Welcome to the Eat This Not That podcast, brought to you by Bob's Redmill.

Bob's Redmill makes it possible to eat healthy and cooked delicious food.

And this is really important for me, not just because I care about what I put in my body,

but I also care about the foods that I'm feeding my friends, my family,

and anyone who might be coming over to the Hammond household for dinner.

And that's why Bob's Redmill has a very prominent place in my pantry. Every product is of the highest quality and is minimally processed from their stone mill in Oregon to your table. For me, it's really important to feel good about the food I'm putting into my body so I can feel great afterwards. It doesn't matter if you're catering to a paleo, gluten-free, or vegan diet with Bob's Redmill,

you're not just getting quality, you're getting flavor-packed, healthy food that actually tastes amazing. So what are you waiting for? Visit bobsredmill.com today. All right, I'm John Hammond, and with me again, as always, is Megan Murphy. Hi there. And Megan, this is a, this is a, you know, not the most fun episode because we're going to talk about foodborne illness.

You probably won't make you hungry with this one. But we will make you safe. I promise at the end of the episode you will, you know, because we were just talking about it. There's, you know, some of these, some of these tips that we're going to go over, you know, we weren't, we weren't aware. We hadn't thought of. And, you know, with so many recalls happening today, so many, I feel like every week there's a new food recall, you know, this is, this is really important because it's not just the food that you're eating out, but it's, it's the food that you're preparing at home too. Yeah. According to the CDC, the Centers for Disease Control, each year, did you know, 48 million people suffer from food

and illness? That's a stunning number. It's outrageous. And they're caused by bacteria such as

Ecoli, Salmonella, Listeria, I'm sure you've heard of most of these. And these pathogens can cause

more than just an upset stomach. A lot of them cause serious infections. They can lead to

hospitalization, especially among pregnant women, postpartum women, older adults, or anyone with really a compromise immune system.

So what we're going to get into, it's definitely take a listen because we do not want you guys to become a statistic.

It's more than just paying attention to like the latest recalls, right?

Like they're like most recently that we've seen romaine lettuce uh you've seen eggs you've seen salads at places right chippole honey snacks like major brands no one's no one's immune to it like this is this is going to happen um it's just like part it's part of it's the way the foods are prepared and delivered and shelf life and all those things. And that's why it's important to know the

basics of how to sidestep these pesky bacteria at home and when you're eating out. So let's get

started. The first one, and this is really critical. We talked about thermometers on the burger

episode, right? And my lack of using a thermometer. Now I do. I cook burgers recently and actually

used the meat thermometer and made a huge difference, by the way. But the first tip is to stay away

from the quote, danger zone. The first rule of safe food handling is know the temperature of this

danger zone. Put simply, keep hot foods hot and cold foods cold. The bacteria we're concerned about

can easily grow between 40 degrees Fahrenheit and 140 degrees. So if you have foods that have been sitting out for two hours, let's say, like you cooked a, you had a cook out, you have people for dinner. Yeah, like, picnics, definitely. Like, I just had a barbecue for friends. Like, if it's been sitting out for two hours, whether it was a cold dish or a hot dish, like, chuck it. Don't try and like saran wrap it and put it in the, in the freezer, even think that'll

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