Food Safety in a Minute - WSU Extension

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] References Centers 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] 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] Resources Oregon 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] 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] Resources Oregon 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.

Transcript [Music] Welcome to a special podcast series on wildfire food safety. I’m Susie Craig Is 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] Resources Oregon 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.

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] Resources U.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] I’m Susie Craig and this is a special series of podcasts focused on Wildfires and Food Safety. Wildfire smoke and heat can contaminate food even when packaging looks undamaged. USDA Food Safety and Inspection Service advises discarding food directly exposed to smoke or fumes because contaminants can penetrate cardboard, plastic wrap, and other permeable materials. Refrigerator and freezer seals are not always airtight, meaning food stored inside a smoke-damaged building may be affected and require disposal. The primary concern is contamination of food, packaging, and food-contact surfaces. After smoke damage, some commercially canned food can be saved. Learn about the cleaning process by listening to After a Wildfire: Handling Undamaged Commercially Canned Foods in this series of podcasts. Or, visit the USDA Food Safety and Inspection Service for additional guidance. From Washington State University Extension, listen to this series and Food Safety in a Minute. [Music] References U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Keep your food safe during emergencies: Power outages, floods & 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, welcome to a special podcast series on wildfires and food safety. Wildfires may not directly threaten your home, but extended power outages can create serious food safety risks. The USDA’s Food Safety and Inspection Service recommend preparing insulated coolers, ice, and frozen gel packs for use during evacuation. If power is cut, keep refrigerator and freezer doors closed. An unopened refrigerator keeps food cold for about four hours (40 degrees Fahrenheit or below); a full freezer for 48 hours, and a half-full freezer about 24 hours. If possible, take perishable food to a friend’s house. If evacuated and power is off for more than 24 hours, assume food is potentially unsafe. That’s true if power is restored while you’re evacuated, especially if temperatures cannot be verified after power restoration. I’m Susie Craig. Thanks for listening to 7 podcasts in this series. [Music] Resources U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Keep your food safe during emergencies: Power outages, floods & 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] Welcome to Wildfire Food Safety from Washington State University Extension. Washington’s wildfire threatens more than homes and forests. Smoke, soot, firefighting chemicals, contaminated water, and heat can make food unsafe—even when flames never touch it. Shelf-stable foods, frozen and refrigerated foods, and backyard garden produce may all be affected. USDA guidance warns that toxic fumes can penetrate packaging and refrigerator or freezer seals, while firefighting chemicals can contaminate food. Smoke from wildfire and structural fires can contain contaminants from burning vegetation, vehicles, buildings, plastics, paints, batteries, and other materials. Potential hazards include hydrocarbons and metals such as lead, cadmium, nickel, and arsenic. After a wildfire, never taste questionable food to determine safety. When in doubt, throw it out to protect your health today. Thanks for listening to Food Safety in a Minute, I’m Susie Craig. [Music] Resources USDA FSIS, Fires and Food Safety; O’Dell et al., Environmental Science & Technology (2020). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety. Accessed online 8/9/26.

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] References Centers 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] References Centers 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] Resources Centers 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] Resources Centers 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] Resources Washington 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] Resources National 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] Resources National 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] Resources National 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] Resources National 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] Resources Lunch 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] Resources REI 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] Resources United 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] Resources United 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] Resources REI 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] Resources Hands, 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] Resources United 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 ] Resources Hassoun, 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 ] Resources United 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 ] 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 ] 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.

Transcript [ Music ] Welcome to Food Safety in a Minute. Enjoy adding sun-dried tomatoes to hummus or pasta? The next two weeks, we focus on the food safety behind commercial sun-dried tomatoes. Just picked tomatoes arrive by truck to a dry yard. They are washed, sorted, sliced in half, inspected, and placed in large wooden trays. The three by six-foot trays are made of Douglas fir or plywood. Using wooden trays retains heat overnight, they are lighter, easier to handle than metal, and prevent tomatoes from sliding during handling. Trays are covered then stacked to allow air to flow for drying for five to seven days. Learn more by reading The Sunny Side of Food Drying by Richard Stier. The link is listed with our printed episode text. From Washington State University Extension, 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.

Transcript [ Music ] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know worldwide dried fruit production from 2023 to 2024 was estimated at 3.36 million metric tons. Next time you’re in a grocery or big box store, take a look at the variety of choices available to you. Drying is one of the earliest methods of food preservation. Drying removes enough water to prevent spoilage and inhibit microbial growth. Sun drying has pros and cons. It’s sustainable in geographical areas with dry, sunny weather, and requires no fossil fuels. However, it does require space. Every 10 acres of harvested fruit requires 1 acre used for drying. To ensure food safety, farmers must also have practices in place against contamination, pests, and uneven drying. I’m Susie Craig. This is Food Safety in a Minute. [ 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.

Transcript [ Music ] Welcome to Food Safety in a Minute. Established by the Food and Agriculture Organization of the United Nations and the World Health Organization, this special Commission develops international food standards, guidelines, and codes of practice to protect consumer health while promoting fair practices in food trade. This past October the Codex Alimentarius Commission celebrated its 80th anniversary. During their last conference, they updated and adopted more than 500 food additive provisions, recommended practices to reduce aflatoxins and established maximum levels for lead in some spices and herbs. Learn more about this Commission by visiting the Food and Agriculture Organization and visiting their official website. Links appear in the printed text of this episode. From Washington State University. I’m Susie Craig. [ Music ] Resources Benedetti, Alessandra. Food and Agriculture Organization of the United Nations. Codex Alimentarius Commission meets at FAO as Organization marks 80 years of Action on Food Safety (10/11/25). https://www.fao.org/newsroom/detail/codex-alimentarius-commission-meets-at-fao-as-organization-marks-80-years-of-action-on-food-safety/en?utm_medium=email&utm_source=rasa_io&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 ] Resources Camire, 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 ] Resources Sattar, 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.

Transcript [ Music ] I’m Susie Craig from Washington State University Extension. Did you know that 90% of the members of the American Bakers Association plan to eliminate certified FD&C colors from their snack and bakery products by December 31, 2028? FD&C colors are synthetic, petroleum-based dyes currently approved by the U.S. Food and Drug Administration. Many companies are pledging to remove these colorings by the end of 2026. Removing synthetic dyes is a significant, time-intensive process. Manufacturers depend on suppliers to expand large-scale availability of natural color ingredients. Products must be reformulated, tested, and relabeled, and companies must ensure natural colors continue to meet consumer expectations. Consumers can help drive this transition by embracing foods that look different when colored naturally. This is Food Safety in a Minute from Washington State University Extension [ Music ] Resources: Hyslop, Gil. Bakery and Snacks Association. News & Analysis on the Bakery and Snacks Industries. Why Brands are Dropping Synthetic Dyes Ahead of Regulation. https://www.bakeryandsnacks.com/Article/2025/11/18/why-bakery-snack-brands-are-dropping-synthetic-dyes-early/?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS?utm_campaign=newsletter&utm_medium=email&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] Resources 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] 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] 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. 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] Resources Academy 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] Resources Partnership 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 Craig Planning 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] Resources Food 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] Resources USDA 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] Resources USDA 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] Resources National 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] Resources Washington 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 Minute Halloween’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] Resources United 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] Resources Fresh 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] Resources University 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.