FSM 378: Food Safety Behind Commercial Sun-Dried Tomatoes: Part 2

Transcript [ Music ] Welcome to Food Safety in a Minute from Washington State University Extension. California has many dry, hot, sunny areas: Perfect to produce sun-dried tomatoes. After sliced tomatoes are placed on large wooden trays, they are often treated with sulfur dioxide. Sulfur dioxide prevents spoilage caused by bacteria or fungi, prevents browning, and preserves the bright color of tomatoes. If you’re sensitive to sulfur dioxide, carefully check the product label. Valley Sun Products is the largest producer of sun-dried tomatoes in the US. Vertically integrated: They plant, grow, harvest, and process the tomatoes. Food safety and quality control are part of their Good Manufacturing Practices including onsite laboratory checks throughout drying and packing. Search for a YouTube video called Meet Valley Sun Products. Or check the link in our printed episode. Thanks for listening, I’m Susie Craig. [ Music ] Resources Richard Stier. The Sunny Side of Food Drying (11/7/25). Institute of Food Technologists. Food Technology Magazine – Applied Science. www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/processing-the-sunny-side-of-food-drying?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 1/9/26.