Food Safety Matters

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about: His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars" His thoughts on FDA's approach to fast-tracking approval of new food dyes and chemicals so that other chemicals considered "harmful" can be phased out What role he sees science playing in the new administration's approach to food safety policy. News and Resources California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12] ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21] Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35] STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.  In this episode of Food Safety Matters, we speak with Mr. Luker [1:15] about: Why foreign material (FM) contamination is a major challenge for food processors, and how processors have tried to control FM to date How external X-ray inspection services can assist companies in responding to an FM contamination event How FlexXray helps fill gaps in inspection programs with innovative technologies How external X-ray inspection services are different from in-house inspection systems How companies are leaning on external inspection services in innovative ways The ways in which X-ray inspection technology is evolving, and the trends in supplier requirements for X-ray inspection New and exciting developments happening at FlexXray, and how these technology advances can help processors better assure food safety. Resources FlexXray® Foreign Material X-Ray Inspection Services  Sponsored by: FlexXray We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 USDA Secretary Rollins Increases Funding to Reimburse States for Food Safety Inspections [3:34]Senator Cotton Introduces Bill to Consolidate Federal Food Safety Agencies [6:38]MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition [10:18]Mars Removes Titanium Dioxide from Skittles in the United States [21:41] Sponsored by: CINTAS   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.  In this episode of Food Safety Matters, we speak with Dr. Applegate [1:10] about: The importance of diagnostics for ensuring food safety and implementing effective disease management protocols in the poultry industry Common misconceptions among industry about diagnostics and how to effectively implement diagnostic tests on-farm Key first steps to integrating effective diagnostic testing protocols alongside biosecurity programs The difference between serotyping data versus quantitative data, and the importance of both to determining the effectiveness of Salmonella vaccines for poultry Support and solutions offered by Elanco for collecting and interpreting serotyping and quantification data to improve poultry food safety outcomes. Sponsor Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.  In this episode of Food Safety Matters, we speak with Alex [30:28] about: The work of the Biodegradable Plastics Institute (BPI) California law AB 1201, which goes into effect in January 2026 and makes significant changes to compliance for compostable products, including food packaging, in the state The law's anticipated effects on food packaging and food safety for companies operating in California The roles that labeling and certification play in the safety and sustainability of California food packaging How companies will need to shift how they come to market and talk about the sustainability of their packaging How food companies who sell in California and across other U.S. markets may respond to the changes required by the California law Whether AB 1201 will have a "ripple effect" on the rest of the U.S.  In this episode of Food Safety Matters, we also speak with Bob Ferguson [19:31] about: His latest Food Safety Insights Column, “Hygienic Design: How are Processors Coping with This Essential Element of Food Safety?” News FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe [4:33] FDA Approves Three Food Colors from Natural Sources [6:45] More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer [12:35] Unions Representing USDA Staff Request Congressional Oversight of Budget, Staffing Cuts [13:20] FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline [18:04] Resources Food Safety Summit Live Stream Sessions | On Demand Hygienic Design: How are Processors Coping with This Essential Element of Food Safety? We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; Monica Khoury, Senior Quality Expert, Nestlé; and Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.  In this episode of Food Safety Matters, we speak with: Sharon Beals and Dr. Peter Taormina [2:24] about the function and limitations of finished product testing Sandra Eskin [20:24] about STOP Foodborne Illness' leadership in food safety John O'Fallon [37:33] about how to harness environmental sensors for enhanced food safety. Monica Khoury and Lily Yasuda [1:04:01] about how simple food safety culture tools can make a big impact  Sponsored by: Zebra Technologies    We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc. In this episode of Food Safety Matters, we speak with: Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges Brian Ronholm [47:48] about chemical safety for food processors Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution. Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications Sponsored by: Spectacular Labs   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply Rumored FDA Budget Proposal Would Cut Funding, Move Routine Food Inspections to States FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff FDA Testing Finds Bottled Water Samples Do Not Exceed EPA Limits for PFAS in Drinking WaterResearchers Develop Nanocage-Based Filter That Removes 90 Percent of PFAS From Groundwater Resources “Is AI 'Food Safe?'” by Christian Ararat, M.Sc., M.Eng. for Food Safety MagazineJoseph Corby to be Honored with Food Safety Magazine's 2025 Distinguished Service Award Sponsored by: Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan. In this episode of Food Safety Matters, we speak with Alfredo [28:37] about: The U.S. Environmental Protection Agency's (EPA's) Toxic Substances Control Act (TSCA), coming into effect in January 2026, and the requirements it sets for PFAS in food contact materials Emerging state-level statutes related to PFAS that will affect the food and beverage industry How a patchwork of state-level PFAS regulations will complicate compliance for businesses that operate in multiple U.S. states The broader implications of PFAS contamination and regulations for businesses in the food and beverage sector Challenges industry may face related to PFAS compliance in light of the current unpredictability at EPA and differences in state regulations Actions that companies should be prioritizing to prepare for compliance with TSCA PFAS regulations by 2026 Ways in which legal, consulting, and operational teams can collaborate to help businesses meet upcoming and emerging regulatory demands regarding PFAS. News and Resources News HHS' Proposed FDA Reorganization Would Drastically Alter Structure of Agency, Eliminate Product-Specific Offices [5:30] As U.S. Pieces Together How HHS Cuts are Affecting Food Safety, Stakeholders Speak Out [8:02] Utah Bans Fluoridated Drinking Water [13:29]Study Shows Combining Antimicrobial Blue Light and Chemical Sanitizers Can Enhance Listeria Inactivation [23:22]Study Shows Chewing Gum Releases Thousands of Microplastics, Whether Gum is Synthetic or Natural [25:22] Resources Get 20% off your registration for the 2025 Food Safety Summit using code “FSMatters20” at checkout! Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches ‘Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency's Next Director [23:10]Boar's Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09] Resources Get 20 percent off your 2025 Food Safety Summit registration with code “FSMatters20” Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection Presenting Sponsor: CDG Environmental Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 RFK Jr. Directs FDA to Explore Ways to Eliminate GRAS Rule for Food Ingredients [4:20]Key Federal Food Safety Advisory Committees, NACMCF and NACMPI, Have Been Terminated [7:30]U.S. Office of Personnel Management Walks Back Orders to Fire Federal Employees After Court Ruling [9:04]FDA Spending Freeze Leaves Staffers Feeling 'Dangerously Unprepared' for Next Foodborne Illness Outbreak [9:50]Salmonella Outbreak Linked to Sprouts Sickened 509 People Over Two Years in Ten European Countries [12:31]Study Demonstrates Listeria's Ability to Colonize, Survive in Preexisting Multispecies Biofilms [16:35]Theme of 2025 World Food Safety Day Revealed: ‘Science in Action' [18:10] Sponsored by: Michigan State University Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

