K-State Research and Extension

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You Asked It!

Author: Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

Preserving Food for Alpha Gal Allergy

Posted on by Karen Blakeslee

As we start spending more time outdoors, the chances of getting bit by a tick increase. If that tick is a Lone Star Tick, it can lead to Alpha Gal Syndrome. The most significant result is an allergy to all red meat and meat by-products.

As with any food allergy, sensitivity or intolerance, grocery shopping can be a challenge. So what about home food preservation?

Obviously, red meat is not an option so canning meat or meat broth is not an option. Chicken

If making jam and jelly, commercial pectin is not made with any gelatin or other meat ingredients. Commercial pectin is made from citrus fruit peel or apple pomace. It also usually contains dextrose and citric acid. Always read package labels.

Pectin is naturally present in many fruits such as apples, plums, gooseberries, and cranberries. There are jam or fruit butter recipes that do not need pectin as the product thickens when cooked slowly. Search for these recipes and more from the National Center for Home Food Preservation.

 

Temporary Food Stand Guidelines

Posted on by Karen Blakeslee
Wash your hands
Wash your hands often for 20 seconds.

Fair season is almost here!  Here are some reminders from the Kansas Department of Agriculture for serving food safely in licensed food stands.

  • Food prepared in private homes may not be used or offered.
  • All equipment needed for the intended operation must be on hand.
  • Food contact surfaces must be protected from contamination by consumers.
  • There must be separate areas for taking money and preparing food.
  • Dishwashing must include washing, rinsing and sanitizing equipment.
  • A handwashing facility must be available with hot/warm water, soap, and paper towels.
  • Only one raw, potentially hazardous food that requires onsite preparation or cooking can be made or served.

For 4-H food stands, see https://bookstore.ksre.ksu.edu/pubs/MF3472.pdf

For more information, go to www.ksre.k-state.edu/foodsafety/topics/4h.html.

Plan for Harvest Meals Now!

Posted on by Karen Blakeslee
harvest meal
Photo: Kansas Wheat

Combines will soon be rolling across Kansas for wheat harvest! Part of this event is feeding the people working hard to harvest the wheat in a timely and safe manner. So start planning now for meals in the field!

Many foods can be prepared and frozen for easy preparation. Use freezer-safe containers for best results. Pack foods in the amounts you plan to use and reduce leftovers. Foil baking pans covered with heavy aluminum foil work well for casseroles. Freezer reclosable bags and rigid plastic freezer containers are best for baked goods or frozen fruit.

Plan now to transport food. Keep cold foods cold, below 40°F, and hot foods hot, above 140°F. Use ice chests with plenty of ice for cold foods and beverages. For hot foods, there are many insulated options to use, or equipment that can plug into your vehicle. A simple option is wrapping the hot dish is several large towels inside an insulated carrier.

Remember the four steps to food safety, even in the middle of wheat harvest:

  1. Wash your hands – bring soap and wet wash rags to clean dirty hands.
  2. Keep hot foods hot – keep hot food above 140°F.
  3. Keep cold foods cold – keep cold food below 40°F.
  4. Separate raw foods from ready-to-eat foods – this helps prevent cross contamination.

Keep meals simple and easy to grab-and-go. Have a great and safe wheat harvest.

Kansas 4-H Wheat Expo

Posted on by Karen Blakeslee

 

Photo: USDA ARS

The annual Kansas 4-H/FFA Wheat Expo will be held on August 7, 2025 in South Hutchinson. This is a great event to celebrate all things wheat grown in Kansas.

There are several competitions to participate in, including baked yeast rolls, cookies and muffins. Other competitions include photography, educational posters and cleaned wheat. Cloverbud members are welcome to participate!

Learn more on the Wheat Expo website. Registration is coming soon!

How Much Caffeine Do You Consume?

Posted on by Karen Blakeslee
coffee
A hot cup of coffee helps to power through your to-do-list!
Photo: Alice Henneman

Some of us need that daily caffeine boost to get us going! But do you really know how much caffeine you consume each day?

The International Food Information Council has an online Caffeine Calculator to help you out. Safe consumption for healthy adults is up to 400 mg/day. For example, two 8 oz cups of coffee has 192mg of caffeine.

Healthy pregnant lactating women can consume low to moderate amounts, about 300 mg/day or less. Caffeine values in this tool are based on the USDA Food Data Central Database.

Learn more information from Boost Your Caffeine Confidence.

Selling Food Direct to Consumers in Kansas

Posted on by Karen Blakeslee
Farmers Market
Farmers Market
Photo: Canva.com

Farmers market season is in full swing! The K-State Research and Extension publication “Foods Sold Directly to Consumers in Kansas: Regulations and Food Safety Best Practices” is available to help guide farmers markets and vendors.

This publication is now available in Espanõl “Alimentos vendidos directamente a los consumidores en Kansas: Regulaciones y mejores prácticas para la inocuidad alimentaria.”

