Transcript [Music] This is Food Safety in a Minute from Washington State University Extension.Milk pasteurization destroys pathogenic or disease-causing bacteria; it does not eliminate all spoilage bacteria. Thus, milk has an expected shelf life labeled with “best used by” date on the container. Spoilage bacteria cause sour odors, off flavors, curdling, or texture changes; they […]
Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute.Recently, the Food and Drug Administration released the 2026 Food Code with new standards for food donations from retail food operations. The changes address food waste reduction efforts across the country, including food donations from grocers, restaurants, and other retail food operations.The […]
Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig from Washington State University Extension.The Food and Drug Administration provides recommendations safeguarding us against foodborne illness. On September 17th, they released the 2026 edition of the Food Code. Developed with input from regulatory officials, industry representatives, academics, and consumers, they work with the […]
Transcript [ Music ] Thanks for listening to Food Safety in a Minute. Autonomous farming is changing agriculture and helping protect food safety from farm to table. Today, sensors, robots, and AI track soil health, water quality, and crop conditions, cutting contamination risks before harvest. Digital and precision farming tools help growers ensure food safety. […]
Transcript [ Music ] This is Food Safety in a Minute, I’m Susie Craig. Pasteurized eggs are shell eggs gently heated to destroy pathogens while preserving their functional qualities in food. Pasteurization relies on precise time–temperature combinations, warming eggs to about 57°C for about an hour. This inactivates Salmonella without coagulating proteins or cooking the […]
Transcript [ Music ] This is Food Safety in Minute, I’m Susie Craig. Last year, Stampede Culinary Partners surveyed 6,400 U.S. consumers about restaurants, and trust. When dining out, 49% prioritize food quality and taste, and 22% choose establishments based on trust in food safety and cleanliness. At the same time, 57% say prices feel […]
Transcript [ Music ] I’m Susie Craig from Washington State University Extension. Public trust in food safety remains fragile. News about outbreaks and foodborne illness investigations spread instantly to anyone with a smartphone. Yet, most consumers lack working knowledge of food safety regulations or management systems that protect food from farm to table. Stampede Culinary […]
Transcript [ Music ] Welcome to Food Safety in a Minute from Washington State University Extension. California has many dry, hot, sunny areas: Perfect to produce sun-dried tomatoes. After sliced tomatoes are placed on large wooden trays, they are often treated with sulfur dioxide. Sulfur dioxide prevents spoilage caused by bacteria or fungi, prevents browning, […]
Transcript [ Music ] Welcome to Food Safety in a Minute. Enjoy adding sun-dried tomatoes to hummus or pasta? The next two weeks, we focus on the food safety behind commercial sun-dried tomatoes. Just picked tomatoes arrive by truck to a dry yard. They are washed, sorted, sliced in half, inspected, and placed in large […]
Transcript [ Music ] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know worldwide dried fruit production from 2023 to 2024 was estimated at 3.36 million metric tons. Next time you’re in a grocery or big box store, take a look at the variety of choices available to you. […]