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.

Elanco: Diagnostics and the Role of Testing in Ensuring Food Safety 06/03/2025

Ep. 194. Alex Truelove: Impending Compliance Changes for Compostable Food Packaging 05/27/2025

Bonus Episode: Live from the 2025 Food Safety Summit—Part 2 05/22/2025

Bonus Episode: Live from the 2025 Food Safety Summit—Part 1 05/20/2025

Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond 05/13/2025

Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. As head of the Quality Assurance department, Christian implemented the Global Food Safety Initiative (GFSI) SQF food safety system; helped the company to achieve claims such as gluten-free, non-GMO, and Halal; and maintained certifications such as Organic and Kosher. Christian has continued his education and pursued a master's degree in Food Safety and a master's degree in Quality Systems Engineering. Currently, he serves as the Director of Quality and Laboratory at Geloso Beverage Group, the first wine manufacturer in Québec, Canada. In this episode of Food Safety Matters, we speak with Christian [46:53] about: How variances in audit scores can cause issues for food safety professionals Things food and beverage companies should be paying close attention to on their audit results The importance of striving for continuous improvement over a specific audit score, and how this informs food safety culture How traceability is measured on audits and why food and beverage companies should still prioritize traceability, despite the recent 30-month extension of the U.S. Food and Drug Administration’s (FDA’s) Food Traceability Final Rule/FSMA 204 compliance date A $26-million budget cut coming to the Canadian Food Inspection Agency (CFIA) in 2026, and how it could affect CFIA’s surveillance and enforcement work The differences between certified “Organic” criteria required by the U.S. Department of Agriculture (USDA) versus FDA’s Foreign Supplier Verification program (FSVP), and how those differences affect organic food and beverage exporters to the U.S. Limitations imposed by FDA's evaluation protocols for FSVP-registered entities Potential applications of artificial intelligence (AI) that could bolster food safety efforts, as well as possible pitfalls that should be considered when looking to leverage AI for food safety. In this episode, we also interview Joseph Corby [24.26], the recipient of Food Safety Magazine’s 2025 Distinguished Service Award, about his career in food safety and his advocacy for a nationally integrated food safety system. After receiving a degree in Environmental Health, Joseph Corby worked for the New York State Department of Agriculture and Markets for 38 years, beginning as a Food Inspector in 1970 and retiring in 2008 as the Director of the Division of Food Safety and Inspection. He then went on to become the Executive Director of the Association of Food and Drug Officials (AFDO), a role he held for ten years, and is now a Senior Advisor for AFDO. Joseph has served as an Instructor for the U.S. Food and Drug Administration (FDA), AFDO, the International Food Protection Training Institute (IFPTI), Louisiana State University, the National Environmental Health Association (NEHA), the University of Tennessee, and Oregon State University. He continues to be an outspoken advocate for the advancement of a nationally integrated food safety system and works with numerous groups and associations in support of this cause. News and Resources News Resources “” by Christian Ararat, M.Sc., M.Eng. for Food Safety Magazine Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36511010

Ep. 192. Alfredo Fernández: Emerging U.S. Regulations for PFAS in Food Contact Materials 04/22/2025

Ep. 191. Dr. Edward Dudley: Wastewater Monitoring for Foodborne Pathogen Surveillance 04/08/2025

Ep. 191. Dr. Edward Dudley: Wastewater Monitoring for Foodborne Pathogen Surveillance Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about: A study conducted by Dr. Dudley’s lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak The significance of discovering the rare S. Baildon serotype in the wastewater samples How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley’s lab related to E. coli. Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University. News and Resources News [4:02] [11:08] [12:06] [18:12] [22:35] [23:10] [24:09] Resources Presenting Sponsor: Visit CDG Environmental at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36037265

