WSU Consumer Food Safety

Recent Food Safety in a Minute Episodes

• FSM 383: Instant Read Thermometers – Why You Need One Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig. How sure are you that your chicken is truly done? An instant read thermometer is the only dependable way to verify food safety, because color and juices can mislead. It confirms meats hit the USDA’s safe minimum temperatures—like 165° Fahrenheit for poultry and […]
  April 15, 2026
• FSM 382: From Field to Fork: Autonomous Agriculture and Food Safety 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. […]
  April 8, 2026
• FSM 381: Pasteurized Eggs: Food Safety without Sacrifice 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 […]
  April 1, 2026