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 SureTrend: Streamline Food Safety Data Management | Hygiena Sponsored by: Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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] Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,' Addressing Bird Flu [3:48] FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09] USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50] FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14] Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34] Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50] RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39] Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39] Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02] Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58] California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January '25 Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25 Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 FDA Leader Jim Jones Resigns After 89 ‘Indiscriminate' Firings in Human Foods Program [3:45]National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]New Avian Influenza Genotype Found in Dairy Cattle Resources [WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability Sponsored by: Hygiena Hygiena Pathogen and Spoilage Organism Detection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 FDA, CDC Ordered to Temporarily Pause All External Communications, Obtain Trump Admin Approval [4:32] USDA Inspector General Phyllis Fong Dismissed by Trump Administration [6:41] Dr. Sara Brenner Appointed FDA Acting Commissioner as Trump Nominee Awaits Senate Confirmation [7:31] Scientists Seek to Develop Improved Tests for Norovirus, Hepatitis A on Berries, Leafy Greens [16:47] FAO/WHO Developing Risk Assessment Models for Listeria in Four Food Commodity Groups [20:37] EU Regulation Limits PFAS in Food Packaging, Bans Single-Use Plastic Packaging for Produce [25:07] Resources The Association of Food and Drug Officials (AFDO) Furlough We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 USDA Considering More Changes to Listeria Rule, RTE Sampling After Boar's Head Outbreak Review [4:44] FDA Publishes Long-Term Strategy to Increase Resiliency of U.S. Infant Formula Market [15:45] FDA Releases New Guidance on Food Labeling Regulations, Low-Moisture RTE Food Safety [20:14] FDA Finalizes Action Levels for Lead in Processed, Packaged Food for Babies and Young Children [21:39] Study: Canadian Rule for Frozen, Breaded Chicken Products Slashed Salmonella Illnesses by 23 Percent [22:58] FDA Bans Red Dye 3 in Food [27:06] Resources GS1 US on LinkedIn  GS1 US FSMA 204 Resource Hub  Independent Purchasing Cooperative (IPC) Case Study on Inventory Management  IPC Case Study on End-to-End Traceability Presenting Sponsor: Trustwell Check out Trustwell's Guide to FSMA 204 Compliance!  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 Purdue Receives $10 Million to Continue Work to Strengthen Global Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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] USDA Announces Immediate Changes to Listeria Rule, Inspections for RTE Food Facilities Following Deadly Listeria Outbreak, USDA Launches Internal Investigation Into How it Handled Boar's Head's Unsanitary Production Facility Congress Members Question USDA About Failure to Prevent Fatal Boar's Head Listeria Outbreak Boar's Head to Face Criminal Investigation Over Listeria Outbreak as Tenth Death is Reported  Following Outbreak, Boar's Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar's Head Facility Responsible for Listeria Outbreak Boar's Head RTE Deli Meats Recalled After Two Listeriosis Deaths It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes—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] FDA Closes Investigation of McDonald's E. Coli Outbreak Without Tests Confirming Onions as Source McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's CDC Names Taylor Farms Onions as Cause of McDonald's E. coli Outbreak; Patient Count Rises to 90 Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to Restaurants Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's Supplier  At Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders  Food Safety Five Ep. 1: Fatal E. coli Outbreak Linked to Onions on McDonald's Quarter Pounders—Food Safety Five Newsreel video Grimmway Farms E. coli Outbreak [32:31] Grimmway Farms Carrot E. coli Outbreak Closed; No Match Found in Environmental Samples Canada Recalls Carrots Implicated in Fatal E. coli Outbreak Affecting U.S. Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots  The Yu Shang Foods Listeria Outbreak [33:48] Another Infant Death Linked to Yu Shang Listeria Outbreak  Yu Shang Brand RTE Meats Cause Two-Year-Long Listeria Outbreak Resulting in Death of an Infant  Food Safety Technology Developments [36:37] How Rapid Development of Technology Has Revolutionized Food Safety—Food Safety Magazine on-demand webinar How is the Revolution in Technology Changing Food Safety?—“Food Safety Insights” column for Food Safety Magazine June/July '24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 2—“Food Safety Insights” column for Food Safety Magazine August/September '24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 3—“Food Safety Insights” column for Food Safety Magazine December ‘24/January '25, by Bob Ferguson  Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years FDA Human Foods Program Restructuring [42:39] FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews FDA Human Foods Program Reveals Work Plans for 2025 FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food FDA Reorganization Officially Approved, Will be Implemented by October 1 Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30] California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1 As Outbreak Rages On, USDA to Begin Field Trials for HPAI H5N1 Vaccine in Cattle USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1 More Canadian Milk Testing, New Pasteurization Study Shows HPAI is Not Food Safety Risk USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk  USDA Experiments Show Cooking Beef Patties to “Well Done” Kills HPAI Virus USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk USDA Now Requires HPAI Testing for Dairy Cattle, Mandatory Reporting USDA's Salmonella Framework for Raw Poultry Products [57:35] USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December USDA-FSIS Extends Comment Period for Proposed Salmonella Regulatory Framework Study Supports USDA's Serotype-Specific Regulatory Framework for Salmonella in Poultry USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry  USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry—Food Safety Matters podcast FSMA 204/Food Traceability Rule Compliance [1:04:09] Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration  Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance  Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation World's Largest Food Distributor Sysco Unveils its FSMA 204 Traceability Plan Kroger's Traceability Policy Goes Beyond FSMA 204 by Including All Foods FDA Updates Human Foods Priorities; Releases FSMA 204, Foodservice Employee Health Resources Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition  Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork—Food Safety Matters Podcast  Better Food Traceability Can't Wait—Editorial piece by Frank Yiannas Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13] FDA