HANK WINCHESTER HELPED ME HANK. I HAVE ADVICE FROM THE MONEY SAVING PROS COMING UP TONIGHT.
YOU CAN SAVE AND HAVE PIZZA. IT
WORKS FOR ME FOR ME TO SPEAKING
OF THAT. WHEN YOU DO HAVE PIZZA.
HOW OFTEN DO YOU REFRIGERATE IT
WITHIN TWO HOURS. ACCORDING TO
OUR INSIDERS, IT ISN’T A
UNIVERSAL HABIT. TWO HOURS, 17%
SAID. THEY LEFT IT OUT 2 TO 3
HOURS, 21% SAY UP TO FOUR HOURS
, 18% SAY JUST YOU CAN LEAVE IT
OUT OVERNIGHT. ANOTHER 16% SAID
. MORE THAN A DAY YOU CAN STAY
AT. IS THAT GETTING BAD FOR YOU
? IS IT SAFE TO LEAVE PIZZA OUT
PAST THE RECOMMENDED WHICH IS
TWO HOURS. GEORGE AND I ARE TWO
PEOPLE WHO COULD HAVE PIZZA FOR
PRETTY MUCH EVERY MEAL AND BE
QUITE HAPPY ABOUT IT. SO HE HAS
PUT IT TO THE TEST, TEAMING UP
WITH THE FOOD SAFETY RESEARCHER
FOR SOME SLICED SCIENCE, DOC
THAT IS EXACTLY RIGHT, KAREN AND
DEVIN, THE USDA SAYS. AFTER TWO
HOURS, YOU SHOULD REFRIGERATE
UNEATEN PIZZA, BUT HONESTLY, IN
MY LIFE OF EATING LOTS OF PIZZA,
I RARELY PUT IT AWAY IN TIME.
AND WHILE SOME PEOPLE JUST THINK
THAT’S GROSS, THE REAL QUESTION
IS, IS IT SAFE? SO I ACTUALLY
SET OUT TO FIND OUT USING A
SIMPLE EXPERIMENT AND THE MOST
POPULAR PIZZA IN THE U. S.
PEPPERONI. THREE IDENTICAL
PEPPERONI PIZZA. THAT’S WHAT WE
STARTED WITH. ON DAY ONE DOCTOR
THERESA BERGHOLZ, HIS FOOD
SAFETY LAB AT MICHIGAN STATE
UNIVERSITY. THE QUESTION IS
PEPPERONI PIZZA SAFE TO EAT IF
IT’S REFRIGERATED BEYOND TWO
HOURS, THERE WAS SOMETHING
HARMFUL IN THE PIZZA. IT’S
LIKELY TO BE ORGANISMS LIKE
STAPH AUREUS. AND THAT IS WHAT
WILL BE TESTING FOR TODAY, ALONG
WITH GENERAL HOUSTON MOLD COUNTS
AND TOTAL BACTERIAL ACCOUNTS. SO
THIS IS LIKE REAL SCIENCE. IT IS
SIMULATING THE REAL WORLD. THESE
THREE PIZZA HAS BEEN COOKED, CUT
AND ARE COOLING ONE IS GOING TO
GO IN THE REFRIGERATOR AND
SERVED AS THE CONTROL. THE OTHER
TWO WILL BE HANDLED JUST LIKE
NORMAL PIZZA. IN THE EXPERIMENT
. ORDINARY HANDLING IS IMPORTANT
BECAUSE THAT’S THE MOST COMMON
SOURCE OF CONTAMINATION WHEN
PEOPLE TOUCH THE PIZZA TO PULL
OFF A SLICE. ALSO, WE’VE THE
BACTERIA ON THEIR HANDS BEHIND
AFTER HANDLING ONE PIZZA WAS
REFRIGERATED WITHIN TWO HOURS AS
RECOMMENDED, AND THE LAST PIZZA
WAS LEFT OUT TOO QUICKLY. RECAP
PIZZA A WENT DIRECTLY INTO THE
REFRIGERATOR WITHOUT HANDLING
PIZZA BEAT WAS REFRIGERATED
AFTER IT WAS HANDLED AND PIZZA.
