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G'day, humans. Welcome to safe space and dangerous ideas.

Nothing is more dangerous than having your post-Christmas ham or turkey leftovers and you're fishing around in the fridge

a week after the fact, maybe a couple of weeks. And you're scratching your head and thinking

yourself, can I still have this leftover turkey carcass? How would you know? And how would you know

how to prepare the thing in the first place that you're not going to poison your guests?

When you're at a summer barbecue or a picnic, how long can you leave the salami sitting there sweating in the sun next to the sweaty, melting cheese before you need to throw it out?

One of the most popular segments on my ABC radio show, rest in peace, was with the one and only Gary Kennedy,

who knows more than almost anybody else in Australia about food safety, nay the world.

I would say more than anyone in the world, but he doesn't like it. He doesn't like to be big-noted.

He's a humble man, although he is a media slut. The one-only Gary Kennedy joins me on the

uncomfortable conversations.

Hello Gary. Hi Josh.

Lovely to have you here before Christmas. Is there an uptick in poisonings before?

Oh, absolutely. There is. Yeah, yeah. I earned my dollars this time of the year.

In Australia, unlike the northern hemisphere, we have the double whammy down here.

So we have the hottest days of the year.

And when I want to, you know, if I'm trying to incubate a bacterial food poisoning culture in an incubator in, you know, my office, I'll incubate at 37 degrees, body temperature.

Right.

Because that's the temperature which food poisoning bugs grow best. And also happens to be the average maximum temperature in Right. Because that's the temperature which food poisoning bugs grow best.

And also happens to be the average maximum temperature in Sydney summer.

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