Food Safety in a Minute - WSU Extension: Recent Episodes
Food Safety in a Minute
Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.
Transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension.Did you know the National Center for Home Food Preservation offers research-based, tested recipes for preserved relishes and salads? If you are new to home food preservation, many of these recipes use a Boiling Water Canner, processed in pint or half-pint jars, making them an easy way to get started in canning and home food preservation. A Boiling Water Canner is a large cooking pot with a lid and a rack that keeps jars off the bottom while allowing boiling water to circulate around them. Tested recipes ensure proper balance of ingredients and processing times for safe home food preservation. Popular choices include corn relish, cucumber relish, pickled vegetables, and bean salad. Visit their website to learn more.For Food Safety in a Minute, I’m Susie Craig.[Music]ResourcesSchwan, Carla, Ines Beltran, Elizabeth Andress. Preserving Food Series: Using Boiling Water Canners. National Center for Home Food Preservation. https://nchfp.uga.edu/papers/factsheets/Preserving_Food__Using_Boiling_Water_Canners.pdf. Accessed online 6/10/26
Transcript[Music]I’m Susie Craig, this is Food Safety in a Minute.Human illness from the parasite, cyclospora results from eating food or drinking water contaminated with human feces. Most often, fresh produce becomes contaminated after coming into contact with irrigation or washing water of produce where the parasite is present. What can you do to stay safe? •Wash your hands with soap and water before and after preparing produce. •Purchase produce locally or regionally. •Rinse fruits and vegetables thoroughly under running water, scrub firm produce with a clean brush•Ask restaurants about their sources.•Check with your state health department, know what products are implicated, where they come from. •Discard implicated foods, clean and sanitize containers and surfaces they touched.•And call your doctor if you have symptoms. From Washington State University Extension, this is Food Safety in a Minute. [Music]ReferencesCenters for Disease Control and Prevention. (2026, July 17). Preventing cyclosporiasis. https://www.cdc.gov/cyclosporiasis/prevention/index.html. Accessed 7/26/26. U.S. Food and Drug Administration. (2022, November 18). Cyclosporiasis and fresh produce. https://www.fda.gov/food/foodborne-pathogens/cyclosporiasis-and-fresh-produce#Parasite, Accessed online 7/26/26.U.S. Food and Drug Administration. (2026, July 19). Investigation of nine-state outbreak of Cyclospora illnesses: Iceberg lettuce. https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-9-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026. Accessed online 7/26/26.
Transcript[Music]From Washington State University Extension, thanks for listening to a series of podcasts called Wildfire Food Safety.After wildfires, some food products may be safe to keep. Specifically, commercially canned food when completely sealed and undamaged. Metal used in commercially processed cans is generally considered safe when completely sealed and hasn’t been exposed to high heat which could damage seals or seams. Discard bulging, leaking, deeply dented or rusted cans.For undamaged cans:•Wash the exterior with hot water and detergent, then rinse.•Sanitize with a solution of 1 Tablespoon of unscented liquid chlorine bleach per gallon of cool water, soak for 15 minutes. •Rinse, dry, and re-label.“When in doubt, throw it out.” According to the USDA Food Safety Inspection Service, the cost of replacing food is far less than potential negative consequences.Thanks for listening, I’m Susie Craig.[Music]ResourcesU.S. Department of Agriculture, Food Safety and Inspection Service. (2025). Extinguishing the risk of foodborne illness during wildfires. https://www.fsis.usda.gov/news-events/news-press-releases/extinguishing-risk-foodborne-illness-during-wildfires. Accessed online 8/9/26.
Transcript[Music]Welcome to a special podcast series on wildfire food safety from Washington State University Extension.After a wildfire, where can you find research-based information you can trust about food and gardening safety? In this podcast, we explore resources to help protect food in your kitchen and produce in your garden after wildfire exposure.Start with land-grant universities, including Washington State University Extension, University of California Agriculture and Natural Resources, Oregon State University Extension and consult the USDA ’s Food Safety and Inspection Service for science-based guidance.You’ll find free webinars, guidelines, and best practices addressing produce safety during and after wildfires. Visit this podcast’s webpage to access these resources, links, and guidance. Reliable information supports informed decisions about harvesting, handling, washing, storing, and preparing food after wildfire smoke and ash.Thanks for listening. I’m Susie Craig.[Music]ResourcesOregon State University Extension Service (September 2025). Is Wildfire Ash on Garden Produce Safe to Eat? https://extension.oregonstate.edu/news/wildfire-ash-garden-produce-safe-eat. Accessed online 8/10/26.UC Davis – UC Food Safety. Food Safety After a Disaster: Food Safety after Urban Wildfire Webinar, Post-fire Soil Safety Webinar, Best Practices for Produce Safety after a Fire.https://ucfoodsafety.ucdavis.edu/processing-distribution/food-safety-after-a-disaster. Accessed online 8/10/26.United State Department of Agriculture – Food Safety and Inspection Service. Fires and Food Safety. https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-various-meat-and-poultry-products-containing-fda-0. Accessed online 8/10/26.Washington State University Extension – Consumer Food Safety. Emergency Preparedness – Fires and Food Safety. https://extension.wsu.edu/foodsafety/emergency-prep/. Assessed online 8/10/26.
Transcript[Music]Welcome to a special podcast series on wildfire food safety. I’m Susie CraigIs it safe to harvest garden produce after wildfire smoke and light ash exposure? Oregon State University Extension Service recommends first assessing your garden’s location. If it is near a burned structure, burned vehicles, smoke and ash may contain potentially harmful contaminants. However, this may not be the case for your garden only exposed to smoke and/or light ash. OSU Extension horticulturist Brooke Edmunds recommends rinsing produce outdoors, then washing it again in the kitchen sink. Peel tomatoes, apples, and root crops. To help remove soil and ash particles from kale, savoy cabbage, peaches, apricots, and nectarines, Edmunds recommends soaking produce in a 10% white vinegar solution: 1 cup vinegar to 9 cups water. Do not use soap or detergent.From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesOregon State University Extension Service (September 2025). Is Wildfire Ash on Garden Produce Safe to Eat? https://extension.oregonstate.edu/news/wildfire-ash-garden-produce-safe-eat. Accessed online 8/10/26.
Technology (2020). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety. Accessed online 8/9/26.
fires. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/keep-your-food-safe-during-emergencies. Accessed online 8/7/26.
Transcript[Music]From Washington State University Extension, you are listening to a special series of podcasts titled Wildfire Food Safety.You’ve decided it’s safe to harvest your garden. Oregon State University Extension recommends steps to protect you and your produce after wildfire smoke or ash exposure. Avoid harvesting when air quality is unhealthy; wait for conditions to improve. Don’t use leaf blowers that can send settled ash back into the air. Wear a mask, preferably an N95. Remove shoes outdoors, change clothes, and launder promptly. Wash hands thoroughly with soap and running water, then dry with a paper towel.After harvest, plan for next year. OSU Extension horticulturist Brooke Edmunds recommends testing soil before spring planting. Collect samples from multiple areas; testing for lead, cadmium, arsenic, nickel, and mercury. Then learn more about restoring soil biology.Thanks for listening, I’m Susie Craig.[Music]ResourcesOregon State University Extension Service (September 2025). Is Wildfire Ash on Garden Produce Safe to Eat? https://extension.oregonstate.edu/news/wildfire-ash-garden-produce-safe-eat. Accessed online 8/10/26.
fires. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/keep-your-food-safe-during-emergencies, Accessed online 8/7/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.Federal investigators identified a Taylor Farms location in Mexico as the single supplier connected through traceback to shredded lettuce served at Taco Bell. They voluntarily removed iceberg lettuce sourced from central Mexico initiating recalls for food-service products and Marketside lettuce sold at Walmart. Identifying the supplier doesn’t always identify the specific farm, field, or contamination point. This investigation remains ongoing. A lettuce sample from Taylor Farms initially described as positive for Cyclospora was later reclassified as a false positive after laboratory review. Epidemiological interviews and supply-chain traceback support the iceberg lettuce link but still lack confirmation. It’s important for consumers to know it’s rare to have a cyclospora outbreak associated with produce grown in the United States. Thanks for listening, I’m Susie Craig.[Music]ReferencesCenters for Disease Control and Prevention. (2026, July 18). Cyclospora outbreak linked to iceberg lettuce in five states. https://www.cdc.gov/cyclosporiasis/outbreaks/07-26/index.html. Accessed online 7/26/26.U.S. Food and Drug Administration. (2026, July 19). Investigation of five-state outbreak of Cyclospora illnesses: Iceberg lettuce. https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-9-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026. Accessed online 7/26/26.
Transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension.Identifying the source of a Cyclospora outbreak is difficult. Symptoms begin a week after exposure and may take up to two weeks, so patients must remember specific foods eaten days earlier. Fresh produce is mixed, shredded, repackaged, and distributed widely making traceback complicated.Additionally, the parasite is underdiagnosed as routine stool testing may miss it unless Cyclospora testing is specifically requested. Unlike many bacteria, molecular tools for this parasite are not fully developed. Product testing is challenging. Contaminated food may be gone before investigators collect samples. Currently, there may be several Cyclospora clusters in the U.S. Investigators initially linked this outbreak to shredded iceberg lettuce from Taylor Farms, but other reported illness may have different, still-unidentified sources.I’m Susie Craig from Food Safety in Minute.[Music]ReferencesCenters for Disease Control and Prevention. (2026, July 17). Investigation update: Cyclospora outbreak, July 2026. https://www.cdc.gov/cyclosporiasis/outbreaks/07-26/investigation.html. Accessed online 7/26/26.Centers for Disease Control and Prevention. (2026, July 16). Domestically acquired cyclosporiasis cases in multiple U.S. states, 2026. https://www.cdc.gov/han/php/notices/han00531.html. Accessed online 7/26/26.U.S. Food and Drug Administration. (2026, July 19). Investigation of nine-state outbreak of Cyclospora illnesses: Iceberg lettuce. https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-9-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026. Accessed online 7/26/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.Since May 1st, the Centers for Disease Control and Prevention has confirmed thousands of domestic cases of cyclosporiasis most likely linked with iceberg lettuce grown in Mexico. Caused by the parasite Cyclospora, most illnesses have been reported in Michigan, New York, North Carolina, Illinois, Indiana, Kentucky, and Texas. Washington state has reported 42 cases. While there’s been one hospitalization, State health officials are not seeing a suspected food source or signs of an outbreak in Washington. It’s normal to have some cases of Cyclosporiasis as most are linked to recent international travel mostly to Mexico. That’s true for 28 cases in our state. Of domestically acquired cases, 6 traveled to a state with an outbreak. Thanks for listening, I’m Susie Craig.[Music]ResourcesCenters for Disease Control and Prevention. Parasites: Surveillance of Cyclosporiasis for Public Health (July 15, 2026). https://www.cdc.gov/cyclosporiasis/php/surveillance/index.html. Accessed online 7/16/26.Washington State Department of Health. 2026 Cyclosporiasis Outreack.https://doh.wa.gov/you-and-your-family/illness-and-disease-z/foodborne-illness/outbreaks/2026-cyclosporiasis-outbreak. Accessed on 7/27/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.There’s a multi-state outbreak of an illness caused by the microscopic parasite cyclospora. People become infected by consuming contaminated food or water. Symptoms typically develop about a week later. Symptoms include diarrhea, loss of appetite, stomach cramps, bloating, nausea, vomiting, fatigue, and low-grade fever. Although cases have been reported in 31 states, Michigan has recorded the largest number with 4,312 confirmed cases as of July 16th. As of July 16th, the source of the outbreak has been identified to a single source provider of shredded iceberg lettuce going to Taco Bell locations in Michigan, Kentucky, Indiana, Ohio, and West Virginia. Taco Bell has told the Food and Drug Administration it will no longer use the supplier. I’m Susie Craig from Washington State University Extension.[Music]ResourcesCenters for Disease Control and Prevention (July 14, 2026). Parasites – About Cyclosporiasis (English and Spanish). https://www.cdc.gov/cyclosporiasis/index.html. Accessed online 7/16/26.Food and Drug Administration. Investigation of 5 State Outbreak of Cyclospora Illnesses: Iceberg Lettuce (July 16, 2026). https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-5-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026#:~:text=The%20FDA%20and%20CDC%2C%20in%20collaboration%20with%20state,in%20Indiana%2C%20Kentucky%2C%20Michigan%2C%20Ohio%2C%20and%20West%20Virginia. Accessed online 7/17/26. Michigan Department of Health and Human Services (July 16, 2026). Infectious Disease Outbreaks – Cyclosporiasis Outbreak. https://www.michigan.gov/mdhhs/keep-mi-healthy/infectious-diseases/infectious-disease-outbreaks. Accessed online 7/16/26.
