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15 episodes with Food microbiology
18 episodes with Food microbiology
2 episodes with Food microbiology
2 episodes with Food microbiology
2 episodes with Food microbiology
2 episodes with Food microbiology
2 episodes with Food microbiology
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Mary Anne Amalaradjou from the University of Connecticut explores Salmonella control in broiler production, from hatching eggs to grow-out birds. She discusses the application of probiotics, hatching egg sanitation, and a one-stop approach that enhances production efficiency and food safety. Listen now on all major platforms!"We wanted to see how we can develop a probiotic-based hurdle approach to control Salmonella throughout the production system."Meet the guest: Dr. Mary Anne Roshni Amalaradjou is an Associate Professor of Food Microbiology and Safety at the University of Connecticut. She earned her DVM in India and her MS and PhD in Food Microbiology from UConn. She is a member of the Poultry Science Association (PSA). Her research focuses on food safety, pathogen control, and gut health in poultry production.What you'll learn:(00:00) Highlight(01:05) Introduction(04:59) Caprylic acid explained(06:35) Pre-harvest studies(07:34) Impact on Salmonella reduction(09:51) Post-harvest applications(14:44) Future research focus(16:52) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry- Barentz- Anitox- BASF- Poultry Science Association- Zinpro
In this episode of The Poultry Nutrition Blackbelt Podcast, Praveen Kosuri, a Ph.D. student at the University of Connecticut, discusses his research on using probiotics to control Salmonella in poultry production. He explains the role of probiotics from hatchery to grow-out, their impact on food safety, and their potential for commercial application. Listen now on all major platforms!"Poultry and related products account for 47% of Salmonella outbreaks in the U.S., making control strategies crucial."Meet the guest: Praveen Kosuri is a DVM graduate currently pursuing his Ph.D. in Food Microbiology and Safety at the University of Connecticut. His research focuses on mitigating Salmonella contamination in poultry through probiotics, exploring their role from hatchery to grow-out. With a background in veterinary science and food safety, he aims to improve poultry health and public safety. He is a member of the Poultry Science Association (PSA).What you'll learn:(00:00) Highlight(01:12) Introduction(01:44) Guest background(02:40) Salmonella in poultry(02:92) Role of probiotics(05:47) Probiotic types(09:03) Application timing(12:49) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry- Anitox- Poultry Science Association- Zinpro- BASF
Dr. Lynette Johnston is a extension specialist with a focus on food safety. She travels around the state of North Carolina helping food producers solve problems and keep their products safe. She trains industry professionals and teaches Food Microbiology here at NC State. Her journey from a dairy farm in Texas to faculty member at NC State and everything in between are covered in this episode. Along the way, Lynette has fielded some great questions from stakeholders and student, one of them about the safety of eating a 3-year old hamburger that looked pretty much like the day it was purchased. You'll hear Lynette's dedication and enthusiasm for her food safety career come through loud and clear in this episode.Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
Matters Microbial #69: Can Eating Microbes Make You Healthy? December 11, 2024 Today, Dr. Maria Marco, Professor of Food Science and Technology at the University of California Davis, joins the #QualityQuorum to discuss microorganisms in food, intestinal ecosystems, and the role that lactic acid bacteria can play in health and well-being. Host: Mark O. Martin Guest: Maria Marco Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An overview of food science microbiology as a career. An article on the microbial ecology of sauerkraut. An article on Élie Metchnikoff and his ideas about probiotics and health/lifespan. An overview of Lactobacillus acidophilus, and an article on its use in medical settings. The story of E. coli Nissle. “Wild Fermentations,” a book by Sandor Katz. Discussion of clinical trials with probiotics. Thoughts about indigenous microbiology. A related essay on indigenous microbiology. Dr. Marco's faculty website. Dr. Marco's research website. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com
Roman Libov is a food scientist specializing in plant-based foods and the incorporation of bioactive and psychoactive fungi into nutraceuticals. In this episode of The Drip, we learn about Roman's journey from mental health to food science. We explore the challenges and innovations in incorporating psychoactive fungi into food products, the intersection of food science and psychedelics, and the promising future of fungi in the food industry and mental health therapeutics.In this episode, you'll hear about:The rise of fungi in functional foodsStability challenges with psilocybin in beveragesThe future of psychedelic consumptionRegulatory challenges in consumer testing… and how fungi can improve public health outcomesJump to:(03:45) What is fungi's nutritional, medicinal, and sensory potential?(06:59) How psilocybin affects brain serotonin receptors and the “Entourage Effect”.(11:50) The importance of water activity for bioactive preservation.(13:25) How psilocybin stability is affected by environmental factors.(16:54) Why fungi are gaining popularity in health food.(22:28) This episode's song recommendation.(23:26) This episode's mantra.00:00 Fungi's future role: food, health, psychedelics, innovation.04:19 Fungi offer innovative, eco-friendly food solutions.08:36 Psychoactive fungi consumed as gummies or chocolates.10:27 Maintaining bioactive compounds' stability in food matrices.13:24 Psilocybin stability affected by processing and elements.16:54 Fungi increasingly popular in food and health.21:55 Sponsored content about fungi ingredients and music.23:52 Embrace authenticity and self-understanding; stay hydrated.Featured Artist and Song:Where You Are by John SummitLinks mentioned in this episode:Roman Libov on LinkedIn‘Virtual Reality as a Moderator of Psychedelic-Assisted Psychotherapy' by Agnieszka D. Sekula, Luke Downey, Prashanth Puspanathan (2022)‘Psychoactive Fungi Formulations in Nutritive and Palatable Food Matrices: Options for Clinical and Non-clinical Use' by Roman Libov (2023)‘Psychedelics and virtual reality: parallels and applications' by Jacob S. Aday, Christopher C. Davoli, Emily K. Bloesch (2020)My Time by Sultan + Shepard, music was chosen by Roman LibovConnect with the showAQUALABZachary Cartwright, PhD
From Washington State University Extension, this is Food Safety in a Minute. Consumers often think foreign objects in food originate from processors. That isn't always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food. Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe. This is Food Safety in a Minute from Washington State University Extension. I'm Susie Craig. Resources: Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html Click here to take a quick survey: https://bit.ly/2E3hR5Q
