Food Safety Matters

Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights into the important job of safeguarding the world’s food supply.

Ep. 217. Larry Keener: Learnings From an Award-Winning Career in Food Safety 05/12/2026

Ep. 217. Larry Keener: Learnings From an Award-Winning Career in Food Safety Larry Keener, CFS, PA is President and CEO of International Product Safety Consultants Inc. and an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. Mr. Keener is a 2013 Fellow of the Institute of Food Technologists (IFT), a Board Certified Food Scientist by the International Food Science Certification Commission, and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST's) lifetime achievement award for his work in microbiology and food safety. He is also the recipient of Food Safety Magazine's 2026 Distinguished Service Award. He is a past president of IFT's Nonthermal Processing Division and a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. He is also a past co-chair and founding member of the Global Harmonization Initiative (GHI). Additionally, Mr. Keener is a 2022 inductee to the George Washington Carver Society and has received numerous other awards and honors. In this episode of Food Safety Matters, we speak with Larry [40:37] about: The beginnings of his career in food safety and formative experiences that shaped his understanding of the field and his future work Important contributions Larry has made to the food safety field, and concepts his research and publications have helped advance The advantages of food safety professionals and scientists sharing knowledge and engaging in conversations, such as those facilitated by Food Safety Magazine Which risk assessment, regulatory, and technological developments have made the biggest difference in improving food safety outcomes over the years The underappreciation of food irradiation as a viable food safety intervention, which Larry will discuss during his session at the 2026 Food Safety Summit, titled, “Food Irradiation Today: What's Allowed, Where, and Why?” Advice for early-career food safety professionals to “learn the business” and drive value. News and Resources News [4:24] [10:42] [23:32] [29:42] [36:29] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/41215370

Apeel Sciences: Helping Growers and Suppliers Build the Future of Food 04/30/2026

Apeel Sciences: Helping Growers and Suppliers Build the Future of Food Jenny Du, Ph.D. is Co-Founder of Apeel Sciences, a post-harvest intelligence and solutions company helping suppliers and retailers deliver fresh, healthier, and simply better produce at scale—using plant-based materials science to close the gap between what consumers expect from fresh produce and what the supply chain is able to deliver. Jenny earned her bachelor's degree in engineering chemistry and her Ph.D. in chemistry from Queen's University in Ontario, Canada, where she was awarded an Alexander Graham Bell Canada Graduate Scholarship. She then joined the University of California, Santa Barbara as a postdoctoral researcher in chemistry, where she met co-founders James Rogers and Lou Perez. In 2013, the three founded Apeel in a garage in Goleta, California. Today, Apeel has earned regulatory clearances and operates in several markets worldwide, including in the U.S. and in Europe. Jenny was named to Inc.'s 2021 Top Female Founders 100 list and named one of TED's Top 10 most-watched speakers of the year following her 2025 talk, "The Science of Making Fruits and Veggies Last Longer." In this episode of Food Safety Matters, we speak with Jenny [1:51] about: Her journey from being a postdoctoral chemistry researcher to co-founding Apeel Sciences The science behind Apeel’s clean, edible produce coating and how it differs from traditional products applied to produce post-harvest Apeel’s evaluation and approvals by FDA, EFSA, and regulators in more than 40 countries How Apeel disrupts the existing $11 billion dollar post-harvest industry and what happens to produce between the field and retail The implications of Apeel on food safety standards and protocols for post-harvest treatment and microbial control Apeel’s response to industry resistance and disinformation The broader consumer movement demanding transparency about food production and ingredients, and where Apeel fits into this conversation. Resources ! Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to . /episode/index/show/foodsafetymatters/id/41063130

Ep. 216. Sandro Tarchini: Driving Global Food Traceability, Authenticity with Blockchain 04/28/2026

Ep. 216. Sandro Tarchini: Driving Global Food Traceability, Authenticity with Blockchain Sandro Tarchini serves as Global Head of Business Development at Cardano Foundation. He has more than a decade of experience in digital financial services, fintech innovation, and strategic partnerships across blockchain and traditional finance sectors. Prior to joining the Foundation, he worked at PricewaterhouseCoopers, Saxo Bank, and most recently, Wyden. Sandro’s latest work at the Foundation includes collaboration with Grant Thornton Switzerland to execute the first financial audit attestation on a blockchain. In this episode of Food Safety Matters, we speak with Sandro [38:28] about: What blockchain is, and how it can be applied to the food supply chain to improve traceability and transparency How blockchain’s “immutable transparency” could help solve problems like food fraud and increase trust in food systems Hurdles to industry adoption of blockchain technology for traceability The Cardano Foundation’s work with the Georgian National Wine Agency to establish the Georgian Wine Traceability Program, which uses blockchain to authenticate wine from vineyard to retail Educational resources offered by the Cardano Foundation to help industry understand and adopt blockchain solutions Trends driving blockchain momentum, such as regulatory changes, and near-term challenges to blockchain implementation Lessons and best practices for setting up the right ecosystem of partners and resources in Switzerland, where the Cardano Foundation is based. Before we speak to Sandro, listen to Adrienne’s interview with Patrick Schneider [22:17], Vice President of Operations and Engineering at CDG Environmental LLC, about the importance of chlorine dioxide for comprehensive sanitation programs in food manufacturing facilities. Patrick also discusses what sets CDG’s chlorine dioxide solutions apart from others on the market, as well as CDG’s presence at the upcoming Food Safety Summit. News and Resources News [5:31] [8:23] [13:19] [15:06] [19:41] [21:00] Resources , taking place May 11–14 in Rosemont, Illinois! Sponsored by: Visit at Booth #446 at the 2026 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/41030995

