Speaker 1: Welcome everyone to Amy and TJ. This is kind of
Speaker 1: a parton too, of our conversation with a microbiologist who
Speaker 1: just so happens to be my father, Michael Roboch. But
Speaker 1: we decided we had questions for him, but we know
Speaker 1: so many of you do too, so we asked you,
Speaker 1: our listeners, to send in your questions for our Ask
Speaker 1: a Microbiologist Anything episode, and so we're going to get
Speaker 1: right into it. Dad, Thanks for sticking around and doing
Speaker 1: this part two with us, my pleasure.
Speaker 2: You know, it's funny growing up.
Speaker 1: Over the years, I had the luxury of having you
Speaker 1: available to me at all times if I needed to
Speaker 1: ask you things like is this milk still good? Can
Speaker 1: I still eat the leftovers in the fridge? Or hey, Dad,
Speaker 1: I'm traveling to China, can I drink the water? And
Speaker 1: you were always able to give me really good, important,
Speaker 1: scientific based advice and it certainly helped me stay healthier
Speaker 1: throughout the year. So this is an opportunity for us
Speaker 1: to hear answers to all of those questions that you have,
Speaker 1: and our amazing producer Andy has the list in front
Speaker 1: of him and he's going to start reading the first question.
Speaker 3: Awesome take it away. All right. So, mister Robach, what
Speaker 3: will happen to our food supply if the FDA is dismantled.
Speaker 4: Well, that's a really interesting question. If the FDA is dismantled.
Speaker 4: Let's hope the FDA is not dismantled, because we do
Speaker 4: need regulation. I think. I've worked with the FDA and
Speaker 4: the USDA my entire career, and I've always been a
Speaker 4: proponent of good, scientifically based regulation. So if we were
Speaker 4: to lose that regulatory oversight, I think we would be
Speaker 4: entering into a rather volatile and dangerous period of consumption,
Speaker 4: because there are people wanting to produce food who really
Speaker 4: don't understand how to do that. And at least with
Speaker 4: FDA regulations, there's a framework and there are requirements that
Speaker 4: you must follow in order to be a food producer.
Speaker 4: And without that, I would think that you would be
Speaker 4: really out on your own. It'd be the wild wild West,
Speaker 4: I guess, which I think is not. It's not good
Speaker 4: for the consumer. So we do need regulation. The regulation
Speaker 4: needs to be based on science, it needs to be
Speaker 4: based on public health outcomes.
Speaker 3: Okay, Question number two, how long can you keep a
Speaker 3: rotisserie chicken in the fridge.
Speaker 5: You catt do the good stuff?
Speaker 2: Now, Yeah, I want to know the answer to this.
Speaker 2: I'm curious, definitely.
Speaker 5: Right.
Speaker 4: Well, I'm going to ask you then, how long did
Speaker 4: you keep the rotisserie chicken in your car before you
Speaker 4: got it home in the really?
Speaker 1: Or did the Fresh Direct delivery guy have it in
Speaker 1: his van before he brings it to your apartments.
Speaker 4: One of the dangerous things is that you don't know
Speaker 4: from a if I'm producing rotisserie chickens. I'm cooking those
Speaker 4: rotisserie chickens to one hundred and sixty five degrees, so
Speaker 4: I know that they are safe and wholesome when they
Speaker 4: leave my store. What I don't know is what the
Speaker 4: consumer or the delivery person has done to that chicken
Speaker 4: before it gets to the consumer's door, to their refrigerator.
Speaker 4: So it is highly dependent. Because cooking to one sixty
Speaker 4: five you kill the pathogens, so you kill the dangerous bacteria.
Speaker 4: You don't kill all the bacteria. Okay, So during that
Speaker 4: per of time, if it cools down, let's say there's
Speaker 4: a what we call the danger zone for bacteria somewhere
Speaker 4: between eighty five and one hundred and thirty degrees where
Speaker 4: bacteria can survive and can grow. So if your protisserie
Speaker 4: chickens spends a couple hours, let's say at one hundred
Speaker 4: and ten degrees, okay, the shelf life of that product
Speaker 4: is going to be greatly diminished.
Speaker 5: Well, okay, Papara, help me, help me get this right
Speaker 5: fully cooked with everything cooked out of it. It goes to
Speaker 5: one hundred and sixty five, one hundred seventies cooked. And
Speaker 5: it's sitting in the store. We all seen them in
Speaker 5: that little little heat lamp over them. So you're tell
Speaker 5: me if the bacteria the danger stuff is cooked out
Speaker 5: of it. But once I put it in my car
Speaker 5: and I then make a stop at this store and
Speaker 5: then make a stop at that store before I get home,
Speaker 5: the tempers are going down. Now new things are starting
Speaker 5: to grow.
Speaker 4: The bacteria that survive the one hundred and sixty five
Speaker 4: degree co survive, yes, and now those organisms will begin
Speaker 4: to grow and will start the spoilage process. Wow, the
Speaker 4: pathogens are dead as long as you keep it sealed,
Speaker 4: you know. So you're not gonna have salmonella, You're not
Speaker 4: gonna heavy Coli, Campelebacter, listeria. Those organisms are dead. But
Speaker 4: the spoilage bacteria are still alive and well, and once
Speaker 4: it drops below one hundred and forty degrees, some of
Speaker 4: those organisms can begin to grow. So if you're out
Speaker 4: for two three hours, you are letting these bacteria get
Speaker 4: through what we call the lag phase of growth, and
Speaker 4: then all of a sudden they kick into what's called
Speaker 4: a log phase of growth. So they go from going
Speaker 4: you know, like there's like let's say there's twenty, there's twenty,
Speaker 4: there's twenty five, there's thirty. Then all of a sudden
Speaker 4: they go into log. It goes from thirty to three
Speaker 4: hundred to three thousand quickly.
Speaker 2: Wow.
Speaker 5: So in the fridge. Let's say we get it safely home,
Speaker 5: we get in the fridge. Now what are we with?
Speaker 5: How that was the question, right?
Speaker 4: So yeah, assuming you bring it right back from the store,
Speaker 4: you put it in the refrigerator. If you're again, what's
Speaker 4: the temperature of your refrigerator? Is it thirty four degrees?
Speaker 5: Like mine is? Yeh? Is it?
Speaker 4: Or is it forty? Is it forty five? I mean
Speaker 4: some people, you know, keep their.
Speaker 5: Refrigerator go to thirty four.
Speaker 4: Okay, thirty four degrees. I would say you've probably got
Speaker 4: a good three to five days that you could keep
Speaker 4: that rotisserie.
Speaker 3: Chicken in there, right all right? Actually terrified to eat
Speaker 3: or touch anything. This next question is what is the
Speaker 3: best way to clean produce? And can you wash away salmonella?
Speaker 3: Which I'm so sorry. I literally wash my hands. I
Speaker 3: go through a roll of paper towels every time I
Speaker 3: cook chicken. I'm constantly afraid I'm gonna get salmonilla's. This
Speaker 3: is a great question, listen.
