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