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Speaker 1: Now here's a highlight from Coast to coast AM on iHeartRadio.

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Speaker 2: And welcome back to our Thanksgiving night program. George nor

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Speaker 2: with you. Jeff Nelkin with US, a certified manager and

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Speaker 2: food Safety Coach expert with thirty five years of experience

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Speaker 2: and hospitality and food safety feels. He's worked with the

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Speaker 2: networks as well as restaurants, casinos, and food manufacturers. Jeff,

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Speaker 2: Happy Thanksgiving now is everything?

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Speaker 3: Thank you very I just look forward not to receiving

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Speaker 3: any negative phone calls. Why would you Well, when people

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Speaker 3: you get sloppy and they don't pay attention, you know

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Speaker 3: to the food that they've been working with and handling

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Speaker 3: it and putting it away and leaving it out, it

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Speaker 3: just leaves it, you know, susceptible, you know, to the

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Speaker 3: environmental organisms.

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Speaker 2: And what are we going to do with all our

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Speaker 2: Thanksgiving leftovers? What do you recommend?

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Speaker 3: Well, I would say a couple of things. The first

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Speaker 3: thing I'd love people to do is get a thermometer

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Speaker 3: so that they have a thermometer that they can use,

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Speaker 3: not the meat thermometer, but a thermometer that they can

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Speaker 3: test temperatures, so that they know what they're doing and

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Speaker 3: that they can check food temperatures and be aware of

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Speaker 3: time and relationship to the temperature. So in most cases

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Speaker 3: people have refrigerators, and several years ago we randomly went

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Speaker 3: to people's homes and the home refrigerator was running between

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Speaker 3: forty five and fifty degrees, which is not as safe

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Speaker 3: as it should be. So I really would like people

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Speaker 3: to have a thermometer in their refrigerators at home so

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Speaker 3: that they can see that their refrigerators are running at

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Speaker 3: forty degrees or below, which is a safe temperature, because

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Speaker 3: once we start going above forty back to here is

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Speaker 3: more susceptible to reproducing.

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Speaker 2: Jeff, what do you think that the lifeesp to spin

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Speaker 2: is on a refrigerator if you buy one.

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Speaker 3: It's a good question because it's in relationship to how

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Speaker 3: many times you open the door, leave the door open,

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Speaker 3: looking at the gaskets around the edges because they tend

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Speaker 3: to wear out, and if you don't replace the gaskets,

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Speaker 3: then the warm air can get in, and you know,

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Speaker 3: spoilage can start rather quickly. But it's like a car,

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Speaker 3: you know, it needs to be looked after, you know,

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Speaker 3: every couple of years, and maybe once a year, have

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Speaker 3: somebody take a look at it and make sure that

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Speaker 3: you know you've cleaned out the unit and the unit's

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Speaker 3: working efficiently, and that you have your thermometer in there

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Speaker 3: and it's running forty degrees or below, then you know

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Speaker 3: you're running in a safe situation. But when you're running

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Speaker 3: at you know, forty two for three fifty forty five

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Speaker 3: point fifty, you know we're running a risky situation.

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Speaker 2: That really makes a difference if it raises the temperatures

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Speaker 2: a little.

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Speaker 3: Bit, absolutely, you know, because over time you're talking about

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Speaker 3: how many times did you leave the door open, how

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Speaker 3: long do you leave the door open? Are you putting

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Speaker 3: hot food in the refrigerator? So there are several variables

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Speaker 3: that you know, we need to pay attention to.

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Speaker 2: All things considered, if you've got a decent running refrigerator,

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Speaker 2: how long will turkey last in there from leftovers?

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Speaker 3: Again, it depends on how you handled it before you

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Speaker 3: put it into the refrigerator, because most people, you know,

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Speaker 3: leave food out for hours and hours, and I try

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Speaker 3: to train people to think about like two hour windows

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Speaker 3: and put out food for two hours, not to put

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Speaker 3: out food that's going to be on the table for

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Speaker 3: four or five hours, because then you were expanding the

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Speaker 3: window of risk.

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Speaker 2: You know, we talk a lot with you about food

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Speaker 2: safety recalls every week, Jeff, and it seems like more

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Speaker 2: and more products are being recalled. What's happening to the

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Speaker 2: safety of our food system.

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Speaker 3: I think a lot of it is getting better at it,

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Speaker 3: and that's why you're hearing more of it. So that

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Speaker 3: for example, there was just recently a the company name

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Speaker 3: is buy Heart. They do, you know, the powdered support

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Speaker 3: systems for the children, and it's been a problem with botulism.

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Speaker 3: So if people have any buy Heart products, I certainly

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Speaker 3: want them to pay attention to there's a botulism recall,

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Speaker 3: and there's a number for you to call by Heart

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Speaker 3: which is eight sixty six two oh one nine oh six'

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Speaker 3: nine if you have any products or any. Questions because

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Speaker 3: botulism is a very interesting. Symptom the symptoms start looking

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Speaker 3: along the line of the baby not responding the way

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Speaker 3: the baby was used to, responding and it comes kind of,

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Speaker 3: uh issues of, swallowing you, know loss of facial. Movements

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Speaker 3: so the botulism is a serious issue and you shouldn't

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Speaker 3: wait too long and call your doctor and let them

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Speaker 3: know that you have some concerns about the baby looking

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Speaker 3: and acting the way it's not normally.