Speaker 4: So produce again, depending on the type of produce. I mean,
Speaker 4: like you know, berries, for sure, you can rinse them
Speaker 4: with water, and that's going to diminish any possibility of
Speaker 4: getting getting sick. It's not going to eliminate it, but
Speaker 4: it's it's going to diminish it. Uh, produce the same
Speaker 4: way romaine let us any type of lettuce, any type
Speaker 4: of leafy green. A lot of them come triple washed,
Speaker 4: you know, in the store if they're in the package.
Speaker 4: Most of the companies that do that do a very
Speaker 4: good job.
Speaker 5: We can trust that, but I never do.
Speaker 4: It's not it's not fail safe.
Speaker 2: Okay, yeah, he told me not to trust that fail safe.
Speaker 4: So you know, my advice would be to rinse it
Speaker 4: off before you consume it.
Speaker 5: You know, how do you wash your produce because some
Speaker 5: people just kind of half ask it and give it
Speaker 5: a once over. I sometimes dip it in a I
Speaker 5: hate to admit this, I'll put it in a bowl
Speaker 5: of water and it rinse it all around together and
Speaker 5: then dump the water out.
Speaker 4: What is the right way, Well, I mean, you know,
Speaker 4: it depends on on the produce. But if you're talking
Speaker 4: about let great tapes or let us, I mean I
Speaker 4: think you put them in a calendar, you get a
Speaker 4: sprayer and you and you spray them off. The same
Speaker 4: thing with berries.
Speaker 5: Asking for a friend.
Speaker 3: Of course, this next question is do babies that go
Speaker 3: to daycare grow up with better immune systems because of
Speaker 3: early sickness.
Speaker 4: Well, then, I think in the last episode we mentioned
Speaker 4: acchoired immunity, So you know, I mean I grew up
Speaker 4: in a big family. My wife, Johnny, grew up in
Speaker 4: a big family, and so we were exposed to probably
Speaker 4: a lot of different organisms. We spend a lot of
Speaker 4: time outside. You know, we probably ate dirt and things
Speaker 4: light like that, and I believe that that does stimulate
Speaker 4: your immune system, and so acquired immunity is a good thing.
Speaker 4: You can you can raise children in a two sterile
Speaker 4: of an environment, so that when they are then exposed
Speaker 4: to a bacteria that they've never seen before, they could
Speaker 4: become more ill because they don't have antibodies developed. So
Speaker 4: natural immunity, natural antibody development is a good thing. I mean,
Speaker 4: it's you know it. People often say what doesn't kill
Speaker 4: you makes you stronger, you know, and there is some
Speaker 4: there is some truth to that. You know, this is
Speaker 4: kind of an aside, but there's you know, evolving evidence
Speaker 4: that you know, peanut allergies developed because doctors were telling
Speaker 4: mothers not that you expose their kids to peanuts or
Speaker 4: peanut butter, and so kids for the first four or
Speaker 4: five years of their life, they're not exposed to peanuts,
Speaker 4: and then all of a sudden, there's six or seven,
Speaker 4: they're going to school and somebody brings a peanut butter
Speaker 4: sandwich and they have a reaction to it because they've
Speaker 4: never been exposed to that protein before, you know. So
Speaker 4: it's the sort of the same you know idea that
Speaker 4: exposure to small amounts of things then does not trigger
Speaker 4: your immune system when you're exposed to it later in life.
Speaker 1: It's the same concept as a vaccine, correct, Yeah, Yeah, and.
Speaker 5: The same concept as the olympian who was swimming in
Speaker 5: the river. Send e that was and a lot of
Speaker 5: people remember that story. But we were texting you that
Speaker 5: morning the guy who said he was introducing E. Coli
Speaker 5: into his system for weeks so that he could built
Speaker 5: up an immunity. So when he swam in the river said,
Speaker 5: your reaction talking to you was.
Speaker 1: That's what we heard about. There are thousands of streams.
Speaker 1: He can't do it.
Speaker 3: All right, This next question, how long can I keep
Speaker 3: turkey leftovers in the fridge before freezing them?
Speaker 4: Well, I'll go back to the I mean how long
Speaker 4: did you leave your turkey out on Thanksgiving Day?
Speaker 5: I mean did you.
Speaker 4: Carve it and then the carcass sat out there for
Speaker 4: you know, a few hours?
Speaker 2: You know probably?
Speaker 1: Yeah?
Speaker 4: Probably, And if that's the case, then probably a day
Speaker 4: or two.
Speaker 5: Wait, how long should is it? Okay? How long can
Speaker 5: that turkey sit out? And you're still okay?
Speaker 4: I would not have it out any more than two hours?
Speaker 5: Two hours and needs to go and then you heat
Speaker 5: it up obviously, but you said just a couple of
Speaker 5: days and the free yeah you should yeah, should be well?
Speaker 4: I mean yeah, yes.
Speaker 2: Well, okay, which foods.
Speaker 3: Can you keep past the expiration date?
Speaker 4: Well, again, we the conversation around expiration dates is a
Speaker 4: tricky one because there are use by dates, there are
Speaker 4: best by dates, and there are by dates sell by dates,
Speaker 4: and so it is it is a bit confusing. So
Speaker 4: if you have a use by date, that date should
Speaker 4: be adhered to very very deliberately, because that is a
Speaker 4: food safety date. So if it says used by the
Speaker 4: use or freeze by this date, that means that after
Speaker 4: that date you have the potential for the development of
Speaker 4: a pathogenic organism, so that then could be bad for
Speaker 4: you to eat. If it's a best by date, that's
Speaker 4: an indicator of quality, and so you can go beyond
Speaker 4: that date. Often manufacturers put that date in there because
Speaker 4: they think that their product will be consumed as fresh
Speaker 4: as possible. But if you've got some product in there
Speaker 4: and it says best buy, you know, December first, and
Speaker 4: it's December fifteenth, you're fine, you know. And most of
Speaker 4: those types of products are subject to oxidation, development and
Speaker 4: off flavors or the texture or the colors degrading. But
Speaker 4: it's not a food safety Eggs.
Speaker 1: I've always so I forgot if it's used by best Buy,
Speaker 1: but I think it's best by.
Speaker 4: Usually eggs are usually used by.
Speaker 1: OH, they are used by OH. Really, because that's the
Speaker 1: one that I think because that is a food safety
Speaker 1: that that's a that's a food safety issue.
Speaker 4: But again again there is if you have eggs that
Speaker 4: are beyond the use by date, and you're going to
Speaker 4: cook them thoroughly. If you cook an egg, if you
Speaker 4: cook an egg, if you cook look an egg, you're
Speaker 4: going to boil an egg. So and I'm talking about
Speaker 4: hard boiled. So it's got to be get to one
Speaker 4: hundred and sixty. Scrambling would be fine because there you
Speaker 4: will kill the bacteria.