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
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Mary Anne Amalaradjou discusses the practical use of probiotics in poultry nutrition. Dr. Amalaradjou shares her groundbreaking research, which has led to enhancements in muscle development from the embryonic stage through the market, demonstrating significant improvements in food safety and bird growth. Tune in on major platforms to gain practical insights into optimizing poultry health and production.“I can use the same probiotics that we're using to improve growth, and they are also quite antimicrobial against salmonella.” - Dr. Mary Anne AmalaradjouMeet the guest: Dr. Mary Anne Amalaradjou, an Associate Professor at the University of Connecticut, specializes in food safety and gut health, focusing on pathogen control in food systems through protective cultures and probiotics. With experience from a DVM in India to a Ph.D. in Food Microbiology at the University of Connecticut, her work spans from rapid pathogen detection techniques to the application of functional foods for gut pathology prevention.(00:00) Highlight(00:57) Introduction (01:33) Discussing probiotics in poultry (01:54) Research on bird growth and probiotics (02:41) Findings on muscle development (03:30) Performance indicators in poultry (03:59) Future research and food safety (10:03) Closing remarksThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kerry* Cargill- BASF- Kemin- Anitox
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Mary Anne Amalaradjou, an esteemed associate professor at the University of Connecticut, discusses the innovative use of probiotics in poultry nutrition, focusing on lactobacillus species, selection processes, and impacts on poultry health and production. Dr. Amalaradjou shares insights from her extensive research, offering valuable knowledge on enhancing poultry through probiotic application. Tune in on all major platforms for this enlightening discussion."One of the criteria that we used to select the strains was if they were going to affect embryonic development.” - Dr. Mary Anne AmalaradjouMeet the guest: Dr. Mary Anne Amalaradjou, an Associate Professor at the University of Connecticut, specializes in food safety and gut health, focusing on pathogen control in food systems through protective cultures and probiotics. With experience from a DVM in India to a Ph.D. in Food Microbiology at the University of Connecticut, her work spans from rapid pathogen detection techniques to the application of functional foods for gut pathology prevention.(00:00) Highlight(00:57) Episode Introduction (03:46) Food Safety Focus (05:28) Egg Application Research (07:06) Hatchability Concerns (08:09) Strain Selection Criteria (09:23) Muscle Production Focus (10:00) ClosingThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Cargill* Kerry- Anitox- BASF- Kemin
In this two-part episode of the IoT For All Podcast, Guy Yehiav, President of SmartSense by Digi, and Hsing-Yi Hsieh, Director of Food Protection and Regulatory Affairs at Festival Foods, join Ryan Chacon to explore deploying IoT solutions in the grocery industry from both the provider and customer perspective. The conversation covers IoT sensors, opportunities for IoT in the grocery industry, deployment challenges, and advice for those considering IoT solutions. Guy Yehiav is the President of SmartSense by Digi, an IoT solution for the nation's largest pharmacy retailers, food retailers, and food service companies. Guy leads strategy, direction, development, and implementation of enterprise solutions. Over his 25-year career, Guy has built a reputation as a highly respected executive known for creating a culture of innovation and inclusion while embracing new customers and pursuing vertical markets. Previously, he was General Manager and Vice President of Zebra Technologies, where he led organic and non-organic growth, M&A activities, leadership strategy, and customer success for the company's Zebra Analytics business unit. He has also held senior positions at Oracle and was a founder and executive board member of Demantra, which was acquired by Oracle in 2006. Guy holds a bachelor's degree in computer science and industrial management from Shenkar College of Israel and an MBA in entrepreneurship from Babson College. SmartSense by Digi, a business unit of Digi International, is a leading global provider of Internet of Things (IoT) Sensing as a Service solutions that deliver dynamic and personalized asset monitoring, process digitization, and digital decisioning across key verticals. The company enables organizations to leverage the power of IoT automation, prescriptive workflows, and insightful analytics to ensure compliance, workforce productivity, brand loyalty, loss prevention, and reduction of waste and energy consumption. Combining new and innovative data-driven approaches with world-class IoT tools, SmartSense partners with enterprises to elevate their business outcomes and asset protection to new heights. Hsing-Yi Hsieh is the Director of Food Protection and Regulatory Affairs at Festival Foods, a privately owned chain of grocery stores in Wisconsin. In this role, she is responsible for leading the execution of the company's food safety, workplace safety, and quality programs as well as all regulatory compliance efforts across 41 retail locations. Under her leadership, Festival Foods is the recipient of the 2019 Food Industry Association's Food Safety Innovation Award. She holds a M.S. degree in Food Microbiology from Iowa State University and has over 20 years of food safety experience in both public and private sectors. Festival Foods is one of Wisconsin's largest privately held grocers. Founded as a single store by Paul and Jane Skogen in 1946, Festival Foods now operates 32 full-service supermarkets and has more than 7,500 employees across Wisconsin. Discover more about IoT at https://www.iotforall.com More about SmartSense by Digi: https://lora-alliance.org/ Connect with Guy: https://www.linkedin.com/in/guyyehiav/ (00:00) Sponsor (00:40) Intro (01:07) Guy Yehiav and SmartSense by Digi (05:53) What sensors does SmartSense use? (07:43) Opportunities for IoT in the grocery industry (11:25) Challenges with deploying IoT in grocery stores (16:03) Advice for grocers considering IoT solutions (24:31) Hsing-Yi Hsieh and Festival Foods (27:12) Biggest pain points in the grocery industry (32:19) What was the IoT adoption process like? (35:24) What have you learned from deploying IoT? (40:39) Potential for IoT in the grocery industry SUBSCRIBE TO THE CHANNEL: https://bit.ly/2NlcEwm Join Our Newsletter: https://www.iotforall.com/iot-newsletter Follow Us on Social: https://linktr.ee/iot4all Check out the IoT For All Media Network: https://www.iotforall.com/podcast-overview
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
As Christmas nears closer every day, experts are stressing the importance of proper food cooking and storing practices. Listeria, food poisoning, and other foodborne illnesses are especially common over the holiday period due to poor handling and practices. Olivia talked to Professor of Food Microbiology and Safety at Massey University, Steve Flint, about these common issues, and what people can do to avoid illness over their break.
