Chasing Life – “How to Safely Store Your Leftovers”

Podcast: CNN Podcasts
Host: Dr. Sanjay Gupta
Episode Date: November 25, 2025

Episode Overview

This special holiday episode of Chasing Life tackles pervasive food safety myths, focusing on the best practices for hand washing and storing leftovers — two common concerns during food-centric celebrations like Thanksgiving. Host Dr. Sanjay Gupta leverages expert advice and listener questions to dispel misconceptions and share science-backed guidance, all with his trademark warmth and clarity.

Key Discussion Points & Insights

1. Proper Hand Washing—Especially After Handling Raw Meat

• Listener Maria from Texas calls in about her fiancé’s casual hand-washing habits, sparking a discussion on safe and effective hand hygiene in the kitchen.
• Dr. Gupta emphasizes the importance of washing with soap and scrubbing for 20 seconds, particularly after handling raw meat, to prevent cross-contamination.

Key Insights:

• Always scrub hands with soap and water for 20 seconds after handling raw meat. (04:00)
• Pathogens like Salmonella can survive on surfaces for up to 32 hours if not properly cleaned. (04:20)
• Soap, combined with friction, lifts dirt, grease, and dangerous microbes from the skin. Proper rinsing is crucial to remove all pathogens. (05:00)
• If soap and water aren’t available, use hand sanitizer with at least 60% alcohol. (05:25)
• Important handwashing technique: “People often forget to wash their thumbs. Get between your fingers, under your nails, [and] the back of your hands as well.” (05:43)

Notable Quote:

"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."
— Dr. Sanjay Gupta (05:50)

Extra Myth-Busting:

• Do NOT wash raw meat before cooking — doing so raises risk of contaminating kitchen surfaces through splashes, increasing foodborne illness risk. (06:25)
• Never use soap or detergent on meat or poultry. (06:48)

"Washing the raw meat ahead of time increases the risk of cross contamination in the kitchen, and that can cause foodborne illness."
— Dr. Sanjay Gupta (06:28)

2. Myth-Busting: Storing Hot Leftovers

• John, a listener, asks if it’s dangerous to put hot food directly into the refrigerator, as his family insists on letting dishes cool on the counter first.

Key Insights:

• You can safely refrigerate piping hot food. The FDA confirms it’s not only okay, but preferable to move hot food immediately to the fridge. (09:05)
• Never let food sit out more than two hours. At room temperature, bacteria can double every 20 minutes. (09:45)
• The belief that hot food should cool before refrigerating is outdated and rooted in the days of old-fashioned ice boxes, not modern fridges. (10:25)
• For large batches (e.g., soup), divide into smaller containers to cool more quickly and evenly. Loosely cover to let steam escape, then seal. (11:10)
• Optimal refrigerator temp: Keep at 40°F (4°C) or lower. (11:40)
• Use glass containers for hot leftovers; avoid putting hot food directly into plastic, as heat can leach chemicals. (11:45)
• When freezing, chill food in the refrigerator first for better quality. (11:55)

Notable Quote:

"You don't need to wait... 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."
— Dr. Sanjay Gupta (12:09)

Notable Quotes & Memorable Moments

• Handwashing tip:
  "Why 20 seconds? Scrubbing your hands for at least 20 seconds removes more of the germs from your hands than washing for shorter periods."
  — Dr. Sanjay Gupta (06:00)

• Thanksgiving leftovers wisdom:
  "If you put hot food inside [an icebox], you would simply melt the ice faster... But today's refrigerators, they've got chemical refrigerants, they got evaporator fans, they can handle hot food much more efficiently."
  — Dr. Sanjay Gupta (10:49)

• Practical takeaway:
  "Divide large portions of the hot food into smaller, shallower containers. That’ll help them cool faster."
  — Dr. Sanjay Gupta (11:15)

Timestamps for Key Segments

| Timestamp | Segment | |-----------|---------------------------------------------------------------------------------| | 00:33 | Listener Maria’s handwashing question | | 02:54 | Dr. Gupta explains best handwashing practices | | 06:28 | Myth-busting: Do NOT wash raw meat | | 07:57 | Listener John’s question on refrigerating hot food | | 09:05 | Direct answer: You can put hot food in the fridge | | 10:25 | Origins of the “let food cool first” myth | | 11:10 | Tips: Divide hot food, loosely cover, and optimal fridge storage | | 12:09 | Essential rule: Don’t let leftovers sit out over two hours |

Episode Takeaways

• Correct handwashing is a frontline defense against foodborne illness—soap, friction, and a full 20 seconds matter, especially after handling raw meats.
• Put leftovers in the fridge as soon as possible, even if they’re still hot. Don’t prioritize old myths over preventing bacterial growth.
• Modern food safety relies on evidence, not habits from the past—update your kitchen routines accordingly.

Tone and Language

Dr. Sanjay Gupta remains warm, practical, and reassuring throughout, offering clear guidance and friendly asides. He’s relatable, occasionally wry (“I hope you and your fiance can stop wringing your hands over this washing controversy! See what I did there?” – 06:50), and consistently emphasizes well-being and evidence-based living.

This episode is an essential listen (or read!) for anyone hosting, cooking, or simply hoping for a healthier, stress-free holiday meal.