WEBVTT - Ask a Microbiologist Anything 0:00:02.200 --> 0:00:05.559 Welcome everyone to Amy and TJ. This is kind of 0:00:05.640 --> 0:00:10.800 a parton too, of our conversation with a microbiologist who 0:00:10.880 --> 0:00:13.880 just so happens to be my father, Michael Roboch. But 0:00:14.000 --> 0:00:16.920 we decided we had questions for him, but we know 0:00:17.000 --> 0:00:19.639 so many of you do too, so we asked you, 0:00:19.760 --> 0:00:23.040 our listeners, to send in your questions for our Ask 0:00:23.160 --> 0:00:26.960 a Microbiologist Anything episode, and so we're going to get 0:00:27.240 --> 0:00:30.120 right into it. Dad, Thanks for sticking around and doing 0:00:30.160 --> 0:00:32.760 this part two with us, my pleasure. 0:00:33.960 --> 0:00:35.840 You know, it's funny growing up. 0:00:35.840 --> 0:00:38.120 Over the years, I had the luxury of having you 0:00:38.920 --> 0:00:41.040 available to me at all times if I needed to 0:00:41.120 --> 0:00:44.360 ask you things like is this milk still good? Can 0:00:44.400 --> 0:00:47.520 I still eat the leftovers in the fridge? Or hey, Dad, 0:00:47.520 --> 0:00:49.680 I'm traveling to China, can I drink the water? And 0:00:49.720 --> 0:00:52.440 you were always able to give me really good, important, 0:00:52.520 --> 0:00:56.480 scientific based advice and it certainly helped me stay healthier 0:00:56.600 --> 0:00:58.520 throughout the year. So this is an opportunity for us 0:00:58.560 --> 0:01:02.000 to hear answers to all of those questions that you have, 0:01:02.520 --> 0:01:06.160 and our amazing producer Andy has the list in front 0:01:06.200 --> 0:01:09.039 of him and he's going to start reading the first question. 0:01:09.200 --> 0:01:13.880 Awesome take it away. All right. So, mister Robach, what 0:01:14.000 --> 0:01:17.520 will happen to our food supply if the FDA is dismantled. 0:01:18.040 --> 0:01:23.720 Well, that's a really interesting question. If the FDA is dismantled. 0:01:25.640 --> 0:01:29.840 Let's hope the FDA is not dismantled, because we do 0:01:29.959 --> 0:01:35.960 need regulation. I think. I've worked with the FDA and 0:01:36.000 --> 0:01:40.679 the USDA my entire career, and I've always been a 0:01:40.720 --> 0:01:47.920 proponent of good, scientifically based regulation. So if we were 0:01:47.960 --> 0:01:54.760 to lose that regulatory oversight, I think we would be 0:01:54.920 --> 0:02:00.560 entering into a rather volatile and dangerous period of consumption, 0:02:00.880 --> 0:02:08.440 because there are people wanting to produce food who really 0:02:08.520 --> 0:02:13.160 don't understand how to do that. And at least with 0:02:13.360 --> 0:02:17.760 FDA regulations, there's a framework and there are requirements that 0:02:17.800 --> 0:02:22.520 you must follow in order to be a food producer. 0:02:23.320 --> 0:02:28.480 And without that, I would think that you would be 0:02:29.280 --> 0:02:31.600 really out on your own. It'd be the wild wild West, 0:02:31.639 --> 0:02:38.239 I guess, which I think is not. It's not good 0:02:38.280 --> 0:02:42.400 for the consumer. So we do need regulation. The regulation 0:02:42.520 --> 0:02:45.960 needs to be based on science, it needs to be 0:02:46.000 --> 0:02:47.640 based on public health outcomes. 0:02:49.160 --> 0:02:53.320 Okay, Question number two, how long can you keep a 0:02:53.360 --> 0:02:55.120 rotisserie chicken in the fridge. 0:02:55.520 --> 0:02:56.519 You catt do the good stuff? 0:02:56.520 --> 0:02:58.120 Now, Yeah, I want to know the answer to this. 0:02:58.680 --> 0:03:00.400 I'm curious, definitely. 0:03:00.480 --> 0:03:00.639 Right. 0:03:00.680 --> 0:03:02.919 Well, I'm going to ask you then, how long did 0:03:02.960 --> 0:03:06.440 you keep the rotisserie chicken in your car before you 0:03:06.560 --> 0:03:09.880 got it home in the really? 