Speaker 5: How far past that date are we talking?
Speaker 4: Well, eggs, eggs start to dehydrate, you know, so they
Speaker 4: actually lose their their quality over time. It's hard, it's
Speaker 4: hard to say again, but.
Speaker 5: They lose quality, but you can still cook them to
Speaker 5: the point they're not going to be dangerous to you.
Speaker 5: You could, Yes, and the youth which one is it
Speaker 5: the best by date? Throws me? That's a quality issue.
Speaker 5: But what am I supposed to do if I have
Speaker 5: this it's best buy in my refrigerator, But how do
Speaker 5: I know when that product is no longer safe for me. Right,
Speaker 5: it might not be as good today as it was
Speaker 5: two days ago, because because.
Speaker 4: If it were to become unsafe for you, there would
Speaker 4: be a used by date, not a best So it's
Speaker 4: kind of like potato chips. They have a best buy
Speaker 4: data and that gets down then to odor flavor.
Speaker 2: Potato. Do they get a little green?
Speaker 4: Yeah, then the oil oxidizes and you get an flavor.
Speaker 4: So it's an off flavor.
Speaker 5: That makes perfect sense.
Speaker 3: Okay, please, I just have one thing about a potato,
Speaker 3: so sorry. We left a potato in my friend's house
Speaker 3: that they didn't know about, like above a cabinet, and
Speaker 3: we wet it and we thought it was a joke.
Speaker 3: But then we saw an article that said, like people
Speaker 3: could die from the things that come out of potatoes.
Speaker 3: Should we be worried that there is a toxic gas
Speaker 3: in our friend's apartment from a potato? No, thank you Jesus.
Speaker 2: Okay, wait, speaking of that, can I eat?
Speaker 4: I mean you can get mold growing on it. You know,
Speaker 4: it's gonna smell bad and everything, But it's it's not
Speaker 4: a toxic gas.
Speaker 5: It's not.
Speaker 3: It's been a year in their soul lives.
Speaker 5: The questions have you.
Speaker 4: Have you gotten rid of the potato yet?
Speaker 5: They don't know that.
Speaker 3: It's they don't know that it's like their top cabinet.
Speaker 4: And they don't smell it.
Speaker 3: I don't think so you're worried you were poisoning your room.
Speaker 2: That's so business. Okay, good, you're off the hook. What hey,
Speaker 2: what about dad? What about garlic?
Speaker 1: When it starts growing those green things?
Speaker 2: Is that okay?
Speaker 1: Because I have it doesn't taste as good, right, But
Speaker 1: if I'm desperate for garlic and I've seen it's already
Speaker 1: started to sproul sprouting.
Speaker 4: Yeah, it's sprouting. It's yes, yeah, garlic, Yeah, it's a
Speaker 4: bulb and it's it's gonna sprout.
Speaker 1: Do the same thing. Yes, And they're okay, that's fine, Okay,
Speaker 1: good because I've eaten those two.
Speaker 3: What's a thing most people don't know but should know?
Speaker 4: Wow, that's a tough question.
Speaker 2: Yes.
Speaker 1: And also you know something Dad, that you told me
Speaker 1: about when you go to and you can maybe talk
Speaker 1: about certain countries. Traveling was always a big thing for
Speaker 1: me and trying to stay healthy, especially when I was working.
Speaker 1: You gave me a tip that I don't think most
Speaker 1: people would know. When I was in Beijing about how
Speaker 1: I should shower with my back to the shower head
Speaker 1: so as to not get the water in my eyes
Speaker 1: or my mouth inadvertently and therefore introducing or at least
Speaker 1: potentially introducing something into my body.
Speaker 4: Yeah. I mean, if you're traveling to parts of the
Speaker 4: world that don't necessarily have the same standards that we
Speaker 4: have in the United States, Canada, Western Europe, and the
Speaker 4: water supply is a little iffy, there are two things.
Speaker 4: One is the showering piece, don't brush your teeth with
Speaker 4: tap water. And the other thing that I always do
Speaker 4: when I'm in those parts of the world is I
Speaker 4: only drink sparkling water. When I spent a lot of
Speaker 4: time in China, we had a bit of an issue
Speaker 4: with people counterfeiting water, and they would get water bottles,
Speaker 4: fill them up with tap water and reseal them and
Speaker 4: then sell them as spring water. And therefore I decided
Speaker 4: that we would only drink sparkling water because then I
Speaker 4: knew it was intact from the manufacturer.
Speaker 5: Think that's China. And if we can on this one
Speaker 5: for a second, as far as travel, what are you
Speaker 5: like A couple of general rules in Mexico and South
Speaker 5: America or Endurable India. Yeah, like this couple of general things.
Speaker 4: I don't eat. I don't eat fresh produce. I don't
Speaker 4: eat fresh fruit. Everything I eat is cooked, so I
Speaker 4: make sure whatever I'm eating is cooked. We had an
Speaker 4: experience several years ago when we were in Tanzania after
Speaker 4: climbing Mount Kilimanjaro. We went on a safari and we
Speaker 4: had a beautiful lunch laid out for us at this
Speaker 4: safari camp, and it was beautiful, and I told everybody.
Speaker 4: You know, everybody was really good about not eating fresh
Speaker 4: fruits and vegetables, and I warned everybody not to eat
Speaker 4: fresh fruits and vegetables.
Speaker 2: But some people did.
Speaker 4: At that point, the rest of the crew decided they
Speaker 4: were going to go ahead and eat it, and I
Speaker 4: did not. I did not, and Amy did not, but
Speaker 4: several other people did and they ended up coming down
Speaker 4: with jardia, which is a water borne parasite.
Speaker 1: And Eric yes.
Speaker 4: And so Eric was doling out uh anti anti giardia
Speaker 4: pills to everybody. Treated. Yeah, he's a physician, so he
Speaker 4: prescribed those.
Speaker 2: Licensed to do not a drug clear to prescribe.
Speaker 4: Those pills for everybody to take so that they could recover,
Speaker 4: but it's it's not a pleasant uh syndrome to have.
Speaker 4: So that's my big rule. I do not eat The
Speaker 4: only fruit I would eat is something I could peel,
Speaker 4: like if it were a banana or some something like that.
Speaker 1: You gave me such good advice because I was traveling
Speaker 1: to Sochi, Russia, and I was actually in the middle
Speaker 1: of chemo, and so I had to be extra careful.
Speaker 1: And I remember I was there for three weeks and
Speaker 1: I was so sick of eating bride cooked food. But
Speaker 1: some people felt the same way. Started I just really
Speaker 1: want a salad, they would drop like flies. You know,
Speaker 1: you might want the fresh produce. It might sound so
Speaker 1: good and so healthy, but I have seen it happen
Speaker 1: and you as like my dad said, do not eat
Speaker 1: anything fresh again.
Speaker 5: Is that just a general rule you have anywhere you travel.