Transcript[Music]Welcome to Food Safety in a Minute, I’m Susie Craig.Did you know Washington State Cottage Food Law allows approved individuals to prepare and sell certain low-risk foods, including jams and jellies, from their home kitchens directly to consumers. To operate legally, obtain a cottage food permit from the state. Follow specific food safety requirements using approved ingredients and processes to ensure safety and quality. For example, if you’re a vendor at a Farmer’s Market, you must package and label jams and jellies, including required information such as the product name, ingredients, net weight, and a statement indicating the food was produced in a home kitchen. Annual sales are limited under Washington law. These regulations help protect public health while supporting small-scale food entrepreneurs throughout Washington.Thanks for listening to Food Safety in a Minute from Washington State University Extension.[Music]ResourcesWashington State Department of Agriculture. Cottage Food Operation. https://agr.wa.gov/cottagefood. Accessed online 6/35/26.
Transcript[Music]I’m Susie Craig, this is Food Safety in a Minute. Every time you preserve food at home, shop at a farmers’ market or farm stand, or enter a county fair or festival, you are judging or being judged. The National Center for Home Food Preservation offers a 110-page guide titled Judging Home Preserved Foods, linked in our podcast resources. It outlines goals and methods, judge selection, product-specific criteria, suggested fair guidelines, and even sample score sheets.All judging begins with food safety, using tested, research-based recipes and procedures. If you enter a local fair, they will have additional guidelines. Understanding how judges are selected, how they evaluate entries, and the criteria used for home preserved foods can improve your results and confidence when entering competitions.From Washington State University Extension, this is Food Safety in a Minute. [Music]ResourcesNational Center for Home Food Preservation. Judging Home Preserved Foods. nchfp.uga.edu/papers/tech bulletin/0Judging_Preserved_full.pdf. Accessed online 6/25/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.County fair season offers the perfect opportunity to showcase homemade jellies, but food safety remains a top priority. The National Center for Home Food Preservation recommends using tested recipes, proper processing methods, and clean jars to produce safe, high-quality jellies. Judges evaluate appearance, color, flavor, and texture. A high-quality jelly looks clear and sparkling, displays vibrant color, holds its shape when removed from the jar, and spreads easily. Watch for warning signs such as cloudiness, mold growth, off-odors, or liquid separation, which may indicate spoilage or quality defects. Always check that lids seal properly and jars show no evidence of spoilage. Following research-based recommendations ensure safe, attractive entries worthy of blue-ribbon consideration.I’m Susie Craig from Washington State University Extension.[Music]ResourcesNational Center for Home Food Preservation. Jams and Jellies General Information. https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/types-of-jellied-products/. Accessed online 6/25/26.
Transcript[Music]I’m Susie Craig for Food Safety in a Minute from Washington State University Extension.It’s peach season in the Northwest. There are many ways to preserve peaches: Canning, freezing, spreads and condiments including salsa and pickled peaches. There’s something for everyone! Find research-based, tested, food safe recipes and directions by visiting the National Center for Home Food Preservation.The easiest way to preserve peaches is freezing. Choose a sugar syrup, dry sugar or unsweetened pack. Frozen peaches are best served partially thawed. Traditional yellow flesh peaches may be canned using a boiling water canner or pressure canner. Inventory your equipment, visit the National Center for Home Food Preservation for tested recipes. Canning white-flesh peaches is not recommended, freeze them instead. Thanks for listening, I’m Susie Craig.[Music]ResourcesNational Center for Home Food Preservation. FAQs/General Food Preservation. Peach Season has Arrived. 6/21/2020. https://nchfp.uga.edu/faqs/general-food-preservation/category/faq-general-food-preservation. Accessed online 5/31/26.
Transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension.Did you know some home canners are experimenting with “dry canning” vegetables? This involves putting raw vegetables in canning jars with no added liquid followed by pressure canning. Some consumers are even adding butter or ghee. This practice is unsafe. Safe USDA pressure canning processes depend on liquid in jars to ensure proper heat penetration destroying Clostridium botulinum spores during processing. Without liquid, heat transfer is reduced, and the tested processing times are no longer reliable. Botulism is a potentially fatal foodborne illness, and toxins may be present without visible signs or odor. Always follow USDA tested recipes and procedures. Find recipes by visiting the National Center for Home Food Preservation website.From Washington State University Extension, I’m Susie Craig.[Music]Resources National Center for Home Food Preservation. FAQs/General Food Preservation. Dry Canning Raw Vegetables is an Unsafe Practice. 6/25/2020. https://nchfp.uga.edu/faqs/general-food-preservation/category/faq-general-food-preservation. Accessed online 5/28/26.
Transcript[Music]This is Food Safety in a Minute, I’m Susie Craig.Can Splenda® be used in home food preservation? The answer depends on the product being preserved. Splenda® can be used to sweeten liquids for canned fruits, but unlike sugar, it does not provide preservative benefits or help maintain color and texture. In traditional preserves and pickled fruits that rely on high sugar levels for safety and quality, Splenda® should not replace sugar. For jams and jellies, Splenda® may be used only with pectins specifically formulated for low- or no-sugar recipes. It should not be substituted for sugar in recipes using regular pectin or traditional long-boil methods. Following tested recipes is essential for food safety. For more information, visit the National Center for Home Food Preservation.From Washington State University Extension, I’m Susie Craig.[Music]ResourcesNational Center for Home Food Preservation. FAQs/General Food Preservation. Can Splenda (Sucralose ) Be Used in Preserving Food. https://nchfp.uga.edu/faqs/general-food-preservation/category/faq-general-food-preservation. Accessed online 5/28/26.
Transcript[Music]This is Food Safety in a Minute. I’m Susie Craig.From Washington State University’s online Lunch and Learn Series, discover how to preserve food safely in a four-part series beginning June 8th. Sixty-minute classes are taught via Zoom and recorded for later viewing, making them ideal for busy schedules. Led by WSU Food Preservation instructor, Jennie Bryan-Goforth, you’ll learn about water bath canning, pressure canning, fermentation, pickling, and food storage methods including freezing, drying, and root cellars. No special equipment is required. Participants receive access to downloadable recipes, guidelines, and educational resources. The $65 registration fee includes all four classes, and scholarships may be available for those with financial need. To register, search online for “Lunch and Learn: Preserve the Harvest with Washington State University”.From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesLunch and Learn Series – Preserve the Harvest. Washington State University Extension Cougar Canning. https://extension.wsu.edu/foodsafety/food-preservation-online-training-series/. Accessed online 5/31/26. Eventbrite Registration for Lunch and Learn Series – Preserve the Harvest. Washington State University Extension Cougar Canning. www.eventbrite.com/e/lunch-and-learn-preserve-the-harvest-with-washington-state-university-tickets-1984569945129. Accessed online 5/31/26.
Transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension. We're off this week, but we'll return soon. If you're not subscribed, please subscribe to Food Safety in a Minute to get each weekly episode delivered to you automatically. Thanks for listening. I'm Susie Craig.[Music]
Transcript[Music]Welcome to Food Safety in a Minute.In Washington State, we live in bear country. During the day, REI co-op recommends stashing all food in a closed cooler or hard sided vehicle—even for quick bathroom breaks—and whenever you leave camp for a hike. At night, place food and your cooler in a campground bear box when available. Some parks allow storing food in a car; in others it’s prohibited because bears have learned to break into vehicles. Always follow local rules. Never leave a cooler out; raccoons and bears can open latches. “Bear resistant” coolers work only when properly locked with padlocks. If no bear boxes exist, use a bear canister or hang a food bag high, well away from trunks and sleeping areas.From Washington State University Extension, I’m Susie Craig.[Music]ResourcesREI co-op Expert Advice. Food Storage and Handling for Campers and Backpackers. https://www.rei.com/learn/expert-advice/food-handling-storage.html. Accessed online 3/1/26.
Transcript[Music]I’m Susie Craig from Washington State University Extension.Your gas grill will likely need a good cleaning before you cook out this summer. Start with a safety reset by using these guidelines to keep your family safe.•Clear away spiderwebs which may cause a flare-up.•Using a mixture of water and dish soap, spritz the gas line. Look for bubbling indicative of a leak. Repair.•Clean grates, covers on burners, grease and drip trays with hot, soapy water, rinse and air dry. •Weber, the largest grill manufacturer in the United States recommends a 14-minute preheat. Heated food debris turns to ash, easier to brush off. Avoid wire bristles which may break off. Instead use crumpled aluminum foil, or brushes with heat-resistant bristles, frequently inspecting them for wear.Thanks for listening to Food Safety in a Minute. I’m Susie Craig.[Music]ResourcesUnited States Department of Agriculture. Press Release 5/13/25. USDA Serves Up Food Safety Guidelines for Your Summer Cookout. www.usda.gov/about-usda/news/press-releases/2025/05/13/usda-serves-food-safety-guidelines-your-summer-cookout. Accessed online 3/1/26. Hope, Paul. Consumer Reports. How to Maintain Your Gas Grill. https://www.consumerreports.org/home-garden/grills/how-to-maintain-your-gas-grill-a1221030268/. Accessed online 3/1/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.A food allergy happens when your immune system mistakes certain food proteins as threats and makes IgE antibodies; eating that food again can trigger a reaction. Reactions often start within minutes to two hours and can range from hives or stomach upset to life threatening anaphylaxis. In the United States, the “Big 9” allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. To help you avoid them, FDA requires ingredient lists and clear naming of major allergens on packaged foods, while USDA FSIS enforces similar declarations on meat, poultry, and certain egg products. Always read labels, ask questions when dining out, and carry epinephrine if prescribed by your doctor. I’m Susie Craig for Food Safety in a Minute.[Music]ResourcesUnited States Department of Agriculture Food Safety Inspection Service. Food Allergies: The “Big 9”. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-allergies-big-9. Accessed online 3/2/26.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.Planning a car camping trip this summer? Coolers are a key piece of outdoor equipment, keeping perishable food safe to eat. •Pack food cold, frozen if possible. To keep all your perishable foods safe, maintain temperatures of 40 degrees Fahrenheit or below in your cooler. •You’ll need a supply of ice. An easy, inexpensive method is using frozen water bottles. •For food safety, double-bag raw meat, stored on the bottom of the cooler. •Ready-to-eat foods are placed on top in leak-proof containers. •Use a refrigerator thermometer inside your cooler. Keep your cooler in shade, cover with a towel. •Follow the two-hour rule (1 hour if temperatures are 90 degrees). When in doubt, throw it out. Thanks for listening to Food Safety in a Minute, I’m Susie Craig.[Music]ResourcesREI co-op Expert Advice. Food Storage and Handling for Campers and Backpackers. https://www.rei.com/learn/expert-advice/food-handling-storage.html. Accessed online 3/1/26.
Transcript[Music]I’m Susie Craig from Washington State University Extension.In 2024, a peer reviewed research study of 72 dark chocolate and cocoa products showed 43% exceeded lead and 35% exceeded cadmium levels of California’s Proposition 65 limits. Read the entire study by linking to Resources for this episode, downloading a free pdf. It’s an interesting way to learn about food safety research.The study received lots of media attention. Should you be concerned if you love eating dark chocolate? Proposition 65 is a much more stringent regulatory standard. Other standards are much lower. For those of us occasionally choosing small amounts of dark chocolate, concern is probably not warranted. However, consumers with regular consumption, additive exposure to lead and cadmium may be a concern. Stay tuned for more research. This is Food Safety in a Minute. Thanks for listening.[Music]ResourcesHands, Jacob, M. Anderson, Tod Cooperman. Frontiers in Nutrition. A Multi-year Heavy Metal Analysis of 72 Dark Chocolate and Cocoa Products in the USA. Abstract. July 2024. https://www.researchgate.net/publication/382168261_A_multi-year_heavy_metal_analysis_of_72_dark_chocolate_and_cocoa_products_in_the_USA. Accessed online 3/2/26.
Transcript[Music]Welcome to Food Safety in a Minute. I’m Susie Craig.How sure are you that your chicken is truly done? An instant read thermometer is the only dependable way to verify food safety, because color and juices can mislead. It confirms meats hit the USDA’s safe minimum temperatures—like 165° Fahrenheit for poultry and 160° Fahrenheit for ground meats—reducing the risk of foodborne illness. It protects flavor and prevents overcooking, letting you pull food at the perfect moment for safety and quality. Use it near the end of cooking, insert the probe into the thickest part, avoid bone, and check more than one spot. From weeknight burgers to holiday turkey, this small tool delivers peace of mind. Make it a habit. Cook confidently every time at home.From Washington State University Extension. This is Food Safety in a Minute. [Music]ResourcesUnited States Department of Agriculture – Food Safety and Inspection Service. Safe Minimum Internal Temperature Chart. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart. Accessed online 3/1/26.
Transcript[ Music ]Thanks for listening to Food Safety in a Minute. Autonomous farming is changing agriculture and helping protect food safety from farm to table. Today, sensors, robots, and AI track soil health, water quality, and crop conditions, cutting contamination risks before harvest. Digital and precision farming tools help growers ensure food safety. Real-time data strengthens traceability and allows faster action when problems appear. These tools also help predict risks and create consistent processes that limit human handling mistakes. As climate stress and labor shortages increase, autonomous agriculture enables safer, resilient, and transparent food production. This helps farmers and regulators build food safety into every step of growing and processing; this enhances food sustainability and improves global food security. From Washington State University Extension, I’m Susie Craig.[ Music ]ResourcesHassoun, Abdo. S. Jagtap, H. Trollman, Comprehenisive Reviews in Food Science and Food Safety. From Food Industry 4.0 to Food Industry 5.0: Identifying Technological Enablers and Potential Future Applications in the Food Sector (10/22/24). Institute of Food Technologists. https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70040?utm_source=chatgpt.com.
