Food Safety in a Minute - WSU Extension

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.

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Making flavored vinegar is fun and safe with research-based recipes. Last week, our podcast focused on ingredients, this week on containers, lids, and useful equipment for sterilization. This step is critical for safety and product quality. Use glass containers with screw caps or new corks. With warm soapy water, wash containers, lids, and rinse. Next, immerse containers completely in boiling water for 10 minutes. A water bath canner works great. Using a canning jar lifter, remove, and invert on a clean cloth. With tongs, dip corks in boiling water 3 to 4 times. While warm, add flavoring and fill with vinegar heated to 190-195 degrees Fahrenheit. For complete directions, visit the National Center for Home Food Preservation. From Washington State University Extension. I’m Susie Craig. [music] 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.

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Have you considered making flavored vinegars at home? They can be enjoyed in your kitchen or given as special gifts for family and friends. Safety and quality are essential when preparing them. Online recipes and photos may look appealing but always rely on research-based directions for safety and consistent results. The National Center for Home Food Preservation provides complete directions and ingredient proportions. Search for Preserving Food: Flavored Vinegars. Use only commercially prepared distilled white vinegar, apple cider vinegar, or wine and champagne vinegar. You can flavor vinegar with fruits, vegetables, herbs, or spices. Wash produce thoroughly under clean running water, peeling if needed. Get creative by threading garlic cloves, peppers, or fruit chunks onto bamboo skewers. I’m Susie Craig from Washington State University Extension. [music] 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.

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Are you planning to make apple cider this fall? Remember, food safety is key. The juice must be pasteurized. Unpasteurized juice may contain harmful bacteria such as Salmonella or E. coli O157:H7. Apples don’t need to be perfect, but always wash them under cool, running water. Trim spoiled or bruised spots, then core and cut into smaller pieces. Equipment—including food processors, utensils, and storage containers—is washed and sanitized. Press apples using a clean muslin sack or cider press. After pressing, pasteurize juice by heating to 160 degrees Fahrenheit, confirmed with a thermometer. Refrigerate juice up to five days or freeze for longer storage. For complete directions, see the University of Georgia’s Consumer’s Guide: Making Apple Cider. I’m Susie Craig, thanks for listening. [music] Resources University of Georgia Cooperative Extension Service. Consumer’s Guide Making Apple Cider. https://nchfp.uga.edu/papers/UGA_Publications/makingapplecider_uga.pdf, Accessed online 8/18/25.

Transcript [music] This is Food Safety in a Minute from Washington State University Extension. Are you familiar with microplastics and nanoplastics? With widespread use, they are found throughout our environment, raising health concerns. Research on nanoplastics and their potential risks is ongoing. Food scientists at the University of Illinois are examining how nanoplastics influence pathogenic E. coli O157:H7 and biofilms. Biofilms are clusters of microorganisms that stick to surfaces, resist cleaning, and pose major challenges in food processing. Findings show E. coli O157:H7 exposed to nanoplastics within biofilms became more “virulent,” potentially increasing the severity of foodborne illness. This early research highlights scientists in action, working to safeguard our food supply. Use the link in our printed podcast to explore the study. I’m Susie Craig, thanks for listening. [music] Resources Nath, J., Banerjee, G., De, J. et al. Nanoplastics-mediated physiologic and genomic responses in pathogenic Escherichia coli O157:H7. Journal of Nanobiotechnology. 4/21/2025. https://link.springer.com/article/10.1186/s12951-025-03369-z#citeas. Accessed online 8/18/25.