Speaker 4: Well, it depends on where I'm traveling, Yeah, I mean,
Speaker 4: I mean if I'm traveling to India or China. You know, no,
Speaker 4: I'm not eating Mexico. I'm not eating the fresh fruit
Speaker 4: or vegetables. They're cooked.
Speaker 3: This person's future sister in law says it's okay to
Speaker 3: eat the food that does have mold on it. And
Speaker 3: just eat around it. I think the right answer is yes,
Speaker 3: you need to throw everything away. Please advise, throw it away,
Speaker 3: throw it away.
Speaker 4: I mean mold again, you don't know what type of
Speaker 4: mold is growing on that product. And some molds produce toxins.
Speaker 4: They're called mycotoxins and they can make you very sick
Speaker 4: and they can cause future problems, things like afflatoxin and flavotoxin.
Speaker 4: They are not good for you. So if you do
Speaker 4: have mold, you should just throw that product away.
Speaker 2: I have cut mold off of cheese.
Speaker 5: My things. You know your daughter does this.
Speaker 4: Right, I'm like, you know again, I'll just I mean
Speaker 4: blue cheese is is ripened with with mold. I mean
Speaker 4: that's what makes it blue. I mean those those I
Speaker 4: eat blue cheese. Yes, yeah, I mean I mean Penicillium
Speaker 4: rocca forty. I mean it's uh, that's a fine mold,
Speaker 4: you know, and it produces good flavor and cheese.
Speaker 2: What about sour cream?
Speaker 1: I've I've like, I'm just gonna take this little top off,
Speaker 1: toss it and eat the rust.
Speaker 3: No, I don't do that.
Speaker 5: It's gross. But two, is it not? If you see
Speaker 5: mold on one part of it, is it fair.
Speaker 4: To there's mold spores around. Yeah, they're they're they're they've
Speaker 4: just become visible.
Speaker 2: Now that you just put it like that, I'm not
Speaker 2: doing it again. I'm done. I'm throwing it out. You
Speaker 2: have my word. That's disgusting.
Speaker 5: You try to serve me that cheese.
Speaker 2: I'm like, it's fine, Okay, that's done. That practices. That
Speaker 2: was a great question, by the way, great question.
Speaker 3: How long can cooked food sit out before you need
Speaker 3: to refrigerate?
Speaker 4: Yeah, I think we talked about this a little earlier.
Speaker 4: I would give it a couple of hours and then
Speaker 4: it needs to be back in the refrigerator.
Speaker 5: It does it matter any hit, no matter what meat,
Speaker 5: if it's grown something, or a steak or a chicken
Speaker 5: or whatever.
Speaker 4: I mean, if it's been out exposed to the air,
Speaker 4: you're going to have whatever contaminants are floating around in
Speaker 4: the air and get on the product. And what you
Speaker 4: want to do is get it back in the refrigerator
Speaker 4: and chill down before those organisms have a chance to grow.
Speaker 1: I was gonna say, does it matter if you have
Speaker 1: it out inside or if you have it out like
Speaker 1: at a picnic where it's warm outside.
Speaker 2: Does that change?
Speaker 4: Well? The warmer. The warmer the worst. So the warmer
Speaker 4: it is the less, the less it should be out
Speaker 4: because again, organisms love, you know, I mean most of
Speaker 4: these bad actors grow at about one hundred degrees fahrenheit.
Speaker 4: I mean, you know, they're they're your body temperature. I mean,
Speaker 4: you're the temperature and your intestines is what they like.
Speaker 4: That's where that's where they thrive.
Speaker 5: Okay, So sitting it in the sun doesn't mean no,
Speaker 5: it's still.
Speaker 4: Yeah, no, it's not going to get over one hundred
Speaker 4: and forty degrees.
Speaker 5: One thing on this Does it matter if it's sitting
Speaker 5: out on the counter, covered or uncovered.
Speaker 4: Well, you know, if it's if it's covered, it's going
Speaker 4: to prevent you know, extraneous organisms from contaminating the surface.
Speaker 5: Cooling down.
Speaker 4: But it's still it's still cooling down and it's still
Speaker 4: giving those bugs a chance to grow.
Speaker 2: Okay.
Speaker 3: Can you eat cold rotisserie chicken and make chicken sandwiches?
Speaker 3: And how long is too long to eat the chickens
Speaker 3: when they have sat under the warmer in the store A.
Speaker 1: You know what, it's interesting because it's it's to the
Speaker 1: point it's already warm.
Speaker 2: So that does it's kind.
Speaker 4: Of a major food group. I guess with your listeners,
Speaker 4: which I'm I'm very happy fort eat more chicken. That's
Speaker 4: all good.
Speaker 5: Again?
Speaker 4: Yeah, I mean the warmers. The warmers are supposed to
Speaker 4: keep that product above one hundred and forty degrees. I
Speaker 4: suspect they don't do that great of a job in
Speaker 4: doing that. So again we go back before getting at
Speaker 4: home getting it in the refrigerator. You know, they're usually
Speaker 4: good for I would say, you know, two to two
Speaker 4: to four, two to five days in the refrigerator, assuming
Speaker 4: that you're keeping it cold.
Speaker 5: Okay, And does it matter that cold chicken? Again, it
Speaker 5: got into the refrigerator on time, You're better off eating
Speaker 5: it hot or cold. It doesn't matter.
Speaker 4: It doesn't matter, guys.
Speaker 3: Okay, when should you not buy meat?
Speaker 5: Wait?
Speaker 2: What, I don't know.
Speaker 4: Not buy meat when you're not planning to eat it
Speaker 4: in the next couple of days, unless you're planning to
Speaker 4: freeze it.
Speaker 3: Good, it's fishing.
Speaker 4: Fish is the same thing. Yes, fish again, you should
Speaker 4: buy fish when you're ready to cook it, unless you're
Speaker 4: planning to freeze it.
Speaker 1: Fish in company smell in four days?
Speaker 3: I love that phrase.
Speaker 5: Where are you.
Speaker 1: Well?
Speaker 4: You know, Savisa I've eaten savche because it's raw fish
Speaker 4: and it's marinated with lime juice. So the acidity in
Speaker 4: the lime juice can help with killing pathogenic bacteria. So
Speaker 4: I mean acid is a is a killer of bad bacteria.
Speaker 4: They can't survive below a certain pH or or acidity level.
Speaker 4: And so savich if it's done properly, you know. But now,
Speaker 4: I had a very good friend, veterinarian friend of mine
Speaker 4: who went down to Peru and had seviche and ended
Speaker 4: up with cholera. So you know, which.
Speaker 1: Was in Mexico. That's one of TJ's favorite things to
Speaker 1: eat when we're in Mexico.
Speaker 5: Yeah.
Speaker 4: Well, I mean again, if you know how it's being prepared,
Speaker 4: that's always the question, because if it's if it's I
Speaker 4: if it's prepared improperly, you're taking a risk. If it's
Speaker 4: prepared properly, it's kind of like you know, tartar, it's
Speaker 4: the same thing. If it's prepared properly and handled properly,
Speaker 4: it's it's fine, but you're taking it. If it's not,
Speaker 4: you're taking a risk.