0:03:11.240 --> 0:03:13.400 Or did the Fresh Direct delivery guy have it in 0:03:13.440 --> 0:03:16.560 his van before he brings it to your apartments. 0:03:16.800 --> 0:03:19.720 One of the dangerous things is that you don't know 0:03:21.520 --> 0:03:24.799 from a if I'm producing rotisserie chickens. I'm cooking those 0:03:24.840 --> 0:03:27.320 rotisserie chickens to one hundred and sixty five degrees, so 0:03:27.400 --> 0:03:30.640 I know that they are safe and wholesome when they 0:03:30.760 --> 0:03:35.080 leave my store. What I don't know is what the 0:03:35.120 --> 0:03:39.880 consumer or the delivery person has done to that chicken 0:03:41.040 --> 0:03:45.280 before it gets to the consumer's door, to their refrigerator. 0:03:46.200 --> 0:03:50.920 So it is highly dependent. Because cooking to one sixty 0:03:50.960 --> 0:03:55.080 five you kill the pathogens, so you kill the dangerous bacteria. 0:03:55.200 --> 0:03:59.720 You don't kill all the bacteria. Okay, So during that 0:03:59.760 --> 0:04:03.119 per of time, if it cools down, let's say there's 0:04:03.200 --> 0:04:08.240 a what we call the danger zone for bacteria somewhere 0:04:08.240 --> 0:04:13.080 between eighty five and one hundred and thirty degrees where 0:04:14.040 --> 0:04:20.760 bacteria can survive and can grow. So if your protisserie 0:04:20.839 --> 0:04:24.520 chickens spends a couple hours, let's say at one hundred 0:04:24.560 --> 0:04:29.000 and ten degrees, okay, the shelf life of that product 0:04:29.040 --> 0:04:30.599 is going to be greatly diminished. 0:04:30.800 --> 0:04:33.280 Well, okay, Papara, help me, help me get this right 0:04:33.760 --> 0:04:36.360 fully cooked with everything cooked out of it. It goes to 0:04:36.360 --> 0:04:38.400 one hundred and sixty five, one hundred seventies cooked. And 0:04:38.440 --> 0:04:40.120 it's sitting in the store. We all seen them in 0:04:40.120 --> 0:04:42.760 that little little heat lamp over them. So you're tell 0:04:42.880 --> 0:04:45.960 me if the bacteria the danger stuff is cooked out 0:04:46.000 --> 0:04:47.800 of it. But once I put it in my car 0:04:47.880 --> 0:04:50.200 and I then make a stop at this store and 0:04:50.200 --> 0:04:52.000 then make a stop at that store before I get home, 0:04:52.839 --> 0:04:56.120 the tempers are going down. Now new things are starting 0:04:56.160 --> 0:04:56.480 to grow. 0:04:56.720 --> 0:04:59.320 The bacteria that survive the one hundred and sixty five 0:04:59.320 --> 0:05:04.240 degree co survive, yes, and now those organisms will begin 0:05:04.279 --> 0:05:09.320 to grow and will start the spoilage process. Wow, the 0:05:09.360 --> 0:05:12.400 pathogens are dead as long as you keep it sealed, 0:05:12.520 --> 0:05:15.560 you know. So you're not gonna have salmonella, You're not 0:05:15.600 --> 0:05:20.960 gonna heavy Coli, Campelebacter, listeria. Those organisms are dead. But 0:05:21.120 --> 0:05:25.800 the spoilage bacteria are still alive and well, and once 0:05:25.839 --> 0:05:28.400 it drops below one hundred and forty degrees, some of 0:05:28.400 --> 0:05:31.440 those organisms can begin to grow. So if you're out 0:05:31.480 --> 0:05:35.600 for two three hours, you are letting these bacteria get 0:05:35.640 --> 0:05:38.400 through what we call the lag phase of growth, and 0:05:38.440 --> 0:05:40.920 then all of a sudden they kick into what's called 0:05:40.960 --> 0:05:44.560 a log phase of growth. So they go from going 0:05:44.760 --> 0:05:47.640 you know, like there's like let's say there's twenty, there's twenty, 0:05:47.680 --> 0:05:50.239 there's twenty five, there's thirty. Then all of a sudden 0:05:50.279 --> 0:05:52.880 they go into log. It goes from thirty to three 0:05:52.960 --> 0:05:55.520 hundred to three thousand quickly. 