Ep. 190. Phil Kafarakis: Ensuring Food Safety for Food Away From Home 03/25/2025

Ep. 190. Phil Kafarakis: Ensuring Food Safety for Food Away From Home Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA). In this episode of Food Safety Matters, we speak with Phil [21:13] about: The decision to rebrand the International Foodservice Manufacturers Association as IFMA The Food Away from Home Association, and how the new branding reflects IFMA’s strategy and mission What resilience and persistence means in the foodservice industry after the COVID-19 pandemic How the "Level Up 2027: A Path Forward for IFMA” strategic plan will help reposition IFMA as a leader for the foodservice industry and enhance value for its members Lessons that quick-service food establishments can learn from how McDonald’s handled the autumn 2024 multistate Escherichia coli outbreak linked to onions supplied to its restaurants by Taylor Farms Ways in which IFMA reinforces the importance of food safety and sanitation to its members through collaboration with industry peers along the foodservice supply chain Actions that the foodservice industry should take to ensure compliance with the Food Traceability Final Rule, and how collaboration with regulators plays a role The need for hands-on food safety and traceability training for those working in the foodservice sector Potential impacts of regulatory policies like the U.S. Food and Drug Administration’s (FDA’s) “healthy” designation and the Food Traceability Final Rule. News and Resources News [4:20] [7:30] [9:04] [9:50] [12:31] [16:35] [18:10] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35838420

Hygiena: Optimizing Data for Improved Food Safety Risk Management and Compliance 03/18/2025

Hygiena: Optimizing Data for Improved Food Safety Risk Management and Compliance Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024. Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation. An active member of IAFP since 1993, Mr. Carter has served on the Maurice Weber Laboratorian Selection Committee, the Food Protection Trends Editorial Board, the Nominating Committee, the Journal of Food Protection Management Committee, and the Tellers Committee. He was a co-founder of the Sample Prep working group and actively participates in both the Applied Laboratory Methods and the Food Sanitation and Hygiene professional development groups. His commitment to the association also includes participation and organization of numerous technical symposia and poster presentations. Mr. Carter is a graduate of the University of Georgia with a B.S. degree in Microbiology, and he holds an M.S.A. degree from Columbus State University. He is a registered clinical and public health microbiologist with the American Academy of Microbiology. In this episode of Food Safety Matters, we speak with Mr. Carter [2:38] about: The challenge presented by data fragmentation across different systems and why this hinders food safety and quality How data visualization and centralization, enabled by tools like Hygiena’s SureTrend analytics software, enhances food safety and operational efficiency Important factors that businesses should prioritize to maintain and demonstrate regulatory compliance Examples of how predictive analytics and scenario modeling can help companies proactively address potential risks Technological innovations that are helping industry extend food product shelf life The benefits of data-driven sanitation programs, which can help reduce chemical use while ensuring that standards are met Other technology advancements that will be impactful for the food industry in the future Hygiena’s acquisition of Nexcor Food Safety Technologies Inc., and how integration of Nexcor’s sanitation and compliance software complements SureTrend. Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35684505

Ep. 189. Dr. Jason Evans: Leadership When Nothing is Easy—A Food Safety Summit Keynote Preview 03/11/2025

Ep. 189. Dr. Jason Evans: Leadership When Nothing is Easy—A Food Safety Summit Keynote Preview Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The topic of Dr. Evans’ Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans’ experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] [3:48] [7:09] [7:50] [8:14] [8:34] [8:50] [9:39] [9:39] [19:02] [25:58] [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Food Safety Magazine December ‘24/January ’25 Food Safety Magazine February/March ‘25 Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35605955

Ep. 188. Dr. Kimberly Baker: Educating Small Manufacturers on Food Safety Compliance and Best Practices 02/25/2025

Ep. 188. Dr. Kimberly Baker: Educating Small Manufacturers on Food Safety Compliance and Best Practices Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef. Since joining Clemson Extension in 2007 as a Food Safety and Nutrition Agent in Greenville County, Dr. Baker has become a leading authority in food safety and education. She is a certified Seafood HACCP Trainer and Instructor, a Food Safety Preventive Controls Lead Instructor for both Human and Animal Food, a certified Produce Safety Alliance Lead Trainer, and a ServSafe® Instructor/Proctor. Dr. Baker is passionate about empowering others through education. She leverages her extensive expertise to teach home food preservation, promote consumer food safety, and support food entrepreneurs in achieving their goals. In this episode of Food Safety Matters, we speak with Dr. Baker [33:43] about: Her work at Clemson Extension educating growers and manufacturers on how to prevent contamination and product recalls, as well as conducting root cause analysis on actual recall events How Dr. Baker collaborates with federal and South Carolina State regulatory agencies to prevent foodborne illnesses and to promote and advance food safety Specific strategies for mitigating contamination of ready-to-eat foods by Listeria monocytogenes and other pathogens Best practices to help industry avoid product recalls The Food2Market program, a Clemson Extension program developed by Dr. Baker that provides education and technical assistance to food producers related to food safety regulations and processes What the South Carolina Home-Based Food Production Law is, and how Clemson Extension helps producers navigate and comply with the law Education for home-based food producers and small entrepreneurs on allergen cross-contact and labeling, corrective actions in the face of food safety incidents, and recall management. News and Resources News [3:45] [10:22] [20:58] [24:36] [28:04] Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35380105

Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry 02/11/2025

Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East. Natalie has in-depth experience in evaluating the regulatory status of food additives, color additives, and food contact materials. She counsels companies on advertising and labeling requirements, including claim substantiation, nutrition labeling, menu labeling, and environmental claims. She also provides guidance regarding compliance with U.S. Department of Agriculture (USDA) regulations, including the Bioengineered Labeling rules, organic rules, and regulations related to additives in meat and poultry products. Natalie holds a J.D. from Georgetown University, an M.P.H. degree from the Johns Hopkins University Bloomberg School of Public Health, and a B.A. degree from the University of California–Berkeley. Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace. Peter also has an extensive research background, authoring numerous peer-reviewed publications and holding several patents related to his work. He was granted an American Society for Engineering Education Postdoctoral Fellowship at the U.S. Naval Research Laboratory, where he focused on the development and characterization of novel, high-performance polymeric and composite materials. While earning his Ph.D., he developed absorbable and persistent polymer with enhanced biocompatibility for use as implantable biomaterials. Peter holds a Ph.D. and a master's degree from the University of North Carolina at Chapel Hill, and a B.S. degree from Clarkson University. In this episode of Food Safety Matters, we speak with Ms. Rainer and Dr. Coneski [30:07] about: The growing understanding of the health effects of dietary exposure to chemicals migrating from packaging to food How concerns about chemical contaminants and environmental contaminants are shaping food safety policy and regulations Technical challenges producers face when attempting to reduce chemical usage in food packaging Impacts on the sustainability and composability of packaging stemming from producers’ efforts to adapt to regulatory developments and shifting attitudes about chemicals in packaging How the federal government is reacting to emerging Extended Producer Responsibility (EPR) programs that vary by state The challenge that producers face in assuring the quality and safety of packaged food while maintaining compliance with regulations and adhering to various state EPR requirements The wave of state legislative efforts to regulate food chemicals following the California Food Safety Act, and how an emerging patchwork of state regulations could impact processors’ ability to meet regulatory requirements for all markets Whether the U.S. Food and Drug Administration’s (FDA’s) enhanced, systematic process for the post-market safety assessment of chemicals in food could lead to better state-federal cooperation on food chemical regulation Thoughts on the prioritization of food chemical safety under FDA’s reorganized Human Foods Program and whether it will be successful in the near-term and long-term, in light of the new presidential administration. News and Resources News [4:32] [6:41] [7:31] [16:47] [20:37] [25:07] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35223245

Ep. 186. Lucy Angarita: Outlining an Action Plan for FSMA 204 Compliance 01/28/2025

Ep. 186. Lucy Angarita: Outlining an Action Plan for FSMA 204 Compliance Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders. Prior to joining GS1 US, she led a team at Independent Purchasing Cooperative that focused on supply chain data governance and GS1 standards adoption, as well as incident management, for the SUBWAY® system. She also participated in various GS1 workgroups to collaborate and promote trading partner alignment in the foodservice industry. Lucy has a strong background in food safety and quality, and she is committed to advancing the adoption of GS1 standards for enhanced traceability and transparency in the food supply chain. In this episode of Food Safety Matters, we speak with Lucy [54:14] about: The challenges industry is facing related to Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule, as the January 2026 compliance date approaches Progress toward compliance that is being made through supply chain-wide alignment, facilitated by initiatives like the GS1 US FSMA 204 work group How a continuous improvement approach can help industry more easily meet the FSMA 204 deadline Immediate actions companies should be taking to achieve FSMA 204 compliance, and why it is not necessary to “reinvent the wheel” Reasons industry should begin their traceability journeys now, even if legislative proposals to delay or weaken FSMA 204 are passed. How GS1 US standards help enhance traceability and transparency in the food supply chain, and how GS1 US is working to help companies achieve FSMA 204 compliance. Before we speak to Lucy, listen to Adrienne’s interview with Julie McGill [32:17], Vice President of Supply Chain Strategy and Compliance at Trustwell, to gain valuable insights regarding FSMA 204 implementation. She provides strategic guidance to drive the implementation of effective supply chain strategies, from her deep understanding of the industry. Julie previously spent 16 years at GS1 US, where she led the Foodservice GS1 US Standards Initiative, collaborating with key industry players to establish a foundation for traceability and supply chain visibility. Her career also includes roles at Coors Brewing Company, where she gained expertise in foodservice and CPG supply chains. News and Resources News [4:44] [15:45] [20:14] [21:39] [22:58] [27:06] Resources Presenting Sponsor: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35028190

Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future' 01/14/2025

Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future' Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010. Her research focuses on the prevalence, persistence, and control of foodborne pathogens, particularly Listeria monocytogenes and Salmonella in retail food environments. She has been instrumental in developing practical strategies to mitigate cross-contamination in food systems. In June 2019, Dr. Oliver became the Director of the Feed the Future Food Safety Innovation Lab, leading efforts to enhance food safety in countries such as Bangladesh, Cambodia, Kenya, Nepal, Nigeria, and Senegal. Throughout her career, Dr. Oliver has received numerous accolades, including the U.S. Department of Agriculture’s (USDA’s) Food and Agriculture Science Excellence in Teaching Awards, the International Association for Food Protection's (IAFP’s) Larry Beuchat Young Researcher Award in 2016, and the Purdue University Agriculture Research Award in 2023. Beyond her research, Dr. Oliver is dedicated to serving the over 13,000 students and professionals seeking graduate education and postdoctoral training at Purdue University. In this episode of Food Safety Matters, we speak with Dr. Oliver [3:40] about: Purdue’s Feed the Future Innovation Lab for Food Safety (FSIL), founded in 2019 by Dr. Oliver with a grant from the U.S. Agency for International Development (USAID) Food safety knowledge gaps and challenges identified by FSIL during its first phase, and how FSIL will address these gaps and challenges in the project’s second phase over the next five years FSIL’s poultry safety project in Kenya, and the food safety challenges and opportunities faced by the Kenyan poultry sector FSIL’s project to reduce microbial contamination of Cambodian produce, and interventions that are being implemented as part of this work How FSIL will leverage insights from surveys measuring consumer perspectives and attitudes toward food safety in Kenya, Cambodia, and Nepal The intersections between FSIL’s food safety work and efforts to improve global food security, nutrition, and sustainability Other projects on the horizon for FSIL Insights from Dr. Oliver’s personal academic research work on foodborne pathogens in retail food systems, control strategies for reducing cross-contamination, and food safety capacity-building. News and Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34808720

Ep. 184. Hottest Topics of 2024: Outbreaks, Food Chemicals, FDA Changes, and More 12/24/2024

Ep. 184. Hottest Topics of 2024: Outbreaks, Food Chemicals, FDA Changes, and More In this episode of Food Safety Matters, we discuss the top food safety stories of 2024 and their implications. We cover: The Boar's Head Listeria Outbreak [6:24] —Feature story for Food Safety Magazine December ‘24/January ’25, by Kathleen Glass, Ph.D., Wendy Bedale, Ph.D., and Daniel Unruh, Ph.D. The McDonald's/Taylor Farms E. coli Outbreak [18:53] —Food Safety Five Newsreel video Grimmway Farms E. coli Outbreak [32:31] The Yu Shang Foods Listeria Outbreak [33:48] Food Safety Technology Developments [36:37] —Food Safety Magazine on-demand webinar —“Food Safety Insights” column for Food Safety Magazine June/July ’24, by Bob Ferguson —“Food Safety Insights” column for Food Safety Magazine August/September ’24, by Bob Ferguson —“Food Safety Insights” column for Food Safety Magazine December ‘24/January ’25, by Bob Ferguson FDA Human Foods Program Restructuring [42:39] —Food Safety Five Newsreel video Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30] USDA's Salmonella Framework for Raw Poultry Products [57:35] —Food Safety Matters podcast FSMA 204/Food Traceability Rule Compliance [1:04:09] —Food Safety Matters Podcast —Editorial piece by Frank Yiannas Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13] Another Bill Introduced in New York to Expand State Regulation of Food Additives —Food Safety Five Newsreel video —Food Safety Matters Podcast Environmental and Chemical Contaminants [1:24:42] —Cover story for Food Safety Magazine August/September ’24, by Steven Mandernach, J.D. and Carrie Rigdon, Ph.D. We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34555765

