'Hey there, welcome to Paging Dr. Gupta, and happy holidays. You know, this is the place where I get to hear your health questions, provide you some answers. If you've ever had a gnawing health concern, you've come to the right place. We're gonna do our best to listen to your real-life questions and provide the best answers we can. Jesse is with us today. Who do we have first?

Hey Sanjay, and happy Thanksgiving. First on deck, we have a question about hand washing from Maria in Texas.

Hey Sanjay, my name is Maria and I'm 40 years old. I'm calling from Texas. I've been listening to your podcast for a few years now and I recently moved in with my fiance and he does not wash his hands with warm soapy water for 20 seconds. His idea of washing his hands is a general rinse with whatever water comes out of the faucet at the time for probably about five seconds. And as you might be able to tell, it's kind of led to a few heated discussions between us. I've been trying to get him to really pay attention to the things that he touches after he handles raw meat and things like that and have him wash his hands a little bit better but he says that it's not really necessary so just wanted to pick your brain on that. I hope you have a great day.

'Okay, hi Maria, and hi Maria's fiancé. First things first, I'm not one to get in the middle of domestic discussions, if you will. But I do thank you for the question. I think it's an important question. I'm happy to jump in and try and get to the bottom of this, we'll do that right after the break. Ok Maria, the question basically is how long should you wash your hands and if you should use soap, especially after handling raw meat. Look, the bottom line is you should always scrub your hands with soap for 20 seconds, especially after you're handling raw meat. That's the headline. But let me give you a little bit of the why behind the what. According to the USDA, what I think is important to remember is that some of the pathogens that can be on raw meat, salmonella for example, they can remain on surfaces for 32 hours, if not properly sanitized. That's a long time, so anything you touch after handling raw meat could thus be contaminated with foodborne illness causing bacteria, because it can survive for a long time, and then cross-contamination can occur. So for example, if you haven't washed your hands after handling raw meat, you pick up a piece of fruit, you eat it, suddenly that could potentially make you sick. Now, as far as the importance of using soap, I think most people understand this, but soap along with friction help lift dirt, grease, microbes, including disease causing germs from your skin so that it can be rinsed from your hands. Now, I will say rinsing the soap away is really important because the pathogens might actually be inside that soapy, suddy mix on your hands, so you really wanna make sure you're rinsing all that soap away, and it will also minimize skin irritation. If you don't have access to soap and clean water to wash your hands, use a hand sanitizer and look for one that contains at least 60% alcohol. But again, when working in the kitchen, best to wash hands with soap and water. Now since we're on the topic, just a couple of basics of hand washing. You know this, but wet your hands with clean running water, turn off the water, apply soap, lather your hands together by rubbing them together with soap. People often forget to wash their thumbs, get between your fingers, under your nails, the back of your hands as well. 20 seconds. You don't need a timer. Just hum the happy birthday song twice from beginning to end, and then rinse your hands well, again under clean running water. Dry your hands using a clean towel or air dry them. I realize most people know this, but it is worth repeating every now and then because we do get a surprising number of questions about hand washing. Why 20 seconds? Well, scrubbing your hands for at least 20 seconds removes more of the germs from your hands than washing for shorter periods. And at the same time, washing longer than that doesn't really offer much in the way of incremental benefit. And while we're busting some food safety myths, let's do one more. Many people wash their raw meat before cooking it, either because it's just a habit or you've seen a family member always do that. But, USDA has found that washing meat increases the risk of cross-contamination in the kitchen. Again, I'm gonna repeat that. Washing the raw meat ahead of time increases the risks of cross-contamination in the kitchens and that can cause food-borne illness. So if you're rinsing the raw meat, some bacteria might be splashed on surfaces of your kitchen and that could make you sick if not properly cleaned and sanitized. Never use soap or detergent on your meat or poultry. Obviously, that'll contaminate your food with chemicals, making it unsafe to eat. Maria, I hope that helps. I hope you and your fiance can stop wringing your hands over this washing controversy. See what I did there? In all seriousness, let's make sure we spend the time properly washing our hands, especially after handling raw meat, so that we can spend more time with our families this holiday season, happy and healthy. Now, as far as all those Thanksgiving leftovers, stick around. After the break, we're gonna revisit a common food safety myth about storing hot and cold meals. Okay, we're back. To make sure you're set to safely store food during Thanksgiving break, we're going to rewind back to a past episode for this next question.