0:05:55.640 --> 0:05:56.159 Wow. 0:05:56.279 --> 0:05:58.680 So in the fridge. Let's say we get it safely home, 0:05:58.760 --> 0:06:00.320 we get in the fridge. Now what are we with? 0:06:00.360 --> 0:06:01.680 How that was the question, right? 0:06:02.520 --> 0:06:05.640 So yeah, assuming you bring it right back from the store, 0:06:05.880 --> 0:06:09.680 you put it in the refrigerator. If you're again, what's 0:06:09.720 --> 0:06:14.040 the temperature of your refrigerator? Is it thirty four degrees? 0:06:14.279 --> 0:06:16.200 Like mine is? Yeh? Is it? 0:06:16.360 --> 0:06:18.560 Or is it forty? Is it forty five? I mean 0:06:18.640 --> 0:06:20.240 some people, you know, keep their. 0:06:20.120 --> 0:06:21.360 Refrigerator go to thirty four. 0:06:21.520 --> 0:06:24.520 Okay, thirty four degrees. I would say you've probably got 0:06:24.520 --> 0:06:26.280 a good three to five days that you could keep 0:06:26.320 --> 0:06:27.600 that rotisserie. 0:06:27.160 --> 0:06:32.279 Chicken in there, right all right? Actually terrified to eat 0:06:32.360 --> 0:06:37.640 or touch anything. This next question is what is the 0:06:37.640 --> 0:06:40.640 best way to clean produce? And can you wash away salmonella? 0:06:40.680 --> 0:06:43.719 Which I'm so sorry. I literally wash my hands. I 0:06:43.720 --> 0:06:45.599 go through a roll of paper towels every time I 0:06:45.600 --> 0:06:48.520 cook chicken. I'm constantly afraid I'm gonna get salmonilla's. This 0:06:48.600 --> 0:06:49.920 is a great question, listen. 0:06:50.560 --> 0:06:54.000 So produce again, depending on the type of produce. I mean, 0:06:54.120 --> 0:06:57.880 like you know, berries, for sure, you can rinse them 0:06:57.920 --> 0:07:02.360 with water, and that's going to diminish any possibility of 0:07:02.760 --> 0:07:04.880 getting getting sick. It's not going to eliminate it, but 0:07:04.960 --> 0:07:09.000 it's it's going to diminish it. Uh, produce the same 0:07:09.000 --> 0:07:13.520 way romaine let us any type of lettuce, any type 0:07:13.520 --> 0:07:17.720 of leafy green. A lot of them come triple washed, 0:07:17.920 --> 0:07:20.560 you know, in the store if they're in the package. 0:07:21.800 --> 0:07:24.160 Most of the companies that do that do a very 0:07:24.160 --> 0:07:24.760 good job. 0:07:24.880 --> 0:07:26.520 We can trust that, but I never do. 0:07:26.640 --> 0:07:28.200 It's not it's not fail safe. 0:07:28.200 --> 0:07:30.960 Okay, yeah, he told me not to trust that fail safe. 0:07:31.000 --> 0:07:34.360 So you know, my advice would be to rinse it 0:07:34.400 --> 0:07:36.720 off before you consume it. 0:07:38.000 --> 0:07:39.960 You know, how do you wash your produce because some 0:07:40.000 --> 0:07:41.800 people just kind of half ask it and give it 0:07:41.800 --> 0:07:45.120 a once over. I sometimes dip it in a I 0:07:45.160 --> 0:07:47.360 hate to admit this, I'll put it in a bowl 0:07:47.400 --> 0:07:50.120 of water and it rinse it all around together and 0:07:50.120 --> 0:07:51.200 then dump the water out. 0:07:51.720 --> 0:07:54.760 What is the right way, Well, I mean, you know, 0:07:55.320 --> 0:07:57.760 it depends on on the produce. But if you're talking 0:07:57.800 --> 0:08:01.560 about let great tapes or let us, I mean I 0:08:01.560 --> 0:08:03.080 think you put them in a calendar, you get a 0:08:03.120 --> 0:08:06.480 sprayer and you and you spray them off. The same 0:08:06.520 --> 0:08:07.640 thing with berries. 0:08:08.320 --> 0:08:09.160 Asking for a friend. 0:08:09.200 --> 0:08:14.400 Of course, this next question is do babies that go 0:08:14.480 --> 0:08:17.160 to daycare grow up with better immune systems because of 0:08:17.200 --> 0:08:18.040 early sickness. 