Transcript[ Music ]This is Food Safety in a Minute, I’m Susie Craig.Pasteurized eggs are shell eggs gently heated to destroy pathogens while preserving their functional qualities in food. Pasteurization relies on precise time–temperature combinations, warming eggs to about 57°C for about an hour. This inactivates Salmonella without coagulating proteins or cooking the egg. Because egg proteins remain mostly unchanged, pasteurized shell eggs can still whip, thicken, bind and emulsify. They still look and act like raw eggs in recipes. This makes them safe in recipes using raw eggs such as mayonnaise, mousse, ice cream, and Caesar salad dressing. Pasteurized shell eggs are a great example of how food science improves food safety without changing the taste or quality in our everyday cooking and food preparation. From Washington State University Extension, this is Food Safety in a Minute.[ Music ]ResourcesUnited States Department of Agriculture Food Safety and Inspection Service. Egg Products and Food Safety. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety?utm_source=chatgpt.com. Accessed online 1/25/26.
Transcript[ Music ]This is Food Safety in Minute, I’m Susie Craig.Last year, Stampede Culinary Partners surveyed 6,400 U.S. consumers about restaurants, and trust. When dining out, 49% prioritize food quality and taste, and 22% choose establishments based on trust in food safety and cleanliness. At the same time, 57% say prices feel too high for the value received, 26% doubt food safety standards are being met, and 33% believe food is prepared or handled carelessly.To thrive, restaurants, foodservice operators, and manufacturers are changing how they do business: strengthening communication around food safety certifications, safe handling practices, and food waste reduction. Talk with your restaurant manager. Learn more from reading The State of Consumer Confidence in Restaurant and Retail 2025. From Washington State University Extension, this is Food Safety in a Minute.[ Music ]Resources Stamped Culinary Partners. The State of Consumer Confidence in Restaurant and Retail Foodservice, 2025. National Survey Finds Consumer Trust in Food Service is Fragile in 2025. https://discover.stampedeculinarypartners.com/foodindustryreport/#lp-pom-form-349. Accessed online 1/25/26.
Transcript[ Music ]I’m Susie Craig from Washington State University Extension.Public trust in food safety remains fragile. News about outbreaks and foodborne illness investigations spread instantly to anyone with a smartphone. Yet, most consumers lack working knowledge of food safety regulations or management systems that protect food from farm to table.Stampede Culinary Partners surveyed 6,400 U.S. consumers and found that most Americans feel confident in restaurants and retail foodservice. That confidence, however, erodes quickly. Operators must earn and re-earn trust with every visit. Thirty percent of respondents say restaurant experiences are worse today than five years ago. Consumers now link trust to consistency, quality service, and operational transparency.Learn more about the findings and download The State of Consumer Confidence in Restaurant and Retail 2025.Thanks for listening to Food Safety in a Minute.[ Music ]ResourcesStamped Culinary Partners. The State of Consumer Confidence in Restaurant and Retail Foodservice, 2025. National Survey Finds Consumer Trust in Food Service is Fragile in 2025. https://discover.stampedeculinarypartners.com/foodindustryreport/#lp-pom-form-349. Accessed online 1/25/26.
utm_campaign=newsletter. Accessed online 1/9/26.Codex Alimentarius International Food Standards website: https://www.fao.org/fao-who-codexalimentarius. Assessed online 1/9/26.Food and Agriculture Organization of the United Nations. FAO-WHO 48th Session of the Codex Alimentarius Commission Adopts New Standards. https://www.fao.org/newsroom/detail/fao-who-48th-session-of-the-codex-alimentarius-commission-adopts-new-standards/en. Accessed online 1/9/26.
Transcript[ Music ]Welcome to Food Safety in a Minute, I’m Susie Craig.Chocolate and Valentines Day go hand in hand. With low water activity and high fat content, chocolate is considered a low-risk food. However, food processors follow Good Manufacturing Practices and Hazard Analysis and Critical Control Point systems to ensure food safety. This includes established parameters for the control of raw materials, especially cocoa seeds and milk powder. Processors also monitor roasting temperatures of cocoa seeds needed to reduce microbial loads for food safety.Heavy metals, specifically cadmium and lead have been found in some dark chocolate and cocoa products in the United States. We’ll learn more about that in an upcoming episode. Remember, if you have allergies to ingredients sometimes used in chocolate, always check the label. From Washington State University Extension, this is Food Safety in a Minute.[ Music ]ResourcesCamire, Mary Ellen (University of Maine). Institute of Food Technologists, Food Facts (2016). Chocolate 101. https://www.ift.org/career-development/learn-about-food-science/food-facts/chocolate-101. Assessed online 1/8/26.
Transcript[ Music ]From Washington State University Extension, this is Food Safety in a Minute. Mid-February marks the start of Ramadan for Muslims around the world. The exact date depends on moon settings. Ramadan includes 30 days of fasting from dawn until sunset. After sunset, families look forward to home-cooked meals and community events with food. The USDA has recommendations for keeping your family dinners safe.•Cook lamb, beef, and poultry to safe internal temperatures. Use a thermometer to test. Poultry, 165 degrees Fahrenheit. Lamb and beef, whole cuts to 145 degrees Fahrenheit. Ground lamb and ground beef, 160 degrees Fahrenheit. •Keep hot food hot above 140 degrees Fahrenheit.•Keep cold food cold below 40 degrees Fahrenheit.•Avoid leaving perishable food at room temperature for more than 2 hours. Cool and store.Thanks for listening, I’m Susie Craig.[ Music ]ResourcesSattar, Zoya. Food Safety and Inspection Service. United States Department of Agriculture. Food Safety Do’s and Don’ts for Ramadan. Accessed online 1/8/2026. www.fsis.usda.gov/news-events/news-press-releases/food-safety-dos-and-donts-ramadan.
utm_source=rasa_io.Accessed online 11/20/25. United States Food and Drug Administration. Color Additives and Cosmetics: Fact Sheet. https://www.fda.gov/industry/color-additives/color-additives-and-cosmetics-fact-sheet. Accessed online 11/20/25.
Transcript:[Music]This is Food Safety in a Minute from Washington State University Extension.Are pad Thai, sushi, pasta, chicken curry, or a meatloaf dinner from a local eatery arriving this evening at your home for dinner? Here are six tips to prevent foodborne illness.•Check restaurant inspection scores from your health department. Food should always come from inspected restaurants. Using social media, some people are selling cooked, perishable food online in violation of health department regulations. •Arrange delivery when someone is home. •Check for cross contamination. Raw items separated from cooked ones. Sauces or side dishes that may have spilled. •Check food temperature with a thermometer. Hot foods at or above 140°F, cold ones at or below 40°F. •Eat within two hours. •If delayed, refrigerate, then reheat to 165°F.Thanks for listening, I’m Susie Craig.[Music]Resources:USDA Food Safety and Inspection Service. Tips for Meal Kit and Food Delivery Safety.https://www.foodsafety.gov/blog/tips-meal-kit-and-food-delivery-safety. Accessed online 10/18/25.
Transcript[Music]This is Food Safety in a Minute from Washington State University Extension.In 2026, resolve to improve food safety in your kitchen using this clear, straightforward mantra from the National Partnership for Food Safety Education. “It’s the “Core Four”: Clean, Separate, Cook, Chill.” Clean all surfaces and wash your hands before and after handling food. Remember to Separate raw from cooked foods, especially raw meat, poultry and eggs. Next, Cook everything to the correct temperature; use a thermometer rather than relying on color alone. Finally, Chill foods by refrigerating promptly and ensuring your fridge stays at or below 40 °F. Embracing this four-step kitchen safety routine not only protects health, but sets a wise, simple resolution for the year ahead. Learn more, visit the National Partnership for Food Safety Education. This is Susie Craig, Happy New Year.[Music]ResourcesPartnership for Food Safety Education. The Core Four Practices. https://fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 11/5/25.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.After holiday meals, using leftovers is a great way to reduce food waste at home. Holiday celebrations often leave more food than expected; enough for 25 people instead of the 10 invited. According to the FDA’s Leftovers and Food Safety, bacteria multiply quickly when food sits out too long. Keep your food safe by refrigerating or freezing leftovers within two hours of serving. Divide large portions into shallow containers to cool evenly. Wrap food tightly in foil, plastic wrap, or airtight containers to prevent moisture loss and cross contamination. Label and date each item. When reheating, use a thermometer to ensure an internal temperature of 165°F, protecting both safety and flavor. Safe storage today ensures a worry-free, delicious meal tomorrow.Happy Holidays, this is Susie Craig.[Music]ResourcesFood Safety and Inspection Service – United States Department of Agriculture. Leftovers and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed online 10/25/25.
Transcript[Music]This is Susie Craig from Washington State University Extension.Did you know December grocery sales top $53 billion? With holiday excitement and stress, it’s easy to overlook key food safety steps from the store to your table. Busy schedules, crowded stores, and holiday distractions can lead to unsafe handling of perishable foods such as raw poultry, dairy, seafood, and eggs. Leaving groceries unrefrigerated too long in your car or on a counter allow harmful bacteria to grow. Cross-contamination may occur when raw meat, poultry, or fish sits beside or above fresh produce or baked goods. For memorable and safe dinners, use insulated bags or coolers to transport perishables from the store, always keep raw ingredients separate from ready-to-eat foods, and refrigerate promptly to prevent foodborne illness. This is Food Safety in a Minute from Washington State University Extension.[Music]ResourcesAcademy of Nutrition and Dietetics. Food Shopping Safety Guidelines. https://www.eatright.org/food/planning/smart-shopping/food-shopping-safety-guidelines. Accessed online 10/20/25.Partnership for Food Safety Education. The Core Four Practices. https://fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 11/5/25.
Transcript[Music]This is Susie Craig from Washington State University Extension.Staring at leftovers on the buffet table from your office holiday party? Bacteria in perishable food multiply quickly in the “danger zone” between 40°F and 140°F. More than 2 hours in the danger zone from the home to buffet table means, in fact, your food may be dangerous. The 2 hours are cumulative, from the refrigerator until now. You may not know how long dishes sat in the danger zone. If they were cooled properly, or if cross-contamination occurred. Reheating doesn’t always make food safe since some bacteria produce heat-stable toxins. No one wants to waste food, the only safe choice is to discard all perishable leftovers. Cookies, cakes, candies, and bread may be saved for later.Protect your coworkers, prioritize food safety.Thanks for listening to Food Safety in a Minute.[Music]ResourcesPartnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.
Transcript[Music]From Washington State University Extension, I’m Susie CraigPlanning and organizing the holiday buffet for your family or office this year? Holiday gatherings are a highlight of the season, and with careful planning, you can keep everyone safe from foodborne illness.Start with a menu plan. If others are contributing dishes, ask for non-perishable options like cookies, cakes, or other desserts not requiring refrigeration. Remember this key rule of food safety: Keep Hot Food Hot and Cold Food Cold. Maintaining safe temperatures, above 140°F or below 40°F for perishable appetizers, entrées, and sides can be difficult with limited refrigerator and oven space. A smart solution is to prepare just one or two hot entrées that are cooked and eaten within two hours of serving—simple, safe, and stress-free.Happy Holidays from Food Safety in a Minute.[Music]ResourcesFood and Drug Administration. Serving Up Safe Buffets. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets. Accessed online 11/6/25. Partnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.
Transcript[Music]I’m Susie Craig, This is Food Safety in a Minute.Thanksgiving can turn the smallest kitchen into a bustling, highly populated hub of activity. Between juggling dishes, guests, and traditions, it’s easy to overlook food safety. With your Thanksgiving crew, start by asking everyone to wash their hands: Soap, water, and paper towels to dry. Organize counter space. Keep raw meat separate from ready-to-eat foods and designate cutting boards for each. Use a food thermometer to ensure meats reach safe internal temperatures: 165°F for poultry and 160°F for ground meats. Don’t leave perishable foods out for more than two hours. Refrigerate leftovers promptly to prevent bacteria growth. Organization goes a long way in protecting your guests and preserving your peace of mind. Enjoy a safe, joyful, and chaos-free holiday season!From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesUSDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays. https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.The holidays are a time for baking and sharing favorite family desserts. But don’t let foodborne illness ruin your celebrations! Pies and desserts made with perishable ingredients—like eggs, cream, milk, or whipped toppings—need special care. Pumpkin, custard, chiffon, and cream pies should be refrigerated within two hours of baking or serving. Keep them chilled at 40°F or below and enjoy them within three to four days. Most fruit pies, on the other hand, can be stored at room temperature for up to two days. When in doubt, refrigerate! For safe holiday baking and storage tips, check reliable sources such as the USDA’s Food Safety and Inspection Service and the Centers for Disease Control and Prevention.Thanks for listening, I’m Susie Craig.[Music]ResourcesUSDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays. https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.
