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 […]
Episode Transcription Welcome to Food Safety in a Minute. Here are three simple steps to reduce risk of physical hazards in your kitchen: This is Food Safety in a Minute from Washington State University Extension. Resources Food and Drug Administration. Physical Hazards. Accessed online 5/22/23. MyTestPrep. Understanding Physical Hazards in Food and ServSafe Certification. Accessed […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. Physical hazards may be unintentionally introduced into processed foods we consume at home. For instance, it’s possible to find small stones, dirt, and twigs in dried beans and legumes though steps are taken to reduce this possibility. Food processors assess risks […]
Episode Transcription Welcome to Food Safety in a Minute. When we think about foodborne illness, disease-causing bacteria and viruses come to mind. However, physical hazards in food also pose risks to your health, sometimes serious ones. As defined by the Food and Drug Administration: A physical hazard in food is “any physical object, substance, or […]