Food Safety in a Minute - WSU Extension

Food Safety in a Minute

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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.

6 DAYS AGO

FSM 303: Foreign Objects in Food May Be from Your Kitchen

From Washington State University Extension, this is Food Safety in a Minute. Consumers often think foreign objects in food originate from processors. That isn’t always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food. Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe. This is Food Safety in a Minute from Washington State University Extension. I’m Susie Craig. Resources: Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html Click here to take a quick survey: https://bit.ly/2E3hR5Q

1 min
11 SEPT

FSM 302: September is National Food Safety Education Month

From Washington State University Extension, this is Food Safety in a Minute. September is National Food Safety Education Month. Why is food safety important? According to the Centers for Disease Control and Prevention, forty-eight million of us get sick every year. That’s one in six people in the U.S. 128,000 are hospitalized, and 3,000 die. It’s easy to learn about food safety, apply your new knowledge, and safeguard health. Start with the Partnership for Food Safety Education. Find them online with resources galore: Food Safety Basics, Food Poisoning, and Curricula and Activities for K-12. Celebrating their 25th anniversary this year, there’s an online cookbook with twenty-five delicious recipes. From Asian Glazed Meatballs to Mom’s Banana Bread, recipes with principles of food safety and hand hygiene incorporated in the directions. Thanks for listening. I’m Susie Craig. Resources: Centers for Disease Control and Prevention. About Food Safety. https://www.cdc.gov/food-safety/about/index.html. Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/. Accessed online 8/20/24. Partnership for Food Safety Education. The Anniversary Cookbook: Celebrating 25 Years of Food Safety Education. https://www.fightbac.org/wp-content/uploads/2023/03/Anniversary-Cookbook-FINAL.pdf. Accessed online 8/20/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

1 min
4 SEPT

FSM 301: Teens, Energy Drinks, and Safety

[music] Welcome to Food Safety in a Minute. Did you know thirty to sixty-eight percent of teens consume energy drinks regularly? Considered dietary supplements, energy drinks are not regulated by the Food and Drug Administration. Marketed as mental and physical enhancers, teens may use them to compensate for lack of sleep and athletic performance. They often contain carbonated water, sugar, and lots of caffeine. The Academy of Pediatrics recommends teens consume no more than 100 mg of caffeine daily, comparable to an 8-ounce cup of coffee. One energy drink may have 160 mg of caffeine or more. Excessive caffeine may lead to higher blood pressure, cardiac arrhythmias, sleep disturbances, anxiety, and caffeine toxicity. With school starting, talk with your teens and your pediatrician about energy drinks. From Washington State University Extension, I’m Susie Craig. [music] Resources: Jargon, Julie. The Wall Street Journal. August 17, 2024. Teens’ Energy-Drink Habit is Amping Anxiety, Disrupting Class, and Triggering Seizures. https://www.wsj.com/tech/personal-tech/teens-energy-drink-habit-is-amping-anxiety-disrupting-class-and-triggering-seizures-9badd52b?mod=panda_wsj_section_alert. Accessed online 8/20/24. Miller, Kathleen. K. Dermen, and J. Lucke. National Center for Biotechnology Information – National Library of Medicine. Caffeinated Energy Drunk Use by U.S. Adolescents Aged 13-17: A National Profile. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6136946/. Accessed online 8/20/24.

1 min
28 AUG

FSM 300: A Few Food Molds Are Dangerous – Avoid Eating

I’m Susie Craig from Washington State University Extension. Molds are microscopic fungi. This episode explores the danger of toxins produced by a couple of molds. Called aflatoxins, they may lead to illness in livestock and people. Aflatoxin B1 or AFB1 is the most harmful, known for its powerful carcinogenic effects. Another aflatoxin M1 is a metabolite found in the milk of animals who have consumed contaminated feed. Researchers around the world are working to prevent aflatoxins in food. In the United States, the Food and Drug Administration and the Department of Agriculture check peanuts and field corn for aflatoxin. If levels are found to be unacceptable, the food and feed are removed. At home, the USDA recommends throwing out peanut butter, legumes, and nuts with mold. Thanks for listening to Food Safety in a Minute. Resources: USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/2/2024. World Health Organization. Mycotoxins. October 2, 2023. https://www.who.int/news-room/fact-sheets/detail/mycotoxins. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

1 min
21 AUG

FSM 299: Are Moldy Foods Safe to Eat?

This is Food Safety in a Minute from Washington State University Extension. Are foods with mold safe to eat? The answer, “it depends”. Molds are microscopic fungi, threadlike filaments that extend past the surface of the food. Some molds cause allergic reactions and respiratory problems. A few of them produce mycotoxins, that may make you sick. If you find mold on food in your kitchen, the USDA recommends discarding these foods: Luncheon meats including hot dogs, leftover meat and poultry, cooked casseroles, cooked grains and pasta, soft cheeses, yogurt, sour cream, jams and jellies, soft fruits and vegetables, baked goods, peanut butter, legumes, and nuts. For mold found on hard cheese, cheeses made with mold, and firm fruits and vegetables such as carrots, cut off at least one inch around mold before eating. For Food Safety in a Minute, I’m Susie Craig. Resources: United States Department of Agriculture – Food Safety and Inspection Service. Molds on Food Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

1 min
14 AUG

FSM 298: Foodborne Illness Notification System Enhances Public Health

From Washington State University Extension, this is Food Safety in a Minute. There’s a new system for reporting foodborne illnesses and food safety concerns in Washington State. Called the Foodborne Illness Notification System or FINS for short, consumers and professionals are encouraged to report food safety concerns online. The new system allows for anonymous reporting as well. This has several significant benefits to public health: • It makes it easy to report your food safety concerns. • Improved reporting allows health authorities to identify food poisoning quickly and take action. • By reporting, you are enhancing public health, protecting those more affected by foodborne illness. Children, the elderly, and immunocompromised individuals. Learn more by searching online for Foodborne Illness Notification System. Your actions literally can protect and improve the health of residents in Washington State. Thank you for listening. I’m Susie Craig. Resources: Washington State Department of Health. Washington’s New Foodborne Illness Notification System (FINS) Aims to Catch Unsafe Food and Protect People’s Health. July 15, 2024. https://doh.wa.gov/newsroom/washingtons-new-foodborne-illness-notification-system-fins-aims-catch-unsafe-food-and-protect. Accessed online 7/20/24 Click here to take a quick survey: https://bit.ly/2E3hR5Q

1 min
7 AUG

FSM 297: FINS: New Online Foodborne Illness Reporting in Washington State

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

1 min
31 JUL

FSM 296: Home Food Preservation Resources

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/2y7z4tkw

1 min

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Creator

Food Safety in a Minute
Years Active

2018 - 2024
Episodes

321
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Clean
Show Website

Food Safety in a Minute - WSU Extension

Food Safety in a Minute - WSU Extension

Episodes

FSM 303: Foreign Objects in Food May Be from Your Kitchen

FSM 302: September is National Food Safety Education Month

FSM 301: Teens, Energy Drinks, and Safety

FSM 300: A Few Food Molds Are Dangerous – Avoid Eating

FSM 299: Are Moldy Foods Safe to Eat?

FSM 298: Foodborne Illness Notification System Enhances Public Health

FSM 297: FINS: New Online Foodborne Illness Reporting in Washington State

FSM 296: Home Food Preservation Resources

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