Could Decide Whether to Ban Red Dye 3 in Food ‘In the Next Few Weeks,' Officials Reveal in Senate Hearing  Congress Members Urge FDA to Ban Red Dye 3 in Food  FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews  FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food BVO No Longer Authorized for Food Use by FDA The Evolving Landscape of Food Additives Regulation in the U.S., from the States to FDA California Bill Banning Some Artificial Colors in School Foods Advances, Awaits Signature Into Law  FDA Reviewing Safety of Food Chemicals of Concern, Like PFAS, BPA, Red Dye 3, and More  FDA Files Petitions to Rescind Approvals for Four Carcinogenic Food, Color Additives  ‘Toxic Free Food Act' Would Close FDA GRAS ‘Loophole' Allowing Potentially Toxic Additives in Food  Illinois Food Safety Act Banning Four Food Additives Passes State Senate, Amended to Include Manufacturers Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act Another Bill Introduced in New York to Expand State Regulation of Food Additives ‘Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video  Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation—Food Safety Matters Podcast Environmental and Chemical Contaminants [1:24:42] FDA Defends Revoking Authorizations for Most Phthalates; Remaining Uses Under Review High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S.  EU Considering Bisphenol Ban in Food Packaging Based on Nontraditional Risk Assessment; Scientists Show Support  EU Moves Closer to Possible Ban on BPA in Food Contact Materials  USDA Testing for 2023 Shows 99 Percent of Foods Do Not Exceed Pesticide Residue Tolerances  EFSA: Pesticide Residues Below Legal Limits in More Than 96 Percent of EU Food Samples EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order EPA Cancels Agricultural Use of Harmful Pesticide Acephate  Pesticide Chlormequat is Being Detected More Frequently in Humans, EPA Poised to Allow its Use on Food Crops California Assembly Passes Bill Expediting Review of Herbicide Paraquat Center for Food Safety Petitions EPA to Ban PFAS in Pesticides, Pesticide Containers EWG Publishes 2024 Dirty Dozen List of Produce Most Contaminated With Pesticides  Kraft Heinz Voluntarily Pulls Lunchables from School Lunch Program Following Consumer Reports Petition  Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children  Maryland Introduces Bill to Require Toxic Heavy Metals Testing for Baby Foods, Disclosure of Results Recall Rethink: Food Recall Vulnerabilities Exposed by the Cinnamon Applesauce Incident—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 podcast@food-safety.com

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 E. coli Detection for Food Safety Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 Congress Members Urge FDA to Ban Red Dye 3 in Food [3:10]Policies on Antibiotics in Meat: Many Top Restaurants Receive Failing Grades, Only One Gets A+ [6:23]Poor Hygienic Design, Difficulty Communicating Risks are Barriers to Low-Moisture Food Safety, Study Shows [15:20]EU Expands Responsibility for Listeria Criteria in RTE Foods to Additional Food Business Operators [19:05] Resources “New Technology Applications in the Fight Against Foodborne AMR”—Editor's Note, Food Safety Magazine December ‘24/January ‘25 Facilities Focus: Food Safety Factors to Consider in Hygienic Design and Infrastructure (Webinar On-Demand) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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] McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water [11:11] Study Shows Impact of WGS on Foodborne Illness Outbreak Detection in Canada [13:28] FDA Publishes Supplement to 2022 Food Code [20:29] USDA's Regulatory Framework for Salmonella in Raw Poultry [21:29] USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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] CDC Names Taylor Farms Onions as Cause of McDonald's E. coli Outbreak; Patient Count Rises to 90 Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to Restaurants Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's Supplier At Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders FDA Human Foods Program Reveals Work Plans for 2025 [7:13] Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years [17:01] Following Salmonella Outbreaks Linked to Indiana Cantaloupe, FDA and Purdue University Launch Environmental Study [19:10] Resources Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01] Food Safety Five Newsreel Food Safety Magazine's YouTube Channel We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]EFSA Updates Guidance for Novel Food Applications [19:34]Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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—Assessing Food Safety Culture: Selecting Methods and Communicating Insights, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024 Webinar—Assessing Food Safety Culture: Selecting Methods and Communicating Insights Sponsored by: Meritech Access Meritech's Food Safety Toolbox! We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

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 FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program [1:07] 'Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches [3:01] Scientists Create Public Database of Hundreds of Food Packaging Chemicals Found in Humans [16:18] Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows [21:01]Canada Bans BVO as a Food Additive [27:00]Massachusetts is First State to Test All Dairy Herds for HPAI H5N1; No Trace of Virus Detected [27:28] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher Partnership for Food Safety Education Consumer Food Safety Educator Toolkit Food Safety Matters Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More (Featuring Dr. Esteban)Food Safety Matters Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Sponsored by: bioMérieux  Learn about bioMérieux's poultry solutions! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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: Robroy We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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] Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration Legislative Affairs [12:25] Proposed Legislation Would Give FDA Authority to Share Food Safety Information With States Boar's Head Listeria Outbreak [15:59] Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar's Head Facility Responsible for Listeria Outbreak Following Outbreak, Boar's Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst ResourcesFood Safety Matters Ep. 33. Maple Leaf Foods: Food Safety After Tragedy Food Safety Matters Ep. 33 Transcript PDF We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety. In this episode of Food Safety Matters, we speak with Scott [1:49] about: An overview of biosecurity and its importance The most significant challenges primary breeders and commercial producers face when implementing a biosecurity program Biosecurity measures that help prevent and control disease outbreaks Key biosecurity protocols that every farm should implement Best practices for training farm workers and personnel on biosecurity protocols How biosecurity measures have changed as technology has become more advanced The possible future of biosecurity and promising emerging technologies. Sponsored by: Elanco  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45]Study Finds GRAS Carcinogenicity Data are Adequate, but Could Use a Standardized Approach [8:57]USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program [15:00]Researchers Offer New Tool to Identify Top Microbial Threats to Infant Foods [18:28] ResourcesSUBSCRIBE to Food Safety Magazine and/or FSM eDigestFood Safety Magazine Webinars Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 podcast@food-safety.com