Hey Sanjay, this is John. I just finished listening to your Our Food Keeps Getting Recalled episode and I had a question. My wife and her family tend to think that when food is cooked and warm on the stove that it has to be left out until it's cool to the touch before it can be put into the refrigerator. Otherwise it might develop some bacteria or illness. And I just wanted to know, is that valid? It seems like it's more dangerous to leave it out than it is to put it away. So I just wanted to confirm and or deny, is it effective to leave food out when it's hot or warm before putting it into the refrigerator, allowing it time to cool down? Thank you. I love the show. Take care.

'All right, John, first of all, a great question. I have to tell you, after that podcast aired in November of last year, we got a lot of questions and a lot comments about food recalls overall and the best way to store your food. So let me answer the question directly and then I'll give you a little bit of background. First of all this is a common food safety myth, but at the same time it's something that a lot people debate. According to the Food and Drug Administration, the FDA, It is safe to move even piping hot food directly to the refrigerator, okay? So that's the answer. You can move very hot food to the fridge. You do want to make sure that you're not overpacking in the container and that there's enough space within the container for cold air to circulate around it. The key concern is not the heat itself, but preventing bacterial growth. You should not let food sit out for more than two hours. That's the general rule. Because at room temperature, bacteria can multiply quickly. They say every 20 minutes, the number of bacteria can double. So leaving food out for too long gives bacteria a prime opportunity to grow and increases the risk of foodborne illness. Keep in mind, a lot of the foodborne illnesses, as much as we talk about the grocery stores and restaurants, a lotta them occur at home as well. So where did this idea come about that you should let your food cool first before putting in the refrigerator? Well, it's actually a relic of the 19th century. This is when people used ice boxes instead of modern refrigerators. These wooden metal-lined boxes relied on large blocks of ice to keep the food cool. If you put hot food inside, you would simply melt the ice faster and that meant you had to replace it more often, which wasn't cheap. But today's refrigerators, they got chemical refrigerants, they've got evaporator fans, they can handle hot food. Much more efficiently. By the way, there's a great place to read about this. It's called Refrigerator, The Story of Cool in the Kitchen from Helen Peavitt. P-E-A-V-I-T-T. If you're interested in this, you should take a look at her work. Now, I think the real issue, though, comes about if you store a large amount of hot food, like an entire pot of soup, for example, in one container, if it takes longer than two hours to cool before 40 degrees, bacteria can still thrive. So to prevent that, maybe divide large portions of the hot food into smaller, shallower containers. That'll help them cool faster. If possible, cover them only loosely at first. Let some of the steam escape before sealing tight. And do keep your refrigerator at 40 degrees or lower for optimal food safety. One thing I will also point out, avoid putting hot food directly into plastic containers because the heat can cause them to leach harmful chemicals. Glass containers, in this case, would be a safer option. And if you plan to freeze hot food, let it cool in the fridge first before transferring it to the freezer. That can help maintain the quality of the food for when you go to reheat your leftovers. So John, you don't need to wait, is the answer for your food to cool completely down before refrigerating it. The key is to not leaving it out for more than two hours. The quicker you can get it into the fridge, the safer it will be. Great question, I hope that clears things up. Well, that's all we have for today's episode. This Thanksgiving, I just want to say I am grateful. I'm grateful for all of you and for all the trust and all the health questions, concerns, comments. You share parts of your life with us and we really take it seriously. I do not take this for granted. If you or your family have questions, I want to know. Record a voice memo, email it to asksanjay@cnn.com or give us a call: 470-396-0832. Leave a message. Thanks for listening, and I'll be back next Tuesday.