Speaker 5: Speaking of this is a good opportunity, you're dead oyster.
Speaker 1: Rule, Oh my goodness, So yes, Dad, this is a
Speaker 1: real that's such a good point. I think a lot
Speaker 1: of people don't know this, But you have an oyster rule.
Speaker 1: And we were in Mexico and saw oysters everywhere. They
Speaker 1: were serving them on those styrofoam plates with ice. They
Speaker 1: were like, it looked so fresh. They were cutting them
Speaker 1: up in the ocean and then bringing them up to you.
Speaker 1: We saw people buying them, and I said, my dad
Speaker 1: would have a fit right now, what is your oyster rule?
Speaker 4: I have seen that in Ziewataneo. We've been in Mexico
Speaker 4: where they were on the beach, you know, getting oysters
Speaker 4: out and cutting them up and serving them, and there's
Speaker 4: no way I would eat those. My rule is I
Speaker 4: will eat raw oysters if the water temperature is below
Speaker 4: fifty degrees fahrenheit. So if they've come from waters where
Speaker 4: the water is below fifty degrees, then I will have
Speaker 4: the raw oyster.
Speaker 1: So where would you eat oysters from?
Speaker 4: Well, it depends on the time.
Speaker 2: Of Chesapeake Bay would you.
Speaker 4: It could be Chesapeake Bay in the winter is fine,
Speaker 4: you know, and then you go up the East coast
Speaker 4: and you know, going to Canada. You know, normally that's
Speaker 4: that's fine because that water temperature is going to be
Speaker 4: below fifty degrees. Same thing up in Vancouver, British Columbia.
Speaker 4: But again you've got to be aware of the water temperature.
Speaker 4: But you also have to be aware of the fact
Speaker 4: that often there can be contaminous that get flushed into
Speaker 4: a oyster bed unknowingly. And it's happened where you know
Speaker 4: British Columbia oysters have been recalled, or you know Nova
Speaker 4: Scotia oysters or from Cape Cape Cod oysters because there's
Speaker 4: been an accident, a spill of sorts and the oyster
Speaker 4: beds get contaminated. Now, because oysters are they're bottom feeders
Speaker 4: and they filter the ocean, so they are they're only
Speaker 4: as good as the water in which they're raised. And
Speaker 4: I go below fifty degrees because above that you start
Speaker 4: getting into an area where you could have growth of
Speaker 4: Vibrio parahemolyticus, Vibrio valonificus.
Speaker 6: Or we're just talking about that or Otheribrio organisms are
Speaker 6: bacteria that grow in salt water, and so they survive
Speaker 6: in salt water, and the warmer the water gets, the
Speaker 6: higher the levels.
Speaker 4: That's why I don't eat Gulf Coast oysters unless it's
Speaker 4: like oyster Rockefeller. So it's got to be cooked.
Speaker 5: Coast oysters no matter what time of year.
Speaker 4: But now I don't because the water never gets hold
Speaker 4: fifty degrees. However, there are people now that are pasteurizing
Speaker 4: those oysters and they'll serve pasteurized oysters on the half shell.
Speaker 4: I've not had any, but from what I understand, the
Speaker 4: technology is pretty good and they render those oysters safe
Speaker 4: to eat. But if you don't know if they've been
Speaker 4: pasteurized or not, you know, then I simply wouldn't eat them.
Speaker 5: So they're problem not pasteurized From the guy who's walking
Speaker 5: around serving them on styrofoam.
Speaker 4: That is a very safe assumption.
Speaker 2: That's called Monazuma's revenge man.
Speaker 5: That was so wild to honest. Dirofoam yeah, diyrofoam plate.
Speaker 2: Yep, we actually bought them just this is a fun story.
Speaker 1: Yes, to take pictures of us pretending to eat them
Speaker 1: to send them to DATH.
Speaker 2: That was fot. We had a blast with that.
Speaker 3: Is organic actually better?
Speaker 7: Brace yourselves good one.
Speaker 1: The.
Speaker 4: Organic better than what conventional is this? Is this the question?
Speaker 4: I'm assuming that that's the question, and the answer is no,
Speaker 4: it's not. In some cases organic products can be more
Speaker 4: inherently dangerous from a food safety standpoint, because you're using
Speaker 4: natural fertilizers, which could be composted manures, which usually that's
Speaker 4: what it is, So it can be composted from hogs,
Speaker 4: from cattle, can be from from poultry, and if the
Speaker 4: composting is not done properly, so composting is you know,
Speaker 4: you you pile it up in a heap, and then
Speaker 4: it heats the bacteria in the the fecal material that
Speaker 4: you composting actually heats up and it kills all the
Speaker 4: pathogenic bacteria. So then you can spread that composted manure
Speaker 4: as fertilizer. However, sometimes organic farmers make their own compost
Speaker 4: and they don't let it go all the way to
Speaker 4: fully cooked compost, and so then they're spreading this essentially
Speaker 4: raw manure as fertilizer, which then can contaminate the crops
Speaker 4: that they're they're growing. I've always said, you know, organic
Speaker 4: is fine, and if you have disposable income and it
Speaker 4: makes you feel better to consume an organic product, knock
Speaker 4: yourself out. But there's nothing wrong with conventionally raised products either.
Speaker 5: Give me the upside to organic besize making yourself feel better.
Speaker 4: You just said it help WI. There's no health there's
Speaker 4: no health benefit. There's no health benefit in eating organic
Speaker 4: versus conventionally raised per or or meat.
Speaker 5: Okay, I don't remember this, then remind me what is
Speaker 5: the industry's pitch to people for why they should be
Speaker 5: eating organic.
Speaker 1: Is it that they lack pesticides and certain chemicals? Is
Speaker 1: that what it is that they don't have the same
Speaker 1: type of.
Speaker 4: That I mean that that is the that that is
Speaker 4: the pitch, and that's why people say, oh, I want
Speaker 4: to eat it because there's no artificial fertilizers. You know,
Speaker 4: there's no artificial herbicides, there are no artificial pesticides, so
Speaker 4: you know, organic product sometimes then has to be treated otherwise.
Speaker 4: You know, with with bacillis, they in genesis to try
Speaker 4: to prevent pest infestation because just because it's organic doesn't
Speaker 4: mean you're free from pests. So organic is more expensive.
Speaker 1: Why is it?
Speaker 4: Because you get you get poorer yields and you are
Speaker 4: going to have to call more product because you're not
Speaker 4: treating it to kill the pests, to kill and to
Speaker 4: kill weeds around it, so you don't get the yields
Speaker 4: that you get certainly in from a nutritional standpoint, there's
Speaker 4: no benefit. You know, from a quality standpoint, I don't
Speaker 4: think there there's any benefit. And again, if it makes
Speaker 4: you feel good to do it, knock yourself out. But
Speaker 4: I mean, if you're trying to live on a budget,
Speaker 4: conventionally raised I mean, often people are made to feel
Speaker 4: that if they eat conventional that they're harming themselves or
Speaker 4: they're they're they're compromising.