0:08:18.880 --> 0:08:21.240 Well, then, I think in the last episode we mentioned 0:08:21.280 --> 0:08:26.560 acchoired immunity, So you know, I mean I grew up 0:08:26.560 --> 0:08:30.840 in a big family. My wife, Johnny, grew up in 0:08:30.880 --> 0:08:33.760 a big family, and so we were exposed to probably 0:08:33.800 --> 0:08:36.880 a lot of different organisms. We spend a lot of 0:08:36.920 --> 0:08:40.200 time outside. You know, we probably ate dirt and things 0:08:40.280 --> 0:08:45.040 light like that, and I believe that that does stimulate 0:08:45.040 --> 0:08:47.760 your immune system, and so acquired immunity is a good thing. 0:08:48.160 --> 0:08:52.840 You can you can raise children in a two sterile 0:08:52.880 --> 0:08:58.040 of an environment, so that when they are then exposed 0:08:58.080 --> 0:09:02.720 to a bacteria that they've never seen before, they could 0:09:02.760 --> 0:09:06.520 become more ill because they don't have antibodies developed. So 0:09:06.720 --> 0:09:10.920 natural immunity, natural antibody development is a good thing. I mean, 0:09:11.040 --> 0:09:15.200 it's you know it. People often say what doesn't kill 0:09:15.240 --> 0:09:17.800 you makes you stronger, you know, and there is some 0:09:18.040 --> 0:09:21.920 there is some truth to that. You know, this is 0:09:22.000 --> 0:09:26.400 kind of an aside, but there's you know, evolving evidence 0:09:26.480 --> 0:09:33.320 that you know, peanut allergies developed because doctors were telling 0:09:33.559 --> 0:09:36.599 mothers not that you expose their kids to peanuts or 0:09:36.640 --> 0:09:39.319 peanut butter, and so kids for the first four or 0:09:39.360 --> 0:09:41.920 five years of their life, they're not exposed to peanuts, 0:09:42.400 --> 0:09:43.960 and then all of a sudden, there's six or seven, 0:09:44.000 --> 0:09:46.000 they're going to school and somebody brings a peanut butter 0:09:46.040 --> 0:09:48.960 sandwich and they have a reaction to it because they've 0:09:48.960 --> 0:09:52.240 never been exposed to that protein before, you know. So 0:09:52.280 --> 0:09:55.600 it's the sort of the same you know idea that 0:09:56.720 --> 0:10:02.319 exposure to small amounts of things then does not trigger 0:10:02.400 --> 0:10:05.600 your immune system when you're exposed to it later in life. 0:10:05.640 --> 0:10:09.240 It's the same concept as a vaccine, correct, Yeah, Yeah, and. 0:10:09.200 --> 0:10:12.080 The same concept as the olympian who was swimming in 0:10:12.120 --> 0:10:16.240 the river. Send e that was and a lot of 0:10:16.240 --> 0:10:18.240 people remember that story. But we were texting you that 0:10:18.320 --> 0:10:20.960 morning the guy who said he was introducing E. Coli 0:10:21.000 --> 0:10:23.320 into his system for weeks so that he could built 0:10:23.360 --> 0:10:26.000 up an immunity. So when he swam in the river said, 0:10:26.400 --> 0:10:28.240 your reaction talking to you was. 0:10:28.679 --> 0:10:31.040 That's what we heard about. There are thousands of streams. 0:10:32.880 --> 0:10:33.800 He can't do it. 0:10:35.280 --> 0:10:37.960 All right, This next question, how long can I keep 0:10:38.000 --> 0:10:42.240 turkey leftovers in the fridge before freezing them? 0:10:42.520 --> 0:10:45.280 Well, I'll go back to the I mean how long 0:10:45.320 --> 0:10:47.640 did you leave your turkey out on Thanksgiving Day? 0:10:48.720 --> 0:10:49.839 I mean did you. 0:10:49.880 --> 0:10:52.200 Carve it and then the carcass sat out there for 0:10:52.320 --> 0:10:53.360 you know, a few hours? 0:10:53.480 --> 0:10:54.840 You know probably? 