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 Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids' Foods [4:18]FDA: Limited Scientific Evidence Does Not Show Microplastics in Food, Packaging Pose Health Risk [11:14]Experts Recommend Codifying Food Safety Culture After Major STEC Outbreak at Calgary Childcare Facilities [18:55] FDA to Hold Public Meeting on Development of Postmarket Food Chemical Assessment Process [26:16] FDA Human Foods Program (and CFSAN) Career Opportunities [26:49] USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [27:47]EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order [28:36] Sponsored by: MSU Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [3:48] USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims [15:45] FDA Releases Data on Prevalence of Three Important Pathogens in Fresh Herbs [18:05] Bill Aims to Create New Federal Food Administration That Would Take FDA's Food Responsibilities [20:16] FAO/WHO Expert Committee Publishes Safety Evaluation of Certain Food Additives [23:13] Interview Links “Primer on Preharvest Pathogen Testing of Leafy Green Products” “Fresh Produce Food Safety Considerations Relative to the Canadian P2 Proposal and the Role of Primary Plastic Packaging for Consumer Safety” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset. In this episode of Food Safety Matters, we speak with Nuno [38:14] about: The influence of the late Dr. Bill Sperber, a pioneering food safety scientist, on Nuno's career and the industry at large Nuno's new book, How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard, which describes a three-and-a-half-step action plan to “sell” top management and other teams within a company on food safety objectives   Examples of conflicts between food safety professionals and other teams within an organization, and the importance of having the right mindset when presented with these challenges A four-step evolution that companies will experience in their food safety culture maturity journey, and what each stage might look like How a food safety professional can approach the task of persuading top management to elevate the status of food safety throughout the company, and the need to dually wield empathy and authority when doing so Examples of how food safety professionals can “sell” food safety to top management by demonstrating return on investment (ROI), and by framing the issue in a way that will evoke emotions and set aspirations Actions food safety professionals can take after presenting top management with a food safety plan or goal and being told “no.” News and Resources News Latest CDC Data Suggests Stalled Progress Toward Foodborne Illness Incidence Reduction Goals [10:20] Frozen Food Industry Group Strives to Reduce Storage Temperature Standards by 3 °C [18:20] Chemicals from Tires and Roads Detected in Leafy Greens [24:21] BVO No Longer Authorized for Food Use by FDA [28:29] Bob's Food Safety Magazine August/September '24 Food Safety Insights Column“How is the Revolution in Technology Changing Food Safety?” [31:19] Interview Links Nuno F. Soares, Ph.D. How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard Other ResourcesWebinar: How Rapid Development of Technology Has Revolutionized Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.

Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University. Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry. Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health. In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about: What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade “A” milk standards, and the public health impact of PMO since its adoption 100 years ago The accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferences The microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumers The possibility of combining audits for producers that make both Grade "A" and non-Grade "A" products Ways in which public health agencies and food safety professionals can combat misinformation about “natural” foods like raw milk and dairy being healthier than pasteurized products FDA's future plans to expand upon the PMO and milk and dairy product safety. News and Resources FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1Federal Report Gives FDA Nine Recommendations to Improve Infant Formula OversightEU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More Difficult Upcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis. In this episode of Food Safety Matters, we speak with Dr. Carter [1:20] about:  The significance of pre-harvest diagnostics in food safety risk management Common types of diagnostics used in the assessment of pre-harvest food safety risks The role of data analysis in the interpretation of diagnostic results for food safety decision-making Regulatory frameworks that influence the use of diagnostics in food safety management How diagnostic findings are integrated into food safety intervention strategies Limitations of diagnostics for food safety decision-making Challenges in implementing diagnostic techniques for food safety interventions. ResourcesElanco Poultry Food Safety Sponsored by:Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024. EatSafe aims to enable lasting improvements in the safety of nutritious foods in traditional markets by focusing on behavior change. Prior to joining GAIN, Caroline worked as an International Food Safety Policy Manager for the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). She holds a bachelor's degree in Political Science from the University of Vermont and a J.D. from Antioch School of Law. Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. Prior to GAIN, Dr. Pluke worked at Bayer Crop Science, and he also spent 15 years at FINTRAC Inc., where he served as Deputy Chief of Party on several USAID programs in Tanzania. He received his Ph.D. in Entomology and Farming Systems from the University of Florida at Gainesville. In this episode of Food Safety Matters, we speak with Ms. DeWaal and Dr. Pluke [36:06] about: How GAIN and EatSafe are working to improve food safety in traditional markets, as well as the mission of promoting healthier diets and sustainable food systems among vulnerable communities Why food contamination and foodborne illness are not being addressed by vendors in traditional food markets or government regulators A three-legged approach that could be useful in promoting and ensuring food safety in traditional markets How the EatSafe initiative employs research-informed training and communication initiatives to drive positive behavioral change in market actors and to create consumer demand for safe food in traditional markets Specific, real-life examples of EatSafe's work and outcomes in Ethiopia and Nigeria GAIN's future plans for food safety education and aid after the five-year EatSafe initiative concludes. News and Resources FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops [4:29]Health Effects of Contaminants in Seafood Unclear, But Most People Aren't Eating Enough Fish Anyway [12:16] Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws [23:26]African Union Developing First-Ever Food Safety Guidelines for Continent's Informal Foods Market [30:29] Global Alliance for Improved Nutrition (GAIN) GAIN EatSafe GAIN Video: "Food Safety: The Biggest Development Challenge You've Never Heard Of" EatSafe interventions in Nigeria EatSafe: Nigeria food safety training brief EatSafe: Brand intervention brief International Livestock Research Institute (ILRI): "New directions for tackling food safety risks in the informal sector of developing countries" Food Safety Matters Podcast Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP). Dr. Glass's research interests include the safety of low-acid refrigerated foods, ready-to-eat (RTE) meats, processed cheese, and dairy foods, focusing on the control of various bacterial pathogens. She earned her Ph.D. in Food Microbiology and Safety at the University of Wisconsin–Madison. She is a Past President of the International Association for Food Protection (IAFP) and its Wisconsin affiliate. In addition to receiving the 2024 Distinguished Service Award from Food Safety Magazine, Dr. Glass is a recipient of the 2023 IAFP Honorary Life Member Award, the 2020 University of Wisconsin–Madison Academic Staff Award for Excellence, the 2019 Wisconsin Meat Industry Hall of Fame, the 2017 National Cheese Institute (NCI) Laureate Award, and the 2011 IAFP Fellow Award. In