As Christmas nears closer every day, experts are stressing the importance of proper food cooking and storing practices. Listeria, food poisoning, and other foodborne illnesses are especially common over the holiday period due to poor handling and practices. Olivia talked to Professor of Food Microbiology and Safety at Massey University, Steve Flint, about these common issues, and what people can do to avoid illness over their break.
Computomics: Discussions On Machine Learning Algorithms For Plant Breeding Challenges
Today's guest is Kalliopi Rantsiou, professor at the University of Turin. Kelly is sharing insights into the SAFFI - Safe Food for Infants – project. This European funded project evaluates how pathogenic microorganisms may contaminate food for infants, and how we can understand ways of controlling these microorganisms. Learn what role next-generation sequencing technologies play in understanding the microbiota. In a second project, Kelly delves into fermented olives trying to understand what the influence of the microbiota during primary production is and how inoculating a microbial community can foster certain health promoting characteristics. Kalliopi Rantsiou graduated from the University of Athens in Greece in 1997 with a degree in Biology and continued her education at the University of Davis, USA obtaining a PhD in Food Science in 2002. She then returned to Greece and from 2003 to 2005 was scientific advisor regarding microbial hazards for the Hellenic Food Safety Authority. In 2006 she moved to Italy and initiated her researcher career first at the University of Udine and then at the University of Turin. In 2008 she became researcher/lecturer, in 2016 Associate Professor and in 2022 Professor in Food Microbiology at the same University. Her main research interest is microbial ecology of foods with particular emphasis on combining culture dependent and culture independent approaches to describe the microbiota and its function in foods. Links: Safe Food for Infants (SAFFI) DOMINO project on fermented food
Steven A. Lyon, Ph.D., is the Director of Food Safety–Field Operations at Chick-Fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His current role is centered on control of foodborne and respiratory diseases within the enterprise. He has held several roles encompassing supply chain food safety; product safety; restaurant procedure; kitchen design reviews, solutions, and innovations; animal welfare; and regulatory compliance. Prior to Chick-fil-A, he was with the U.S. Department of Agriculture (USDA) for seven years, where he worked on several projects involving antimicrobial resistance (AMR) and surveillance programs aimed at protecting public health from emerging foodborne pathogens. His work has been published in peer-reviewed scientific journals and magazines associated with poultry production. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences. In this episode of Food Safety Matters, we speak with Dr. Lyon [22:18] about: His scope of work in food safety for field operations at Chick-Fil-A, and how various teams across the organization work together to ensure the company's overall food safety Achievements in food safety during his 14 years at Chick-Fil-A, spanning supplier requirements, the produce program, digital solutions, and other areas The work of Chick-Fil-A's innovation centers, especially regarding machine learning and artificial intelligence (AI), and the company's five-step innovation process Chick-Fil-A's efforts to leverage AI and digital systems for improved risk modeling, hygiene monitoring, health self-assessments, and restrictive scheduling Trends in AMR mitigation and awareness he has witnessed since his time at USDA, and how Chick-Fil-A strives to be a steward of responsible agricultural antibiotic use in its own supply chain How labor challenges, the effects of climate change, and regulatory changes are affecting food safety within foodservice The importance of food safety culture, and how to prioritize its value for corporate leaders. News and Resources Cronobacter to be Added to the List of Nationally Notifiable Diseases [3:17] Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA [4:49] USDA-FSIS Updates Guidance for Controlling Listeria in Delis [11:26] Pseudomonas Biofilms Pose Food Safety Threat by Aiding Listeria Survival in Processing Environments [12:35] FDA Releases FSMA 204 FAQs, Tools, Resources [15:57] Pesticide Residues Top EU Food Safety Alerts for 2022, a Record Year for Notifications [17:41] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