C WAS NOT REFRIGERATED AFTER IT
WAS HANDLED. NEITHER ONE OF US
KNOWS WHAT THIS IS GOING TO
SHOW. WE DON’T KNOW. YEP AND I’M
EXCITED TO SEE THOSE RESULTS TO
CHECK THE PIZZA FOR MICROBES.
SAMPLES HAVE TO BE CULTURED,
WHICH IS LABOR INTENSIVE. 25 G
OF PIZZA IS PLACED IN A STERILE
BAG WHERE SOME BUFFER IS ADDED.
THAT IS ALL PLACED INTO A
STOMACH ER. THE STOMACH ARE
ESSENTIALLY TURNS AND CHOOSE IT
UP. THAT MAKES THIS THIS IS WHAT
ULTIMATELY GETS CULTURED.
CULTURES WERE TAKEN FROM ALL
THREE PIZZAS AT 6, 12 AND 24
HOURS. THEN WE WAITED. I’M BACK
TWO DAYS LATER AT OUR FOOD
MICROBIOLOGY LAB TO GET THE
RESULTS OF THE PIZZA STUDY. I’VE
GOT TO TELL YOU. I’M REALLY
EXCITED. LET’S START AT SIX
HOURS. PIZZA A. THE CONTROL
PIZZA THAT WAS COOKED, REMAINED
UNTOUCHED AND WAS REFRIGERATED
FOR THAT PIZZA. WE HAD THE
LOWEST AMOUNT OF MICROBES. SO WE
DETECTED ABOUT 30 CELLS PROGRAM
OF PIZZA, SO IT’S VERY LOW
LEVEL. YOU COULD CONSIDER THAT
TO BE ALMOST STERILE PIZZA. BE
THE PIZZA THAT WAS HANDLED
NORMALLY BUT REFRIGERATED. WE
FOUND 140 CELLS PROGRAM A PIZZA
. SO ABOUT 10 TIMES MORE
MICROBES, AND WE SAW IN OUR
CONTROL PIZZA BUT STILL VERY LOW
LEVEL. BUT IT’S PIZZA. SEE THAT
WERE THE MOST INTERESTED IN THIS
WAS HANDLED NORMALLY, AND IT
WASN’T REFRIGERATED. SOMETHING
MANY OF US ARE GUILTY OF. WE
FOUND ABOUT 2600 CELLS PER GRAM
OF PIZZA. SO AGAIN, ANOTHER
ORDER OF MAGNITUDE HIGHER THAN
THE PIZZA THAT WAS HANDLED AND
REFRIGERATED BUT STILL, OVERALL
, FAIRLY LOW LEVEL OF MICROBES
WERE PRESENT ON THAT PIZZA. I
KNOW 2600 MICROBES PER GRAM
MIGHT SOUND LIKE A LOT. SO
DOCTOR BERGHOLZ PUT THAT INTO
SOME PERSPECTIVE, THINGS LIKE
FRESH PRODUCE AND FRESH FRUITS
CAN HAVE ANYWHERE FROM 1000 TO
MAYBE 10,000 CELLS PROGRAM ON
THEM. SO WHAT WE SEE HERE IS
THAT EVEN IF WE HAD IT SET OUT
FOR SIX HOURS THAT STILL SEEMS
TO BE RELATIVELY LOW RISK. ALSO
IMPORTANT THE TESTING FOR THE
MORE CONCERNING BACTERIA. STAPH
AUREUS, SOMETIMES FOUND ON SKIN
WAS ALL NEGATIVE. BUT WHAT ABOUT
THE CULTURES FROM 12 AND 24
HOURS WE SAW THAT THERE WERE
SIGNIFICANT NUMBER OF MOLDS KIND
OF TAKING OVER. HOWEVER FINDING
EASTERN MOLD IN YOUR FOOD IS
REALLY NOT HARMFUL. WE KNOW THAT
THERE ARE MOLD SPORES
CIRCULATING IN THE AIR. THAT WAS
PROBABLY THE MOST LIKELY SOURCE
OF CONTAMINATION THAT WE SAW ON
OUR PIZZA BECAUSE WE JUST LEFT
IT OUT ON THE COUNTERTOP BASED