addition, she served four terms on the National Advisory Committee for the Microbiological Criteria of Foods (NACMCF), including two terms as Co-Chair; as an academic advisor for the Food Microbiology Committee of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS); and is an active member of several professional associations and advisory committees. In this episode of Food Safety Matters, we speak with Dr. Glass [28:04] about: What led to her career in food safety, and how her research interests have evolved over the years in response to outbreaks, regulatory changes, and consumer demands Dr. Glass's work in challenge studies for food products and their impacts, such as evaluating new antimicrobial ingredients The critical importance of dairy pasteurization, especially in light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak, and the need to better understand the risk of contracting HPAI H5N1 from raw dairy Dr. Glass's past experiences as Chair of NACMCF's Subcommittee on Salmonella in poultry and as Co-Chair of NACMF's Subcommittee on Cronobacter in Powdered Infant Formula, and insights about the progression of these charges In her work as a professor, how Dr. Glass guides her students to become effective food safety scientists and leaders Highlights of Dr. Glass's career, and her hope that her work has influenced other food safety professionals to center the betterment of public health in their own roles.  News and Resources Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements [3:18] USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk [11:57] Testing of Canadian Milk at Retail Shows No Presence of Viral HPAI [12:46] USDA Experiments Show Cooking Beef Patties to "Well Done" Kills HPAI Virus Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children [16:08] Only Three U.S. States Have Adopted Most Recent Version of FDA Food Code [23:25] Dr. Kathleen Glass to be Honored with Food Safety Magazine's 2024 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics. In this episode of Food Safety Matters, we speak with Mick [2:36] about: A chapter he wrote in Food Safety Leadership in the Business of Food Safety—a book recently published by BNP Media and Food Safety Magazine and edited by Hal King, Ph.D.—titled, "Developing a Business Model that Improves Public Health: Recovery from Natural Disasters and Food Safety Emergencies" Mick's experience with developing a formal food safety training and certification program for Waffle House Unique attributes of Waffle House's operation that posed challenges to the design of Waffle House's corporate food safety program, but also provided boons to the business How businesses can build a resilient food safety program that is equipped to handle food safety emergencies, reflecting the theme of World Food Safety Day 2024, which is “Prepare for the Unexpected.” Initiatives Mick implemented to help Waffle House locations ensure food safety when operating during natural disasters The importance of and suggestions for building relationships with regulators, local emergency responders, and public health agencies prior to a disaster The meaning of the “Waffle House test” and how it testifies to the company's exceptional efforts in emergency operation and food safety preparedness A change made to the 2013 U.S. Food and Drug Administration (FDA) Food Code that Mick helped facilitate, which allows certain foodservice businesses with approved emergency operating procedures to stay open during a disaster or to reopen without an inspection. ResourcesWorld Food Safety Day 2024 Urges Everyone to “Prepare for the Unexpected” Food Safety Leadership in the Business of Food Safety Sponsored by:NSF  We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness. Dr. Kowalcyk's research spans a range of topics related to food safety and infectious foodborne disease, and their intersection with nutrition security. She has extensively used epidemiologic methods, data analytics, and risk analysis to assess food safety risks and potential intervention strategies in both the U.S. and the Global South. Prior to joining GW in 2023, Dr. Kowalcyk was faculty at Ohio State University with appointments in the Department of Food Science and Technology and the Department of Environmental Health Sciences, and directed the Center for Foodborne Illness Research and Prevention (CFI), a nonprofit organization she co-founded in 2006. Prior to joining OSU, she was a senior food safety and public health scientist at RTI International and a research assistant professor in the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University. Dr. Kowalcyk holds a B.A. degree in mathematics from the University of Dayton, an M.A. degree in Applied Statistics from the University of Pittsburgh, and a Ph.D. in Environmental Health from the University of Cincinnati. She has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration's (FDA's) Science Board.   In this episode of Food Safety Matters, we speak with Dr. Kowalcyk [39:50] about: Her research and advocacy work in the food safety realm, which focuses on advancing equitable food systems that promote public health and prevent foodborne illness How Dr. Kowalcyk's background and personal experiences shaped her career in food safety The interconnectedness of food safety, nutrition, and food security, and the need for an integrated approach to drive improvement in these three areas Dr. Kowalcyk's experience as part of the Reagan-Udall Foundation independent panel that conducted the 2022 evaluation of FDA's operations, and her impressions of the proposed reorganization plan for the agency's Human Foods Program The benefits of whole genome sequencing (WGS) and other technological advancements in foodborne illness outbreak detection and monitoring, and why “boots-on-the-ground” data is still crucial Current food safety challenges on Dr. Kowalcyk's radar, like the effects of climate change on the safety of water used in food production and the need for workforce development in the food safety industry. News and Resources FDA Publishes FSMA Pre-Harvest Agricultural Water Final Rule [7:41] USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe [17:28] FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk Florida Becomes First State to Ban Cell-Based Meat [23:50] Alabama Poised to Ban Cell-Based Meat Thanks, Sesame: U.S. Food Recalls Due to Undeclared Allergens Skyrocketed in 2023, Causing Half of All Food Recalls [32:53] Food Safety Summit 2024 Keynote: On-Demand Replay Now AvailableFood Industry Counsel—Food Recall Search We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Melody Ge, M.S., FSQA, Director at Starkist Co. and Co-Founder of Women in Food Safety (WIFS); Jacqueline Southee, Ph.D., North American Representative at Foundation FSSC and Co-Founder of WIFS; Jill Hoffman, M.S., Senior Director of Food Safety and Quality at B&G Foods; Anjan Chatterji, M.B.A., J.D., LL.M., CEO of NOMADX Holdings; Jorge Hernandez, Vice President of Quality Assurance at The Wendy's Company; Chirag Bhatt, RS, CCFS, Director of Regulatory Affairs at HS GovTech Solutions; Tyler Williams, CEO of ASI Food; Marc Cwikowski and Tülay Kahraman, Co-Founders at World of Auditing; and Angela Nardone, COO of Share-ify. Discussions covered the advancement of female food safety professionals, allergen control in both foodservice and food processing, the future of food safety auditing, and other topics. In this episode of Food Safety Matters, we speak with: Melody, Jacqueline, and Jill [2:27] about the work of WIFS, and how women professionals in food safety can support themselves and each other Anjan [20:59] about how the NOMADX platform helps enhance food safety and save lives Jorge and Chirag [38:06] about the crucial importance of addressing allergens in both foodservice and food processing Tyler [58:08] about mitigating possible food safety risks posed by disgruntled employees Marc and Tülay [1:11:59] about the outcomes of a think tank on the future of food safety auditing, incorporating insights from more than 30 professionals from 18 countries Angela [1:28:31] about common gaps in food companies' traceability programs