0:10:54.960 --> 0:10:55.120 Yeah? 0:10:55.280 --> 0:10:58.280 Probably, And if that's the case, then probably a day 0:10:58.360 --> 0:10:58.680 or two. 0:11:00.080 --> 0:11:02.679 Wait, how long should is it? Okay? How long can 0:11:02.800 --> 0:11:05.559 that turkey sit out? And you're still okay? 0:11:05.640 --> 0:11:07.880 I would not have it out any more than two hours? 0:11:08.480 --> 0:11:11.000 Two hours and needs to go and then you heat 0:11:11.040 --> 0:11:13.400 it up obviously, but you said just a couple of 0:11:13.480 --> 0:11:16.319 days and the free yeah you should yeah, should be well? 0:11:16.360 --> 0:11:17.800 I mean yeah, yes. 0:11:17.679 --> 0:11:20.800 Well, okay, which foods. 0:11:20.840 --> 0:11:22.680 Can you keep past the expiration date? 0:11:24.880 --> 0:11:29.040 Well, again, we the conversation around expiration dates is a 0:11:29.080 --> 0:11:32.199 tricky one because there are use by dates, there are 0:11:32.240 --> 0:11:36.720 best by dates, and there are by dates sell by dates, 0:11:36.920 --> 0:11:39.480 and so it is it is a bit confusing. So 0:11:39.640 --> 0:11:43.439 if you have a use by date, that date should 0:11:43.480 --> 0:11:50.160 be adhered to very very deliberately, because that is a 0:11:51.040 --> 0:11:54.360 food safety date. So if it says used by the 0:11:54.600 --> 0:11:58.240 use or freeze by this date, that means that after 0:11:58.280 --> 0:12:02.679 that date you have the potential for the development of 0:12:03.240 --> 0:12:08.000 a pathogenic organism, so that then could be bad for 0:12:08.040 --> 0:12:12.280 you to eat. If it's a best by date, that's 0:12:12.360 --> 0:12:17.040 an indicator of quality, and so you can go beyond 0:12:17.080 --> 0:12:23.120 that date. Often manufacturers put that date in there because 0:12:23.160 --> 0:12:26.640 they think that their product will be consumed as fresh 0:12:26.640 --> 0:12:30.440 as possible. But if you've got some product in there 0:12:30.600 --> 0:12:34.319 and it says best buy, you know, December first, and 0:12:34.360 --> 0:12:40.000 it's December fifteenth, you're fine, you know. And most of 0:12:40.040 --> 0:12:46.679 those types of products are subject to oxidation, development and 0:12:47.040 --> 0:12:52.240 off flavors or the texture or the colors degrading. But 0:12:52.320 --> 0:12:54.920 it's not a food safety Eggs. 0:12:54.800 --> 0:12:57.839 I've always so I forgot if it's used by best Buy, 0:12:57.920 --> 0:12:59.040 but I think it's best by. 0:12:59.000 --> 0:13:01.920 Usually eggs are usually used by. 0:13:01.840 --> 0:13:05.640 OH, they are used by OH. Really, because that's the 0:13:05.679 --> 0:13:07.560 one that I think because that is a food safety 0:13:07.600 --> 0:13:09.920 that that's a that's a food safety issue. 0:13:10.040 --> 0:13:15.200 But again again there is if you have eggs that 0:13:15.320 --> 0:13:18.320 are beyond the use by date, and you're going to 0:13:18.600 --> 0:13:24.480 cook them thoroughly. If you cook an egg, if you 0:13:24.520 --> 0:13:26.880 cook an egg, if you cook look an egg, you're 0:13:26.880 --> 0:13:29.400 going to boil an egg. So and I'm talking about 0:13:29.440 --> 0:13:31.120 hard boiled. So it's got to be get to one 0:13:31.160 --> 0:13:35.960 hundred and sixty. Scrambling would be fine because there you 0:13:36.040 --> 0:13:37.160 will kill the bacteria. 0:13:37.640 --> 0:13:39.680 How far past that date are we talking? 0:13:40.679 --> 0:13:45.120 Well, eggs, eggs start to dehydrate, you know, so they 0:13:45.160 --> 0:13:49.640 actually lose their their quality over time. It's hard, it's 0:13:49.679 --> 0:13:51.040 hard to say again, but. 0:13:51.040 --> 0:13:53.480 They lose quality, but you can still cook them to 0:13:53.520 --> 0:13:55.040 the point they're not going to be dangerous to you. 0:13:55.040 --> 0:13:58.680 You could, Yes, and the youth which one is it 0:13:58.720 --> 0:14:02.000 the best by date? Throws me? That's a quality issue. 