ON THESE RESULTS, CONSUMING
PIZZA THAT YOU’VE LEFT OUT FOR
MORE THAN TWO HOURS. IT’S
PROBABLY FAIRLY LOW RISK. NOW,
THE BACTERIA THAT DID GROW WAS
ACTUALLY CONSISTENT WITH WHAT
YOU WOULD FIND ON MOST PEOPLE’S
HANDS. SO THE GREATEST SOURCE OF
CONTAMINATION WAS, IN FACT WHEN
OTHER PEOPLE TOUCHED SLICES
GETTING THEIR PIZZA NOW IT’S
ALSO IMPORTANT TO NOTE. THERE’S
THESE RESULTS REALLY ONLY
APPLIED TO PEPPERONI AND CHEESE
PIZZA. AND WHILE THIS WAS
SCIENTIFIC, I HAVE TO LIKE, GIVE
THE DISCLAIMER IT WAS NOT
EXHAUSTIVE. SO IF YOU HAVE ANY
DOUBT THROW IT OUT. BUT THE
IMPORTANT DISTINCTION YOU’RE
MAKING IS PEPPERONI IS CURED, SO
IT DOESN’T SPOIL THE WAY THAT
OTHER THINGS. YES, THIS IS PIZZA
THAT HAS BEEN SITTING OUT. IT’S
FROM 11 O’CLOCK THIS MORNING.
IT’S BEEN SITTING OUT IN MY
OFFICE BASICALLY SINCE 11
O’CLOCK AT NOON, SIX HOURS HERE
, IT IT AM STILL PREPARED TO EAT
IT. I THINK THIS IS PERFECTLY
REASONABLE. THE QUESTION IS
WHETHER YOU GUYS ARE INTERESTED
IN EATING MAN AND YOU KNOW, BUT
I DON’T WANT TO TOUCH THE OTHER
SLICES, RIGHT? ISN’T THAT THE
KEY? BUT THAT’S REALLY THE KEY
IS THAT YOU DON’T TOUCH WHICH
THE OTHER SLICES BECAUSE THAT’S
REALLY WHERE THE CONTAMINATION
OCCURS. HUH OKAY, SO WHAT IF YOU
LIKE MICROWAVE AND WARMING UP,
WHICH I THINK IS ALSO DISGUSTING
TO DO. LET’S JUST SAY YOU’RE
GONNA DO IT. DOES THAT, LIKE
KEEP IT? I DON’T KNOW IF THAT
HELPS. THAT’S AN IMPORTANT
POINT. I PROBABLY SHOULDN’T HAVE
EATEN THIS RED QUESTION. WELL WE
DID NOT STUDY THAT SPECIFICALLY
BASED ON SOME GENERAL FOOD
SAFETY PRINCIPLES IS YES AND NO
. IF YOU REHEAT IT LONG ENOUGH
THAT IT REACHES A EXCUSE ME. I’M
INTERVIEWING YOU. WAIT UNTIL HE
GOT HIS MOUTH FULL IF IT REACHES
A KILL TEMPERATURE, ACTUALLY
ELIMINATE SOME OF THE MICROBES
ON THE PIZZA, BUT THE PROBLEM IS
, IF YOU DON’T KILL EVERYTHING,
AND IF YOU DON’T EAT IT AFTER
REHEATING IT, YOU COULD ACTUALLY
MAKE THINGS WORSE BY THEN
LEAVING IT AT A TEMPERATURE THAT
NOW FAVORS BACK TO YOUR REAL
GROWTH. SO HERE’S THE BOTTOM
LINE. IF YOU DO WE EAT IT. YOU
HAVE TO EAT IT. EAT IT WHEN IT’S
HOT WHEN YOU’RE DONE
REFRIGERATED, BUT PEOPLE PEOPLE
DON’T DO THAT. AND THEN THEY
THROW IT OUT. AND THEY WASTE
WHAT I WOULD CALL PERFECTLY GOOD
PIZZA IN OUR HOUSE. YOU TOUCH
IT, YOU TAKE IT. AND THAT’S VERY
FAIR AND EVERYTHING I KNOW ABOUT
KIM ADAMS KNOWN YOU. YOU ARE NOT
TOUCHING ONE PIECE OF THIS