As consumers, marketing tells us we need the next newest skincare products containing as many ingredients as possible for the most benefit. Brands provide those loaded products (most of which are wasted in efficacy on skin because they are in such a low quantity) and they add synthetic ingredients with plenty of preservatives, and they focus on the symptoms instead of treating the source of our skincare concerns. There's a simple solution, Symbiome skincare. The line uses 10 or less ingredients in all its products which restores the skin's natural resilience, health and beauty. Symbiome is a microbiome research & development company, rooted in science, that has created a post biotic line of skincare to pave the way to healthy skin. Its founder, Larry Weiss, is a leader in the microbiome and life sciences community with over 20 years on the forefront of innovation developing clean, safe, and non-toxic household and skincare products. He leads an esteemed group of PhD microbiologists and dermatologists who have created Symbiome's cutting edge research of the microbiome and its role in skin health. Larry has a medical degree from Stanford University and a BS in Biochemistry from Cornell University. He has over 20 patents and publications in the areas of chemistry, electrophysiology, clinical pharmacology, and the microbiome. The VP of Research and Development at Symbiomem, Julia Durack, has extensive knowledge and research experience in clinical microbiology, the human microbiome, and its role in health and disease. She has a Ph. D. in Food Microbiology and BS in Biomedical Science. Both of them discuss the following: 3:52 What is microbiome and what is its role in skin health 5:22 Differences between good and bad bacteria on the skin 7:44 The role inflammation plays in our skin health 10:15 External stressors to avoid that disrupt our skin microbiome 12:11 How your skin dictates your overall health 15:50 Value of eating fermented foods 18:59 Why you should eat more fermented food 26:14 Biggest myth of microbiome 33:50 Why they only believe in products with 7 ingredients or less 35:00 How the Symbiome products eliminate personalized skincare For more on Symbiome www.symbiome.com Discount code: KISS Terms: 20% off entire order (limited to one use per customer) Follow on Instagram: @symbiomeskin Follow on TikTok: @symbiome Connect with Christine on Instagram: https://www.instagram.com/christinebullock/ Connect with Christine on Facebook: https://www.facebook.com/ChristineBullockFitness Follow Christine on Pinterest: https://www.pinterest.com/chrissybullock/_created/ Text Christine questions at 1-310-361-8697 Sponsored by Kayo Body Care Kayo Body Care was the first to create Face Grade Body Care® products. Kayo believes in restoring vitality for your whole body both inside and out. Kayo's highly-potent formulas are designed to care for your skin and your body so that you can both look and feel your best. Shop Kayo's body care and supplement line - www.KayoBodyCare.com Use Code KISS20 for 20% off your first purchase
On this episode of “Death in The Garden,” we share our interview with Frédéric Leroy, professor of food science and biotechnology at the University of Brussels, President of the Belgian Association of Meat Science and Technology, President of Belgian Society for Food Microbiology, Administrator of ALEPH2020, and member of the Belgian Nutrition Society and Global Food Justice Alliance. We discuss the intersections between the campaigns to demonize meat-eating, the corporatization of the food system, the proliferation of chronic disease, biased nutritional science, global deficiencies and malnutrition, and animal-rights groups. We also touch on the biological indicators which prove meat-eating is natural, and we talk about how animal have been systematically obscured from perception and cordoned to industrial methods, and how that separation has been integral to animal rights abuses. We discuss the connection between The Great Reset, the World Economic Forum, the International Monetary Fund, the World Bank, the UN, and the transformation to factory produced foods, as well as the expansion of “protected areas” under plans like 30x30 or “Half-Earth.” We talk about what models of scientific analysis should be implemented in the future to understand the complexity of human nutrition science with more rigor, as well as the need for certain regulations to end animal cruelty and regenerate land. Check out the ALEPH2020 website for more information, and refer to this image when we start discussing “pre-domestic, domestic, and post domestic” livestock relationships. Come and join us at the Ancestral Health Symposium in Los Angeles at UCLA, August 18-20! Use coupon code DITG10 at check-out to get 10% off your tickets. Please, if you enjoy the podcast and want to support the film, consider joining our Patreon community or subscribing to our Substack. If you can't support financially, a rating, review, or share of the podcast goes a long way! Editing: Jake Marquez
Unlike other brewing methods, cold brew coffee lacks a 'kill-step' (like boiling water), so careful sanitation and storage are critical to ensuring a delicious (and safe) cold brew experience.Poor taste and a short shelf life are one thing, but there are very real, very nasty pathogens that love to multiply in cold brew coffee if left unchecked.We're joined on the podcast this week by Anthea Rodoreda, Food Scientist and food safety consultant, to talk about all things micro-biological inside your cup of cold brew and find out why these bacteria exist and how to avoid them.Also in this week's episode, Anthea tells us the worst thing she's seen in a restaurant whilst on the job, whether you should heat up leftovers, and Aaron explains his technique for finding out how long a cafe has stored their cold brew coffee.All this and more on this week's episode of the Filament Coffee Podcast.