Ep. 215. Stalker and Terada: Aligning Culture, Risk, and Operations at the Food Safety Summit 04/14/2026

Ep. 215. Stalker and Terada: Aligning Culture, Risk, and Operations at the Food Safety Summit Suzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica. Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa. In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about: Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community The differences between food safety risk management in manufacturing and retail environments The perspective that global experiences offer in the context of food safety risk management Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette’s Summit session, “Beyond the Headlines: Food Safety Risks in Imported Foods” The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina’s Summit session, “Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence” Key skills and experiences for food safety professionals entering the field today. News and Resources News [6:43] [11:47] [21:05] [26:14] Resources , taking place May 11–14 in Rosemont, Illinois! (Annenberg Public Policy Center) Sponsored by: /episode/index/show/foodsafetymatters/id/40799925

Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon 03/24/2026

Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon Chris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK. In this episode of Food Safety Matters, we speak with Chris [26:40] about: Impending regulatory changes in the UK and EU that will have immediate impacts for food business operations, and what companies should be doing to prepare The legal, ethical, and compliance challenges posed by the increasing regulatory attention being paid to emerging food innovations like precision fermentation and cannabidiol (CBD) products, and the potential influence of consumer perceptions on regulatory outcomes How Brexit can serve as a case study for food businesses navigating significant regulatory changes The legal and financial implications for food exporters related to ongoing UK–EU food trade negotiations Benefits, drawbacks, and realities of the EU’s prescriptive, stringent approach to regulating food substances versus the U.S.’s current deregulatory, voluntary approach Possible consumer health and legal outcomes that could emerge if countries choose to adopt Codex-aligned, risk-based precautionary allergen labeling (PAL) requirements Advice for companies to go beyond minimum compliance with traceability and recall regulatory requirements, including the role that technology can play in achieving this goal. News and Resources News [7:16] [8:49] [15:09] [20:27] [21:33] [22:45] [23:33] Resources “” by Chris McGarvey Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/40561955

FlexXray: Emerging Technologies for Improving Foreign Material Detection 03/17/2026

Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation 03/10/2026

Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News [6:22] [8:11] [10:44] [15:36] Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to PRISCILA: Please include the uniquely linked “FACT SHEET: A Clean Break…” resource below the logo. /episode/index/show/foodsafetymatters/id/40372155

Ep. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern 02/24/2026

Ep. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern How she defines “clean packaging” and the importance of using only essential, safe substances in food-contact materials Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards Key challenges in eliminating PFAS and other CoCs How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News [5:16] [6:40] [9:41] [13:35] [16:44] Resources “,” by Dr. Clare Sand for the December ‘23/January ’24 issue of Food Safety Magazine “,” by Dr. Clare Sand for the December ‘22/January ’23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/40177065

Ep. 211. Kathy Sanzo: The Implications of FDA’s Synthetic Food Dye Phase-Out 02/10/2026

Ep. 211. Kathy Sanzo: The Implications of FDA’s Synthetic Food Dye Phase-Out Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. In this episode of Food Safety Matters, we speak with Kathy [32:33] about: Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry’s response Why state-level food additive restrictions are outpacing federal action How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide The expected supply chain impacts of phasing out synthetic dyes The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade. News and Resources News [5:48] [17:44] [19:43] [23:36] [29:44] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/40047170

Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale 01/27/2026

Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa. A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability. In this episode of Food Safety Matters, we speak with Campbell [38:24] about: His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments What led Campbell from an education in microbiology to a profession in food safety, which he describes as “more of an art than a science” What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization The drivers behind and work involved in Kraft Heinz’s decision to phase out synthetic food colorings from its U.S. product portfolio How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality The difference between food safety professionals' and consumers' concepts of “food safety” and how consumer demand influences business decisions Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted. News and Resources [6:29] [14:35] [24:40] [28:33] [35:09] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39862860

Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy 01/13/2026

Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News. In this episode of Food Safety Matters, we speak with Helena [2:58] about: The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on “highly processed foods” Contention around the undecided definition for “ultra-processed foods” (UPFs), and what the use of “highly processed foods” instead of UPFs in the revised DGAs could imply The differences in FDA’s structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA’s Human Foods Program The rise of “Make America Healthy Again” (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources How the Trump Administration’s moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward. News and Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39702570

Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System 12/30/2025

Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company. After retiring from FDA, Mr. Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several well-known companies, offering consultancy services to modernize compliance strategies and ensure that clients meet regulatory requirements and industry standards. Throughout his career, Mr. Yiannas has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles. Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods. Over the course of his career, Mr. McDonald has worked with growers and processors of fresh food and produce items across the globe. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce safety articles and guidelines. He serves on the Food Safety Summit Educational Advisory Board and is a former chair of the Center for Produce Food Safety's Technical Committee and United Fresh's Technical Council. Mr. McDonald received his education from Lawrence University in Wisconsin. John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota. Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations. With a background in public health practice, Dr. Hedberg also focuses on public health workforce development and works with state, local, and tribal public health partners to build capacity for preparedness and emergency response. He is a member of the Council of State and Territorial Epidemiologists, the Minnesota Environmental Health Association, and IAFP. Dr. Hedberg holds a Ph.D. in Epidemiology and an M.S. degree in Environmental Health, both from the University of Minnesota. In this episode of Food Safety Matters, we speak with Mr. Yiannas, Mr. McDonald, Dr. Besser, and Dr. Hedberg [6:43] about: The increasing rate of food recalls issued by federal regulatory agencies, and what that might imply about the current systems for outbreak investigation and disease surveillance How federal and state public health agencies conduct foodborne illness outbreak investigations and the current success rates of these investigations Elements of the foodborne illness outbreak investigation process that are working well Potential areas for improvement for foodborne illness outbreak investigations and the metrics for “success” An idea for a National Foodborne Outbreak Investigation Board, similar to the model used for airlines with the National Transportation Safety Board, and how such a system might help improve food safety in the U.S. Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39516215

Ep. 208: Reviewing 2025—A Year of Change for Food Safety Policy 12/23/2025

Ep. 207. Brian Sylvester: Preparing for ‘MAHA’-Driven Policy Changes on Food Dyes, UPFs, GRAS 12/09/2025

Ep. 207. Brian Sylvester: Preparing for ‘MAHA’-Driven Policy Changes on Food Dyes, UPFs, GRAS Brian P. Sylvester, J.D. is a Partner and Head of Food Regulatory in Morrison Foerster's FDA and Healthcare Regulatory and Compliance Group, and is an influential thought leader and practitioner in food tech regulation. Brian counsels clients across the full lifecycle of regulated products, serving global brands, startups, life sciences companies, investors, and trade associations. In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. He has been recognized by several legal industry awards and publications such as Chambers USA, Bloomberg Law, and The National Law Journal. In this episode of Food Safety Matters, we speak with Brian [35:44] about: State-level food additive regulatory developments since the passage of the California Food Safety Act in October 2023 How the “Make America Healthy Again” (MAHA) movement is shaping federal food additive and nutrition regulations Challenges and questions that arise from the growing number of state-level food regulations, including legality and constitutionality, implications for interstate commerce, and ensuring compliance Industry responses to FDA’s push to phase out synthetic food dyes from the U.S. food supply California’s recently passed legislation to establish a legal definition for ultra-processed foods (UPFs), and how it might affect a federally recognized UPF definition to be established in the future Practical recommendations for companies navigating the rapidly evolving U.S. regulatory landscape around food. News and Resources News [4:41] [18:38] [28:52] [32:37] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39325510

Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation 11/25/2025

Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation 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 quality programs for major U.S. food manufacturers. His expertise spans U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection standards, Hazards Analysis and Critical Control Points (HACCP), and third-party audit preparation. Through Aegis Foods, he now advises clients on building proactive, recall-resistant systems that prioritize both consumer health and brand integrity. In this episode of Food Safety Matters, we speak with Jay [38:36] about: The history of Jay’s career and how his experiences led to the creation of Fearless Eggs The science behind the pasteurization method used by Fearless Eggs and how it differs from traditional shell egg pasteurization, as well as Fearless Eggs’ latest innovation, the in-shell poached egg How Fearless Eggs’ pasteurization method inactivates Salmonella and other food safety hazards like avian influenza The process of working with FDA to get Fearless Eggs’ pasteurization method approved The consumer trust built not only by Fearless Eggs’ pasteurization, but also its prioritization of food safety Jay’s perspective on the Trump Administration’s resource and staffing cuts to FDA and the effect on consumer confidence in the safety of the U.S. food supply How Aegis and Fearless Eggs are helping move the entire industry toward safer egg products and food safety innovation Where to find Fearless Eggs products. News and Resources News [4:29] [16:16] [23:02] [31:44] [35:01] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39124440

Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety 11/11/2025

Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety 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 standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC’s focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO’s work UNIDO’s new approach to food safety, “Food Safety 2.0,” and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News [3:58] , [14:30] [23:07] [27:58] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/38957595

Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply? 10/30/2025

Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain 10/28/2025

Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain 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 chain disruption management and procurement best practices. Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime. In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about: Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention What makes food fraud an urgent and misunderstood issue The intersections between food safety and food fraud Different ways to check for, catch, and trace food fraud The elements of a comprehensive food fraud vulnerability assessment Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff’s annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work. News and Resources News [7:08] [14:40] [23:09] [28:57] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/38799825

Ep. 203. Dr. David Dyjack: What Does the Future of the Food Safety Workforce Look Like? 10/14/2025

Ep. 202. Dr. Kathy Knutson: What Does a Robust Environmental Monitoring Program Look Like? 09/23/2025

Ep. 201. Mick Dutcher: The Work of FDA OII's Food Products Inspectorate 09/09/2025

Ep. 200: A Celebration of Food Safety Matters Podcast History 08/26/2025

Elanco: Implementing a Holistic Approach to Salmonella Control in Poultry 08/19/2025

Ep. 199. George Misko: The Future of Food Regulation Under MAHA 08/12/2025

Ep. 199. George Misko: The Future of Food Regulation Under MAHA 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 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 [10:21] [17:12] [29:51] [37:46] [38:22] [38:54] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37739100

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More 08/05/2025

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction and operations for food policy in the U.S., while serving as a critical liaison between FDA, the U.S. Department of Health and Human Services (HHS), and the White House. He also represents the agency on food activities and matters in dealings with foreign governments and international organizations. Mr. Diamantas has extensive experience working with various federal and state agencies and policy-makers, scientific organizations, consumer advocacy groups, and industry stakeholders. He has wide-ranging experience on matters spanning regulatory, compliance, investigative, enforcement, rulemaking, and legislation. He holds a J.D. from the University of Florida Levin College of Law and a bachelor's degree in pre-law political science from the University of Central Florida. Conrad Choiniere, Ph.D. is the Director of the Office of Microbiological Food Safety (OMFS) at FDA’s HFP. OMFS uses a risk management approach to evaluate and determine priorities that will help reduce the burden of pathogen-related foodborne illness in foods regulated by FDA, leads the development of risk-based policies, provides regulatory oversight, and recommends research priorities related to microbiological food safety. Dr. Choiniere joined FDA in 2003. He has a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University. In this episode of Food Safety Matters, we speak with Mr. Diamantas and Dr. Choiniere [3:09] about: Mr. Diamantas’ background and his responsibilities as Deputy Commissioner for Human Foods, a role that he assumed in February The evolution of Mr. Choiniere’s role at FDA since the structural reorganization that led to the creation of the new HFP, and how the OMFS within the HFP works to ensure food safety and protect public health Key issues to be addressed at HFP and potential changes to the program projected for the next 2–3 years Ways in which food safety culture influences the function and operation of the HFP How the HFP contributes to the broader goals of the “Make America Healthy Again” (MAHA) initiative led by HHS Secretary Robert F. Kennedy Jr. Ongoing efforts to collaborate with industry to improve produce safety, and how a food safety culture mindset might affect the way FDA and industry approach produce safety. Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37678865

Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities 07/22/2025

Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training. In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about: The fundamentals of rodent-proofing a facility—the “gold standard” in rodent control Important factors to consider when rodent-proofing a facility, such as behavioral differences between species Why rodent identification, including species and sex, is critical for pest control Benefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facility Best practices for rodent control device placement in a food facility, based in “common sense driven by knowledge of pest biology and behavior” Challenges that may arise when addressing different kinds of pests in the same facility, as well as possible overlap in pest control approaches Real-time data collected by pest control tools and technologies, and how this data is used Ways in which food facilities can lean on their pest control providers—beyond the task of checking pest traps. News and Resources News [2:22] [2:57] [3:29] [4:18] [6:38] [8:57] [14:19] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37483520

Ep. 197. Jatin Patel: Lessons Learned and Best Practices for Handling a Recall 07/08/2025

Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety 06/24/2025

FlexXray: How External X-Ray Inspection Helps Close the Gap on Foreign Material 06/17/2025

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education 06/10/2025

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University. In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about: The challenges and opportunities for attracting students to food science and other food-related academic programs The value of an education in food science The role the food industry plays in food science education The complex food system challenges that today’s students—tomorrow's workforce—can help address Dr. Daubert’s work at Mizzou in promoting food science education How IFT helps prepare students to contribute to the global food community upon graduation. News [3:34] [6:38] [10:18] [21:41] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36927585

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