by the way, consumers prepang products, it is not just cooking d to a certain temperare, but there islways the danger of cross contamination. this is an opportunity to educe consumers abo making sure ey are not preparing vegetables on the same cutting board is they're cutting of chicken. things can happen in restaurants with contamination. gerri: if you are suddenly seeing an uptick of cases it is probably because there is more bacteria. she says don't blame the consumers. they're doing the same thing they have always done. do y agree that theovernmt , little grandstanding it's because they're is a shutdown. our remixing and dangerously s, politics with food safety? >> i d't think so. the government laboraty has been working at much reduced personnel. as i said, these things take a while to trace back. this company is responsible for issuing its own recall. the government has been taking these liver it steps. and because of the shutdown they have fewer peopl in the labs. the usda said a shutdown. where you go for informational? gerri: four years in the making, this problem. it is not

iron, put little heat energy in it, whoop, the temperare soars. but water take a lot of heat energy to make the temperature higher. that has to do with temperatur being the translational, back-and-forth motion of the molecules. when you heat up iron, the little electrons in there start zapping back and forth, back and forth, make the molecules move back and rth. translational kinetic energy, that temperature goes up very quickly. but it turns out, when you heat up the water, that water is a funny little devil the. that water doesn't just shake back and forth. what the water does, it puckers in and out, in and out and it gets into--look-- what's called, internal rotational states. and the hydrogen bonding makes them all fixed together so they won't shake so much, but they have the energy in a potential form. and so that doesn't drive the thermometer up very much at all. so you can put an awful lot of heat in water, and the temperature goes up a little bit. we say water stores an enormous capacity of heat for small temperature rises. we're talking a