Transcript[Music]This is Susie Craig. It’s time to get ready for the holidays.Did you know that more than 800 million pounds of cranberries are harvested each year in the United States? Cranberries are one of three fruits native to North America. Salsa, chutney, and conserves with cranberries are easy to prepare safely using tested recipes from the National Center for Home Food Preservation. They make great gifts for friends and family any time of the year. Find safe, tested recipes and directions for Spicy Cranberry Salsa, Cranberry Orange Chutney, and more online at the National Center for Home Food Preservation. You’ll need a boiling water canner, half-pint jars and two-piece metal canning lids. Remember to label and date your jars before gifting. They can be stored up to a year. This is Food Safety in a Minute from Washington State University Extension.[Music]ResourcesNational Center for Home Food Preservation. University of Georgia. Storing Home Canned Foods. https://nchfp.uga.edu/how/can/general-information/storing-home-canned-foods. Accessed online 11/5/25. National Center for Home Food Preservation. University of Georgia. Using and Preserving Cranberries. https://nchfp.uga.edu/resources/entry/using-and-preserving-cranberries. Accessed online 11/5/25.
Transcript[music]I’m Susie Craig, this is Food Safety in a Minute.Looking for a unique experience for your children? Explore Ask Dr. Universe, a special program for elementary and middle school children offered by Washington State University. The program encourages children to explore science, technology, engineering, and math. Dr. Universe works alongside faculty providing child-friendly research-based expertise. Children may submit questions to Dr. Universe, subscribe to weekly email, listen to podcasts, read questions and answers to previously submitted questions, even watch videos. A special Food and Health section answers questions on food safety and science, including making ice cream, pressing apple cider, and using different flours to make chocolate chip cookies.Search online for Ask Dr. Universe to explore resources and submit your child’s questions.This is Food Safety in a Minute from Washington State University Extension.[music]ResourcesWashington State University. Ask Dr. Universe. https://askdruniverse.wsu.edu. Accessed online 8/20/25.Washington State University Communications Network. Dr. Universe: How do You Make Apple Cider? https://askdruniverse.wsu.edu/2020/11/13/how-do-you-make-cider/. Accessed online 8/18/25.
Transcript[music]From Washington State University Extension, this is Food Safety in a MinuteHalloween’s near, and candies’ everywhere but did you know chocolate is sometimes recalled? Here are four common hazards, leading to recalls: •Allergens that aren’t labeled such as milk, nuts, sesame. •Bacterial contamination. 4 million pounds of chocolate wafers were recalled because of Salmonella in May 2024.•Undisclosed hazardous substances. And,•Foreign Objects or Mislabeling.If you hear about a recall: •Stop consuming the product immediately. •Next check labels and lot numbers with recall notices to confirm. •Return chocolate to the place of purchase for a refund.•Clean and sanitize surfaces possibly contaminated by the product. Stay informed and safe, subscribe to FDA recall alerts, or visit FoodSafety.gov. I’m Susie Craig for Food Safety in a Minute. [music]ResourcesUnited States Department of Agriculture – Food Safety.gov. Recalls and Outbreaks.https://www.foodsafety.gov/recalls-and-outbreaks. Accessed online 8/19/25. United States Food and Drug Administration. Recalls, Market Withdrawals, and Safety Alerts. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts. Accessed online 8/19/25.United States Food and Drug Administration. Sign up for Recall Alerts. https://public.govdelivery.com/accounts/USFDA/subscriber/new. Accessed online 8/19/25.
Transcript[music]Welcome to Food Safety in a Minute from Washington State University Extension.Did you know Washington State produces 124 million 40-pound boxes of apples each year? Popular varieties include Gala, Granny Smith, Red Delicious, Honeycrisp, Fuji, and Cosmic Crisp®.It’s the perfect time to preserve a little comfort making and preserving apple butter. Sweet, spiced, and shelf-stable. For food safety and quality, always use a research-based, tested recipe and follow directions carefully. The National Center for Home Food Preservation is a trusted source. Eight pounds of apples yield 8 to 9 pints of apple butter. Pint jars are processed in a boiling water canner for five to fifteen minutes, depending on altitude.The Center also offers safe, research-based recipes for applesauce, spiced apple rings, sliced apples, and reduced-sugar apple butter.Thanks for listening, I’m Susie Craig.[music]ResourcesFresh Fruit Portal. Agronometrics in Charts: Washington Apple Production Returning to Normalcy. https://www.freshfruitportal.com/news/2024/08/20/washington-apple-production-returning-to-normalcy/. Accessed online 8/20/25. University of Georgia Cooperative Extension - National Center for Home Food Preservation. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/. Accessed online 8/20/25.
Transcript[music]I’m Susie Craig from Washington State University Extension.What comes next after capping or corking your flavored vinegar? Store bottles in a cool, dark place, preferably under refrigeration. Keeping them refrigerated preserves flavor and extends shelf life up to 3 months if tightly sealed.Flavor development takes time—at least 10 days, but for maximum taste allow 3–4 weeks. The National Center for Home Food Preservation recommends testing flavor by placing a few drops on plain white bread and tasting. If flavors seem too strong, dilute with more of the vinegar used in the recipe.Fruit vinegars may darken and change flavor after 3 months. If you notice bubbling, cloudiness, or sliminess, this may indicate mold or yeast. Discard your flavored vinegar immediately.Thanks for listening to Food Safety in a Minute. [music]ResourcesUniversity of Georgia Cooperative Extension Services. Preserving Food: Flavored Vinegars. https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf. Accessed online 8/19/25.
Transcript[music]Welcome to Food Safety in a Minute from Washington State University Extension.Making flavored vinegar is fun and safe with research-based recipes. Last week, our podcast focused on ingredients, this week on containers, lids, and useful equipment for sterilization. This step is critical for safety and product quality. Use glass containers with screw caps or new corks. With warm soapy water, wash containers, lids, and rinse. Next, immerse containers completely in boiling water for 10 minutes. A water bath canner works great. Using a canning jar lifter, remove, and invert on a clean cloth. With tongs, dip corks in boiling water 3 to 4 times. While warm, add flavoring and fill with vinegar heated to 190-195 degrees Fahrenheit. For complete directions, visit the National Center for Home Food Preservation.From Washington State University Extension. I’m Susie Craig.[music]ResourcesUniversity of Georgia Cooperative Extension Services. Preserving Food: Flavored Vinegars. https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf. Accessed online 8/19/25.
Transcript[music]Welcome to Food Safety in a Minute from Washington State University Extension.Have you considered making flavored vinegars at home? They can be enjoyed in your kitchen or given as special gifts for family and friends. Safety and quality are essential when preparing them. Online recipes and photos may look appealing but always rely on research-based directions for safety and consistent results.The National Center for Home Food Preservation provides complete directions and ingredient proportions. Search for Preserving Food: Flavored Vinegars.Use only commercially prepared distilled white vinegar, apple cider vinegar, or wine and champagne vinegar. You can flavor vinegar with fruits, vegetables, herbs, or spices. Wash produce thoroughly under clean running water, peeling if needed. Get creative by threading garlic cloves, peppers, or fruit chunks onto bamboo skewers. I’m Susie Craig from Washington State University Extension.[music]ResourcesUniversity of Georgia Cooperative Extension Services. Preserving Food: Flavored Vinegars. https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf. Accessed online 8/19/25.
Transcript[music]Welcome to Food Safety in a Minute from Washington State University Extension.Are you planning to make apple cider this fall? Remember, food safety is key. The juice must be pasteurized. Unpasteurized juice may contain harmful bacteria such as Salmonella or E. coli O157:H7.Apples don’t need to be perfect, but always wash them under cool, running water. Trim spoiled or bruised spots, then core and cut into smaller pieces. Equipment—including food processors, utensils, and storage containers—is washed and sanitized. Press apples using a clean muslin sack or cider press. After pressing, pasteurize juice by heating to 160 degrees Fahrenheit, confirmed with a thermometer. Refrigerate juice up to five days or freeze for longer storage.For complete directions, see the University of Georgia’s Consumer’s Guide: Making Apple Cider.I’m Susie Craig, thanks for listening.[music]ResourcesUniversity of Georgia Cooperative Extension Service. Consumer’s Guide Making Apple Cider. https://nchfp.uga.edu/papers/UGA_Publications/makingapplecider_uga.pdf, Accessed online 8/18/25.
Transcript[music]This is Food Safety in a Minute from Washington State University Extension. Are you familiar with microplastics and nanoplastics? With widespread use, they are found throughout our environment, raising health concerns. Research on nanoplastics and their potential risks is ongoing.Food scientists at the University of Illinois are examining how nanoplastics influence pathogenic E. coli O157:H7 and biofilms. Biofilms are clusters of microorganisms that stick to surfaces, resist cleaning, and pose major challenges in food processing. Findings show E. coli O157:H7 exposed to nanoplastics within biofilms became more “virulent,” potentially increasing the severity of foodborne illness. This early research highlights scientists in action, working to safeguard our food supply. Use the link in our printed podcast to explore the study.I’m Susie Craig, thanks for listening. [music]ResourcesNath, J., Banerjee, G., De, J. et al. Nanoplastics-mediated physiologic and genomic responses in pathogenic Escherichia coli O157:H7. Journal of Nanobiotechnology. 4/21/2025. https://link.springer.com/article/10.1186/s12951-025-03369-z#citeas. Accessed online 8/18/25.
Transcript[music]From Washington State University Extension, I’m Susie Craig.It’s back-to-school time. Children, especially younger ones, may be seriously impacted by foodborne illness. This fall, follow these four simple steps for safe school lunches:1.Plan and prepare lunch together with your child. This reinforces handwashing and builds food safety habits for a lifetime.2.Choose an insulated, soft-sided lunch box—it’s the easiest way to keep cold food safe.3.The USDA Food Safety and Inspection Service advises using a frozen gel pack with a frozen juice box or water bottle, placed above and below perishable items.4.Remind students and teachers to wash hands before eating. Hand wipes and sanitizers do NOT protect against Norovirus, often called the stomach flu.Thanks for listening to Food Safety in a Minute from Washington State University Extension.[music]Resources:Food Safety and Inspection Service, United States Department of Agriculture. Food Safety Should be on Your Back-to-School List. https://www.fsis.usda.gov/news-events/news-press-releases/food-safety-should-be-your-back-school-list. Accessed online 8/18/25.
Transcript[music]Welcome to Food Safety in a Minute. I’m Susie Craig.September is National Food Safety Month! It’s never too early to be a positive food safety role model for your children and grandchildren. Cooking together is a wonderful way to build skills and memories—especially when recipes highlight safe food handling. Here’s a resource with recipes that incorporate food safety practices.The Partnership for Food Safety Education offers free kid-friendly recipes, coloring pages, and games online. Search The Healthy Lunch – A Cookbook for Young Cooks. Kids and teens created this free cookbook with 14 delicious recipes, healthy ingredients, and nutrition labels. Recipes include food safety practices: Handwashing, cooking temperatures, avoiding cross-contamination, and safe produce handling. Forty-eight pages of fun and food safety!From Washington State University Extension, thanks for listening.[music]ResourcesPartnership for Food Safety Education. The Healthy Lunch: A Cookbook for Young Cooks. https://fightbac.org/wp-content/uploads/2021/06/THE-HEALTHY-LUNCH-PDF-FINAL.pdf. Accessed online 8/11/25. Utter, Jennifer, N. Larson, M. Laska, M. Winkler, and D. Meumark-Sztainer. Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study. Journal of Nutrition Education and Behavior. Volume 50, Issue 5, p 494-500. May 2018. https://pmc.ncbi.nlm.nih.gov/articles/PMC6086120/. Accessed online 8/11/25.
Transcript[Music]I’m Susie Craig and you’re listening to Food Safety in a Minute.Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, online, tested recipes for reduced-sugar fruit spreads. The recipes are evaluated for quality and safety. Reduced-Sugar Fruit Spreads differ from traditional jams and jellies. For instance, gelatin is sometimes used in recipes as a thickening agent. When gelatin is part of the recipe, the fruit spread is cooked, then stored in the refrigerator and used for up to four weeks. Traditional jams and jellies are processed in a water bath canner. From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesNational Center for Home Food Preservation. Making Reduced-Sugar Fruit Spreads. https://nchfp.uga.edu/how/make-jam-jelly/reduced-sugar-recipes/making-reduced-sugar-fruit-spreads/. Accessed online 6/29/25.
Transcript[Music]From Washington State University Extension, I’m Susie Craig.Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar recipes. Their recipes taste great while ensuring food safety. Resources include testing pectin, remaking soft jellies, problem solving and practical solutions for improvement in jams and jellies. For instance, if your jams are too soft, the cause may be overcooking fruit to extract juice, making a batch too large or insufficient acid. Faculty experts at the National Center for Home Food Preservation suggest solutions based on food science and food safety.Thanks for listening. This is Food Safety in a Minute. [Music]ResourcesNational Center for Home Food Preservation. Jams and Jellies/Jams and Jellies General Information/Causes and Possible Solutions for Problems with Jellied Fruit Products. https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/general-information-on-canning-jams-jellies-and-marmalades/. Accessed online 6/28/25.