0:14:02.200 --> 0:14:03.480 But what am I supposed to do if I have 0:14:03.559 --> 0:14:07.680 this it's best buy in my refrigerator, But how do 0:14:07.760 --> 0:14:10.600 I know when that product is no longer safe for me. Right, 0:14:10.640 --> 0:14:12.760 it might not be as good today as it was 0:14:12.840 --> 0:14:14.600 two days ago, because because. 0:14:14.360 --> 0:14:17.080 If it were to become unsafe for you, there would 0:14:17.120 --> 0:14:20.360 be a used by date, not a best So it's 0:14:20.400 --> 0:14:23.200 kind of like potato chips. They have a best buy 0:14:23.400 --> 0:14:28.640 data and that gets down then to odor flavor. 0:14:30.320 --> 0:14:32.800 Potato. Do they get a little green? 0:14:32.960 --> 0:14:37.680 Yeah, then the oil oxidizes and you get an flavor. 0:14:37.720 --> 0:14:39.160 So it's an off flavor. 0:14:39.040 --> 0:14:41.840 That makes perfect sense. 0:14:42.040 --> 0:14:45.200 Okay, please, I just have one thing about a potato, 0:14:46.360 --> 0:14:51.320 so sorry. We left a potato in my friend's house 0:14:51.360 --> 0:14:54.880 that they didn't know about, like above a cabinet, and 0:14:54.960 --> 0:14:57.360 we wet it and we thought it was a joke. 0:14:57.440 --> 0:14:59.520 But then we saw an article that said, like people 0:14:59.560 --> 0:15:02.000 could die from the things that come out of potatoes. 0:15:02.400 --> 0:15:04.920 Should we be worried that there is a toxic gas 0:15:04.960 --> 0:15:09.200 in our friend's apartment from a potato? No, thank you Jesus. 0:15:09.320 --> 0:15:11.760 Okay, wait, speaking of that, can I eat? 0:15:11.840 --> 0:15:14.040 I mean you can get mold growing on it. You know, 0:15:14.080 --> 0:15:17.320 it's gonna smell bad and everything, But it's it's not 0:15:17.360 --> 0:15:18.160 a toxic gas. 0:15:18.240 --> 0:15:18.480 It's not. 0:15:18.520 --> 0:15:20.520 It's been a year in their soul lives. 0:15:21.680 --> 0:15:22.440 The questions have you. 0:15:22.480 --> 0:15:24.400 Have you gotten rid of the potato yet? 0:15:25.000 --> 0:15:26.280 They don't know that. 0:15:26.240 --> 0:15:29.400 It's they don't know that it's like their top cabinet. 0:15:29.080 --> 0:15:30.080 And they don't smell it. 0:15:30.440 --> 0:15:33.600 I don't think so you're worried you were poisoning your room. 0:15:33.680 --> 0:15:37.680 That's so business. Okay, good, you're off the hook. What hey, 0:15:37.680 --> 0:15:39.120 what about dad? What about garlic? 0:15:39.200 --> 0:15:40.960 When it starts growing those green things? 0:15:41.080 --> 0:15:41.520 Is that okay? 0:15:41.560 --> 0:15:43.840 Because I have it doesn't taste as good, right, But 0:15:43.880 --> 0:15:45.920 if I'm desperate for garlic and I've seen it's already 0:15:45.920 --> 0:15:47.360 started to sproul sprouting. 0:15:47.520 --> 0:15:51.720 Yeah, it's sprouting. It's yes, yeah, garlic, Yeah, it's a 0:15:51.720 --> 0:15:53.240 bulb and it's it's gonna sprout. 0:15:53.840 --> 0:15:57.160 Do the same thing. Yes, And they're okay, that's fine, Okay, 0:15:57.200 --> 0:16:08.440 good because I've eaten those two. 0:16:09.160 --> 0:16:11.960 What's a thing most people don't know but should know? 0:16:14.000 --> 0:16:17.000 Wow, that's a tough question. 0:16:19.120 --> 0:16:19.320 Yes. 0:16:19.400 --> 0:16:21.120 And also you know something Dad, that you told me 0:16:21.160 --> 0:16:22.880 about when you go to and you can maybe talk 0:16:22.920 --> 0:16:25.120 about certain countries. Traveling was always a big thing for 0:16:25.160 --> 0:16:27.600 me and trying to stay healthy, especially when I was working. 