Transcript [music] From Washington State University Extension, I’m Susie Craig. It’s back-to-school time. Children, especially younger ones, may be seriously impacted by foodborne illness. This fall, follow these four simple steps for safe school lunches: 1. Plan and prepare lunch together with your child. This reinforces handwashing and builds food safety habits for a lifetime. 2. Choose an insulated, soft-sided lunch box—it’s the easiest way to keep cold food safe. 3. The USDA Food Safety and Inspection Service advises using a frozen gel pack with a frozen juice box or water bottle, placed above and below perishable items. 4. Remind students and teachers to wash hands before eating. Hand wipes and sanitizers do NOT protect against Norovirus, often called the stomach flu. Thanks for listening to Food Safety in a Minute from Washington State University Extension. [music] Resources: Food Safety and Inspection Service, United States Department of Agriculture. Food Safety Should be on Your Back-to-School List. https://www.fsis.usda.gov/news-events/news-press-releases/food-safety-should-be-your-back-school-list. Accessed online 8/18/25.

Transcript [music] Welcome to Food Safety in a Minute. I’m Susie Craig. September is National Food Safety Month! It’s never too early to be a positive food safety role model for your children and grandchildren. Cooking together is a wonderful way to build skills and memories—especially when recipes highlight safe food handling. Here’s a resource with recipes that incorporate food safety practices. The Partnership for Food Safety Education offers free kid-friendly recipes, coloring pages, and games online. Search The Healthy Lunch – A Cookbook for Young Cooks. Kids and teens created this free cookbook with 14 delicious recipes, healthy ingredients, and nutrition labels. Recipes include food safety practices: Handwashing, cooking temperatures, avoiding cross-contamination, and safe produce handling. Forty-eight pages of fun and food safety! From Washington State University Extension, thanks for listening. [music] Resources Partnership for Food Safety Education. The Healthy Lunch: A Cookbook for Young Cooks. https://fightbac.org/wp-content/uploads/2021/06/THE-HEALTHY-LUNCH-PDF-FINAL.pdf. Accessed online 8/11/25. Utter, Jennifer, N. Larson, M. Laska, M. Winkler, and D. Meumark-Sztainer. Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study. Journal of Nutrition Education and Behavior. Volume 50, Issue 5, p 494-500. May 2018. https://pmc.ncbi.nlm.nih.gov/articles/PMC6086120/. Accessed online 8/11/25.

Transcript [Music] I’m Susie Craig and you’re listening to Food Safety in a Minute. Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, online, tested recipes for reduced-sugar fruit spreads. The recipes are evaluated for quality and safety. Reduced-Sugar Fruit Spreads differ from traditional jams and jellies. For instance, gelatin is sometimes used in recipes as a thickening agent. When gelatin is part of the recipe, the fruit spread is cooked, then stored in the refrigerator and used for up to four weeks. Traditional jams and jellies are processed in a water bath canner. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources National Center for Home Food Preservation. Making Reduced-Sugar Fruit Spreads. https://nchfp.uga.edu/how/make-jam-jelly/reduced-sugar-recipes/making-reduced-sugar-fruit-spreads/. Accessed online 6/29/25.

Transcript [Music] From Washington State University Extension, I’m Susie Craig. Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar recipes. Their recipes taste great while ensuring food safety. Resources include testing pectin, remaking soft jellies, problem solving and practical solutions for improvement in jams and jellies. For instance, if your jams are too soft, the cause may be overcooking fruit to extract juice, making a batch too large or insufficient acid. Faculty experts at the National Center for Home Food Preservation suggest solutions based on food science and food safety. Thanks for listening. This is Food Safety in a Minute. [Music] Resources National Center for Home Food Preservation. Jams and Jellies/Jams and Jellies General Information/Causes and Possible Solutions for Problems with Jellied Fruit Products. https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/general-information-on-canning-jams-jellies-and-marmalades/. Accessed online 6/28/25.

Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig. Crushed tomatoes, spaghetti sauce, tomato juice, whole tomatoes, tomato ketchup, and tomato paste. Find delicious, and most importantly safe, tested recipes for all things tomato at the National Center for Home Food Preservation, University of Georgia. The Center is easily found online. Did you know that peeling tomatoes prior to processing and canning is a key factor in food safety? According to the National Center for Home Food Preservation, “skins may interfere with heat penetration during the canning process, leading to under-processing and potentially unsafe products.” “Removing skins not only enhances safety by reducing the bacterial load but also improves the texture and flavor of the finished product. Tomato skin can taste bitter. Thanks for listening to Food Safety in a Minute from Washington State University Extension. [Music] Resources National Center for Home Food Preservation University of Georgia. Newsflash – Why Should You Peel Tomatoes Before Canning. (Revised 6/25/25). https://nchfp.uga.edu/newsflash. Assessed online 6/28/25.

