Food Safety in a Minute

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute Did 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] Resources 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] 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] Resources Federal 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] Resources United 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] Resources Emergency Management Division – Washington. Two Week Ready. https://www.shakeout.org/washington/downloads/2_Weeks_Ready_Insert_Seattle_OEM.pdf Oregon 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] Resources Black, 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] Resources 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] 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] Resources Emergency 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] Resources United 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] Resources United 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] 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] Resources United 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.

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] Resources National 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.

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] Resources United 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] Resources Institute 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] Resources Food 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.com Mississippi 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] Resources International 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] Resources Institution 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 Extension No 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] Resources Institution 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] Resources Institution 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] Resources Food 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] Resources Food 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 Turkey From 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] Resources Food 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] Resources Greiger, 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_haccp Shakila 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.html Click 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 7/20/24 Click here to take a quick survey: https://bit.ly/2E3hR5Q

FINS site: https://doh.wa.gov/you-and-your-family/illness-and-disease-z/foodborne-illness Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/mr37shmr

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