Speaker 1: But they're not giving their kids the best nutrition.
Speaker 4: And they're and they're not. In fact, conventionally raised products
Speaker 4: tend to be there, there have been a number of
Speaker 4: studies tend to be safer from a microbiological standpoint than organically.
Speaker 5: Raised Say that one more time for me.
Speaker 4: Inventionally raised products tend to be safer microbiologically than organic
Speaker 4: raised products.
Speaker 2: That's wild.
Speaker 5: What the actual hell?
Speaker 2: That's not what anyone else tells you.
Speaker 5: Where are they hiding this information? That's amazing to me.
Speaker 5: It's a matter of we might be putting ourselves a
Speaker 5: greater health risk by eating organic because of what you described.
Speaker 5: If the composte.
Speaker 4: I mean, it's not a I mean it's not a
Speaker 4: significant risk, you know, but it's it's a higher risk
Speaker 4: associated with those types. It's a higher it's a higher
Speaker 4: price tag. I mean, you know, the companies I've worked for,
Speaker 4: we have produced conventional and organic and have no problem.
Speaker 4: If people want to eat organic, that's great. You know,
Speaker 4: we get a higher margin on the product, and so
Speaker 4: it's it's it's good. It's it's good. But but it
Speaker 4: doesn't make conventional bad.
Speaker 5: What's organic? It certainly produced. But are their meats organic meats?
Speaker 4: Yeah?
Speaker 5: What is an organic meat? By the way, what do
Speaker 5: they What does that mean?
Speaker 4: It's the way that the animal is raised in what
Speaker 4: it's fed, So it's got to be fed organic feed ingredients.
Speaker 5: Should we do free range You're just gonna muddy the water?
Speaker 3: Yeah, free range?
Speaker 1: Yeah, because free range chicken, free range eggs, like you
Speaker 1: feel like, okay, well, the eggs I'm eating are from
Speaker 1: a chicken who wasn't penned up the same way. I mean,
Speaker 1: I don't happier and it makes you feel a little
Speaker 1: less guilty.
Speaker 4: Maybe even was it happier, don't.
Speaker 5: I'm told it was because they got the rome freely.
Speaker 4: Well, I mean, if you look at free range chickens,
Speaker 4: chickens that are you have a chicken house for them
Speaker 4: where their feed and water is, and then you open
Speaker 4: the doors. Most chickens are not going to leave that house.
Speaker 4: They really don't have a desire to go out in
Speaker 4: the pasture and eat bugs and worms and be subject
Speaker 4: to attack by hawks and eagles. They'd much rather stay
Speaker 4: in the house where they've got food and water and bedding.
Speaker 4: That's where they would prefer to stay.
Speaker 5: So free range just means they leave the door open
Speaker 5: and the chickens have the option of free range in it. Yes.
Speaker 4: Oh, they have like a barn that they can stay in,
Speaker 4: and most of them stay in the barn. Now there
Speaker 4: are pasture raised. Two pasture raised is they're actually out
Speaker 4: in the pasture and they're eating the bugs and the
Speaker 4: worms and the and they're being attacked by the hawks
Speaker 4: and the owls and the eagles.
Speaker 5: So that's good.
Speaker 4: Good should be happier, not in my opinion, because I
Speaker 4: think they're living in a constant state of fear.
Speaker 2: Yeah, and that could transfer to you. There's a lot
Speaker 2: of people who believe you could.
Speaker 4: Get stressed meat and that would not be got.
Speaker 2: We don't need any more anxiety. I don't need to
Speaker 2: eat anxiety.
Speaker 5: How are you free range? How much more expensive, or
Speaker 5: free range eggs a.
Speaker 4: Lot more expensive. And again free range eggs. Then these
Speaker 4: are eggs that are just laid in the ground and
Speaker 4: people go around picking them up, and who else knows
Speaker 4: what's on the surface of that egg that, what's in
Speaker 4: that pasture? What was there before? Where cows and they're grazing?
Speaker 4: Is there are there cow pies all over the place.
Speaker 5: So is it really to make people feel better that
Speaker 5: the chickens are well?
Speaker 4: In my opinion, yes, the chickens are no more happier.
Speaker 5: I mean this is devastating. It's like finding out there's
Speaker 5: no East of money.
Speaker 3: I mean, this is tough on you, bunny. Free range
Speaker 3: or what food is scary right now? Cucumbers, carrots, eggs,
Speaker 3: What foods are scary?
Speaker 2: Sprouts?
Speaker 4: Yes, spots sprouts number one every day, always raw oysters
Speaker 4: grown in water above fifty degrees fahrenheit. Uh, you know,
Speaker 4: if you want some real things. I don't think people
Speaker 4: should be afraid of food. I think you have to
Speaker 4: take proper precautions. I mean, one of the things that
Speaker 4: we always talk about is that there is a personal
Speaker 4: responsibility in the way that you handle your food, the
Speaker 4: way you prepare your food, uh, and the way that
Speaker 4: you store your food. So everybody has a role to play.
Speaker 4: I mean, you know we talked about once something leaves
Speaker 4: the retailer, retailer has no control over it. In the
Speaker 4: industries I've worked in, once something leaves our facility, we
Speaker 4: have no control over it. You know, we can control
Speaker 4: the delivery to the distribution center, to the retailer, to
Speaker 4: the food service establishment, but once it's left our control,
Speaker 4: it's under the control of the next step in the process.
Speaker 4: And the last step in the process is the consumer.
Speaker 4: So there is an element of consumer responsibility. So you
Speaker 4: can't assume that your food is sterile, because it's not
Speaker 4: unless it's canned. You want sterile food, then you can
Speaker 4: just buy canned food and you'll be fine. You'll have
Speaker 4: no risk at all. I mean, you'll be eating a
Speaker 4: mushy diet, but you know that's fine. So everybody has
Speaker 4: personal responsibility in the way that they approach, the way
Speaker 4: that they handle, prepare, and store, and then serve their food.
Speaker 5: Can it be on that point? Does it matter when
Speaker 5: you I don't know, we cook food and then you
Speaker 5: meat and you get done with it and you just
Speaker 5: sit it in the fridge. Does it matter in the
Speaker 5: fridge if you cover it with a luminium oil or
Speaker 5: put it in some container or not in terms of
Speaker 5: food safety.
Speaker 4: In terms of food safety, it's very possible because refrigerators
Speaker 4: can be a source of cross contamination. You know, you're
Speaker 4: putting things in there that then could get fall on
Speaker 4: the surface of meat or on produce and could actually
Speaker 4: cross contaminated with Listeria has been shown to transfer within refrigerator.
Speaker 1: Wow.
Speaker 5: You know.