Transcript [Music] I’m Susie Craig. This is Food Safety in a Minute. I just checked my pantry and there’s mold on homemade jelly. Is it safe to eat? According to the National Center for Home Food Preservation at the University of Georgia, you should discard jams and jellies with mold on them. Mold may produce a poisonous substance called a mycotoxin. The toxin can spread beyond the visible mold. Throw it out. Jams and jellies made using a tested recipe and stored in a cool, dark, dry place should retain quality for a year. Lighter-colored jams and jellies may darken during storage. For instance, pear and apple jams and jellies. This is “not a safety concern, though it may reduce visual appeal.” From Washington State University Extension, this is Food Safety in Minute, I’m Susie Craig. [Music] Resources National Center for Home Food Preservation University of Georgia. FAQs/Jams and Jellies. https://nchfp.uga.edu/faqs/general-jams-and-jellies/category/faq-jams-and-jellies. Assessed online 6/29/25.

Transcript [Music] It’s food preservation season. Welcome to Food Safety in a Minute. Making jam and jelly, a family tradition, for others a way to reduce food waste, and a fantastic way to preserve extra fruit. Is it OK to double the recipe of jams and jellies as you preserve them? The National Center for Home Food Preservation recommends against doubling recipes of jams and jellies. Testing shows doubling “can disrupt the balance of ingredients, potentially preventing the batch from setting properly.” It also “increases the cooking time, which may result in undesirable textures or burning of the jam or jelly.” It may even lead to uneven cooking before processing, increasing food safety risks. Always use a tested recipe from the National Center for Home Food Preservation or Washington State University. From Washington State University Extension, this is Susie Craig. [Music] Resources National Center for Home Food Preservation University of Georgia. Newsflash – Can I Double the Recipe? (Revised 6/25/25). https://nchfp.uga.edu/newsflash. Assessed online 6/28/25.

Transcript [Music] This is Susie Craig. Welcome to Food Safety in a Minute. Backyard chickens are often central to family life and your food budget. With the ongoing outbreak of bird flu, however, consumers have important responsibilities protecting birds, their families, and potential spread to commercial flocks. There have been confirmed cases of bird flu in backyard flocks, likely spread to your flock by wild birds. Learn what it takes to raise poultry successfully and safely. Search online for Defend the Flock Resource Center from the United States Department of Agriculture. Resources are available in English, Spanish, Chinese, Vietnamese, and Arabic. They include checklists for your backyard coop, tips to keep your flock healthy, and checklists to protect your flock against wild birds, rodents, and insects. From Washington State University Extension, I’m Susie Craig. [Music] Resources United States Department of Agriculture – Animal and Plant Health Inspection Service. Defend the Flock Resource Center. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/28/25.

Transcript [Music] This is Food Safety in a Minute with Expert Tips from Susie Craig. Given the price of eggs, are you thinking about a backyard chicken coop? “Don’t wing it,” says the Centers for Disease Control and Prevention. Carefully consider whether backyard chickens are a good fit. Before getting birds: • Check neighborhood regulations. • Research breeds and supplies used to care for them. • Secure an outdoor coop with heat source and fire alarm. • Locate poultry veterinarians and university Extension experts. • Pick a location for young birds easily cleaned and disinfected. • Secure bedding, feed and supplements, feeder, and water. • Purchase cleaning supplies including brushes, soap and disinfectants made especially for poultry. • Identify and take steps to keep you and your family safe; Work gloves, hand washing, using a dedicated pair of shoes. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources Starting a Flock? Centers for Disease Control and Prevention. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/27/25.