and how Share-ify provides a solution. News and Resources: Stream On-Demand for Free: Recordings of FSS 2024 Keynote and Other Sessions FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event Sponsored by: NOMADX ASI Food Safety Share-ify We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum, CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Deputy Director for Regulatory Affairs (acting) at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdely, Head of Client Development at Körber Supply Chain Consulting; Larry Keener, CFS, PA, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, J.D., Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech. In this episode of Food Safety Matters, we speak with: Mitzi and Dr. Choiniere [3:26] about the joint Alliance to Stop Foodborne Illness/FDA webinar series on food safety culture that produced 11 webinars, the final of which was presented live from the Summit Matt [14:56] about significant current events in food safety Dr. Knutson and Lori [35:53] about food safety regulation for cannabis-infused edibles and beverages William Erdely [55:33] about adapting to changes in food traceability requirements to enhance food safety Larry and Liz [1:22:11] about threats to food safety associated with legacy facilities and equipment, and how these hazards can be addressed Scott Jones [1:40:11] about the use of automation to create a culture of hand hygiene compliance in the food sector. News and Resources: The Alliance to Stop Foodborne Illness/FDA Webinar Series FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event Sponsored by: NSF Körber Supply Chain Consulting Meritech We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. In this episode of Food Safety Matters, we speak with Dr. Welsher about: How industry's understanding of pest management's role in food safety has evolved in recent years Why pests are often an overlooked source of foodborne pathogens like Salmonella, and why darkling beetles, in particular, are important to consider as a possible contributor to Salmonella Insights on the darkling beetle, where darkling beetles are typically found, and how beetles can transmit disease The initiation and execution of a study that showed a correlation between beetle populations and Salmonella load in poultry flocks Current indicators of pre-harvest Salmonella load and how those indicators are managed, and why beetles can be a possible indicator of pre-harvest Salmonella load Actions producers can take to gain control of pest presence on farm How the U.S. Department of Agriculture's Food Safety and Inspection Service' (USDA-FSIS') framework to reduce cases of salmonellosis attributable to poultry may lead to producers prioritizing integrated pest management. Sponsored by: Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com  

Francine Shaw, CP-FS, FMP, is a food safety specialist, podcaster, speaker, entrepreneur, the Founder and CEO of Savvy Food Safety Inc., and the author of Who Watches the Kitchen? She has spent more than 30 years working in the foodservice industry and is committed to constantly evolving in the ever-changing landscape of foodservice. Her career has included performing services—such as operating partner, corporate/private trainer, health inspector, third-party inspector, and adjunct professor—in various sectors of the foodservice industry. Francine has also written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert. In this episode of Food Safety Matters, we speak with Francine [40:38] about: The importance of incorporating real-life anecdotes into food safety education to make it relatable and engaging to the audience The need for open discussions about real-world experiences in industry to address and correct issues effectively How performance rating systems can help identify and address problem areas or employees within a foodservice organization Why it is important to take a step back to understand the root causes of problems, rather than simply “putting out fires” Common mistakes foodservice businesses make related to their sanitation and hygiene practices, and possible solutions to address these pitfalls Technologies that can help improve food safety, and why it is important to embrace technology to keep up with regulatory demands and improve efficiency The lack of gender diversity in the food safety sector, and Francine's personal experiences as a woman and an advocate for gender equality in the industry. News and Resources FDA Deputy Commissioner Details how FY 2025 Funds Will be Spent on Human Foods Priorities [4:08] Codex Meeting Ties Up Loose Ends on Newly Adopted Guidelines, Proposes New Work [11:50] Chick-fil-A Changes Antibiotic Use Policy for Chicken [14:09]Tyson Drops “No Antibiotics Ever” Label From Some Chicken Products Scientists Find Listeria, Microbial Populations Remain Stable Despite Cleaning at RTE Food Production Facilities [18:09] Novel Technology Shows Promise as Scalable PFAS Decontamination Method for Water [20:42] “Food Safety Insights: Rapid Testing Methods—The Future” [27:26] Who Watches the Kitchen? Book Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

James (Jim) Jones joined the U.S. Food and Drug Administration (FDA) in September 2023 as the agency's first Deputy Commissioner for Human Foods. In this position, he leads the charge in setting and advancing priorities for a proposed, unified Human Foods Program, which includes food safety, chemical safety, and nutrition activities. He currently oversees the leadership of the Center for Food Safety and Applied Nutrition (CFSAN) and the Office of Food Policy and Response (OFPR), until the proposed Human Foods Program reorganization is implemented. Jones came to FDA with intimate knowledge of the Human Foods program, having served on the Reagan-Udall Foundation's Independent Expert Panel that evaluated the program in 2022. He has decades of leadership experience and a track record of forging partnerships among diverse stakeholders and achieving dynamic results to improve public health. He previously served as a federal regulator of pesticides, toxic substances, chemical safety, and pollution prevention at the U.S. Environmental Protection Agency (EPA) and made public health-based decisions grounded in sound science, public policy, and law. He was also a principal architect of the 2016 overhaul of the Toxic Substances Control Act and led several national-level sustainability programs, including the Environmental Preferable Purchasing Program and the Presidential Green Chemistry Awards Challenge. From 2017–2020, Jones worked for the Household and Commercial Products Association as Executive Vice President for Strategic Alliances and Industry Relations. He then ran his own company advising clients on issues related to chemical safety and sustainability. He holds a bachelor's degree in economics from the University of Maryland and a master's degree in economics from the University of California at Santa Barbara. In this episode of Food Safety Matters, we speak with Jim [23:20] about: How his past experiences reviewing FDA's Human Foods Program with the Reagan-Udall Foundation and working at EPA prepared him for his new role at FDA The importance of stakeholder engagement from the very beginning of decision-making processes The value and takeaways of the field tours that Jim has been making at industry and agency sites across the country How the work being conducting at FDA laboratories ties into FDA's broader Human Foods Program goals The role of public interest entities in keeping the system honest and ensuring transparency, and the need for all stakeholder groups to collaborate with FDA to represent their interests Jim and FDA's collaboration with the FDA Foods Coalition, which was formed in October 2023 by a diverse group of stakeholders to advocate for an effective Human Foods Program The emerging patchwork of state regulations on food additives, and FDA's desire to get ahead of state regulations with a more ambitious chemical safety agenda How the proposed Office of Food Chemical Safety, Dietary Supplements, and Innovation will handle chemical safety assessments in the future Recent