Hilarie Warren, M.P.H., C.I.H., manages the OSHA Training Institute (OTI) Education Center at Georgia Tech, one of the first OTI Education Centers in the national network of occupational safety and health training organizations authorized by OSHA. Jenny Houlroyd, M.S.P.H., C.I.H., has worked as an industrial hygienist with the OSHA Consultation Program for 16 years, providing onsite OSHA compliance assistance for businesses throughout the state of Georgia. She serves as the Manager of the Occupational Health Group for that program. Wendy White, M.Sc., is the Food and Beverage Industry Manager for the Georgia Manufacturing Extension Partnership (GaMEP) at Georgia Tech. She leads GaMEP's food industry services, which include regulatory compliance, HACCP food safety plans, and third-party audit certification preparation. Ms. White holds a B.S. degree in Biology and an M.Sc. degree in Food Microbiology from the University of Georgia and is an FSPCA PCQI Human Foods Lead Instructor, an International HACCP Alliance Lead Instructor, and an ASQ Certified Quality Auditor. She is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Hilarie, Jenny, and Wendy [18:35] about: The critical intersection of food safety and worker safety in food production and processing The difficulties third-shift workers face with regard to safety and workplace culture, and how those difficulties affect worker health and safety, as well as food safety The importance of internal communication between food safety and personnel safety departments and how communication gaps can occur Addressing workplace injury trends, using a holistic approach, to uncover broader issues that may also impact food safety Factors that lead to underreporting of worker injuries and how companies can encourage workers to report occupational and food safety hazards Confusion that contractors and small businesses face in navigating their responsibilities to OSHA Differences between food safety and worker safety audits and inspections The OSHA Consultation Program that is available for small- and mid-sized businesses as part of the Occupational Safety and Health Act Links to Warren, Houlroyd, White Food Safety Magazine articles:Food Safety and Employee Safety: Two Sides of the Same Coin Into the Wee Hours, Sanitation and Safety Keep Working Side by Side News and Resources FDA Completes Report on Processed Avocado and Guacamole Sampling[5:43] USDA: Salmonella Causes Most Pathogen-Based Import Violations, 2002–2019 [9:37] New FSIS Webpage: Reducing Salmonella in Poultry [14:22] IFST Releases New Best Practice Food Safety Governance Guide for Directors [15:52] Register for the Food Safety Summit: May 9–12. Podcast listeners get a 10% discount on registration! Use the code FSMPodcast. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Welcome to a new episode of our podcastWhat is the relation between wildlife and domestic animals when it comes to infectious diseases?Rodrigo Nova, EuFMD Training Technical Coordinator, discuss with Christian Gortazar, Veterinarian and Professor at the IREC about wildlife infectious diseases and how to reach disease control addressing multi-hosting pathogens.Christian Gortázar is a veterinary and doctor from the University of Zaragoza. In 1999, he became Associate Professor in the Instituto de Investigación en Recursos Cinegéticos (IREC, Universidad de Castilla La Mancha). Since 2003, he is responsible for the Animal Health Unit, currently Research Group in Health and Biotechnology (SaBio). His research activity combines tools of ecology, veterinary science, and biotechnology. This includes viral, bacterial, and parasitic diseases with an emphasis on control of shared problems between wildlife, domestic animals and man, such as tuberculosis or vector-borne infections. Rodrigo Nova is a veterinarian working at the EuFMD as Training Technical Coordinator for Pillar I activities. His work focus on providing training for Member Nations and supporting the development of veterinary capacity in countries the EuFMD supports. He studied veterinary medicine at the University of Concepcion, Chile, where he later worked in official controls in red meat industry and later on, as a veterinary consultant in food safety for dairy and meat industry. He was awarded a PhD in Food Microbiology from the University of Nottingham (UK) and a Post Graduate Certificate in Veterinary Public Health from the University of Ulster (UK). There, he was appointed as a member of the academic staff at the School of Veterinary Medicine and Science University of Nottingham, where he developed the veterinary public health curriculum.
Course “Flow cytometry: from basic principles to advanced applications-CytoFlow@ICGEB”
Stefania Arioli, UniMIlano, Italy speaks on "Flow cytometry applications in Food Microbiology: not only cell counting!". This video is part of Course “Flow cytometry: from basic principles to advanced applications-CytoFlow@ICGEB”, an online event 28-30 September 2021. For more informations please visit https://www.icgeb.org.
Aifric Keogh started rowing in 2006 and has been a member of the High-Performance team for several years. Aifric studied Food Microbiology in UCC and is a member of UCC Rowing Club. Aifric's highlights include winning the Junior 8s at the Irish Rowing Championships in 2008 and beating two-time World Champion, Sanita Puspure, in a 30-minute erg test. In 2020, Aifric won Bronze at the European Rowing Championships in Poznan, competing in the Women's Four and went on to win Silver at the 2021 European Rowing Championships in Varese. Aifric was part of the crew that qualified the Women's Four at the Final Olympic Qualification Regatta in Lucerne. Aifric's hometown is Na Forbacha, Galway. She just won a bronze medal in the Women's Four at the Tokyo 2020/2021 Olympics.
