Food Safety in a Minute - WSU Extension

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 he...

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 pri...

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 me...

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 c...

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, s...

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...

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 k...

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 ro...

Transcript [music] Welcome to Food Safety in a Minute. The Cascadia Subduction Zone runs off our coast from British Columbia to northern California. We’re overdue for a major earthquake that could disrupt water supplies for weeks, even months. Storing at least one gallon of water per day, per person and pet, for a minimum of 14 days is essential. Because that much water is heavy (116 pounds), it’s...

Transcript [music] Welcome to Food Safety in a Minute, I’m Susie Craig. Washington State experiences 1,000 earthquakes each year. After a major quake, safe drinking water becomes a critical resource for drinking, cooking, and hygiene. Disaster Ready Washington recommends storing two weeks of water for your family and pets - one gallon per person and pet, per day. For a family of four with one pet,...

Transcript [Music] I’m Susie Craig. Welcome to Food Safety in a Minute. Did you know there was a bill passed in 1996 which protects Americans from liability when donating food? When food is donated in “good faith” and “meets safety standards”, the Bill Emerson Good Samaritan Food Donation Act safeguards you from lawsuits. Why is this protection important? It makes it easier for businesses, nonprof...

Transcript [Music] This is Food Safety in a Minute from Washington State University Extension. Do you know small earthquakes occur almost daily in Washington state? We have the second-highest risk of major earthquakes in the country. Are you prepared with enough food and water? The Emergency Management Division recommends having at least two weeks' worth of food, water, and supplies to survive a d...

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. Without power, would you have food to survive two weeks after a major earthquake? Gather a two-week supply of non-perishable food. Think MyPlate choosing shelf stable fruits, vegetables, protein, grains and dairy. There are lots of choices easily found in your grocery store. • Ready-to-eat canned goods...

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 refrig...

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 restauran...

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 temperatu...

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 t...

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...

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% o...

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 Organ...

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 techniqu...

Episode transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. As part of National Black History Month, our podcast highlights Foot Print Farms in Jackson, Mississippi. Dr. Cindy Ayers-Elliott, a former investment banker, is owner and operator of the largest urban farm in the state. In 2023, she was USA Today’s Women of the Year honoree for Mississippi. Her...

Episode transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig. This is National Black History Month. According to the USDA’s 2022 Census of Agriculture, there are 42,000 farmers in the United States who identify as Black, either alone or in combination with another race. They represent 1.2 per cent of our country’s producers. This week, our podcast recognizes John W. Boyd, Jr. Joh...

Episode transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. Did you know food processing practices may eventually reduce the heavy metal concentrations in food products? For example, rice may contain cadmium, a heavy metal entering the plant during growth and cultivation. Cadmium may come from natural geologic sources, fertilizers, or industrial contamin...

Episode transcript [Music] I’m Susie Craig from Washington State University Extension No matter the source of heavy metals in our food system, agricultural technologies may minimize them in soil and limit the uptake of heavy metals by plants. The technologies used by farmers to lessen or alleviate heavy metals range from direct interventions with soil to more complex solutions. These include: • Gr...