public health events caused by the contamination of certain foods for infants and young children, and FDA's work with manufacturers of these foods to ensure food safety and maintain supply volumes FDA's Closer to Zero initiative to reduce heavy metals in baby foods and recent state bills that would require routine testing of baby foods by manufacturers, and how these legislative moves could be helpful to FDA The Food Safety Summit Town Hall on May 9, 2024, in Rosemont, Illinois, where Jim will participate as part of a panel of top food safety regulators and advisors including USDA, CDC, and AFDO. News and Resources Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act [5:11]California Bill Looks to Ban Artificial Dyes, Titanium Dioxide From Foods Served in Public Schools [5:52]Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control [6:14]USDA Scientists Working on Method to Give Hens Ability to Pass on Salmonella Immunity to Chicks [10:50]Researchers Develop Hygienic Coating for Produce Storage Containers That Repels Bacteria, Fungi, Dirt [14:57]FDA to Engage With Stakeholders on Direction of New Era of Smarter Food Safety via Day-Long Virtual Event [17:49] Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 25 years in various facility and senior corporate positions. He is currently CEO of Liquid, and formerly worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in Operations and Quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms. Bob is also the author of In the Midst of a Recall: Recall Management and Prevention Strategies in Real World Scenarios, which walks the reader through what actually happens in a major product recall, and he uses his website, Manning Resource, to provide helpful tips to prevent recalls. Throughout his career, Bob has led multiple investigations into product retrievals, market withdrawals, and recalls associated with various manufacturing defects and failures. He has extensive knowledge of plant operations and quality systems and has led numerous investigations to identify the mode of failure and put actions in place to prevent future failures. Bob holds a B.S. degree in Biology from Salem State University. After graduating and while working full-time, Bob managed to earn three master's degrees: an M.B.A. and a master's degree in engineering management from Western New England University, and a master's degree in food safety from Michigan State University. He is currently pursuing a master's degree in strategic management and executive leadership at Pennsylvania State University. In this episode of Food Safety Matters, we speak with Bob [26:23] about: His career in the food and beverage industry and how his experience in quality assurance, operations, and plant management prepared him for recall and crisis management The importance of having a recall management plan, and how mock recalls can help test and refine such plans Establishing an escalation process and ensuring a properly staffed and prepared recall coordination team How everything said is “on the record,” as well as best practices to help companies communicate responsibly Working with and selecting external expert advisors during a recall investigation How to avoid making mistakes when restarting production after a food safety event has been resolved Why businesses should use mock recalls to test their traceability systems as the Food Traceability Final Rule compliance date nears Preventing future recalls by conducting thorough failure mode investigations and implementing effective solutions. News and Resources FDA Seeks $7.2 Billion Budget for 2025, a 7.4 Percent Increase [3:50] Another Bill Introduced in New York to Expand State Regulation of Food Additives [10:01] EU Poised to Make Sweeping Changes to Food Packaging Requirements, Includes PFAS Ban [13:58] New WHO Alliance for Food Safety to Increase Global Capacity for Foodborne Illness Surveillance [20:10] World Food Safety Day 2024 Urges Everyone to "Prepare for the Unexpected" [21:21] Manning Resource LLC Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Brittany Sambol is the Vice President of Operations at Wildtype Foods, where she is responsible for leading the scale-up of the company's operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer and then spent over 12 years directly leading manufacturing operations in the CPG industry.  Khyati Shah, Ph.D. is an esteemed molecular biologist with a distinguished career spanning over ten years in the development and promotion of innovative pathogen testing of products for the food and beverage industry. Serving as a global product manager for the Food and Beverage segment of the Life Sciences business of MilliporeSigma, Dr. Shah is instrumental in creating and spearheading the product roadmap for the cultured meat and alternative protein business. With MilliporeSigma's strong focus on providing research and development (R&D) to scale-up solutions in this emerging industry, Dr. Shah enables cost-effective, sustainable, and efficient supply chain solutions to bring cultured meat and seafood products to market.  In this episode of Food Safety Matters, we speak with Brittany and Dr. Shah about: Wildtype Foods' origin story How MilliporeSigma is supporting the cultured meat space from R&D to scale-up Wildtype Foods' scale-up journey Key challenges that may be encountered during scale-up Solutions and support MilliporeSigma can provide during scale-up. Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Jason Richardson, Ph.D. is the Vice President of Global Quality and Food Safety of The Coca-Cola Company, a position he has held since January 2021. In this role, Jason leads a team of quality and food safety professionals who are accountable for delivering global strategic and operational leadership for performance and progress of quality and food safety programs across the Coca-Cola system.   Jason joined The Coca-Cola Company in Atlanta in 2009, holding a variety of quality, food safety, and technical leadership positions within Coca-Cola North America over the course of his career. Prior to joining The Coca-Cola Company, Jason spent over seven years as a Microbiologist/Collateral Duty Safety Officer with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS), conducting research on sanitizers, novel technologies, standard and rapid microbiological detection methods, and the ecology of bacterial foodborne pathogens in foods, achieving more than 150 peer-reviewed publications.   Jason serves or has served on numerous committees and advisory boards during his career, including SSAFE, Consumer Brands Association, the University of Georgia's Center for Food Safety Board of Advisories and its College of Agricultural and Environmental Sciences Dean's Industry Advisory Council, USDA's Exotic Newcastle Disease Task Force, and USDA's Committee on Feasibility of "zero tolerance" for Salmonella on raw poultry. He is currently serving as Treasurer for SSAFE. He is active in professional associations, including IAFP, where he serves on several professional development groups.    Jason obtained his B.S.A. and M.S. degrees, as well as his Ph.D., from the University of Georgia, focusing in Agribusiness, Poultry Science, and Food Science and Technology, with emphases in Food Microbiology and Food Safety. In this episode of Food Safety Matters, we speak with Jason [23:58] about: The evolution of his career, from food safety microbiologist to corporate business leader The development and implementation of Coca-Cola's Amplify Quality Framework, an initiative led by Jason to revamp the company's food safety and quality assurance (FSQA) programs to optimize enterprise-wide performance and growth How Jason balances both food safety and quality assurance through his leadership and with the help of his FSQA teams Initiatives Jason is working on to refresh Coca-Cola's food safety culture, and messaging and methods he uses to reinforce good food safety culture throughout the company How Jason contextualizes FSQA as an asset to business performance and growth Balancing cost optimization with FSQA efforts Words of advice for early-career food safety professionals who will be the FSQA leaders of the future. News and Resources FDA Publishes Report About On-Farm Investigations, Sampling of Leafy Greens in Salinas Valley [4:24] AMR Trends can be Reversed by Decreasing Antimicrobial Use, EU Agencies Report [9:39] Researchers Call for Improved Surveillance of Yersinia, an Underestimated Threat to Food Safety [16:23] USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella [19:09] Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! Sponsored by:Michigan State University Online Food Safety Program  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Brian Ronholm, M.A., is the Director of Food Policy for Consumer Reports, where he leads advocacy efforts to advance a safe and healthy food system. He was in public service prior to joining Consumer Reports, having served as Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA), and before that, as a congressional staff person for Congresswoman Rosa DeLauro of Connecticut.  