Transcript[Music]Welcome to Food Safety in a Minute. I’m Susie Craig.Crushed tomatoes, spaghetti sauce, tomato juice, whole tomatoes, tomato ketchup, and tomato paste. Find delicious, and most importantly safe, tested recipes for all things tomato at the National Center for Home Food Preservation, University of Georgia. The Center is easily found online.Did you know that peeling tomatoes prior to processing and canning is a key factor in food safety? According to the National Center for Home Food Preservation, “skins may interfere with heat penetration during the canning process, leading to under-processing and potentially unsafe products.” “Removing skins not only enhances safety by reducing the bacterial load but also improves the texture and flavor of the finished product. Tomato skin can taste bitter. Thanks for listening to Food Safety in a Minute from Washington State University Extension.[Music]ResourcesNational Center for Home Food Preservation University of Georgia. Newsflash – Why Should You Peel Tomatoes Before Canning. (Revised 6/25/25). https://nchfp.uga.edu/newsflash. Assessed online 6/28/25.
Transcript[Music]I’m Susie Craig. This is Food Safety in a Minute.I just checked my pantry and there’s mold on homemade jelly. Is it safe to eat? According to the National Center for Home Food Preservation at the University of Georgia, you should discard jams and jellies with mold on them. Mold may produce a poisonous substance called a mycotoxin. The toxin can spread beyond the visible mold. Throw it out.Jams and jellies made using a tested recipe and stored in a cool, dark, dry place should retain quality for a year. Lighter-colored jams and jellies may darken during storage. For instance, pear and apple jams and jellies. This is “not a safety concern, though it may reduce visual appeal.”From Washington State University Extension, this is Food Safety in Minute, I’m Susie Craig.[Music]ResourcesNational Center for Home Food Preservation University of Georgia. FAQs/Jams and Jellies. https://nchfp.uga.edu/faqs/general-jams-and-jellies/category/faq-jams-and-jellies. Assessed online 6/29/25.
Transcript[Music]It’s food preservation season. Welcome to Food Safety in a Minute.Making jam and jelly, a family tradition, for others a way to reduce food waste, and a fantastic way to preserve extra fruit. Is it OK to double the recipe of jams and jellies as you preserve them? The National Center for Home Food Preservation recommends against doubling recipes of jams and jellies. Testing shows doubling “can disrupt the balance of ingredients, potentially preventing the batch from setting properly.” It also “increases the cooking time, which may result in undesirable textures or burning of the jam or jelly.” It may even lead to uneven cooking before processing, increasing food safety risks. Always use a tested recipe from the National Center for Home Food Preservation or Washington State University.From Washington State University Extension, this is Susie Craig.[Music]ResourcesNational Center for Home Food Preservation University of Georgia. Newsflash – Can I Double the Recipe? (Revised 6/25/25). https://nchfp.uga.edu/newsflash. Assessed online 6/28/25.
Transcript[Music]This is Susie Craig. Welcome to Food Safety in a Minute.Backyard chickens are often central to family life and your food budget. With the ongoing outbreak of bird flu, however, consumers have important responsibilities protecting birds, their families, and potential spread to commercial flocks. There have been confirmed cases of bird flu in backyard flocks, likely spread to your flock by wild birds. Learn what it takes to raise poultry successfully and safely. Search online for Defend the Flock Resource Center from the United States Department of Agriculture. Resources are available in English, Spanish, Chinese, Vietnamese, and Arabic. They include checklists for your backyard coop, tips to keep your flock healthy, and checklists to protect your flock against wild birds, rodents, and insects. From Washington State University Extension, I’m Susie Craig.[Music]ResourcesUnited States Department of Agriculture – Animal and Plant Health Inspection Service. Defend the Flock Resource Center. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/28/25.
Transcript[Music]This is Food Safety in a Minute with Expert Tips from Susie Craig.Given the price of eggs, are you thinking about a backyard chicken coop? “Don’t wing it,” says the Centers for Disease Control and Prevention. Carefully consider whether backyard chickens are a good fit. Before getting birds:•Check neighborhood regulations.•Research breeds and supplies used to care for them.•Secure an outdoor coop with heat source and fire alarm.•Locate poultry veterinarians and university Extension experts.•Pick a location for young birds easily cleaned and disinfected. •Secure bedding, feed and supplements, feeder, and water.•Purchase cleaning supplies including brushes, soap and disinfectants made especially for poultry. •Identify and take steps to keep you and your family safe; Work gloves, hand washing, using a dedicated pair of shoes. From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesStarting a Flock? Centers for Disease Control and Prevention. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/27/25.
Transcript[Music]From Washington State University Extension, this is Susie Craig.Do you have backyard chickens? Bird flu is spreading from birds to cows, and though rare to people. So far, most human cases of bird flu have been mild, in people exposed to infected animals. The infection lasts from a few days to two weeks. If you’re around poultry, cows, or raw, unpasteurized milk, get medical help immediately if you experience eye redness, fever, cough, sore throat, muscle aches, or shortness of breath. Eye redness is often the first symptom. Symptoms may be mild to severe, and two to five days after exposure. The Centers for Disease Control and Prevention recommend seeking immediate medical attention with symptoms. Antiviral treatment works best when started within the first two days.You’ve been listening to Food Safety in a Minute from Washington State University Extension. [Music]ResourcesCenters for Disease Control and Prevention. Bird Flu. https://www.cdc.gov/bird-flu/. Accessed online 6/25/25. Centers for Disease Control and Prevention. Signs and Symptoms of Bird Flu in People. (12/20/24). https://www.cdc.gov/bird-flu/signs-symptoms/index.html. Accessed online. 6/26/25.
Transcript[Music]From Washington State University Extension, welcome to Food Safety in a Minute.Did you know since 2022, 175 million chickens, turkeys and other birds have been culled to stop the spread of bird flu also called avian influenza? The USDA has spent a billion dollars compensating farmers for culled flocks. For consumers this means shortages along with higher egg prices, poultry prices, and increased imports of eggs. Bird flu is on-going, one of the worst animal health issues on record. Recently, the USDA announced spending up to $100 million for research leading to a vaccine or other treatments to contain and stop bird flu. The National Chicken Council, United Egg Producers Industry group and others are also working to find safe, timely solutions. I’m Susie Craig. Thanks for listening.[Music]ResourcesCenters for Disease Control and Prevention. Bird Flu. https://www.cdc.gov/bird-flu/. Accessed online 7/25/25. Polansek, Tom. Exclusive: USDA Develops Potential Plan to Vaccinate Poultry for Bird Flu. Reuters (6/20/25). https://www.reuters.com/business/environment/usda-develops-potential-plan-vaccinate-poultry-bird-flu-2025-06-20/?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 6/25/25.
Transcript[Music]For Food Safety in a Minute, I’m Susie Craig.It may surprise you, scientists don’t know that much about the naturally occurring chemical make-up of our food. Nutrition research has historically focused on protein, carbohydrates, fats, vitamins and minerals. Though researchers have identified 139,000 molecules in food, scientists do not know if they are absorbed, how they are metabolized in our bodies, to which protein they bind, and what cellular processes they affect. Consider the complexity of the chemicals and food along with the complexity of how our bodies metabolize and use those chemicals. With research focused on chemical mapping of foods paired with artificial intelligence, it’s possible nutritional science will be revolutionized, new drugs from food chemicals will be developed. Food is Medicine. From Washington State University Extension, this Food Safety in a Minute.[Music]ResourcesMenichetti, Giulia, A Barnabas and J. Loscalzo. Chemical Complexity of Food and Implications for Therapeutics. New England Journal of Medicine. https://www.nejm.org/doi/full/10.1056/NEJMra2413243
Transcript[Music]This is Susie Craig for Food Safety in a Minute.The chemicals in the food we eat are more than the carbohydrates, lipids, protein, vitamins, minerals, and additives listed on a food label. Much more. Researchers at Harvard, Northeastern, and Central European University recently reviewed data from the Nutrition Dark Matter library revealing more than 139,000 chemicals in 3,000 common foods. This is complex, emerging science identifying how the composition of food we eat may influence our health and disease. Currently, about 2,000 chemicals found in food are used as drugs. For instance, the origins of aspirin are traced back to salicylic acid found in willow bark and some fruits and vegetables, including strawberries. Lovastatin is linked to chemicals found in red yeast rice. From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesAmerican Chemistry Council. Chemical SafetyFacts.org. The Sweet Chemistry of Five Summer Fruits (8/18/22). https://www.chemicalsafetyfacts.org/health-and-safety/the-sweet-chemistry-of-five-summer-fruits/. Accessed online 5/29/25.Menichetti, Giulia, A Barnabas and J. Loscalzo. Chemical Complexity of Food and Implications for Therapeutics. New England Journal of Medicine. https://www.nejm.org/doi/full/10.1056/NEJMra2413243
Transcript[Music]From Washington State University Extension, this is Food Safety in a MinuteDid you know there are at least 360 naturally occurring chemicals in strawberries? Sugars including glucose, fructose, and sucrose, minerals such as potassium, and vitamins including folate and vitamin C. They also contain naturally occurring chemicals, some of which may pose health risks. For example, salicylates can trigger allergic-like reactions. In some soil conditions, strawberries can uptake cadmium or lead in trace amounts. In processed strawberry jam, furan is produced, classified as a possible human carcinogen. Food is chemically complex. A recent article, May 2025 in the New England Journal of Medicine found more than 139,000 chemicals in food. For perspective, the USDA tracks 150 nutritional components, 13 on our labels. There is much to learn. Thanks for listening, I’m Susie Craig.[Music]ResourcesMenichetti, Giulia, A Barnabas and J. Loscalzo. Chemical Complexity of Food and Implications for Therapeutics. New England Journal of Medicine. https://www.nejm.org/doi/full/10.1056/NEJMra2413243
Transcript[Music]Welcome to Food Safety in Minute.What do cereals, snack foods, candy, olives, soda and even some yogurts have in common? Many contain petroleum-based synthetic food dyes. On April 22nd, the United States Department of Health and Human Services and the Food and Drug Administration announced plans to phase out petroleum-based synthetic food dyes. Food processors are working with Federal agencies to re-formulate food products with natural alternatives. The alternatives include calcium phosphate used in ready-to-eat chicken products, white candy melts, and sugar on coated candies. Galdieria extract blue, gardenia blue, and butterfly pea flower may be approved for use, soon. In the future, look for the establishment of national standards with a timeline, as well as authorization of new natural color additives. Thanks for listening, I’m Susie Craig from Washington State University Extension.[Music]ResourcesFederal Register: Daily Journal of the United States Government. Listing of Color Additives Exempt from Certification’ Calcium Phosphate. https://www.federalregister.gov/documents/2025/05/12/2025-08249/listing-of-color-additives-exempt-from-certification-calcium-phosphate. Accessed online 5/19/25. Food Safety Tech. 4/23/25. HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Foods. https://foodsafetytech.com/news_article/hhs-fda-to-phase-out-petroleum-based-synthetic-dyes-in-foods/. Accessed online 5/18/25.
Transcript[music]Thanks for listening to Food Safety in a Minute. Don't forget to include your “fur babies” and other beloved pets in your earthquake preparedness plans. Ready.gov, part of the U.S. Department of Homeland Security, offers a helpful guide called Prepare Your Pets for Disasters, available online in twelve languages.Here are some essentials they recommend for your pet’s emergency kit:•A two-week supply of food in an air-tight, waterproof container.•At least one gallon of water per day for two weeks.•Sanitation items such as pet litter, paper towels, and plastic trash bags. •A photo of you and your pet in case you get separated.•And a favorite toy, treats, and bedding. Also, microchip your pets and keep your contact information up to date—just in case!From Washington State University Extension, I’m Susie Craig.[music]ResourcesUnited States Department of Homeland Security. Ready Campaign – Prepare Your Pets for Disasters. https://www.ready.gov/pets.
Transcript[music]From Washington State University Extension, welcome to Food Safety in a Minute.Preparing for an earthquake starts with learning, planning, and creating a plan for your family. This week, we’re highlighting two key resources. The first is “Two Weeks Ready” from the Washington Emergency Management Division. Available online, it covers public safety locations, alternate driving routes from work, steps to take during and after an earthquake, and essential supplies like extra batteries, food, and water. It also encourages learning about emergency plans at work and school.Oregon State University Extension Service also offers an online guide for Family Emergency Preparedness. It includes guidance on earthquake readiness, building emergency kits, sanitation, waste management, and food and water storage.Check the episode transcript for both resource links. Preparation for earthquakes is important. Thanks for listening, I’m Susie Craig.[music]ResourcesEmergency Management Division – Washington. Two Week Ready. https://www.shakeout.org/washington/downloads/2_Weeks_Ready_Insert_Seattle_OEM.pdfOregon State University Extension Service. Family Emergency Preparedness. https://extension.oregonstate.edu/families-health/emergency-prep/
Transcript[music]Welcome to Food Safety in a Minute.The Cascadia Subduction Zone runs off our coast from British Columbia to northern California. We’re overdue for a major earthquake that could disrupt water supplies for weeks, even months.Storing at least one gallon of water per day, per person and pet, for a minimum of 14 days is essential. Because that much water is heavy (116 pounds), it’s good to choose smaller containers for storage. For instance, soda bottles with screw-on lids or food-grade, heavy-duty plastic containers with recycling symbols PETE and HDPE suitable for camping. Avoid milk jugs, they’re made from biodegradable plastic and may leak. For more tips on building a safe, drinkable water supply, check out Oregon State University Extension’s online guide: Survival Basics: Water.I’m Susie Craig from Washington State University Extension. [music]ResourcesBlack, Lynette, G. Hyde, L. Kraemer, C. Sánchez-Frank. Survival Basics: Water. Tips for securing a safe, drinkable supply. Oregon State University Extension. https://extension.oregonstate.edu/catalog/pub/em-9285-survival-basics-water.Emergency Management Division – Washington – Safeguarding Lives and Property. Prepare in a Year. https://mil.wa.gov/personal. United States Department of Homeland Security. Suggested Emergency Food Supplies. https://www.ready.gov/food.
