Food Safety in a Minute - WSU Extension

Food Safety in a Minute
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Food Safety in a Minute - WSU Extension

Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

  1. -3 J

    FSM 311: Fresh or Frozen Turkey for Thanksgiving?

    Episode transcript [Music] I’m Susie Craig for Food Safety in a Minute. Is it too early to buy a Thanksgiving turkey? It depends on your personal preference of fresh or frozen. Either way, the timing of your purchase matters for food safety. Turkeys cooled and held at 0 degrees Fahrenheit or below are labeled “frozen” or “previously frozen”. There’s plenty of time between now and Thanksgiving to purchase a frozen turkey, defrost, and cook. A turkey labelled “fresh” has never been refrigerated below 26 degrees Fahrenheit. The USDA advises waiting one or two days before Thanksgiving to purchase a fresh turkey. Always check the manufacturer’s tag on fresh turkey for “Best by” or “Use by” date. These indicate the turkey will be OK on the date of cooking. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources: Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24. Garcia, Jesus (Posted 11/9/23). Food Safety and Inspection Service - United States Department of Agriculture. Frozen or Fresh: Which Turkey Should You Buy? https://www.usda.gov/media/blog/2023/11/09/frozen-or-fresh-which-turkey-should-you-buy. Accessed online 10/24/24.

    1 min

  2. 6 NOV.

    FSM 310: Antibiotics, Additives, and Hormones: Your Thanksgiving Turkey

    Episode transcript: [Music] From Washington State University Extension, this is Food Safety in a Minute. Do you wonder what’s in your Thanksgiving turkey? Fed corn and soybean meal, turkeys reach maturity in six months. While antibiotics may be used to prevent disease and increase feed efficiency, there is a withdrawal period, so no residues are present at slaughter. Hormones are not allowed for use in turkey. In retail stores, turkeys are inspected either by the United States Department of Agriculture or a State inspection system with equivalent standards. If a turkey is labeled fresh, no additives are allowed. Same is true for “minimally processed” fresh turkey cut into parts. Processed turkeys may have added basting solutions, salt, and other flavorings. Ingredients are listed on the label in descending order from most to least. Thanks for listening, I’m Susie Craig. [Music] Resources: Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24.

    1 min

  3. 30 OCT.

    FSM 309: The Dilemma: What to Do with Chocolate After Halloween

    [music] I’m Susie Craig. Welcome to Food Safety in a Minute. Are you concerned about what to do with leftover chocolate candy from Halloween? From a food safety perspective, the risk of foodborne pathogens is very low because of a natural preservative in chocolate and low water activity which bacteria need to grow and multiply. Marlene Greiger of Iowa State University Extension and Outreach recommends storing chocolate in a cool, dry environment such as your pantry. Milk chocolate has a shelf life of a year, white chocolate six months. Placing chocolate in a refrigerator or freezer may lead to bloom. Though it doesn’t affect safety, “chocolate may appear dusted or streaked with grey on the surface.” Consider donating candy to a food bank, community buy-back programs, or organizations serving military service members. Call first! From Washington State University Extension, this is Food Safety in a Minute. [music] Resources Greiger, Marlene. Chocolate – Shelf Life, Storage, and Bloom. Iowa State University Extension and Outreach Answer Line. 11/7/23. https://blogs.extension.iastate.edu/answerline/2023/11/07/chocolate-shelf-life-storage-and-bloom/comment-page-1/#:~:text=STORAGE.%20The%20shelf%20life%20of%20chocolate%20is%20dependent%20upon. Accessed online 9/24/24. Koenig, Ronnie. Today – All Day. 10/3/23. https://www.today.com/parents/how-donate-halloween-candy-good-cause-t117994. Accessed online 9/24/24.

    1 min

  4. 23 OCT.

    FSM 308: Have a Food-Safe Halloween: Guidelines for Trick or Treating

    [music] From Washington State University Extension, this is Food Safety in a Minute. If there was a Halloween scale for excitement from a child’s perspective, it would be a ten. Dressing up, visiting neighbors, collecting and consuming candy. From the Food and Drug Administration, here are ways to have a food-safe Halloween. • Talk with your children about collecting and eating candy before they leave. That will be easier to do if they eat a light dinner before Trick or Treating. • When home, check commercially wrapped candy for anything which looks out of ordinary including tears or pinholes. Throw out anything which looks suspicious. If your children are young, check for choking hazards such as hard candies, peanuts, and gum. Have fun and a food-safe Halloween. I’m Susie Craig for Food Safety in a Minute. [music] Resources: Food and Drug Administration. Halloween Food Safety Tips for Parents. https://www.fda.gov/food/buy-store-serve-safe-food/halloween-food-safety-tips-parents#:~:text=Halloween%20Feature%20item%20provides%20Food%20Safety%20tips%20parents%20can. Accessed online 9/24/24.

    1 min

  5. 16 OCT.