Today's podcast is all about Food Microbiology. For anyone interested in the science behind food and nutrition, this podcast is for you! Check out the articles below to read more about Food Microbiology, Foodborne Illness, and the benefits of microbes used during food production. Also linked below is the Food Microbiology Research Presentation that I created. Check out the RSVP link the for the All Access Dietetics RD2Be Virtual Summit on August 2nd if you are an RD2Be interested in learning more about career opportunities, educational sessions, and building relationships with brands that support the dietetic community! Send me an email or DM on instagram for topic requests for the next podcast episode, I'd love to answer some questions that my listeners have about field of nutrition and dietetics. Textbook and Articles: •Anderson, Denise G., et al. Nester's Microbiology: A Human Perspective. 8th ed., McGraw-Hill, 2016. •Lorenzo, Jose M., et al. “Main Groups of Microorganisms of Relevance for Food Safety and Stability.” Innovative Technologies for Food Preservation, 2018, pp. 53–107., doi:10.1016/b978-0-12-811031-7.00003-0. •Suzzi, Giovanna, and Aldo Corsetti. “Food Microbiology: The Past and the New Challenges for the Next 10 Years.” Frontiers in Microbiology, vol. 11, 2020, doi:10.3389/fmicb.2020.00237. •Zdolec, Nevijo, et al. “Use of Microbes for Improving Food Safety and Quality.” BioMed Research International, vol. 2018, 2018, pp. 1–2., doi:10.1155/2018/3902698. Food Microbiology Research Presentation: https://youtu.be/jDjZwtpwnaQ Website: https://taylor-the-rd2be.wixsite.com/taylor-the-rd2be Email: taylor.reed.rd2be@gmail.com Instagram: @taylor_rd2be All Access Dietetics RD2Be Summit RSVP: https://www.allaccessdietetics.com/rd2be-summit/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/taylor-reed-rd2be/message Support this podcast: https://anchor.fm/taylor-reed-rd2be/support
Welcome to a new episode of our podcastIn preparation for our new online course, Rodrigo Nova, EuFMD Training Technical Coordinator talks with Gary Flory, Agricultural & Stormwater Program Manager for the Valley Regional Office of the Virginia Department of Environmental Quality, about Culling and disposal for FAST Diseases; 2) Depopulation for FAST Diseases; 3) Culling/Disposal, cleaning and disinfection in a FAST Disease;Rodrigo is a veterinarian working at the EuFMD as Training Technical Coordinator for Pillar I activities. His work focus on providing training for Member Nations and supporting the development of veterinary capacity in countries the EuFMD supports. He studied veterinary medicine at the University of Concepcion, Chile, where he later worked in official controls in red meat industry and later on, as a veterinary consultant in food safety for dairy and meat industry. He was awarded a PhD in Food Microbiology from the University of Nottingham (UK) and a Post Graduate Certificate in Veterinary Public Health from the University of Ulster (UK). There, he was appointed as a member of the academic staff at the School of Veterinary Medicine and Science University of Nottingham, where he developed the veterinary public health curriculum. Gary Flory founded G.A. Flory Consulting, a global consulting firm, to help clients with a range of services including animal disease and natural disaster response, agricultural emergency planning, and emergency response training. He has been a lead investigator on numerous research projects focused on providing new tools in the fight against animal diseases and natural disasters affecting agriculture. Gary has conducted training, given presentations, and deployed on numerous animal disease outbreaks around the country and internationally to a number of countries including the Dominican Republic, Vietnam, Tunisia, Korea, Cambodia, Laos, Malaysia, and Azerbaijan. He also serves as a technical reviewer and Subject Matter Expert on agricultural issues for a variety of organizations including the United States Department of Agriculture (USDA), United States Environmental Protection Agency (EPA), Food and Agriculture Organization of the United Nations (FAO), and the World Organization for Animal Health (OIE). Gary currently serves on FAO's African Swine Fever Global Pool of Expertise.
Spoilage of bakery and cereal products
Our second episode is a recording of Part 2 of the Focus on Basic Food Microbiology webinars. This episode covers yeast and mould and their role in food spoilage. We look at factors affecting growth and examples of spoilage, plus a roundup of laboratory testing for spoilage and pathogenic microorganisms. More content is available to Focus on Food Premium and Enterprise members at https://focus-on-food.com/
In this episode of Food Safety Matters, we speak with Vidya Ananth about the increasing emphasis on digitalization of food safety processes and recording-keeping and what the implications are for the food industry. Vidya Ananth is VP of Food Safety at Novolyze, where she leads Food Safety and Quality and its digitalization, Application Support, and Customer Success. As you are about to hear, she is extremely knowledgeable and has some great advice and thoughts to help you move forward with digitalizing your processes. Vidya has been in the food industry for over 25 years working with General Mills, The National Food Lab, Safeway, Clorox, and Kohana Coffee - making significant contributions in the areas of food safety, quality, and regulatory affairs with her main goal to bend the curve of foodborne illness globally. Vidya has helped small and large companies build effective Food Safety and Quality systems using risk-based prevention strategies and has helped build the food safety culture within these organizations. Vidya received her BS in Biology and Chemistry from Delhi University. She received her MS in Food Microbiology from Iowa State University and holds certifications in HACCP, PCQI, FSVP, SQF, Internal audits, and a Diamond leadership program certificate. In this BONUS episode of Food Safety Matters we Vidya Ananth about: Biggest changes to food safety in the past 25 years What food safety-related changes will the industry take hold in the near future The importance of digitalizing food safety processes The role FDA's New Era of Smarter Food Safety blueprint will have on digitalization What digitalization looks like when applied to food safety and quality Taking a holistic approach to digitalization The impact digitalization has on food plants Novolyze's journey to digitalization Digitalization's impact on sanitation and environmental monitoring Next steps the food industry should be taking to maximize digitalization Sponsored by: Novolyze Resources White Paper - Environmental Monitoring Programs - Obtaining Value from Data Digital Transformation of Food Safety - A Cocoa Case Study