Transcript[music]Welcome to Food Safety in a Minute, I’m Susie Craig. Washington State experiences 1,000 earthquakes each year. After a major quake, safe drinking water becomes a critical resource for drinking, cooking, and hygiene. Disaster Ready Washington recommends storing two weeks of water for your family and pets - one gallon per person and pet, per day. For a family of four with one pet, that’s seventy gallons for an emergency water supply. After an earthquake - turn off your home’s main water valve. This prevents water in your hot water heater and toilet tanks from draining due to gravity – potentially adding these additional water supplies. Be sure to locate and label the valve inside your home—and know how to operate it. Next week, learn more about storing water.From Washington State University Extension, this is Food Safety in a Minute. [music]ResourcesEmergency Management Division – Washington – Safeguarding Lives and Property. Prepare in a Year. https://mil.wa.gov/personalUnited States Department of Homeland Security. Suggested Emergency Food Supplies. https://www.ready.gov/food.
Transcript[Music]This is Food Safety in a Minute from Washington State University Extension.Do you know small earthquakes occur almost daily in Washington state? We have the second-highest risk of major earthquakes in the country. Are you prepared with enough food and water? The Emergency Management Division recommends having at least two weeks' worth of food, water, and supplies to survive a disaster. This is important in western Washington, where numerous bridges and overpasses could be damaged in an earthquake, making evacuation difficult and delaying emergency response. Visit Disaster Ready Washington to learn how spending just an hour a month for a year can help ensure your family stays safe during and after an earthquake. Planning guides are available in English, Spanish, Chinese, Korean, Russian, and Vietnamese. Start Your Earthquake Preparedness, now. I’m Susie Craig[Music]ResourcesEmergency Management Division – Washington – Safeguarding Lives and Property. Prepare in a Year. https://mil.wa.gov/personal. Assessed online 3/19/25.
Transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.Without power, would you have food to survive two weeks after a major earthquake? Gather a two-week supply of non-perishable food. Think MyPlate choosing shelf stable fruits, vegetables, protein, grains and dairy. There are lots of choices easily found in your grocery store. •Ready-to-eat canned goods such as tuna or chicken. Canned beans, fruits, and vegetables.•Evaporated milk and protein shakes. Dried milk or buttermilk.•High energy foods including nuts, peanut butter, granola bars, trail mix, and dried fruit. •Comfort, packaged foods including cookies, candy, instant coffee and tea. Freeze-dried food is a good option. Easy to store with a 25-year shelf life, you can find everything from freeze-dried chili to 30-day meal kits for families.Thanks for listening, I’m Susie Craig.[Music]ResourcesUnited States Department of Homeland Security. Suggested Emergency Food Supplies. https://www.ready.gov/food. Accessed online 3/20/25.
Transcript[Music]I’m Susie Craig. Welcome to Food Safety in a Minute.Did you know there was a bill passed in 1996 which protects Americans from liability when donating food? When food is donated in “good faith” and “meets safety standards”, the Bill Emerson Good Samaritan Food Donation Act safeguards you from lawsuits. Why is this protection important? It makes it easier for businesses, nonprofit organizations, and individuals to help others, addressing food insecurity while reducing food waste. For example, community gardens, restaurants, grocers, wholesalers, gleaners, food manufacturers, farmers, and even home gardeners are protected. All food donated must meet quality and labeling standards as required by Federal, state, and local laws.Learn more about food donation, contact your local food bank.This is Food Safety in a Minute from Washington State University Extension.[Music]ResourcesUnited States Department of Agriculture. Frequently Asked Questions about the Bill Emerson Good Samaritan Food Donation Act. https://www.usda.gov/sites/default/files/documents/FAQs-GoodSamaritanAct.pdf. Assessed online 3/19/25.
Transcript[Music]From Washington State University Extension, I’m Susie Craig.Did you know it’s Food Waste Prevention Week in Washington state? This week, our podcast focuses on how restaurants reduce food waste while keeping food safe for you to eat. In a study by the National Restaurant Association, 55% of consumers consider a restaurant’s food waste reduction efforts when choosing a restaurant.Here are some of the ways restaurants work to reduce food waste while keeping food safety in mind.•They regularly audit food waste.•They work with suppliers, receiving and storing food carefully, attentive to use by dates.•They design menus to reduce waste, giving customers portion size choices and accommodating those who want to take leftovers home. •They donate food to others following food safety protocols. Thanks for listening to Food Safety in a Minute.[Music]ResourcesNational Restaurant Association. 86 Food Waste: Managing Food Waste in Restaurants. https://www.restaurantkitchen.org/wp-content/uploads/2021/03/2021_86FoodWaste_Report_Update.pdf. Accessed online 3.19/25.
Transcript[Music]I’m Susie Craig. Welcome to Food Safety in a Minute.Fruits and vegetables are a staple at farmers markets. Whole produce is safe to display and purchase, but pre-cut items like cantaloupe and watermelon should be refrigerated or kept on ice by vendors. After buying pre-cut items, store in a cooler or insulated bag at 40 degrees Fahrenheit or below for the trip home, then refrigerate promptly.Strawberries, blueberries, and raspberries should be refrigerated after purchase. Avoid rinsing berries before storage, as moisture promotes bacterial growth and spoilage. Leafy greens and mushrooms also require refrigeration due to their high moisture content, which makes them prone to mold and bacteria. To ensure food safety, rinse all produce under cool, running water before eating, reducing the risk of foodborne illness. This is Food Safety in a Minute from Washington State University Extension[Music]ResourcesUnited States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25.United States Food and Drug Administration. Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely. Accessed online 3/19/25.
Episode Transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension. I’m Susie Craig.It’s officially spring! Farmers’ markets are open for business. Shopping locally is a great way to support local farmers and processors. While you shop, keep food safety in mind. •If you use a reusable bag, make sure they are washed often with soap and water. •Food temperature is important. If you purchase meat, poultry, fish or other perishable foods, place them in a cooler or an insulated bag, maintaining 40 degrees Fahrenheit or below. •Avoid cross contamination, keeping raw meat, poultry, and fish separate from ready-to-eat foods and fresh fruits and vegetables.•Vendors often offer samples. Wash your hands before sampling if possible. Otherwise use a hand sanitizer. •Wash and dry your hands when you return home.I’m Susie Craig. Thanks for listening to Food Safety in a Minute.[Music]ResourcesUnited States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25.
Episode transcript[Music]From Washington State University Extension, welcome to Food Safety in a Minute. From a food science perspective, ultra-processed foods are foods altered from their original form through processing, lacking a “legal” definition. Ultra-processed foods often include additives considered less healthy such as sugar, salt, colorings, flavorings, and less healthy fats; linked to chronic health conditions and obesity. Additives in ultra-processed food and their relationship to food safety and health are legitimate concerns. However, it’s important to note that many additives in processed food come from the Food and Drug Administration’s Generally Recognized as Safe or GRAS list. The usage of additives on this list is based on science and a long history of safe use. We’ll talk about the GRAS list in an upcoming podcast.I’m Susie Craig. Thanks for listening.[Music]Resources:Carlos Augusto Monteiro, Cannon, G., Lawrence, M., Costa Louzada, M.L., and Pereira Machado, P. Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, 2019. Accessed online 1/15/25. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content. US Food and Drug Administration. Code of Federal Regulations. Part 170 – Food Additives. Accessed online 2/5/25. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-170.
Episode transcript[Music] I’m Susie Craig from Washington State University Extension. Food processors are getting lots of negative attention for manufacturing ultra-processed foods. Why do Americans choose ultra-processed foods so frequently? Even better, think about why you choose ultra-processed foods at your grocery store or restaurant. Consider these factors: •Convenience. They’re quick and easy to prepare compared to cooking from scratch.•Affordability. They’re often less expensive than fresh, whole foods.•Long product shelf life. Preservatives in bread, dairy products, and meat extend shelf life and reduce food waste. •Lacking the time to prepare meals from scratch. •Having limited cooking skills. And•Your personal food choices based on a lifetime of habits.Thanks for listening to Food Safety in a Minute.[Music]Resources:Ducharme, Jamie. Time Magazine (8/28/24). Why One Dietitian is Speaking Up for ‘Ultra-Processed Foods. https://time.com/7007857/ultra-processed-foods-advocate/. Accessed online 2/12/25. Johns Hopkins Bloomberg School of Public Health. Ultra-processed Foods Account for More than Half of Calories Consumed at Home (12/10/24). https://publichealth.jhu.edu/2024/ultraprocessed-foods-account-for-more-than-half-of-calories-consumed-at-home. Accessed online 2/12/25.
Episode transcript[Music]This is Food Safety in a Minute, I’m Susie Craig.A recently published article from Johns Hopkins Bloomberg School of Public Health found ultra-processed foods account for more than half the calories consumed at home. Researchers found few differences by age, sex, race/ethnicity, income, or education. Americans consume about a third of food away from home. In 2018, 67% of food eaten away from the home was ultra-processed. Is ultra-processed food, junk food? The answer is, often, but not always. While many are highly caloric, there are healthy choices as well. Fortified plant-based milks, Greek yogurt with live probiotics, whole wheat pasta, canned fish, nut butters, dark chocolate, ready to drink smoothies, fortified cottage cheese. Lots of safe, healthy choices. From Washington State University Extension, thanks for listening.[Music]Resources:Ducharme, Jamie. Time Magazine (8/28/24). Why One Dietitian is Speaking Up for ‘Ultra-Processed Foods. Accessed online 2/12/25. https://time.com/7007857/ultra-processed-foods-advocate/. Johns Hopkins Bloomberg School of Public Health. Ultra processed Foods Account for More than Half of Calories Consumed at Home (12/10/24). Accessed online 2/12/25. https://publichealth.jhu.edu/2024/ultraprocessed-foods-account-for-more-than-half-of-calories-consumed-at-home.
Episode transcript[Music]This is Food Safety in a Minute from Washington State University Extension.From television to TikTok, ultra-processed food is a hot topic. Are ultra-processed foods safe or unsafe to eat? Let’s tackle the definition first. There’s no legal definition of “ultra-processed food”. Food processors use the NOVA classification system developed by the Food and Agriculture Organization of the United Nations. This system has four groups. Group 1 is unprocessed, minimally processed food including fresh fruits and vegetables, fresh meat, nuts, plain yogurt, and some spices. Group 4, ultra-processed food includes ice cream, sugary drinks, instant noodles, hot dogs, potato chips, energy bars, baby formula, and much more.Public health officials and the media often equate ultra-processed food to “junk food”. That’s not always the case. Listen next week to learn more. Thanks for listening, I’m Susie Craig.[Music]Resources:Monteiro, Carlos Augusto. G. Cannon, M. Lawrence, C., M.L. Costa Louzada, and P. Machado. Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, 2019. Accessed online 1/15/25. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content.
Episode transcript[Music]This is Food Safety in a Minute. I’m Susie Craig.Annually, the Institute of Food Technologists Science and Policy experts name food and beverage trends. Here are three trends which will enhance and improve food safety and nutrition in 2025: •More artificial intelligence will be used in food labs, in restaurants, and by consumers for quality control, in cooking techniques, and for ingredient substitutions. •Tech-enabled food traceability alongside deadlines and implementation of the FDA’s Food Safety Modernization Act will increase investment in food safety by food producers. •Increased use of weight loss medications such as GLP-1 medications will drive food product development, with producers creating food products focused on protein, gut health, and nutrient needs for consumers taking these medications. I’m Susie Craig from Washington State University Extension.[Music]ResourcesInstitute of Food Technologists: Brain Food, Official IFT Blog. IFT’s Top Ten Food Trends for 2025. Accessed online 1/20/25. https://www.ift.org/news-and-publications/blog/2024/ifts-top-ten-food-trends-for-2025.
