:55,640 --> 00:51:58,399
Speaker 4: so it goes through a two bular pastors. Pasteurizer brings

930
00:51:58,440 --> 00:52:00,799
Speaker 4: it up the temperature, it kills the pathage, and then

931
00:52:00,840 --> 00:52:02,680
Speaker 4: the milk is bottled.

932
00:52:03,960 --> 00:52:07,520
Speaker 2: No, I've never had last one final question.

933
00:52:08,719 --> 00:52:11,400
Speaker 3: Do you credit your nutrition and knowledge about food for

934
00:52:11,520 --> 00:52:12,439
Speaker 3: looking so young?

935
00:52:15,840 --> 00:52:17,120
Speaker 2: We save the best for last.

936
00:52:17,800 --> 00:52:19,759
Speaker 4: It's called genetics.

937
00:52:22,040 --> 00:52:24,840
Speaker 1: But you eat well and you I mean, heck, you

938
00:52:24,920 --> 00:52:27,000
Speaker 1: ran the Berlin Marathon with me at the age of

939
00:52:27,160 --> 00:52:28,160
Speaker 1: sixty nine.

940
00:52:28,520 --> 00:52:29,719
Speaker 2: Sixty eight sixty nine.

941
00:52:29,800 --> 00:52:32,280
Speaker 1: Yeah, so you have to give yourself a little credit

942
00:52:32,320 --> 00:52:35,160
Speaker 1: with how you've taken care of your genetics.

943
00:52:35,960 --> 00:52:42,319
Speaker 4: Well, I mean genetics, and I guess some good luck

944
00:52:42,360 --> 00:52:42,959
Speaker 4: along the way.

945
00:52:44,880 --> 00:52:46,000
Speaker 2: Dad, you like this.

946
00:52:46,160 --> 00:52:48,640
Speaker 1: I want to say to anyone who's still with us here,

947
00:52:48,719 --> 00:52:51,239
Speaker 1: this is so cool because my dad did not know

948
00:52:51,320 --> 00:52:53,439
Speaker 1: any of these questions ahead of time. He didn't ask

949
00:52:53,480 --> 00:52:56,520
Speaker 1: for them, we didn't give them to him, and he

950
00:52:56,800 --> 00:53:00,000
Speaker 1: just I mean, you got an A plus plus plus

951
00:53:00,239 --> 00:53:02,719
Speaker 1: from me, and we all learned something in this room,

952
00:53:02,719 --> 00:53:05,480
Speaker 1: and I hope you all did to listening, because even

953
00:53:05,480 --> 00:53:07,560
Speaker 1: as your daughter who's heard a lot of this growing up,

954
00:53:07,920 --> 00:53:10,719
Speaker 1: I learned some things today. So Dad, thank you. You

955
00:53:10,840 --> 00:53:14,680
Speaker 1: are a wealth of information and some life saving information,

956
00:53:14,719 --> 00:53:16,960
Speaker 1: even potentially, so we appreciate you.

957
00:53:17,120 --> 00:53:18,000
Speaker 4: Thank you for having me