0:16:28.080 --> 0:16:30.120 You gave me a tip that I don't think most 0:16:30.160 --> 0:16:33.560 people would know. When I was in Beijing about how 0:16:33.600 --> 0:16:36.880 I should shower with my back to the shower head 0:16:36.960 --> 0:16:39.160 so as to not get the water in my eyes 0:16:39.280 --> 0:16:43.240 or my mouth inadvertently and therefore introducing or at least 0:16:43.640 --> 0:16:46.080 potentially introducing something into my body. 0:16:46.320 --> 0:16:50.360 Yeah. I mean, if you're traveling to parts of the 0:16:50.400 --> 0:16:54.440 world that don't necessarily have the same standards that we 0:16:54.560 --> 0:17:01.760 have in the United States, Canada, Western Europe, and the 0:17:01.800 --> 0:17:05.040 water supply is a little iffy, there are two things. 0:17:05.040 --> 0:17:09.359 One is the showering piece, don't brush your teeth with 0:17:09.560 --> 0:17:14.280 tap water. And the other thing that I always do 0:17:14.320 --> 0:17:16.760 when I'm in those parts of the world is I 0:17:16.800 --> 0:17:22.919 only drink sparkling water. When I spent a lot of 0:17:22.920 --> 0:17:25.280 time in China, we had a bit of an issue 0:17:25.640 --> 0:17:31.040 with people counterfeiting water, and they would get water bottles, 0:17:31.040 --> 0:17:33.439 fill them up with tap water and reseal them and 0:17:33.480 --> 0:17:38.440 then sell them as spring water. And therefore I decided 0:17:38.480 --> 0:17:42.800 that we would only drink sparkling water because then I 0:17:42.880 --> 0:17:45.920 knew it was intact from the manufacturer. 0:17:46.000 --> 0:17:48.000 Think that's China. And if we can on this one 0:17:48.040 --> 0:17:50.280 for a second, as far as travel, what are you 0:17:50.720 --> 0:17:54.080 like A couple of general rules in Mexico and South 0:17:54.080 --> 0:17:58.800 America or Endurable India. Yeah, like this couple of general things. 0:17:58.880 --> 0:18:03.240 I don't eat. I don't eat fresh produce. I don't 0:18:03.320 --> 0:18:08.439 eat fresh fruit. Everything I eat is cooked, so I 0:18:08.480 --> 0:18:11.840 make sure whatever I'm eating is cooked. We had an 0:18:11.880 --> 0:18:16.639 experience several years ago when we were in Tanzania after 0:18:16.760 --> 0:18:22.040 climbing Mount Kilimanjaro. We went on a safari and we 0:18:22.119 --> 0:18:26.680 had a beautiful lunch laid out for us at this 0:18:27.400 --> 0:18:31.640 safari camp, and it was beautiful, and I told everybody. 0:18:31.680 --> 0:18:34.719 You know, everybody was really good about not eating fresh 0:18:34.800 --> 0:18:38.800 fruits and vegetables, and I warned everybody not to eat 0:18:39.280 --> 0:18:41.280 fresh fruits and vegetables. 0:18:40.760 --> 0:18:42.040 But some people did. 0:18:42.080 --> 0:18:44.720 At that point, the rest of the crew decided they 0:18:44.720 --> 0:18:47.600 were going to go ahead and eat it, and I 0:18:47.640 --> 0:18:51.439 did not. I did not, and Amy did not, but 0:18:51.640 --> 0:18:56.000 several other people did and they ended up coming down 0:18:56.080 --> 0:19:00.919 with jardia, which is a water borne parasite. 0:19:00.960 --> 0:19:02.879 And Eric yes. 0:19:02.840 --> 0:19:09.240 And so Eric was doling out uh anti anti giardia 0:19:09.320 --> 0:19:14.679 pills to everybody. Treated. Yeah, he's a physician, so he 0:19:14.800 --> 0:19:15.760 prescribed those. 0:19:15.680 --> 0:19:20.560 Licensed to do not a drug clear to prescribe. 0:19:20.080 --> 0:19:23.840 Those pills for everybody to take so that they could recover, 0:19:23.920 --> 0:19:27.080 but it's it's not a pleasant uh syndrome to have. 0:19:27.240 --> 0:19:31.040 So that's my big rule. I do not eat The 0:19:31.080 --> 0:19:33.240 only fruit I would eat is something I could peel, 0:19:33.520 --> 0:19:36.280 like if it were a banana or some something like that. 0:19:36.359 --> 0:19:39.200 You gave me such good advice because I was traveling 0:19:39.359 --> 0:19:41.640 to Sochi, Russia, and I was actually in the middle 0:19:41.640 --> 0:19:43.800 of chemo, and so I had to be extra careful. 