Episode transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.As part of National Black History Month, our podcast highlights Foot Print Farms in Jackson, Mississippi. Dr. Cindy Ayers-Elliott, a former investment banker, is owner and operator of the largest urban farm in the state. In 2023, she was USA Today’s Women of the Year honoree for Mississippi. Her mission: “To provide the community access to healthy food choices, introduce youth to agriculture and provide training and technical assistance to small farmers and ranchers.” On sixty-eight acres, she grows specialty produce available at the local farmers market or by subscription through Community Supported Agriculture. She practices on-farm food safety sharing information about produce safety with consumers in-person and through her farm website. Visit Foot Print Farms online. Thanks for listening. I’m Susie Craig.[Music]ResourcesFood Print Farms: Where a Garden, a Community, and a Way of Life Grows in the Fertile Soil. Farm Fresh. City Sweet. Accessed online 1/13/25 https://footprintfarmsms.comMississippi Clarion Ledger. A Farmer and a Superhero: Meet the Mississippi Honoree for USDA Today’s Women of the Year (3/19/23). Accessed online 1/12/25.https://www.clarionledger.com/in-depth/news/2023/03/19/cindy-ayers-elliot-mississippi-usa-today-women-year/69899414007/
Episode transcript[Music]Welcome to Food Safety in a Minute. I’m Susie Craig.This is National Black History Month. According to the USDA’s 2022 Census of Agriculture, there are 42,000 farmers in the United States who identify as Black, either alone or in combination with another race. They represent 1.2 per cent of our country’s producers. This week, our podcast recognizes John W. Boyd, Jr. John is a fourth-generation farmer in Baskerville, Virginia. He is the founder and president of the National Black Farmers Association, a non-profit organization representing African American farmers and their families. The Association provides advocacy and education including agricultural training and technical help for Black and other small farmers. Learn more by visiting the National Black Farmers Association. This is Susie Craig from Washington State University Extension.[Music]ResourcesInternational Dairy Foods Association. Black Farmers Today: Where We Are Not? USDA Census of Agriculture Breaks it Down. Accessed online 1/8/25. https://www.idfa.org/news/this-black-history-month-idfa-celebrates-the-black-americans-who-advanced-the-food-system-and-u-s-dairy. National Black Farmers Association. Accessed online 1/7/25. https://www.blackfarmers.org.
Episode transcript[Music]From Washington State University Extension, this is Food Safety in a Minute.Did you know food processing practices may eventually reduce the heavy metal concentrations in food products? For example, rice may contain cadmium, a heavy metal entering the plant during growth and cultivation. Cadmium may come from natural geologic sources, fertilizers, or industrial contamination of air and irrigation water. A process called “washing” reduces cadmium. Using an alkaline solution, 95% of the cadmium is removed with “washing”. Sorting technologies may help. This includes pre-testing food and ingredients for heavy metals and using electromagnetic radiation tools to identify and sort food ingredients. A process called adsorption may be used in the future to filter heavy metals from liquids found in food processing which could improve food safety while reducing food waste.Thanks for listening, I’m Susie Craig.[Music]ResourcesInstitution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24.
Episode transcript[Music]I’m Susie Craig from Washington State University ExtensionNo matter the source of heavy metals in our food system, agricultural technologies may minimize them in soil and limit the uptake of heavy metals by plants. The technologies used by farmers to lessen or alleviate heavy metals range from direct interventions with soil to more complex solutions. These include:•Growing crops in areas with lower levels of heavy metals,•Soil washing or soil excavation,•Reducing heavy metals in fertilizers,•Using soil amendments such as lime, altering the pH of soil and reducing heavy metal uptake by plants, and•Crop genetics developing plants that minimize uptake during growth. Learn more from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion.This is Food Safety in a Minute.[Music]ResourcesInstitution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24.
Episode transcript[Music]For Food Safety in a Minute, this is Susie Craig.For sixty years, the Food and Drug Administration has tracked heavy metals in our food supply. Even trace amounts of arsenic, cadmium, mercury and lead in food, water, and air once ingested stay in our bodies.Heavy metals in food come from naturally occurring and environmental sources. Food may be grown in soil or irrigated with water containing higher levels of heavy metals. Food processing and handling food may increase or decrease levels. Whether naturally occurring or environmental, experts from academia, government, and industry continue to monitor and study their effects on our health. Read a free research-based report from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion.This is Susie Craig from Washington State University Extension.[Music]ResourcesInstitution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24.United States Department of Agriculture – Agriculture Research Service. Food Surveys Research Group: Beltsville, Maryland, What We Eat in America. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/. Accessed online 12/8/24.
Episode transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension.Smart phones, smart thermostats, smart watches connect us to information anywhere and anytime. Did you know smart devices used in our food system from farming to food processing reduce the risk of foodborne illnesses?Food manufacturers use smart sensors for real-time data monitoring. Innovative, complex technology allows manufacturers to monitor and record useful information related to food safety from raw ingredients to the shipment of products to your market. This includes predictive maintenance, reducing contamination risks, streamlining operations, and food recalls. Smart sensors embedded with artificial intelligence monitor the “health” of the sensor. When sensors are working properly, they alert employees to changes in equipment and processing controls which could impact food safety and food quality. This is Susie Craig for Food Safety in a Minute.[Music]ResourcesFood Safety Executive (9/23/24). How Smart Technology is Revolutionizing Food Safety: Q and A with John Isabel of ifm. Accessed online 12/4/24. https://foodindustryexecutive.com/2024/09/how-smart-technology-is-revolutionizing-food-safety-q-a-with-john-isabell-of-ifm/. Orth, Steve. Food Safety Tech (12/3/24). Food Manufacturing Future of Food Safety: Next-Gen Technologies On the Rise. Accessed online 12/4/24. https://foodsafetytech.com/feature_article/future-of-food-safety-next-gen-technologies-on-the-rise/.
[Music]Happy holidays and happy New Year from food safety in a minute. We're on a holiday break this week but return on January 8th, 2025. I'm Susie Craig from Washington State University Extension. Thanks for listening to Food Safety in a Minute.[Music]
Episode transcript[Music]This is Food Safety in a Minute, I’m Susie Craig.Keep holiday food delicious and safe following time and temperature guidelines from the United States Department of Agriculture. The temperature danger zone for food safety is 40 to 140 degrees Fahrenheit where disease-causing bacteria multiply quickly possibly causing foodborne illness.Temperature and time matter. After two hours in the danger zone, all perishable food on your buffet table must be refrigerated or frozen to ensure food safety. This can be challenging for the host. These tips may help.•Use warming trays or slow cookers to keep hot food hot.•Hold the cold items in a cooler, serve in smaller containers. •Limit buffet service to two hours. Then, cool and refrigerate leftovers including take-home food for guests. Happy Holidays from Marketing and Communications, College of Agricultural, Human, and Natural Resource Sciences at Washington State University.[Music]ResourcesFood Safety and Inspection Service. United States Department of Agriculture. “Danger Zone” (40 degrees Fahrenheit to 140 degrees Fahrenheit). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f#:~:text="Danger%20Zone"%20%2840°F%20-%20140°F%29%20Leaving%20food%20out,grow%20to%20dangerous%20levels%20that%20can%20cause%20illness. Accessed online 11/15/24.
Episode transcript[Music]Alternate Ways to Cook Holiday TurkeyFrom Washington State University Extension, I’m Susie Craig.Are last minute power outages from a winter storm, failure to thaw your turkey, or an oven which unexpectedly breaks down coming between you and the perfect holiday turkey? The Food Safety and Inspection Service of the United States Department of Agriculture has you covered. Search online for “Turkey: Alternate Routes to the Table.” No matter the situation, you have safe and tasty alternatives for cooking your turkey: An electric roasting oven, gas or charcoal grilling, smoking, deep fat frying, pressure cooking, or microwaving. No matter the method you choose for food safety, all whole turkey should reach 165 degrees Fahrenheit as measured in the innermost part of the thigh and wing or the thickest part of the breast. This is Food Safety in a Minute from Washington State University Extension.[Music]ResourcesFood Safety and Inspection Service, United States Department of Agriculture. Turkey: Alternate Routes to the Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-alternate-routes-table#:~:text=Preheat%20the%20oven%20to%20at%20least%20325%20°F.,as%20possible%20to%20avoid%20slowing%20the%20cooking%20process. Accessed online 11/14/24.
Episode Transcript[Music]Why Does Fruitcake Last So Long?Welcome to Food Safety in a Minute from Washington State University Extension. Focus of humor, the longevity of a holiday fruitcake. According to the USDA, in a pantry, fruitcakes stay fresh and safe to eat for six months. When frozen, for up to a year. Why does fruitcake last so long? Because of the ingredients and preparation. Dried fruit contains less moisture along with a high sugar content. Both prevent bacterial growth. Often, home-made fruitcake is soaked in alcohol which adds flavor and antimicrobial properties. After baking bread or cake, the starch molecules in flour become disorganized creating air pockets which lead them to stale more quickly. The dense texture and low moisture content of fruitcake limit this reaction. Thus, they are good to eat for a long time before becoming stale. Thank you for listening. I’m Susie Craig. [Music]Resources Solis-Moreira, Jocelyn. Why Does Fruitcake Last So Long? Scientific American. 12/23/23. https://www.scientificamerican.com/article/why-does-fruitcake-last-so-long/. Accessed online 11/14 /24.
Episode transcript[Music]I’m Susie Craig. Welcome to Food Safety in a Minute.It’s a busy time of the year. Minimize time in the kitchen, go easy on your budget, and minimize food waste by taking inventory and using frozen leftovers. Frozen leftovers maintain quality between two and six months of storage. Use the oldest first, especially if you’re tempted to use Thanksgiving leftovers. For flexible family meals, thaw leftovers in the refrigerator. You have three to four days to reheat and serve them. Some frozen leftovers including soups or stews can be reheated directly in a saucepan. For quick meal preparation, thawing in a microwave oven with appropriate settings may make sense. All leftovers should be re-heated to 165 degrees Fahrenheit. Always use a food thermometer to check. From Washington State University Extension, this is Food Safety in a Minute.[Music]Resources:Food Safety and Inspection Service – United States Department of Agriculture. Leftovers and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety#_Reheat. Accessed on 10/22/24.
Episode transcript[Music]Welcome to Food Safety in a Minute from Washington State University Extension.Food, often large quantities of food are part of Thanksgiving celebrations. Here are two suggestions to maximize your budget and minimize food waste while protecting your family from foodborne illness. •Practice the Two-Hour Rule after cooking, serving, and when sending leftovers home with guests. Perishable food should be refrigerated within two hours after serving. Bacteria grows and some bacteria produce toxins between 40 degrees and 140 degrees Fahrenheit, the temperature danger zone. Once food is served, it needs to be refrigerated. This includes “doggie bags” for guests. After two hours, food should be discarded.•Leftovers should be eaten within four days or frozen in airtight, labeled containers or bags. I’m Susie Craig. Happy Thanksgiving.[Music]Resources:United States Department of Agriculture. Stay Safe This Thanksgiving Holiday. https://www.usda.gov/media/press-releases/2022/11/07/stay-food-safe-thanksgiving-holiday. Accessed online 10/22/24.
Episode transcript[Music]From Washington State University Extension, I’m Susie Craig.From Pinterest to online magazines, Thanksgiving recipes are everywhere. The turkey may look picture perfect, but when you combine the busyness of the season, work and family responsibilities, and a 15-pound turkey you make once a year, it’s easy to overlook the basics of food safety. For answers to all your turkey questions, search for the United States Department of Agriculture Meat and Poultry Hotline. Send questions by email, listen to recorded messages in English and Spanish, or talk with a specialist by phone. For last minute questions, they’re open from 10AM – 6PM Eastern time on Thanksgiving. Call (1-888-674-6854). Staffed with home economists, food technologists, and nutritionists, the hotline has answered more than two million questions from consumers.Thanks for listening to Food Safety in a Minute.[Music]Resources:Food Safety Inspection Service – United States Department of Agriculture. USDA Meat and Poultry Hotline. 1-888-MPHotline. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/usda-meat-and-poultry-hotline. Accessed online 10/24/24.
Episode transcript[Music]I’m Susie Craig for Food Safety in a Minute.Is it too early to buy a Thanksgiving turkey? It depends on your personal preference of fresh or frozen. Either way, the timing of your purchase matters for food safety. Turkeys cooled and held at 0 degrees Fahrenheit or below are labeled “frozen” or “previously frozen”. There’s plenty of time between now and Thanksgiving to purchase a frozen turkey, defrost, and cook. A turkey labelled “fresh” has never been refrigerated below 26 degrees Fahrenheit. The USDA advises waiting one or two days before Thanksgiving to purchase a fresh turkey. Always check the manufacturer’s tag on fresh turkey for “Best by” or “Use by” date. These indicate the turkey will be OK on the date of cooking. This is Food Safety in a Minute from Washington State University Extension.[Music]Resources:Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24.Garcia, Jesus (Posted 11/9/23). Food Safety and Inspection Service - United States Department of Agriculture. Frozen or Fresh: Which Turkey Should You Buy? https://www.usda.gov/media/blog/2023/11/09/frozen-or-fresh-which-turkey-should-you-buy. Accessed online 10/24/24.