This episode is a recording of our first ever focus on food webinar, broadcast live on the 21st June 2019. This webinar presented an overview of basic food microbiology, looking in particular at pathogenic bacteria. For more microbiology and food safety content, please visit https://focus-on-food.com/
Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill’s Pet Nutrition. She has also held key Food Safety and Quality positions across various industries. She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo. Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety. In this BONUS episode of Food Safety Matters, we speak to Michele Sayles, Ph.D. and Vik Dutta, Ph.D. about: Diamond Pet’s commitment to food safety Essential components of Diamond Pet’s environmental monitoring program How bioMerieux has helped Diamond Pet improved its environmental monitoring program Challenges faced improving an environmental monitoring program Communicating with upper management about food safety What to evaluate when looking for new solutions Sponsored by: bioMerieux
*Note: This episode was recorded on 11/29/20 Questions: 1. As someone who was in the final stages of getting their PhD at the time when COVID initially hit, what was your experience like? How did your colleagues and supervisors in academia respond to the pandemic? (1:18) 2. How has your experience working in industry been shaped by COVID? How is your day-to-day work life affected by it? (5:45) 3. Some of the more prominent food borne viruses that we are aware of are those like norovirus or Hepatitis A. Early on in the pandemic, the FDA released a statement saying that there was “no evidence” that SARS-CoV-2 was being transmitted by food and or food packaging. As someone with an extensive background in food microbiology, what is your take on this statement? Do you personally feel that food could serve as a likely transmission vehicle for COVID? (9:00) 4. How do you think scientists can better communicate concepts like mask wearing and vaccines to the general public? (13:30) 5. Research shows that the COVID pandemic beginnings are linked to a Seafood Wholesale market, and suggest it was an animal to human transmission (read in a review article published in Frontiers in Microbiology) Is this a common occurrence for a virus to be transferred to humans and in the future, should this be a concern for consumers of animal products? (16:19) 6. How does the food industry control the risk for bacterial and viral transmission in their facilities? Both from the employees and from the environment? (19:41) 7. To kill bacteria in food samples, we are taught to cook it, such as cooking chicken to above 165°F to kill Salmonella, would this type of heat treatment work with a virus? (23:12) 8. What sources of websites would you suggest to individuals who are looking for trustworthy advice about food safety or about the COVID pandemic? (25:36) Sources: --This was a nice review article talking about background and current research on COVID-19 and food; it was used to formulate questions 5-7. It's a trustworthy journal with high impact factor and they provide the original sources for all their work too. Olaimat, A.N., Shahbaz, H.M., Fatima, N., Munir, S., Holley, R.A. (2020). Food safety during and after the era of COVID-19 pandemic. Frontiers in Microbiology. 4. https://www.frontiersin.org/articles/10.3389/fmicb.2020.01854/full#B5
Dr. Scott Brooks is the Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. Previously, Scott held similar food safety, quality, and regulatory executive positions at Kraft Heinz, PepsiCo, and Yum! Brands after serving as a Public Health Officer in the Air Force. His Doctorate is in Veterinary Medicine with Master’s degrees in both Food Microbiology and Preventive Veterinary Medicine. He served on the National Advisory Committee on Microbiological Criteria for Foods and is a Past-President of the American College of Veterinary Preventive Medicine. In this episode of Food Safety Matters, we speak to Scott [18:29] about: The centralized corporate structure of Tyson Foods Initial assumptions about the pandemic The challenge in keeping 120,000 team members safe and healthy How Tyson got its hands on PPE for their employees Facility changes as a result of the pandemic Sanitation challenges The creation of a cross-functional group consisting of occupational health and safety and food safety and quality teams What happens when facilities get locked down Challenges unique to the meat industry How to navigate federal guidance when the science is a moving target Positive outcomes as a result of COVID What still remains a challenge Rethinking crisis management plans Bringing healthcare to the workplace Supply chain impacts Unintended consequences of COVID on the food industry Resource: Promoting workplace safety in the era of COVID-19: keeping employees, their families, and communities healthy and safe News Mentioned in the Episode: FDA Provides Tools and Resources Related to Food Traceability Proposed Rule [4:31] Here We Go Again: E.coli Found in Romaine [7:35] Not Fare Enough: FARE Expresses Disappointment in FDA's Proposed Voluntary Disclosure of Sesame as Allergen [12:26] U.S. House of Representatives Unanimously Passes Faster Act Food Research and Resource Program: Food Allergens [FARRP] - International Regulatory Chart Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook. Subscribe to our magazine and our biweekly eNewsletter. We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com. Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com.
