Episode transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Smart phones, smart thermostats, smart watches connect us to information anywhere and anytime. Did you know smart devices used in our food system from farming to food processing reduce the risk of foodborne illnesses? Food manufacturers use smart sensors for real-time data monitoring. Innovative, complex technology allows manufacturers to monitor and record useful information related to food safety from raw ingredients to the shipment of products to your market. This includes predictive ma ..read more

[Music] Happy holidays and happy New Year from food safety in a minute. We're on a holiday break this week but return on January 8th, 2025. I'm Susie Craig from Washington State University Extension. Thanks for listening to Food Safety in a Minute. [Music ..read more

Episode transcript [Music] This is Food Safety in a Minute, I’m Susie Craig. Keep holiday food delicious and safe following time and temperature guidelines from the United States Department of Agriculture. The temperature danger zone for food safety is 40 to 140 degrees Fahrenheit where disease-causing bacteria multiply quickly possibly causing foodborne illness. Temperature and time matter. After two hours in the danger zone, all perishable food on your buffet table must be refrigerated or frozen to ensure food safety. This can be challenging for the host. These tips may help. • Use warming t ..read more

Episode transcript [Music] Alternate Ways to Cook Holiday Turkey From Washington State University Extension, I’m Susie Craig. Are last minute power outages from a winter storm, failure to thaw your turkey, or an oven which unexpectedly breaks down coming between you and the perfect holiday turkey? The Food Safety and Inspection Service of the United States Department of Agriculture has you covered. Search online for “Turkey: Alternate Routes to the Table.” No matter the situation, you have safe and tasty alternatives for cooking your turkey: An electric roasting oven, gas or charcoal grilling ..read more

Episode Transcript [Music] Why Does Fruitcake Last So Long? Welcome to Food Safety in a Minute from Washington State University Extension. Focus of humor, the longevity of a holiday fruitcake. According to the USDA, in a pantry, fruitcakes stay fresh and safe to eat for six months. When frozen, for up to a year. Why does fruitcake last so long? Because of the ingredients and preparation. Dried fruit contains less moisture along with a high sugar content. Both prevent bacterial growth. Often, home-made fruitcake is soaked in alcohol which adds flavor and antimicrobial properties. After baking b ..read more

Episode transcript [Music] I’m Susie Craig. Welcome to Food Safety in a Minute. It’s a busy time of the year. Minimize time in the kitchen, go easy on your budget, and minimize food waste by taking inventory and using frozen leftovers. Frozen leftovers maintain quality between two and six months of storage. Use the oldest first, especially if you’re tempted to use Thanksgiving leftovers. For flexible family meals, thaw leftovers in the refrigerator. You have three to four days to reheat and serve them. Some frozen leftovers including soups or stews can be reheated directly in a saucepan. For q ..read more

[music] This is Susie Craig from Washington State University Extension. From TikTok to Pinterest, there are photos of refrigerator shelves filled with plates of uncovered raw meat, crystal pitchers of milk, framed photographs, bowls of fruit, even twinkle lights. It’s called fridgescaping. Decorative plates and vintage crystal pitchers may contain lead, which is unsafe for food contact. Removing food from original packaging removes storage or use-by dates. Additionally, many fridgescapes allow for cross contamination. From a food safety perspective, the best fridgescape is a regularly cleaned ..read more

[music] Welcome to Food Safety in a Minute. Did you know thirty to sixty-eight percent of teens consume energy drinks regularly? Considered dietary supplements, energy drinks are not regulated by the Food and Drug Administration. Marketed as mental and physical enhancers, teens may use them to compensate for lack of sleep and athletic performance. They often contain carbonated water, sugar, and lots of caffeine. The Academy of Pediatrics recommends teens consume no more than 100 mg of caffeine daily, comparable to an 8-ounce cup of coffee. One energy drink may have 160 mg of caffeine or more ..read more

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/ws9d7s7n ..read more

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/mrxueycd ..read more