In this episode of Food Safety Matters, we speak with Brian [28:55] about: How his prior experience in regulatory policy informs his current consumer advocacy work The FDA Foods Coalition, of which Consumer Reports is a part, and how the Coalition will work with Jim Jones, U.S. Food and Drug Administration (FDA) Deputy Commissioner for Human Foods, to bring about change The need for stricter limits, testing, and disclosure of toxic heavy metals in baby foods, and FDA's handling of this issue through its Closer to Zero Initiative How FDA's “historic inactivity” regarding food additives may be prompting state-level legislation, such as the California Food Safety Act, and what actions could be taken at the federal level to reign in control over food additives regulation USDA's proposed regulatory framework to reduce cases of salmonellosis attributable to poultry, and the importance of pathogen testing and enforceable standards Takeaways from the Netflix documentary Poisoned, and the need for constant vigilance and innovation in food safety.   News and Resources WGS Helps Solve a Decade-Long Listeria Outbreak Linked to Queso Fresco, Cotija Cheese [6:00] Recent Outbreaks of Listeriosis Linked to Fresh Soft Queso Fresco Type Cheeses in the U.S. NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework [12:43] In a 2023 Recap, USDA-FSIS Says it Aims to Publish Formal Regulatory Proposal for Salmonella in Poultry by Early 2024  Study Highlights Importance of Addressing Biofilm-Forming Pathogens to Control Listeria in Food Processing Facilities [20:03] Identification of Biofilm-forming Foodborne Pathogens and Development of Prevention Strategies  FDA Publishes Guidance to Support Seafood Industry in Trying to Get Products Removed From DWPE [23:44] Nationwide Produce Outbreak: A Moment You Never Forget Ep. 15. Will Daniels: "It was a game changer for the industry" Get free access to Consumer Reports for 1 month Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! Sponsored by: IFCClick here to schedule your free assessment. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide. Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance. Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture's (USDA NIFA's) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS). In this episode of Food Safety Matters, we speak with Natalie [29:05] about: How Natalie's experience has given her a well-rounded, global perspective that informs her current work at IFPA The work of IFPA's Food Safety Council to improve food safety worldwide, and how the council represents the Association's international and multi-sectoral community Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association's goal to reduce redundant audits as part of the GFSI Coalition for Action IFPA's participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed IFPA's current priorities for produce food safety achievable through its three strategic objectives The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA's recently published, anticipatory guidance for industry The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods. News and Resources New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12] EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16] GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA's Food Traceability Final Rule FAQs, Tools, and Resources USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59] Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36] IFPA Industry Guidance on Pre-Harvest Agricultural Water Stop Foodborne Illness Dave Theno Food Safety Fellowship [WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk” Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Brian Sylvester, J.D., is a Partner in Perkins Coie LLP's Washington D.C. office and a former Attorney-Advisor at the U.S. Department of Agriculture's (USDA's) Marketing, Regulatory, and Food Safety Programs Division's Office of the General Counsel. At Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the USDA, the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food technology regulation and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations. Brian is a prolific author and frequent speaker at industry-leading events in the U.S., the EU, Israel, and other parts of the world. He is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications. He holds a J.D. from Cornell Law School and a Bachelor's degree in Psychological and Brain Sciences from Dartmouth College. In this episode of Food Safety Matters, we speak with Brian [30:41] about: How the 2023 California Food Safety Act, which bans several additives common in processed foods, might affect companies' food formulations nationwide Economic and other logistical challenges for companies adjusting for the California Food Safety Act and the feasibility of achieving compliance by the January 2027 deadline Other food additives and packaging chemicals under increasing scrutiny that companies may want to begin addressing in their products in light of class-action lawsuits Precedents set by the California Food Safety Act for other states to enact similar bans and for consumer beliefs to more heavily influence food law How the California Food Safety Act may be influencing the conversation around food additives legislation at FDA, evidenced by recent statements from the agency about two chemicals banned by the legislation The likelihood of industry lobbying and litigation in response to the California Food Safety Act, and the responses already made by industry and consumer groups criticizing the precedent it sets of circumventing science-based decision-making Brian's thoughts on the actual contribution of the California Food Safety Act to food safety and public health, and how the ban was shaped by advocacy groups and consumers The likelihood of a patchwork of state regulations following the California Food Safety Act and the need for FDA to step in to prevent conflicting food additives regulation nationwide Possible implications if New York Senate Bill A6424 were to pass, which is pending legislation that is nearly identical to the original draft of the California Food Safety Act. News and Resources News FDA Publishes First CORE Annual Report Summarizing Foodborne Illness Outbreak Investigations [4:47]The Incident Command System and Foodborne Illness Outbreak InvestigationsOutbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining FDA: Reckitt/Mead Johnson Nutrition Voluntarily Recalls Certain Nutramigen Hypoallergenic Powdered Infant Formula Products [12:48]Reckitt: Recall Alert: Select Batches of Nutramigen Powder New Insights About Salmonella Interactions With Environmental Biofilms May Lead to Better Food Safety Strategies [17:30] High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S. [19:48] How Leadership Style Influences Employees' Likelihood to Voice Food Safety Concerns [26:31] Interview Resources California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027Following California's Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food AdditivesFDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next   Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com