Besides food, this publication also includes guidance to selling live plants, animal feed, pet treats, offering samples and demonstrations, selling items as a fundraiser and so much more!

Food Allergy Awareness Week is May 11-17

Posted on by Karen Blakeslee
Nine food allergens
Nine food allergens – FDA

Chances are you know someone who has food allergies, including yourself. In fact, 53% of Americans have either a food allergy, food intolerance, and/or food sensitivity. This is significant and cannot be ignored.

The top nine food allergens, that are required to be declared on food packaging, include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, and sesame. Nuts, seafood and shellfish are the most frequently reported food allergens. With these, specific species must be declared. For example, tree nuts must be declared as almonds, pecans, walnuts, etc. The same is true for the seafood and shellfish.

Accurate food labels are critically important. In a survey conducted by the International Food Information Council (IFIC), it found 67% of those surveyed said they trusted allergen labeling. The nine major food allergens must be declared within the ingredient statement or separately below the ingredient statement.

Some food manufacturers voluntarily add a “May Contain” statement. This is done because they may not be able to completely eliminate a food allergen during manufacturing.

Food Allergy Awareness Week, sponsored by the Food Allergy Research and Education organization, is emphasizing workplace education to help bring awareness to this important health issue.

Learn more about food allergens and management from the IFIC Food Allergens Toolkit.

NDSU Field to Fork Webinar – Food Preservation Toolkit

Posted on by Karen Blakeslee
Field to Fork
Participants will learn research-based information all the way from garden or field to the table.

The North Dakota State University Field to Fork webinar series has two more webinars scheduled for the 2025 season. Here are the dates and topics:

  • April 30 – Food Preservation Toolkit, Karen Blakeslee, Kansas State University Extension associate
  • May 7 – Healthy Soil, Healthy Food, Carlos Pires, NDSU Extension soil health specialist and assistant professor

To view other webinars in this series and to register for these final events, go to the North Dakota State University Field to Fork website.

Replacing Artificial Food Dyes in Foods

Posted on by Karen Blakeslee

A recent ban to phase out Red dye No. 3 has now expanded to other artificial food colors. So which food colors are being eliminated and where are they used? These are typically found in candy, soda, baked goods, cereals, and also some vitamins and medications.

In a report from Virginia Tech, here is the target list, some food examples, and possible natural options.

  • Blue 1 and Blue 2
    • Blue 1 is found in products such as Cool Blue Gatorade, M&M’s and Baja Blast Mountain Dew. Blue 2 is also found in M&M’s and cereals such as Boo Berry.
    • Natural alternatives include extracts from blue-green algae, butterfly pea flowers, or gardenias.
  • Red 40
    • Red 40 is found in products such as M&M’s, cherry Jello-O, and strawberry Yoo-hoo.
    • Natural alternatives include juices and extracts from beets, red cabbage, hibiscus, red grapes, tomatoes, pomegrantes, and sweet potatoes or with carmine from chocnineal insects.
  • Yellow 5 and Yellow 6
    • Yellow 5 is found in products such as M&m’s, Baja Blast Mountain Dew, Sunny D and Doritos. Yellow 6 is found in M&M’s, Sunny D, Jolly Ranchers, Doritos, and Cheetos.
    • Natural alternatives include extracts from annatto, turmeric, paprika, caramel, carrot, pumpkin, or carotene.
  • Green 3
    • Green 3 is found in products such as lime sherbet and canned vegetables.
    • Natural alternatives include blue and yellow natural dyes.
  • Citrus Red 2 and Orange B
    • Citrus Red 2 is applied to the rind of navel oranges.
    • Orange B makes hot dog casings and sausages look more appealing.
    • There may not be a natural alternative for these.

There will be many challenges for food manufacturers to make these changes. Natural dyes are expensive and consumer acceptability is important. Natural colors don’t react well to heat or acidity. These changes will take time, but the initial goal is to phase out these colors by the end of 2026.

What are Microplastics?

Posted on by Karen Blakeslee
Microplastics
Photo: Canva.com

You may see news stories about the large amount of plastic waste in the ocean, lakes and streams. This plastic waste is visible and can have a negative environmental impact. But it is what you cannot see that can also be a problem, and that’s microplastics.

Microplastics are less than 5 millimeters in size, about the size of a pencil eraser, and can be divided into two types. The first type is small pieces, such as microbeads in personal care products or plastic pellets for manufacturing. The second type is tiny pieces of plastic that break or degrade off of large plastic items that are not disposed of properly.

According to the U.S. Food and Drug Administration, current scientific evidence does not indicate that levels of microplastics in foods pose a risk to human health. There are no standardized methods to detect, quantify, or characterize microplastics in foods.

But you can still do your part to take small simple steps to reduce plastic waste and usage. Here are some ideas from PennState Extension:

  • Use refillable water bottles made of stainless steel
  • Use reusable food containers.
  • Bring your own bags when shopping.
  • When using single-use plastics, such as plastic water bottles, recycle them properly.
  • Share practices that work for you!
Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University