    FSM 307: Food Safety for Halloween Parties

    [music] This is Food Safety in a Minute. I’m Susie Craig. Planning a Halloween party this year? Robert Gravani, food science Professor Emeritus at Cornell University has these recommendations to prevent foodborne illness at your party: • If serving perishable foods such as sandwiches, cheese and fruit platters, or desserts with whipped crème or crème cheese frostings, refrigerate until serving. Avoid leaving them out for more than two hours. • Serve pasteurized cider and juices. Unpasteurized juices may have disease-causing E. coli or Salmonella. • Skip bobbing for apples. Consider making apples from construction paper with a paper clip at the top. Use a stick or line with a magnet attached to fish for apples. • Before any food preparation, wash your hands with soap for twenty seconds, drying with a paper towel. This is Food Safety in a Minute from Washington State University Extension. [music] Resources: Pilet, Jonan. Food Safety Tips for This Halloween with Food Safety Expert Robert Gravani. Food Safety News. https://www.foodsafetynews.com/2021/10/food-safety-tips-for-this-halloween-with-food-safety-expert-robert-gravani/#:~:text=Institute%20of%20Food%20Technologists%20member%20expert%20and%20Cornell. Accessed online 9/24/24.

    1 min

  6. 9 OCT.

    FSM 306: Foodborne Illness Identified with Wastewater Monitoring

    [music] From Washington State University Extension, this is Food Safety in a Minute. Did you know wastewater may provide early warning signs of foodborne disease? The National Wastewater Surveillance System was established in 2020 to monitor Covid. In a recently reported study led by Ed Dudley at Pennsylvania State University, disease-causing Salmonella was identified in wastewater and patients. According to the Centers for Disease Control and Prevention, Salmonella makes more than a million Americans sick each year leading to 26,000 hospitalizations. Though required, health care providers often do not report this foodborne illness making it difficult for public health authorities to identify community outbreaks. Using genome sequencing, researchers believe monitoring wastewater for pathogens could provide early warning for outbreaks, allow for quick tracebacks and food recalls, reducing foodborne illness. Thanks for listening. [music] Resources: Mulhollem, Jeff. Wastewater Monitoring Can Detect Foodborne Illness, Researchers Find (9/19/24). Research - Pennsylvania State University, Pennsylvania State University News. https://www.psu.edu/news/research/story/wastewater-monitoring-can-detect-foodborne-illness-researchers-find?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 9/24/24.

    1 min

  7. 2 OCT.

    FSM 305: Fridgescaping and Food Safety

    [music] This is Susie Craig from Washington State University Extension. From TikTok to Pinterest, there are photos of refrigerator shelves filled with plates of uncovered raw meat, crystal pitchers of milk, framed photographs, bowls of fruit, even twinkle lights. It’s called fridgescaping. Decorative plates and vintage crystal pitchers may contain lead, which is unsafe for food contact. Removing food from original packaging removes storage or use-by dates. Additionally, many fridgescapes allow for cross contamination. From a food safety perspective, the best fridgescape is a regularly cleaned, sanitized, and organized refrigerator with a thermometer at forty degrees F or below. If you long for visual order, store leftovers, cut-up fruit and vegetables in food safe, stackable containers with lids and labels. Organize drinks and condiments. Arrange food to prevent cross contamination. This has been Food Safety in a Minute. Thank you for listening. [music] Resources: Datskovska, Stacia. Should You be Decorating the Inside of Your Refrigerator. Elle Décor. 8-14-24. https://www.elledecor.com/design-decorate/trends/a61865153/fridgescaping-trend-explainer/. Accessed online 9/23/2024. Partnership for Food Safety Education. The Core Four Practices. https://www.fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 9/24/24. [music]

    1 min

  8. 25 SEPT.

    FSM 304: Teaching Your Children about Food Safety: National Food Safety Education Month

    From Washington State University Extension, this is Food Safety in a Minute. It’s National Food Safety Education Month. A great time to teach your children and grandchildren about food safety. Children are more vulnerable to bacteria and viruses leading to foodborne illness. Hands-on learning, where children actively participate in food preparation following food safety guidelines, is highly effective. Search online for the Partnership for Food Safety Education. They have free resources especially for children. You’ll find recipes for kids with food safety instructions in the directions. Recipes include Caterpillars, Butterflies, and Snails, Mousie Cheese Party Ball, and Turkey Apples. Hands-on learning engages and reinforces food safety with practical experience. What you do with your children and grandchildren fosters awareness, responsibility, and forms food safety habits for life. It’s fun, too. Thanks for listening. I’m Susie Craig. Resources: Partnership for Food Safety Education. Kids Games and Activities. https://www.fightbac.org/kidsfoodsafety/kids-games-and-activities/ Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/ Click here to take a quick survey: https://bit.ly/2E3hR5Q

    1 min
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À propos

Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

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  • Création
    Food Safety in a Minute
  • Années d’activité
    2018 - 2024
  • Épisodes
    329
  • Classification
    Tous publics
  • Copyright
    © All rights reserved
  • Site web de l’émission
    Food Safety in a Minute - WSU Extension

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