MilliporeSigma: The Importance of E. coli and STEC Testing to Food Safety 12/19/2024

MilliporeSigma: The Importance of E. coli and STEC Testing to Food Safety Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs, and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International. Sally Powell Price is MilliporeSigma's Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. degree in Biology from Hamilton College, an M.S. degree in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP), and AOAC International. In this episode of Food Safety Matters, we speak with Justyce and Sally [2:41] about: Reasons why Escherichia coli and Shiga toxin-producing E. coli (STEC) are pathogens of particular concern for the food industry Existing food safety regulations to protect consumers from infections caused by E. coli MilliporeSigma solutions for STEC testing The future of STEC testing for food safety Resources that listeners can access to learn more about how the food supply is protected from E. coli contamination. Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34529350

Ep. 183. Thomas Gremillion: Advocating for Strong Federal Food Safety Regulation 12/10/2024

Ep. 183. Thomas Gremillion: Advocating for Strong Federal Food Safety Regulation Thomas Gremillion, J.D., M.A. is the Director of Food Policy at the Consumer Federation of America (CFA). He oversees research, analysis, advocacy, and media outreach for the group's food policy activities, and monitors food safety activities at the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA), and in Congress, where he advocates for strong food safety protections for consumers. He also coordinates the Safe Food Coalition, a group of consumer, trade union, and foodborne illness victim organizations dedicated to reducing foodborne illness by improving government food inspection programs. Prior to joining CFA in 2015, Gremillion practiced environmental law at Georgetown University Law Center's Institute for Public Representation. He also served as an associate attorney at the Southern Environmental Law Center in Chapel Hill, North Carolina. A graduate of Harvard Law School, Gremillion is a member of the D.C. and North Carolina bars. He also holds an M.A. degree in International Relations from Andina Simón Bolívar University in Ecuador. In this episode of Food Safety Matters, we speak with Thomas [22:27] about: Initiatives and advocacy work by CFA and its Safe Food Coalition to improve national food safety and protect consumers from foodborne illness The pros and cons of the structure of FDA’s reorganized Human Foods Program Concerns about efforts to delay or weaken FDA's Food Traceability Final Rule and industry's ability to comply by the January 2026 deadline Questions raised about federal oversight of food inspections following the high-profile Listeria outbreak linked to Boar’s Head deli meats The need for standardized pathogen testing protocols for facilities that process raw and ready-to-eat (RTE) foods CFA's perspectives on USDA's proposed framework for reducing Salmonella in poultry products The implications of the Supreme Court's recent overturning of the 1984 Chevron ruling for the food industry, and regulatory agencies' ability to protect public health. News and Resources News [3:10] [6:23] [15:20] [19:05] Resources “”—Editor’s Note, Food Safety Magazine December ‘24/January ‘25 (Webinar On-Demand) We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34323360

Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins 11/26/2024

Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins Paul Shapiro is the author of the bestselling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. He is also CEO of The Better Meat Co., a company that uses fermentation to turn microbes into alternative meat. Paul is a five-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability. As an authority on food and agriculture sustainability, Paul has been interviewed by numeorous news outlets—ranging from CNN to StarTalk Radio with Neil deGrasse Tyson. He has also published hundreds of articles in publications like the Washington Post, Scientific American, FORTUNE, and academic journals. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal. In this episode of Food Safety Matters, we speak with Paul [23:58] about: The case for novel alternative proteins—including plant-based meats, cell-cultured meats, and mycoproteins—as sustainable solutions to meeting increasing global protein demand while reducing the environmental impact of traditional animal agriculture The Better Meat Co.’s focus on mycoproteins and the advantages they offer in terms of scalability and texture How the U.S. Food and Drug Administration (FDA) oversees cell-based meat products, and the current regulatory status of cell-cultured proteins in the U.S. The microbial food safety advantages of cell-cultured meat over traditional meat products State-level legislative attempts to restrict the sale of cell-based meat, driven by efforts to protect the traditional meat industry; and whether the alternative protein and traditional protein industries can coexist The likelihood of American consumers becoming more interested in cell-based meats and how their apprehensions might be addressed Nutritional benefits of plant-based meat alternatives not offered by traditional meat products. News and Resources McDonald’s and Taylor Farms E. coli Outbreak [4:05] [11:11] [13:28] [20:29] USDA’s Regulatory Framework for Salmonella in Raw Poultry [21:29] We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34077811

Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement 11/12/2024

Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations. In this episode of Food Safety Matters, we speak with Johanna [30:04] about: How her industry and academic experiences inform her work at Monin Americas, and important food safety and quality considerations of doing business as a global supplier Embracing technology and digitization to modernize quality control processes, such as using QR codes to track equipment maintenance history Implementing quarterly proficiency testing to ensure that employees' skills and knowledge stay up-to-date Utilizing a "blameless problem-solving" approach to address non-conformances, and bringing cross-functional teams together to identify root causes of issues and implement improvements How Monin Americas achieved an “Excellent” rating for its food safety practices, and the company’s processes for upholding its SQF and Organic certifications Reinforcing a culture of continuous improvement and collaboration at Monin Americas, where food safety is a core value shared by all employees Onboarding suppliers as "partners" and working closely with them to reinforce robust food safety standards and ensure implementation of best practices. News and Resources News McDonald’s E. coli Outbreak [3:29] [7:13] [17:01] [19:10] Resources [20:01] We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33851562

Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality 10/22/2024

Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph. In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about: Food safety and quality research underway at WSU's Sensory Science Center What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large. News and Resources [2:44] [8:50] [14:07] [19:34] [21:02] We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33500512

Dr. Lone Jespersen: Methods for Communicating Insights to Assess Food Safety Culture 10/15/2024

Dr. Lone Jespersen: Methods for Communicating Insights to Assess Food Safety Culture Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit. In this episode of Food Safety Matters, we speak with Dr. Jespersen [3:44] about: The definition of food safety culture, what it looks like, and indicators of food safety culture maturity within an organization The crucial role of assessment in promoting continuous improvement of food safety culture Different food safety culture assessment methods, their positives and negatives, and how to select the most appropriate method Best practices for communicating insights gained from food safety culture assessments to stakeholders How to adapt communication about assessment insights to different stakeholder groups Strategies for translating assessment insights into actions that effect organizational change and promote continuous improvement Learnings about food safety culture assessment and continuous improvement that can be applied within your organization today. Resources Article—, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024 Webinar— Sponsored by: We Want to Hear from You!Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33422592

Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork 10/08/2024

Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida. In this episode of Food Safety Matters, we speak with Dr. Nakamura [30:21] about: How Fresh Del Monte applies the insights gained from continuously monitoring food safety data and environmental monitoring program (EMP) results, and technologies that help execute data-informed food safety practices Ahead of the January 2026 compliance date for FDA’s Food Traceability Final Rule, Fresh Del Monte’s proactive journey to digitize its product traceability systems, the technology the company is using to achieve this goal, and the benefits of implementing a digital traceability system Fresh Del Monte’s robust approval process and strict standards for vendors, which consistently enables 100 percent farm-to-fork traceability Considering the complexity of farming operations, how Fresh Del Monte is ensuring compliance with the requirements of FDA’s Agricultural Water Rule among its growers Fresh Del Monte’s use of internal, operational surveys that help guide the company’s training programs and culture-strengthening initiatives In Dr. Nakamura’s opinion, two distinct food safety challenges of the fresh produce sector that deserve to be better understood. News and Resources [1:07] [3:01] [16:18] [21:01] [27:00] [27:28] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33333727

Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry 10/01/2024

Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. In August 2018, Dr. Esteban was appointed FSIS chief scientist. In this capacity, he served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). In 2002, Dr. Esteban joined OPHS as the Director of the Western Laboratory. In this role, he directed the implementation of the sampling program and was responsible for the facility, equipment, and personnel infrastructure. In 2008, he was appointed as the FSIS Science Advisor for laboratory services and then as Executive Associate for Laboratory Services, where he harmonized the operation of all three FSIS laboratories, maintained operations to meet with the ISO 17025 standard, and coordinated emergency response. Prior to joining FSIS, Dr. Esteban worked in several positions at the U.S. Centers for Disease Control and Prevention (CDC). From 1994–2002, he was as an epidemic intelligence service officer, a staff epidemiologist in the National Center for Environmental Health, and an assistant director for the CDC Food Safety Office. He received his doctorate in veterinary medicine (D.V.M.) from Mexico's Universidad Nacional Autonoma de Mexico, an M.B.A. degree from the Panamerican Institute, as well as a Master of Preventive Veterinary Medicine and a Ph.D. in Epidemiology from the University of California at Davis. Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS. Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University. Before that time, Mrs. Eskin spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on a broad range of consumer protection issues, particularly food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. Mrs. Eskin received her J.D. from UC Hastings College of the Law, and her B.A. degree from Brown University. In this episode of Food Safety Matters, we speak with Dr. Esteban and Mrs. Eskin [6:06] about: How FSIS took into consideration scientific advice from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and public comments in its revisions to the Framework FSIS’s approach to encouraging a reduction in Salmonella load on incoming flocks at slaughter The feasibility of achieving the U.S. Healthy People 2030 target of a 25 percent reduction in salmonellosis illnesses within the next five years The reasoning behind targeting certain serotypes of concern and continually adjusting which serotypes are targeted as pathogens evolve Ways in which FSIS is assessing the efficacy of regulating Salmonella as an adulterant in breaded, stuffed, raw, not-ready-to-eat chicken products FSIS’s outreach and education efforts to help industry comply with the requirements of the Framework, once it is adopted Initiatives that FSIS launched in recognition of National Food Safety Education Month during September, and details about an ongoing consumer research study the agency is conducting to inform a redesign of the safe food handling instructions label. Resources (Featuring Dr. Esteban) Sponsored by: ! We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33260572

Robroy: Preventing Food Recalls With Hygienic Design 09/26/2024

Robroy: Preventing Food Recalls With Hygienic Design Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry. In this episode of Food Safety Matters, we speak with Steve [1:53] about: The meaning of "hygienic design" in the context of food manufacturing facilities, and why it is a critical aspect of modern production Contributing factors to the rise in food recalls Types of recalls that are occurring in the food and beverage space and how hygienic design can help prevent them Industry best practices and sanitary standards that influence the selection of components and equipment in the design of a food manufacturing facility The importance of aligning electrical safety compliance and sanitary standards in food manufacturing How Robroy’s approach to hygienic design can help mitigate long-term contamination risks in food manufacturing facilities Client feedback on how implementing hygienic design philosophy has benefited their operations Ways in which Robroy’s hygienic design audits contribute to improving facility reliability and reducing contamination risks Beyond job audits, services Robroy provides to help ensure a proper approach to electrical infrastructure in food manufacturing facilities. Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33188692

Ep. 178. Jeannie Shaughnessy: 'Nuts' About Food Safety—PTNPA's Industry and Regulatory Work 09/24/2024

Ep. 178. Jeannie Shaughnessy: 'Nuts' About Food Safety—PTNPA's Industry and Regulatory Work Jeannie Shaughnessy is CEO of the Peanut and Tree Nut Processors Association (PTNPA), where she leads the association in fulfilling its mission and vision while managing daily operations. She works closely with the Board of Directors, Advisory Board, and Strategic Committees to shape and guide PTNPA in its ongoing and long-term strategies. Jeannie has more than 30 years of management and consulting experience with a focus on business operations and optimization, organizational development, change management, and communications. She is a trained Executive Coach, a certified facilitator, and a graduate of the Harvard Business School Social Enterprise Program, while also being a two-time business owner. Additionally, Jeannie has proudly served as a board member for many nonprofit organizations over the past 35 years. In this episode of Food Safety Matters, we speak with Jeannie [38:05] about: What the annual PTNPA Operations and Technical Food Safety Forum offers for the nut industry, and key takeaways from the 2024 event Artificial intelligence (AI) developments that could aid nut processors in ensuring food safety and quality Topics of discussions between the nut industry and FDA's Deputy Commissioner for Human Foods at PTNPA’s annual Washington D.C. Fly-In in May 2024 How PTNPA’s Handbook for Safe Processing of Nuts serves the nut industry, such as providing guidance on allergen management PTNPA's trip to Côte d'Ivoire, during which PTNPA representatives met with the country’s cashew industry to explore how it can meet U.S. food safety standards to enable entry into the U.S. market Ways in which FDA’s restructured Human Foods Program may affect the nut industry, and PTNPA’s participation in the Alliance for a Stronger FDA How PTNPA and its members are recognizing and celebrating National Nut Day on October 22. News and Resources News FSMA 204 [3:15] Legislative Affairs [12:25] Boar’s Head Listeria Outbreak [15:59] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/33170862