Speaker 4: So if you have a little bit of listeria deli meat,
Speaker 4: you put it in there, you might inadvertently contaminate some
Speaker 4: lettuce or contaminate another product. So you have to take
Speaker 4: that responsibility to make sure that you're properly storing your product.
Speaker 4: I would never throw anything in there uncovered.
Speaker 5: At one more point, again asking for a fight here.
Speaker 5: That chicken juice, right, You put that raw chicken in there,
Speaker 5: and sometime sometimes the juice leaks out and gets them
Speaker 5: to the surface in your refrigerator. How bad is that stuff?
Speaker 4: How bad is that stuff? Yeah, it's as bad as
Speaker 4: the chicken, you know. So, I mean it's just I mean,
Speaker 4: it's just moisture that that seeps out of the chicken itself.
Speaker 4: So it's not inherently bad. It's not like that. It's
Speaker 4: the stew of bacteria. I mean, they're probably more spoilage
Speaker 4: bactery in there than anything else. So yeah, again, you
Speaker 4: should not just put a piece of chicken, raw chicken
Speaker 4: in the refrigerator without being properly stored in a bag
Speaker 4: or in a container.
Speaker 2: All right, that's good. That's good to know.
Speaker 3: If you get food poisoning, will it hit quickly like
Speaker 3: within a day?
Speaker 4: Well, again, it depends. We talked a little bit about this.
Speaker 4: If it's staphf oreus or basilla sirius, it's going to
Speaker 4: be hours. If it's Salmonella or cample bacter, it could
Speaker 4: be you know, twenty four to forty eight hours. If
Speaker 4: it's listerios it could be thirty six to ninety six hours.
Speaker 4: So depending on what's making you sick, it's going to
Speaker 4: be dependent on again and the dose.
Speaker 1: The incubation period, right, You always talked about that, and
Speaker 1: that's actually one way scientist figure out what it is
Speaker 1: you're probably dealing with.
Speaker 4: And that's you know, when the epidemiologists go out and
Speaker 4: question people who've been ill, they'll ask them their food history,
Speaker 4: and it won't be just what was the last thing
Speaker 4: you ate, It would be what had you eaten in
Speaker 4: the last three days, So they can get a food history,
Speaker 4: and that's how they can begin to determine what's the
Speaker 4: potential vehicle. I mean, that's how the onion thing came
Speaker 4: out because a high percentage of individuals who were reporting
Speaker 4: ill had eaten a McDonald's quarter pounder. So immediately everybody, oh,
Speaker 4: it's the beef. It's the beef, and so they tested
Speaker 4: the beef. They didn't find anything, but then they started
Speaker 4: looking at wait a minute, it wouldn't just be the
Speaker 4: quarter pounder beef, it would be from other products. So
Speaker 4: they were able to narrow it down that these people
Speaker 4: reported having onions on their quarter pounders, and so that's
Speaker 4: where they got back to the fact that it was
Speaker 4: most likely the onions. Now, interestingly enough, they've done a
Speaker 4: lot of analysis and they found I think it was
Speaker 4: an environmental sample and an onion sample of the recalled
Speaker 4: onions that tested positive for E. Coli, but it was
Speaker 4: not the outbreak strain. So they've never been able to
Speaker 4: recover the outbreak strain from anything to do with the onions. Wow,
Speaker 4: but the epidemiology is such that onions are implicatd I
Speaker 4: think seventy eight percent reported eating onions. So they knew
Speaker 4: it was isn't the ground beef because they went in
Speaker 4: and looked at the McDonald's cooking procedures and I mentioned
Speaker 4: they put the clamshell down and it stays down, so
Speaker 4: the meat was fully cooked, So that's not going to
Speaker 4: have E. Coli. So it went back to the onions.
Speaker 4: Then they looked at the distribution of the where the
Speaker 4: onions were distributed in that matched where the illnesses were occurring.
Speaker 5: We use it as a general term so often just
Speaker 5: food poisoning. But what are we talking about when we
Speaker 5: say food poisoning. It's it's one of a specific strain
Speaker 5: of something.
Speaker 4: Right, Yeah, it can be a food infection, which would
Speaker 4: be Salmonella E coli, campelbackter listeria, Or it could be
Speaker 4: food poisoning which is a toxin, which would be Staph
Speaker 4: aureus or basilla sirius. I mean that's the difference between poison.
Speaker 4: I mean it's a generic term food poisoning. Whether you're
Speaker 4: poisoned by the cells or you're poisoned by the toxin.
Speaker 5: If I eat some of the band I get sick ofod' or.
Speaker 4: Or it could be neurovirus, which is probably the biggest
Speaker 4: cause of food born illness in the United States, but
Speaker 4: because it's so difficult to detect, it often goes unnoticed.
Speaker 2: You know we cruise ship.
Speaker 4: Yeah, we're focusing on the bacterial infections and intoxications because
Speaker 4: we can culture those organisms and we can recover them.
Speaker 4: Nourovirus is very difficult to recover, but the symptoms are
Speaker 4: so consistent and and it's very easily spread.
Speaker 5: I don't hear about it on the land ever, swear.
Speaker 4: Yeah, no, it happens.
Speaker 5: I don't hear about it the kids.
Speaker 4: Like there are famous cases of people going to a banquet,
Speaker 4: going to a wedding party, and they've actually done studies,
Speaker 4: uh where you can look at the spread of the
Speaker 4: virus within a ballroom. You know, where people are sitting
Speaker 4: down ills and here's here's patient zero, and then all
Speaker 4: the people around them who subsequently got sick because of
Speaker 4: the spread of the virus.
Speaker 5: Any tip or if you do want to take a cruise, right,
Speaker 5: I don't. We didn't tell you we have a whole.
Speaker 2: What you're going to Alaska?
Speaker 5: What is your food safety advice if somebody is on
Speaker 5: a cruise.
Speaker 4: Well, we actually did take my father in law on
Speaker 4: the cruise several years ago, and my one rule was
Speaker 4: I'm not eating at the buffet. Yeah, and you know,
Speaker 4: we were sanitizing our you know, it's not the everybody
Speaker 4: thinks it's the workers on the cruise ship that make
Speaker 4: people sick. That's no, it's the passengers that come on
Speaker 4: were already sick. We've spread it. I had an opportunity
Speaker 4: to watch a changeover of a big cruise ship down
Speaker 4: in Miami. Company I worked for, we were a major supplier
Speaker 4: to the cruise lines for a variety of food products,
Speaker 4: and they were asking for some help looking at their
Speaker 4: their food safety system. So we went down there and
Speaker 4: spent a couple of days and we were able to
Speaker 4: see a ship came in in the morning and it
Speaker 4: was leaving in the afternoon. So we got to go
Speaker 4: behind the scenes as they were doing all their clean up,
Speaker 4: their sanitation, and then they're restocking, and it was impressive.