0:19:43.840 --> 0:19:45.800 And I remember I was there for three weeks and 0:19:45.840 --> 0:19:48.920 I was so sick of eating bride cooked food. But 0:19:49.000 --> 0:19:51.200 some people felt the same way. Started I just really 0:19:51.200 --> 0:19:54.520 want a salad, they would drop like flies. You know, 0:19:54.600 --> 0:19:57.160 you might want the fresh produce. It might sound so 0:19:57.240 --> 0:19:59.440 good and so healthy, but I have seen it happen 0:19:59.560 --> 0:20:02.920 and you as like my dad said, do not eat 0:20:03.000 --> 0:20:04.920 anything fresh again. 0:20:05.080 --> 0:20:08.160 Is that just a general rule you have anywhere you travel. 0:20:08.359 --> 0:20:10.400 Well, it depends on where I'm traveling, Yeah, I mean, 0:20:10.680 --> 0:20:15.000 I mean if I'm traveling to India or China. You know, no, 0:20:15.040 --> 0:20:20.160 I'm not eating Mexico. I'm not eating the fresh fruit 0:20:21.280 --> 0:20:22.960 or vegetables. They're cooked. 0:20:23.520 --> 0:20:26.399 This person's future sister in law says it's okay to 0:20:26.480 --> 0:20:28.639 eat the food that does have mold on it. And 0:20:28.800 --> 0:20:31.560 just eat around it. I think the right answer is yes, 0:20:31.640 --> 0:20:36.560 you need to throw everything away. Please advise, throw it away, 0:20:36.800 --> 0:20:37.399 throw it away. 0:20:37.440 --> 0:20:41.399 I mean mold again, you don't know what type of 0:20:41.440 --> 0:20:47.280 mold is growing on that product. And some molds produce toxins. 0:20:47.520 --> 0:20:51.840 They're called mycotoxins and they can make you very sick 0:20:53.040 --> 0:20:58.400 and they can cause future problems, things like afflatoxin and flavotoxin. 0:20:59.240 --> 0:21:01.879 They are not good for you. So if you do 0:21:02.040 --> 0:21:06.879 have mold, you should just throw that product away. 0:21:06.960 --> 0:21:09.240 I have cut mold off of cheese. 0:21:09.560 --> 0:21:12.280 My things. You know your daughter does this. 0:21:12.320 --> 0:21:15.880 Right, I'm like, you know again, I'll just I mean 0:21:16.440 --> 0:21:19.840 blue cheese is is ripened with with mold. I mean 0:21:19.840 --> 0:21:22.440 that's what makes it blue. I mean those those I 0:21:22.440 --> 0:21:26.440 eat blue cheese. Yes, yeah, I mean I mean Penicillium 0:21:26.520 --> 0:21:29.520 rocca forty. I mean it's uh, that's a fine mold, 0:21:29.720 --> 0:21:33.879 you know, and it produces good flavor and cheese. 0:21:34.720 --> 0:21:35.680 What about sour cream? 0:21:35.800 --> 0:21:38.800 I've I've like, I'm just gonna take this little top off, 0:21:39.040 --> 0:21:40.280 toss it and eat the rust. 0:21:40.640 --> 0:21:42.760 No, I don't do that. 0:21:43.720 --> 0:21:46.160 It's gross. But two, is it not? If you see 0:21:46.200 --> 0:21:48.119 mold on one part of it, is it fair. 0:21:48.000 --> 0:21:50.880 To there's mold spores around. Yeah, they're they're they're they've 0:21:50.920 --> 0:21:51.840 just become visible. 0:21:54.359 --> 0:21:56.080 Now that you just put it like that, I'm not 0:21:56.240 --> 0:21:59.440 doing it again. I'm done. I'm throwing it out. You 0:21:59.440 --> 0:22:01.000 have my word. That's disgusting. 0:22:01.080 --> 0:22:02.960 You try to serve me that cheese. 0:22:04.000 --> 0:22:08.439 I'm like, it's fine, Okay, that's done. That practices. That 0:22:08.520 --> 0:22:10.160 was a great question, by the way, great question. 0:22:10.680 --> 0:22:13.280 How long can cooked food sit out before you need 0:22:13.320 --> 0:22:13.920 to refrigerate? 0:22:15.080 --> 0:22:17.240