Episode transcript:[Music]From Washington State University Extension, this is Food Safety in a Minute.Do you wonder what’s in your Thanksgiving turkey? Fed corn and soybean meal, turkeys reach maturity in six months. While antibiotics may be used to prevent disease and increase feed efficiency, there is a withdrawal period, so no residues are present at slaughter. Hormones are not allowed for use in turkey. In retail stores, turkeys are inspected either by the United States Department of Agriculture or a State inspection system with equivalent standards. If a turkey is labeled fresh, no additives are allowed. Same is true for “minimally processed” fresh turkey cut into parts. Processed turkeys may have added basting solutions, salt, and other flavorings. Ingredients are listed on the label in descending order from most to least.Thanks for listening, I’m Susie Craig.[Music]Resources:Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24.
[music]I’m Susie Craig. Welcome to Food Safety in a Minute.Are you concerned about what to do with leftover chocolate candy from Halloween? From a food safety perspective, the risk of foodborne pathogens is very low because of a natural preservative in chocolate and low water activity which bacteria need to grow and multiply. Marlene Greiger of Iowa State University Extension and Outreach recommends storing chocolate in a cool, dry environment such as your pantry. Milk chocolate has a shelf life of a year, white chocolate six months. Placing chocolate in a refrigerator or freezer may lead to bloom. Though it doesn’t affect safety, “chocolate may appear dusted or streaked with grey on the surface.”Consider donating candy to a food bank, community buy-back programs, or organizations serving military service members. Call first!From Washington State University Extension, this is Food Safety in a Minute.[music]ResourcesGreiger, Marlene. Chocolate – Shelf Life, Storage, and Bloom. Iowa State University Extension and Outreach Answer Line. 11/7/23. https://blogs.extension.iastate.edu/answerline/2023/11/07/chocolate-shelf-life-storage-and-bloom/comment-page-1/#:~:text=STORAGE.%20The%20shelf%20life%20of%20chocolate%20is%20dependent%20upon. Accessed online 9/24/24. Koenig, Ronnie. Today – All Day. 10/3/23. https://www.today.com/parents/how-donate-halloween-candy-good-cause-t117994. Accessed online 9/24/24.
[music]From Washington State University Extension, this is Food Safety in a Minute.If there was a Halloween scale for excitement from a child’s perspective, it would be a ten. Dressing up, visiting neighbors, collecting and consuming candy. From the Food and Drug Administration, here are ways to have a food-safe Halloween.•Talk with your children about collecting and eating candy before they leave. That will be easier to do if they eat a light dinner before Trick or Treating.•When home, check commercially wrapped candy for anything which looks out of ordinary including tears or pinholes. Throw out anything which looks suspicious. If your children are young, check for choking hazards such as hard candies, peanuts, and gum. Have fun and a food-safe Halloween.I’m Susie Craig for Food Safety in a Minute.[music]Resources:Food and Drug Administration. Halloween Food Safety Tips for Parents. https://www.fda.gov/food/buy-store-serve-safe-food/halloween-food-safety-tips-parents#:~:text=Halloween%20Feature%20item%20provides%20Food%20Safety%20tips%20parents%20can. Accessed online 9/24/24.
[music]This is Food Safety in a Minute. I’m Susie Craig.Planning a Halloween party this year? Robert Gravani, food science Professor Emeritus at Cornell University has these recommendations to prevent foodborne illness at your party: •If serving perishable foods such as sandwiches, cheese and fruit platters, or desserts with whipped crème or crème cheese frostings, refrigerate until serving. Avoid leaving them out for more than two hours.•Serve pasteurized cider and juices. Unpasteurized juices may have disease-causing E. coli or Salmonella.•Skip bobbing for apples. Consider making apples from construction paper with a paper clip at the top. Use a stick or line with a magnet attached to fish for apples.•Before any food preparation, wash your hands with soap for twenty seconds, drying with a paper towel. This is Food Safety in a Minute from Washington State University Extension.[music]Resources:Pilet, Jonan. Food Safety Tips for This Halloween with Food Safety Expert Robert Gravani. Food Safety News. https://www.foodsafetynews.com/2021/10/food-safety-tips-for-this-halloween-with-food-safety-expert-robert-gravani/#:~:text=Institute%20of%20Food%20Technologists%20member%20expert%20and%20Cornell. Accessed online 9/24/24.
[music]From Washington State University Extension, this is Food Safety in a Minute.Did you know wastewater may provide early warning signs of foodborne disease? The National Wastewater Surveillance System was established in 2020 to monitor Covid.In a recently reported study led by Ed Dudley at Pennsylvania State University, disease-causing Salmonella was identified in wastewater and patients. According to the Centers for Disease Control and Prevention, Salmonella makes more than a million Americans sick each year leading to 26,000 hospitalizations. Though required, health care providers often do not report this foodborne illness making it difficult for public health authorities to identify community outbreaks. Using genome sequencing, researchers believe monitoring wastewater for pathogens could provide early warning for outbreaks, allow for quick tracebacks and food recalls, reducing foodborne illness.Thanks for listening.[music]Resources:Mulhollem, Jeff. Wastewater Monitoring Can Detect Foodborne Illness, Researchers Find (9/19/24). Research - Pennsylvania State University, Pennsylvania State University News. https://www.psu.edu/news/research/story/wastewater-monitoring-can-detect-foodborne-illness-researchers-find?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 9/24/24.
[music]This is Susie Craig from Washington State University Extension.From TikTok to Pinterest, there are photos of refrigerator shelves filled with plates of uncovered raw meat, crystal pitchers of milk, framed photographs, bowls of fruit, even twinkle lights. It’s called fridgescaping.Decorative plates and vintage crystal pitchers may contain lead, which is unsafe for food contact. Removing food from original packaging removes storage or use-by dates. Additionally, many fridgescapes allow for cross contamination.From a food safety perspective, the best fridgescape is a regularly cleaned, sanitized, and organized refrigerator with a thermometer at forty degrees F or below. If you long for visual order, store leftovers, cut-up fruit and vegetables in food safe, stackable containers with lids and labels. Organize drinks and condiments. Arrange food to prevent cross contamination.This has been Food Safety in a Minute. Thank you for listening.[music]Resources:Datskovska, Stacia. Should You be Decorating the Inside of Your Refrigerator. Elle Décor. 8-14-24. https://www.elledecor.com/design-decorate/trends/a61865153/fridgescaping-trend-explainer/. Accessed online 9/23/2024.Partnership for Food Safety Education. The Core Four Practices. https://www.fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 9/24/24.[music]
From Washington State University Extension, this is Food Safety in a Minute. It’s National Food Safety Education Month. A great time to teach your children and grandchildren about food safety. Children are more vulnerable to bacteria and viruses leading to foodborne illness. Hands-on learning, where children actively participate in food preparation following food safety guidelines, is highly effective. Search online for the Partnership for Food Safety Education. They have free resources especially for children. You’ll find recipes for kids with food safety instructions in the directions. Recipes include Caterpillars, Butterflies, and Snails, Mousie Cheese Party Ball, and Turkey Apples. Hands-on learning engages and reinforces food safety with practical experience. What you do with your children and grandchildren fosters awareness, responsibility, and forms food safety habits for life. It’s fun, too. Thanks for listening. I’m Susie Craig.Resources: Partnership for Food Safety Education. Kids Games and Activities. https://www.fightbac.org/kidsfoodsafety/kids-games-and-activities/Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/Click here to take a quick survey: https://bit.ly/2E3hR5Q
From Washington State University Extension, this is Food Safety in a Minute.Consumers often think foreign objects in food originate from processors. That isn’t always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food. Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe.This is Food Safety in a Minute from Washington State University Extension. I’m Susie Craig.Resources: Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccpShakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.htmlClick here to take a quick survey: https://bit.ly/2E3hR5Q
From Washington State University Extension, this is Food Safety in a Minute.September is National Food Safety Education Month. Why is food safety important? According to the Centers for Disease Control and Prevention, forty-eight million of us get sick every year. That’s one in six people in the U.S. 128,000 are hospitalized, and 3,000 die. It’s easy to learn about food safety, apply your new knowledge, and safeguard health. Start with the Partnership for Food Safety Education. Find them online with resources galore: Food Safety Basics, Food Poisoning, and Curricula and Activities for K-12. Celebrating their 25th anniversary this year, there’s an online cookbook with twenty-five delicious recipes. From Asian Glazed Meatballs to Mom’s Banana Bread, recipes with principles of food safety and hand hygiene incorporated in the directions. Thanks for listening. I’m Susie Craig.Resources: Centers for Disease Control and Prevention. About Food Safety. https://www.cdc.gov/food-safety/about/index.html. Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/. Accessed online 8/20/24.Partnership for Food Safety Education. The Anniversary Cookbook: Celebrating 25 Years of Food Safety Education. https://www.fightbac.org/wp-content/uploads/2023/03/Anniversary-Cookbook-FINAL.pdf. Accessed online 8/20/24.Click here to take a quick survey: https://bit.ly/2E3hR5Q
[music]Welcome to Food Safety in a Minute. Did you know thirty to sixty-eight percent of teens consume energy drinks regularly? Considered dietary supplements, energy drinks are not regulated by the Food and Drug Administration. Marketed as mental and physical enhancers, teens may use them to compensate for lack of sleep and athletic performance. They often contain carbonated water, sugar, and lots of caffeine. The Academy of Pediatrics recommends teens consume no more than 100 mg of caffeine daily, comparable to an 8-ounce cup of coffee. One energy drink may have 160 mg of caffeine or more. Excessive caffeine may lead to higher blood pressure, cardiac arrhythmias, sleep disturbances, anxiety, and caffeine toxicity. With school starting, talk with your teens and your pediatrician about energy drinks. From Washington State University Extension, I’m Susie Craig.[music]Resources: Jargon, Julie. The Wall Street Journal. August 17, 2024. Teens’ Energy-Drink Habit is Amping Anxiety, Disrupting Class, and Triggering Seizures. https://www.wsj.com/tech/personal-tech/teens-energy-drink-habit-is-amping-anxiety-disrupting-class-and-triggering-seizures-9badd52b?mod=panda_wsj_section_alert. Accessed online 8/20/24.Miller, Kathleen. K. Dermen, and J. Lucke. National Center for Biotechnology Information – National Library of Medicine. Caffeinated Energy Drunk Use by U.S. Adolescents Aged 13-17: A National Profile. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6136946/. Accessed online 8/20/24.
I’m Susie Craig from Washington State University Extension.Molds are microscopic fungi. This episode explores the danger of toxins produced by a couple of molds. Called aflatoxins, they may lead to illness in livestock and people. Aflatoxin B1 or AFB1 is the most harmful, known for its powerful carcinogenic effects. Another aflatoxin M1 is a metabolite found in the milk of animals who have consumed contaminated feed. Researchers around the world are working to prevent aflatoxins in food. In the United States, the Food and Drug Administration and the Department of Agriculture check peanuts and field corn for aflatoxin. If levels are found to be unacceptable, the food and feed are removed. At home, the USDA recommends throwing out peanut butter, legumes, and nuts with mold.Thanks for listening to Food Safety in a Minute. Resources: USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/2/2024.World Health Organization. Mycotoxins. October 2, 2023. https://www.who.int/news-room/fact-sheets/detail/mycotoxins. Accessed online 8/5/24.Click here to take a quick survey: https://bit.ly/2E3hR5Q
This is Food Safety in a Minute from Washington State University Extension.Are foods with mold safe to eat? The answer, “it depends”. Molds are microscopic fungi, threadlike filaments that extend past the surface of the food. Some molds cause allergic reactions and respiratory problems. A few of them produce mycotoxins, that may make you sick. If you find mold on food in your kitchen, the USDA recommends discarding these foods: Luncheon meats including hot dogs, leftover meat and poultry, cooked casseroles, cooked grains and pasta, soft cheeses, yogurt, sour cream, jams and jellies, soft fruits and vegetables, baked goods, peanut butter, legumes, and nuts. For mold found on hard cheese, cheeses made with mold, and firm fruits and vegetables such as carrots, cut off at least one inch around mold before eating.For Food Safety in a Minute, I’m Susie Craig.Resources:United States Department of Agriculture – Food Safety and Inspection Service. Molds on Food Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/5/24.Click here to take a quick survey: https://bit.ly/2E3hR5Q
From Washington State University Extension, this is Food Safety in a Minute.There’s a new system for reporting foodborne illnesses and food safety concerns in Washington State. Called the Foodborne Illness Notification System or FINS for short, consumers and professionals are encouraged to report food safety concerns online. The new system allows for anonymous reporting as well. This has several significant benefits to public health:•It makes it easy to report your food safety concerns.•Improved reporting allows health authorities to identify food poisoning quickly and take action.•By reporting, you are enhancing public health, protecting those more affected by foodborne illness. Children, the elderly, and immunocompromised individuals. Learn more by searching online for Foodborne Illness Notification System. Your actions literally can protect and improve the health of residents in Washington State. Thank you for listening. I’m Susie Craig.Resources:Washington State Department of Health. Washington’s New Foodborne Illness Notification System (FINS) Aims to Catch Unsafe Food and Protect People’s Health. July 15, 2024.https://doh.wa.gov/newsroom/washingtons-new-foodborne-illness-notification-system-fins-aims-catch-unsafe-food-and-protect. Accessed online 7/20/24Click here to take a quick survey: https://bit.ly/2E3hR5Q
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