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Speaker 2: Responding, JEFF i bought a little box of strawberries a

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Speaker 2: couple days, ago AND i noticed that over a few days,

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Speaker 2: later it started to develop a little white fuzziness on

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Speaker 2: the on the. Strawberries what the heck is?

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Speaker 3: That, well you, know keep in mind that a lot

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Speaker 3: of the fruit that you know has been, out uh you,

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Speaker 3: know in the field and people are handling, it and,

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Speaker 3: uh you know it's mold is you, know not visually,

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Speaker 3: there but over time it starts multiplying and the mold

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Speaker 3: starts to get, fuzzy and it's kind of letting you

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Speaker 3: know that it's time for you to get rid of

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Speaker 3: those strawberries big.

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Speaker 2: Time WHEN i, DID i heave them up then off they.

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Speaker 1: Go well.

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Speaker 3: Again you, Know heating up the food is a good

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Speaker 3: thing to, do especially if you've had food out for

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Speaker 3: an hour or two and you've had it in the,

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Speaker 3: refrigerator you, know going three four. Days What i'd like

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Speaker 3: everyone to do is always reheat food to what at

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Speaker 3: least one sixty five so that you, know if there

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Speaker 3: any bacteria or pathogens you, know on the. Food the

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Speaker 3: one sixty five will kill.

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Speaker 2: It how do we know that it's the food that's

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Speaker 2: making us sick as opposed to something in the.

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Speaker 3: Environment that's always a fair and good question because people

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Speaker 3: always will tell, Me, OH i ate this restaurant and

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Speaker 3: the food didn't look, right it didn't taste, right that's

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Speaker 3: what made me. Sick, well in most cases the situation

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Speaker 3: goes back at least twenty four to forty eight seventy two.

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Speaker 3: Hours what else did you? Eat just because something didn't

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Speaker 3: taste right or look. Right isn't necessarily you know the

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Speaker 3: pointer that that's what made you. Sick so it's something

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Speaker 3: that one has to, study especially when you're dealing with single.

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Speaker 3: Individuals if you, have for, example a handful of people

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Speaker 3: that have a similar situation and they ate the same,

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Speaker 3: foods then it becomes a different. Story but the single

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Speaker 3: incidents are very challenging to nail.

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Speaker 2: Down we're talking this hour with food safety Coach Jeff.

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Speaker 2: Nelkin we're going to take calls With jeff in a,

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Speaker 2: moment by the, way so get ready for that and

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Speaker 2: ask him any kind of question you. Want, jeff we

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Speaker 2: don't talk a lot about pet. Food do they get contamidated? Much?

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Speaker 3: Yo i'm glad you brought it up because it's something

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Speaker 3: That i've been involved with for a couple of, years

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Speaker 3: and it's something THAT i never paid attention. To but

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Speaker 3: just to give you a rough, story about seven eight years,

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Speaker 3: ago there were doggie treats coming From china and about

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Speaker 3: a thousand dogs ended up with kidney. Problems what they

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Speaker 3: found out was that The chinese had added a secret

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Speaker 3: ingredient called, melamine which is the ingredient that they put into,

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Speaker 3: plates you know when you drop the plates so they don't.

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Speaker 3: Crack so this melamine basically they wanted to show us

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Speaker 3: In america that we put high protein in the pet,

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Speaker 3: food so you're really getting super duper pet food from.

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Speaker 3: Us and that melamine really was very hard on the

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Speaker 3: kidneys of the dogs and they became quite. Ill so

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Speaker 3: it's very important from the snacks to the food that

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Speaker 3: you feed your, pets check the ingredients against you know

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Speaker 3: what's on the, list and make sure that those lists

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Speaker 3: have been verified because a lot of times they different

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Speaker 3: people will add ingredient and you, know you really don't

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Speaker 3: know what you're feeding your. Pet so you really we

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Speaker 3: all need to do better jobs at as we check for,

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Speaker 3: ourselves we need to start checking for our.

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Speaker 2: Pets is the dry food for, pets kibbles and things

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Speaker 2: like that generally safer than stuff in the.

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Speaker 3: Can that was something new THAT i was being exposed

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Speaker 3: to myself that a lot of the, kibble the dry,

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Speaker 3: food when you look at the ingredients that go into,

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Speaker 3: it can be from all parts of the. Animal so

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Speaker 3: that now you end up, with you, know the old

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Speaker 3: saying that we never throw anything away from the beak

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Speaker 3: to the. Tail so what that happens in the same

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Speaker 3: making of the kibble that the kibble can be the

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Speaker 3: mixture can now have anything and everything, involved and then

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Speaker 3: they put the product through a drying process or a cooking,

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Speaker 3: process and that may not kill all the toxins in

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Speaker 3: the bacteria that could be available in the pet. Food

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Speaker 3: so the idea of kibble is that there may not

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Speaker 3: be a kill step in the making of the, kibble

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Speaker 3: and that could be detrimental to the. Pet so again

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Speaker 3: it's something you want to check and make sure, that

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Speaker 3: in the comparatively speaking you know to canned, food that

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Speaker 3: you understand the processing and that the canning of the

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Speaker 3: food is done, correctly because if you notice that the

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Speaker 3: cans are, rusty or if you know that the lids are,

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Speaker 3: bloated those are signs of.

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Speaker 1: Spoilage listen to More coast To COAST am every weeknight

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