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. MAR 30

    FSM 331: Buying, Transporting, and Storing Produce From Farmers Markets

    Transcript [Music] I’m Susie Craig. Welcome to Food Safety in a Minute. Fruits and vegetables are a staple at farmers markets. Whole produce is safe to display and purchase, but pre-cut items like cantaloupe and watermelon should be refrigerated or kept on ice by vendors. After buying pre-cut items, store in a cooler or insulated bag at 40 degrees Fahrenheit or below for the trip home, then refrigerate promptly. Strawberries, blueberries, and raspberries should be refrigerated after purchase. Avoid rinsing berries before storage, as moisture promotes bacterial growth and spoilage. Leafy greens and mushrooms also require refrigeration due to their high moisture content, which makes them prone to mold and bacteria. To ensure food safety, rinse all produce under cool, running water before eating, reducing the risk of foodborne illness. This is Food Safety in a Minute from Washington State University Extension [Music] Resources United States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25. United States Food and Drug Administration. Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely. Accessed online 3/19/25.

    1 min

  2. MAR 30

    FSM 332: Restaurants Reduce Food Waste Keeping Food Safety in Mind

    Transcript [Music] From Washington State University Extension, I’m Susie Craig. Did you know it’s Food Waste Prevention Week in Washington state? This week, our podcast focuses on how restaurants reduce food waste while keeping food safe for you to eat. In a study by the National Restaurant Association, 55% of consumers consider a restaurant’s food waste reduction efforts when choosing a restaurant. Here are some of the ways restaurants work to reduce food waste while keeping food safety in mind. • They regularly audit food waste. • They work with suppliers, receiving and storing food carefully, attentive to use by dates. • They design menus to reduce waste, giving customers portion size choices and accommodating those who want to take leftovers home. • They donate food to others following food safety protocols. Thanks for listening to Food Safety in a Minute. [Music] Resources National Restaurant Association. 86 Food Waste: Managing Food Waste in Restaurants. https://www.restaurantkitchen.org/wp-content/uploads/2021/03/2021_86FoodWaste_Report_Update.pdf. Accessed online 3.19/25.

    1 min

  3. MAR 25

    FSM 330: Shopping at the Farmers Market – Keep Food Safety in Mind

    Episode Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. I’m Susie Craig. It’s officially spring! Farmers’ markets are open for business. Shopping locally is a great way to support local farmers and processors. While you shop, keep food safety in mind. • If you use a reusable bag, make sure they are washed often with soap and water. • Food temperature is important. If you purchase meat, poultry, fish or other perishable foods, place them in a cooler or an insulated bag, maintaining 40 degrees Fahrenheit or below. • Avoid cross contamination, keeping raw meat, poultry, and fish separate from ready-to-eat foods and fresh fruits and vegetables. • Vendors often offer samples. Wash your hands before sampling if possible. Otherwise use a hand sanitizer. • Wash and dry your hands when you return home. I’m Susie Craig. Thanks for listening to Food Safety in a Minute. [Music] Resources United States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25.

    1 min

  4. MAR 19

    FSM 329: Ultra-processed Foods and Food Additives

    Episode transcript [Music] From Washington State University Extension, welcome to Food Safety in a Minute. From a food science perspective, ultra-processed foods are foods altered from their original form through processing, lacking a “legal” definition. Ultra-processed foods often include additives considered less healthy such as sugar, salt, colorings, flavorings, and less healthy fats; linked to chronic health conditions and obesity. Additives in ultra-processed food and their relationship to food safety and health are legitimate concerns. However, it’s important to note that many additives in processed food come from the Food and Drug Administration’s Generally Recognized as Safe or GRAS list. The usage of additives on this list is based on science and a long history of safe use. We’ll talk about the GRAS list in an upcoming podcast. I’m Susie Craig. Thanks for listening. [Music] Resources: Carlos Augusto Monteiro, Cannon, G., Lawrence, M., Costa Louzada, M.L., and Pereira Machado, P. Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, 2019. Accessed online 1/15/25. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content. US Food and Drug Administration. Code of Federal Regulations. Part 170 – Food Additives. Accessed online 2/5/25. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-170.

    1 min

  5. MAR 12

    FSM 328: Ultra-processed Foods: Why We Choose Them?