Transcript [Music] From Washington State University Extension, this is Susie Craig. Do you have backyard chickens? Bird flu is spreading from birds to cows, and though rare to people. So far, most human cases of bird flu have been mild, in people exposed to infected animals. The infection lasts from a few days to two weeks. If you’re around poultry, cows, or raw, unpasteurized milk, get medical help immediately if you experience eye redness, fever, cough, sore throat, muscle aches, or shortness of breath. Eye redness is often the first symptom. Symptoms may be mild to severe, and two to five days after exposure. The Centers for Disease Control and Prevention recommend seeking immediate medical attention with symptoms. Antiviral treatment works best when started within the first two days. You’ve been listening to Food Safety in a Minute from Washington State University Extension. [Music] Resources Centers for Disease Control and Prevention. Bird Flu. https://www.cdc.gov/bird-flu/. Accessed online 6/25/25. Centers for Disease Control and Prevention. Signs and Symptoms of Bird Flu in People. (12/20/24). https://www.cdc.gov/bird-flu/signs-symptoms/index.html. Accessed online. 6/26/25.

Transcript [Music] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know since 2022, 175 million chickens, turkeys and other birds have been culled to stop the spread of bird flu also called avian influenza? The USDA has spent a billion dollars compensating farmers for culled flocks. For consumers this means shortages along with higher egg prices, poultry prices, and increased imports of eggs. Bird flu is on-going, one of the worst animal health issues on record. Recently, the USDA announced spending up to $100 million for research leading to a vaccine or other treatments to contain and stop bird flu. The National Chicken Council, United Egg Producers Industry group and others are also working to find safe, timely solutions. I’m Susie Craig. Thanks for listening. [Music] Resources Centers for Disease Control and Prevention. Bird Flu. https://www.cdc.gov/bird-flu/. Accessed online 7/25/25. Polansek, Tom. Exclusive: USDA Develops Potential Plan to Vaccinate Poultry for Bird Flu. Reuters (6/20/25). https://www.reuters.com/business/environment/usda-develops-potential-plan-vaccinate-poultry-bird-flu-2025-06-20/?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 6/25/25.

Transcript [Music] For Food Safety in a Minute, I’m Susie Craig. It may surprise you, scientists don’t know that much about the naturally occurring chemical make-up of our food. Nutrition research has historically focused on protein, carbohydrates, fats, vitamins and minerals. Though researchers have identified 139,000 molecules in food, scientists do not know if they are absorbed, how they are metabolized in our bodies, to which protein they bind, and what cellular processes they affect. Consider the complexity of the chemicals and food along with the complexity of how our bodies metabolize and use those chemicals. With research focused on chemical mapping of foods paired with artificial intelligence, it’s possible nutritional science will be revolutionized, new drugs from food chemicals will be developed. Food is Medicine. From Washington State University Extension, this Food Safety in a Minute. [Music] 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] This is Susie Craig for Food Safety in a Minute. The chemicals in the food we eat are more than the carbohydrates, lipids, protein, vitamins, minerals, and additives listed on a food label. Much more. Researchers at Harvard, Northeastern, and Central European University recently reviewed data from the Nutrition Dark Matter library revealing more than 139,000 chemicals in 3,000 common foods. This is complex, emerging science identifying how the composition of food we eat may influence our health and disease. Currently, about 2,000 chemicals found in food are used as drugs. For instance, the origins of aspirin are traced back to salicylic acid found in willow bark and some fruits and vegetables, including strawberries. Lovastatin is linked to chemicals found in red yeast rice. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources American Chemistry Council. Chemical SafetyFacts.org. The Sweet Chemistry of Five Summer Fruits (8/18/22). https://www.chemicalsafetyfacts.org/health-and-safety/the-sweet-chemistry-of-five-summer-fruits/. Accessed online 5/29/25. Menichetti, Giulia, A Barnabas and J. Loscalzo. Chemical Complexity of Food and Implications for Therapeutics. New England Journal of Medicine. https://www.nejm.org/doi/full/10.1056/NEJMra2413243

Transcript [Music] From Washington State University Extension, this is Food Safety in a 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/