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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.

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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.

FSM 354: Pack Safe School Lunches in Four Easy Steps

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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. 

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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.

FSM 355: A Study on Nanoplastics and Pathogenic E.Coli O157: H7.

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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.

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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.

FSM 357: Preserving Flavored Vinegars at Home: Flavoring the Vinegar

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Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

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