    Episode transcript [Music] I’m Susie Craig from Washington State University Extension. Food processors are getting lots of negative attention for manufacturing ultra-processed foods. Why do Americans choose ultra-processed foods so frequently? Even better, think about why you choose ultra-processed foods at your grocery store or restaurant. Consider these factors: • Convenience. They’re quick and easy to prepare compared to cooking from scratch. • Affordability. They’re often less expensive than fresh, whole foods. • Long product shelf life. Preservatives in bread, dairy products, and meat extend shelf life and reduce food waste. • Lacking the time to prepare meals from scratch. • Having limited cooking skills. And • Your personal food choices based on a lifetime of habits. Thanks for listening to Food Safety in a Minute. [Music] Resources: Ducharme, Jamie. Time Magazine (8/28/24). Why One Dietitian is Speaking Up for ‘Ultra-Processed Foods. https://time.com/7007857/ultra-processed-foods-advocate/. Accessed online 2/12/25. Johns Hopkins Bloomberg School of Public Health. Ultra-processed Foods Account for More than Half of Calories Consumed at Home (12/10/24). https://publichealth.jhu.edu/2024/ultraprocessed-foods-account-for-more-than-half-of-calories-consumed-at-home. Accessed online 2/12/25.

    1 min

  6. MAR 5

    FSM 327: Ultra-processed Foods: Demographics and Our Choices

    Episode transcript [Music] This is Food Safety in a Minute, I’m Susie Craig. A recently published article from Johns Hopkins Bloomberg School of Public Health found ultra-processed foods account for more than half the calories consumed at home. Researchers found few differences by age, sex, race/ethnicity, income, or education. Americans consume about a third of food away from home. In 2018, 67% of food eaten away from the home was ultra-processed. Is ultra-processed food, junk food? The answer is, often, but not always. While many are highly caloric, there are healthy choices as well. Fortified plant-based milks, Greek yogurt with live probiotics, whole wheat pasta, canned fish, nut butters, dark chocolate, ready to drink smoothies, fortified cottage cheese. Lots of safe, healthy choices. From Washington State University Extension, thanks for listening. [Music] Resources: Ducharme, Jamie. Time Magazine (8/28/24). Why One Dietitian is Speaking Up for ‘Ultra-Processed Foods. Accessed online 2/12/25. https://time.com/7007857/ultra-processed-foods-advocate/. Johns Hopkins Bloomberg School of Public Health. Ultra processed Foods Account for More than Half of Calories Consumed at Home (12/10/24). Accessed online 2/12/25. https://publichealth.jhu.edu/2024/ultraprocessed-foods-account-for-more-than-half-of-calories-consumed-at-home.

    1 min

  7. FEB 26

    FSM 326: Ultra-processed Foods: Friend or Foe?

    Episode transcript [Music] This is Food Safety in a Minute from Washington State University Extension. From television to TikTok, ultra-processed food is a hot topic. Are ultra-processed foods safe or unsafe to eat? Let’s tackle the definition first. There’s no legal definition of “ultra-processed food”. Food processors use the NOVA classification system developed by the Food and Agriculture Organization of the United Nations. This system has four groups. Group 1 is unprocessed, minimally processed food including fresh fruits and vegetables, fresh meat, nuts, plain yogurt, and some spices. Group 4, ultra-processed food includes ice cream, sugary drinks, instant noodles, hot dogs, potato chips, energy bars, baby formula, and much more. Public health officials and the media often equate ultra-processed food to “junk food”. That’s not always the case. Listen next week to learn more. Thanks for listening, I’m Susie Craig. [Music] Resources: Monteiro, Carlos Augusto. G. Cannon, M. Lawrence, C., M.L. Costa Louzada, and P. Machado. Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, 2019. Accessed online 1/15/25. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content.

    1 min

  8. FEB 19

    FSM 325: Food and Beverage Trends for 2025

    Episode transcript [Music] This is Food Safety in a Minute. I’m Susie Craig. Annually, the Institute of Food Technologists Science and Policy experts name food and beverage trends. Here are three trends which will enhance and improve food safety and nutrition in 2025: • More artificial intelligence will be used in food labs, in restaurants, and by consumers for quality control, in cooking techniques, and for ingredient substitutions. • Tech-enabled food traceability alongside deadlines and implementation of the FDA’s Food Safety Modernization Act will increase investment in food safety by food producers. • Increased use of weight loss medications such as GLP-1 medications will drive food product development, with producers creating food products focused on protein, gut health, and nutrient needs for consumers taking these medications. I’m Susie Craig from Washington State University Extension. [Music] Resources Institute of Food Technologists: Brain Food, Official IFT Blog. IFT’s Top Ten Food Trends for 2025. Accessed online 1/20/25. https://www.ift.org/news-and-publications/blog/2024/ifts-top-ten-food-trends-for-2025.

    1 min
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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.

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