Ep. 199. George Misko: The Future of Food Regulation Under MAHA
Release Date: 08/12/2025
Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation
Food Safety Matters
Jay Berglind is a nationally respected food safety expert and the principal of Aegis Foods, a consultancy focused on strengthening food safety systems across the supply chain. Aegis Foods is also the maker of Fearless Eggs, the only pasteurized in-shell and poached eggs that are safe to eat raw. With more than 25 years of experience in food manufacturing, regulatory compliance, and quality assurance, Jay is a trusted voice on preventing foodborne illness, understanding federal regulations, and responding to product recalls. Jay has served in leadership roles overseeing food safety and...
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Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety
Food Safety Matters
Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international...
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Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?
Food Safety Matters
Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. In this episode of Food Safety Matters, we speak with Kris [1:20] about: The methodology and key metrics of IFIC’s 20th annual "Food and Health Survey,"...
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Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain
Food Safety Matters
John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply...
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Ep. 203. Dr. David Dyjack: What Does the Future of the Food Safety Workforce Look Like?
Food Safety Matters
David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University...
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Ep. 202. Dr. Kathy Knutson: What Does a Robust Environmental Monitoring Program Look Like?
Food Safety Matters
Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a...
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Ep. 201. Mick Dutcher: The Work of FDA OII's Food Products Inspectorate
Food Safety Matters
In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about: The internal structure of the Food Products Inspectorate (FPI) within FDA’s OII OII’s role and responsibilities for inspecting human foods at FDA, including examples of frontline activities How the FPI is equipped to facilitate outbreak investigations and recalls Priority work plans assigned to FPI in 2025, and how this work will be accomplished In light of reduced funding for state inspectoral partners, how FPI can work with state public health agencies to ensure that priority inspections are carried out How...
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Ep. 200: A Celebration of Food Safety Matters Podcast History
Food Safety Matters
In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests. Resources Sponsored by:
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Elanco: Implementing a Holistic Approach to Salmonella Control in Poultry
Food Safety Matters
Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia. In this episode of Food Safety Matters, we speak with Vic [1:40] about: The importance of a holistic approach to Salmonella in modern poultry operations Some of the most critical control points for Salmonella in...
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Ep. 199. George Misko: The Future of Food Regulation Under MAHA
Food Safety Matters
George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal...
info_outlineGeorge G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal counsel to the Global Silicones Council.
Prior to joining Keller and Heckman, George was Senior Regulatory Counsel for the Chemical Specialty Manufacturers Association (now known as the Household and Commercial Products Association), where he counseled on a broad range of environmental and health and safety issues. George is a frequent contributor to trade publications, including Food Safety Magazine, and he is frequently invited to speak at conferences on food contact and chemical control laws.
In this episode of Food Safety Matters, we speak with George [41:42] about:
- The potential regulatory implications for the food industry of the Trump Administration’s focus on food packaging chemicals and food contact materials, as outlined in the May 2025 “Make America Healthy Again” (MAHA) Report
- How new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovation
- The existence and quality of evidence supporting the MAHA Report’s claims about the negative health effects of certain food additives and preservatives
- How food companies can address the Trump Administration’s concerns about preservatives, sweeteners, and other additives without compromising food safety and quality
- The MAHA Report’s call for federal reform of the “Generally Recognized as Safe” (GRAS) provision and what it means for food chemicals and ingredients regulation
- Ways in which GRAS reform could be implemented and how it would affect food companies
- Cases where GRAS could still be a useful tool for food companies and regulators.
News and Resources
News
Reagan-Udall Foundation’s ‘Roadmap to Produce Safety’ Encourages Private Sector-Led Collaboration [10:21]
Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern [17:12]
Half of Romaine Lettuce E. Coli Outbreaks Caused by Overhead Irrigation Water, Study Finds [29:51]
Senate Confirms Dr. Susan Monarez as CDC Director [37:46]
USDA-FSIS Names Trey Forsyth as Acting Deputy Under Secretary for Food Safety [38:22]
FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods [38:54]
Resources
Food Safety Leadership in the Business of Food Safety, Second Edition in Paperback
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Please send us your questions and suggestions to podcast@food-safety.com