Elanco: The Importance of Farm Biosecurity to Food Safety 09/17/2024

Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation 09/10/2024

Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award. In this episode of Food Safety Matters, we speak with Brendan [22:52] about: The definition of cold plasma technology and how it can be used in the food industry to improve microbial safety The strengths and weaknesses of different forms of cold plasma Types of food for which cold plasma can be used to successfully decontaminate, and why it works best for certain food types Comparisons between cold plasma technology and other thermal and nonthermal decontamination techniques Why cold plasma technology has not yet been scaled up for widespread industry use, and for what applications commercialization could be achieved Factors that affect the energy costs of different cold plasma generation methods The possibility of adapting cold plasma technology to inactivate viruses in foodservice environments Human occupational health and safety considerations in the generation of cold plasma Takeaways from a workshop and session on root cause analysis that took place at the 2023 and 2024 Food Safety Summits, respectively Other research areas Dr. Niemira is working on at USDA-ARS to advance food safety. News and Resources News [5:45] [8:57] [15:00] [18:28] Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/32972152

Mitzi Baum: Setting a Focused Path for STOP Foodborne Illness 09/03/2024

Mitzi Baum: Setting a Focused Path for STOP Foodborne Illness As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety. Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University. Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council. In this episode of Food Safety Matters, we speak with Mitzi [2:57] about: The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers STOP’s advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP’s thoughts on the new framework STOP’s work to include Cronobacter sakazakii on the CDC’s List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO. We Want to Hear from You!Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/32813497

Ep. 176. Sarah Brew: What Does the Overturning of the 1984 Chevron Ruling Mean for Food Safety? 08/27/2024

Ep. 176. Sarah Brew: What Does the Overturning of the 1984 Chevron Ruling Mean for Food Safety? Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups. In this episode of Food Safety Matters, we speak with Sarah [33:43] about: The June 28, 2024 Supreme Court ruling on Loper Bright Enterprises v. Raimondo, which overturned the Chevron U.S.A. Inc. v. Natural Resources Defense Council Inc. decision of 1984, and the new ruling’s regulatory implications for the food industry How the Loper Bright decision could open up an avenue for industry to challenge important FDA or U.S. Department of Agriculture (USDA) decisions, and the difficulties plaintiffs would face in actually challenging such decisions Ways in which the Loper Bright ruling might influence FDA and USDA rulemaking processes to prevent decisions from being challenged and ruled “unreasonable” in the future The potential for inconsistent application of food regulations arising from court rulings made under the new Loper Bright standard In general, the potential impacts that the Loper Bright ruling could have on food industry regulations and food safety. News and Resources [4:18] [11:14] [18:55] [26:16] [26:49] [27:47] [28:36] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/32747177

Ep. 175. Joelle Mosso: Food Safety Starts on the Farm 08/13/2024

Ep. 175. Joelle Mosso: Food Safety Starts on the Farm Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains. Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB). In this episode of Food Safety Matters, we speak with Joelle [27:50] about: The unique path that led Joelle to her food safety career, beginning with her interest in agriculture as a child growing up in the California Central Valley growing region Western Growers’ efforts to help its members comply with food safety regulations like the U.S. Food and Drug Administration’s Food Safety Modernization Act Agricultural Water Rule Available resources for industry on pathogen and environmental testing, including Western Growers’ "Primer on Preharvest Pathogen Testing of Leafy Green Products" and its recently released guide on soil sampling Why Cyclospora poses a distinct challenge to domestic produce safety, and ongoing efforts by FDA and USDA to address the growing threat The new Canadian P2 Proposal on the primary plastic packaging of consumer goods—for which Western Growers now offers a resource to help industry prepare—and how it affects packaging for fresh produce The complexity of packaging design for fresh-cut produce, which must consider a multitude of factors to ensure a food-safe internal atmosphere and adequate shelf life Farm-to-fork food safety risks that are introduced when changes are made in the name of sustainability, and the importance of taking into account factors like consumer behaviors as transitions are made The collaborative effort and systems approach that will be required to implement hygienic equipment design of farm equipment at scale, and the importance of doing so. News and Resources News [3:48] [15:45] [18:05] [20:16] [23:13] Interview Links “” “” We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/32500947

Food Safety Matters

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