Speaker 4: They were doing really good job. Their people were trained,
Speaker 4: they knew what they were doing, you know, and they're
Speaker 4: and they're they're frustrated because everybody thinks it's well, it's
Speaker 4: those cruise ship workers that are making people say no,
Speaker 4: it's not the cruise ship workers. It's the people that
Speaker 4: come on the ship.
Speaker 1: And you know, when we've gone places and there's a buffet,
Speaker 1: I always say absolutely not. I'm not doing the buffet
Speaker 1: because I'm your daughter. But it's funny sometimes at these
Speaker 1: hotels they get upset. I was like, can I have
Speaker 1: a menu? Can I just order a la carte? And
Speaker 1: they really try to push you to the buffet.
Speaker 2: I'm like, I don't want the buffet. I want to
Speaker 2: order a la carte. And it's funny there's pushback sometimes.
Speaker 5: Where have we been that there was a buffet? I
Speaker 5: don't remember.
Speaker 1: Book a hotel lobby, you know they for breakfast, they've
Speaker 1: got a buffet, I can remember already, But no, like
Speaker 1: a hotel, I always like, can I have the venue?
Speaker 2: I always like, I get pushed back.
Speaker 1: Did I have a question for you about raw milk?
Speaker 1: There was actually just a recall and production was stopped
Speaker 1: at a farm in California Raw Milk LLC. I think,
Speaker 1: but these are unpasteurized products and R FK Junior, I'm
Speaker 1: asking because he could potentially be our Health and Human
Speaker 1: Services secretary. We don't know, but he's certainly nominated, and
Speaker 1: he has said he only drinks raw milk. What are
Speaker 1: the dangers and what are the rewards? I mean, this
Speaker 1: isn't something that's legal in all states, by the way,
Speaker 1: as well, but this could and probably will be something
Speaker 1: a lot of folks are going to talk about if
Speaker 1: he is in fact confirmed.
Speaker 4: Raw milk is quite popular in certain parts of the country.
Speaker 4: For me, personally, I think it's a mistake. I think
Speaker 4: it's inherently dangerous. I put it in the same category
Speaker 4: as sprouts, and I would not drink raw milk. I
Speaker 4: mean I drank raw milk as a kid because my
Speaker 4: great uncle had a dairy farm, and you know, they
Speaker 4: didn't have any way to pasteurize it, so you drink
Speaker 4: raw milk. Now, the problem today is that people drinking
Speaker 4: raw milk don't know how those cows are being handled
Speaker 4: and how the milk is being drawn and bottled. So
Speaker 4: I think you're taking a big risk because it is raw,
Speaker 4: and if you're not properly cleaning the utter of the
Speaker 4: cow and sanitizing the milking equipment. I mean, when a
Speaker 4: cow goes out in the field, the utterer's kind of
Speaker 4: dragging through the grass, and it's going to pick up
Speaker 4: pathogenic back to here, it's going to pick up salmonel,
Speaker 4: it's going to pick up ekoli, it's going to pick
Speaker 4: up listeria. And so then when that milk comes out,
Speaker 4: if the surface of the utter is not cleaned and sanitized,
Speaker 4: and the equipment is being used by multiple cows without
Speaker 4: being clean and sanitized, which you don't know if they
Speaker 4: are or not, you're going to have contamination getting into
Speaker 4: that raw milk, which then can make vulnerable individuals very sick.
Speaker 4: People are feeding their kids raw milk, which I think
Speaker 4: is a very dangerous practice. If you don't know that cow,
Speaker 4: if you don't know how that milk's been bottled, you
Speaker 4: are taking a serious risk in my opinion.
Speaker 1: Well, and this California specific, this California farm, this is
Speaker 1: recently in the headlines, actually found like high levels of
Speaker 1: avian flu in the raw milk, and they can tell us.
Speaker 1: But the concept is that you could no one had,
Speaker 1: no one did get bird flu, but it could potentially
Speaker 1: happen where you could transfer bird flu and raw milk
Speaker 1: into a human.
Speaker 4: You could, you could and there have been a number
Speaker 4: of dairy workers not very many, but there have been
Speaker 4: some who have come down with avian influenza working closely
Speaker 4: with cows. I mean, because avian influenza, that particular flu
Speaker 4: or that category of flu is quite as neurologists would say, promiscuous,
Speaker 4: and that it'll recombine rapidly with other viruses, and so
Speaker 4: you know, pigs, cows, humans, chickens are all good vessels
Speaker 4: for these influenza viruses. So you know, I think that's
Speaker 4: another element of the danger of raw milk.
Speaker 5: But remind us again, why anybody, what's the upside, what's
Speaker 5: the argument for it? For people that use it, they say,
Speaker 5: I want raw milk because it's natural.
Speaker 4: People feel that the heating process changes the flavor. They
Speaker 4: feel like it destroys certain enzymes and the milk that
Speaker 4: they feel would be beneficial nutritionally. There's no evidence of that.
Speaker 4: But again, yeah, the heating to pasteurization temperature, I mean,
Speaker 4: there are a couple of ways to pasteurize. There's low
Speaker 4: temperature long time, and there there's high temperature short time pasturization.
Speaker 4: You know, in Europe they have all the box milk
Speaker 4: because it's called ultra high temperature process. It's kind of
Speaker 4: they zap it up to you know, two hundred degrees
Speaker 4: and then they so it's essentially sterile milk, and they
Speaker 4: put it in a cart and its shelf stable in
Speaker 4: this Most of the fluid milk here is pasteurized a
Speaker 4: little differently. It's a lower temperature for for a longer time,
Speaker 4: so it goes through a two bular pastors. Pasteurizer brings
Speaker 4: it up the temperature, it kills the pathage, and then
Speaker 4: the milk is bottled.
Speaker 2: No, I've never had last one final question.
Speaker 3: Do you credit your nutrition and knowledge about food for
Speaker 3: looking so young?
Speaker 2: We save the best for last.
Speaker 4: It's called genetics.
Speaker 1: But you eat well and you I mean, heck, you
Speaker 1: ran the Berlin Marathon with me at the age of
Speaker 1: sixty nine.
Speaker 2: Sixty eight sixty nine.
Speaker 1: Yeah, so you have to give yourself a little credit
Speaker 1: with how you've taken care of your genetics.
Speaker 4: Well, I mean genetics, and I guess some good luck
Speaker 4: along the way.
Speaker 2: Dad, you like this.
Speaker 1: I want to say to anyone who's still with us here,
Speaker 1: this is so cool because my dad did not know
Speaker 1: any of these questions ahead of time. He didn't ask
Speaker 1: for them, we didn't give them to him, and he
Speaker 1: just I mean, you got an A plus plus plus
Speaker 1: from me, and we all learned something in this room,
Speaker 1: and I hope you all did to listening, because even
Speaker 1: as your daughter who's heard a lot of this growing up,
Speaker 1: I learned some things today. So Dad, thank you. You
Speaker 1: are a wealth of information and some life saving information,
Speaker 1: even potentially, so we appreciate you.
Speaker 4: Thank you for having me