Thanks to OIST for sponsoring this video. To learn more, visit https://admissions.oist.jp/ The lab-on-a-stick that lets us know if we’re pregnant is a genius bit of technology that can be used to quickly determine everything from whether there are nuts in our chocolate to whether we have COVID. LEARN MORE ************** To learn more about this topic, start your googling with these keywords: Early Pregnancy Test: A simple lateral flow assay that tests for the presence of a particular hormone in urine. Lateral Flow Assay: Simple tests in which a liquid sample is run along the surface of a pad using capillary action and colored antibodies to show a visual positive or negative result. Capillary Action: The movement of water-based liquids within small tubes due to the forces of cohesion, adhesion, and surface tension. Antibody: A blood protein produced by the immune system in response to a particular antigen. Antigen: A foreign substance which produces an immune response within the body. False positive: A result produced that falsely indicates a particular antigen is present. False negative: A result produced that falsely indicates that a particular antigen is absent. SUPPORT MINUTEEARTH ************************** If you like what we do, you can help us!: - Become our patron: https://patreon.com/MinuteEarth - Share this video with your friends and family - Leave us a comment (we read them!) CREDITS ********* David Goldenberg | Script Writer, Narrator and Director Arcadi Garcia Rius | Illustration, Video Editing and Animation Nathaniel Schroeder | Music MinuteEarth is produced by Neptune Studios LLC https://neptunestudios.info OUR STAFF ************ Sarah Berman • Arcadi Garcia Rius David Goldenberg • Julián Gustavo Gómez Melissa Hayes • Alex Reich • Henry Reich Peter Reich • Ever Salazar • Kate Yoshida OUR LINKS ************ Youtube | https://youtube.com/MinuteEarth TikTok | https://tiktok.com/@minuteearth Twitter | https://twitter.com/MinuteEarth Instagram | https://instagram.com/minute_earth Facebook | https://facebook.com/Minuteearth Website | https://minuteearth.com Apple Podcasts| https://podcasts.apple.com/us/podcast/minuteearth/id649211176 REFERENCES ************** Koczula, K., and Gallotta, A. (2016) Lateral Flow Assays. Essays in Biochemistry, 60: 111-120. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4986465/. Seo, K., Holt, P., Stone, H. and Gast, R. (2003). Simple and rapid methods for detecting Salmonella enteritidis in raw eggs. International Journal of Food Microbiology, 87: 139-144. Retrieved from: https://pubmed.ncbi.nlm.nih.gov/12927716/. Bishop, J., Hsieh, H., Gasperino, D., and Weigl, B. (2019). (1997). Sensitivity enhancement in lateral flow assays: a systems perspective. Lab On A Chip, 19: 2486-2499. Retrieved from: https://pubs.rsc.org/en/content/articlelanding/2019/lc/c9lc00104b#!divAbstract. O’Farrell, B. (2008). Evolution in Lateral Flow–Based Immunoassay Systems. Nature Public Health Emergency Collection. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7119943/ Collins, F. (2020). Charting a Rapid Course Toward Better COVID-19 Tests and Treatments. NIH Director’s Blog. Retrieved from: https://directorsblog.nih.gov/2020/08/06/charting-a-rapid-course-toward-better-covid-19-tests-and-treatments/ Shen, A. Personal Communication (2020). Director, Micro/Bio/Nanofluidics Unit at Okinawa Institute of Science and Technology. https://groups.oist.jp/mbnu
Our guest this week is Dr. Jennifer Acuff, an Assistant Professor of Food Microbiology at University of Arkansas in Fayetteville, AR. Although her integrated research, extension, and teaching program is currently focused on serving the producers of Arkansas, Dr. Acuff is no stranger to working and collaborating with processors and universities throughout the U.S. Dr. Acuff was born and raised in College Station, TX, earned a B.S. in Biology at Abilene Christian University, an M.S. in Food Science at Kansas State University, and Ph.D. in Food Science from Virginia Tech. Over the years, her research has ranged from beef safety to low-moisture, ready-to-eat foods, with the common, overarching goal of providing applied, useful research to stakeholders and consumers. In this episode you will learn about: - The importance of eliminating pathogens - The presence of E-coli and Salmonella - Antimicrobial interventions - Killing pathogens through scalding - Contamination via evisceration And a lot more! -
Glenn Gibson is Professor of Food Microbiology at University of Reading. He has been researching bacteria in the gut for over 30 years. Together with his colleague Marcel B. Roberfroid, both researchers coined the term prebiotics in their 1995 paper. He has published over 450 research papers and 8 books. He currently researches acute and chronic gut disease, with specific projects on probiotics and prebiotics, gas production, gut microbiota development, gastroenteritis, obsesity and colonic homeostasis. Show Notes: sigmanutrition.com/episode351
Britain waives the rules - Assange extradiction trial by Ian Woolf Dipon Sarkar talks about the micro-organisms that make and spoil food. Hosted and produced by Ian Woolf Support Diffusion by making a contribution Support Diffusion by buying through affiliate links Join Shopback for discounts all over the web - they pay me $5 AND YOU GET PAID $5! bitcoin: 1AEnJC8r9apyXb2N31P1ScYJZUhqkYWdU2 ether: 0x45d2cd591ff7865af248a09dc908aec261168395
Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. Keith was previously interviewed for Episode 37 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Keith [14:30] about: The history of Henry Fenton, the Fenton reaction, and the Fenton reagent The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc. Applying hydroxyl radicals to fresh produce including spinach and other leafy greens The advanced oxidation process (AOP) and why it's so problematic with tomatoes How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective The George Weston Seeding Innovation Program Why washing is so problematic in preventing cross-contamination in leafy greens What matters to food companies when it comes to AOP AOP's use with meat and fish The current pandemic, N95 masks, and how food recalls have been affected News Mentioned in This Episode FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50] Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
The Beat podcast is designed for healthcare professionals only and is brought to you by Nutricia. Gut health and, more specifically, the gut microbiome have received increasing amounts of attention over the last few years. But what exactly is the gut microbiome and why is it so important? In episode three of The Beat our host Gill, an NHS midwife and nurse for almost 40 years, is joined remotely by Professor Glenn Gibson. Glenn is Professor of Food Microbiology at the University of Reading, where his research focuses on the gut microbiome; its profound implications for health and disease, and how it can be influenced by the diet. Listen to Professor Glenn share his advice on how clinicians can best support babies' gut health and immune development.
Last week we joined Professor Glenn Gibson, Professor of Food Microbiology, Head of Food Microbial Sciences, Reading University and Laura Tilt, UK Registered Dietitian and health writer as took a fascinating look at our gut microbiome, and how it can be positively impacted by diet and fibre-consumption. This week we join our panel again, brought to you by the Wellbeing Team at Kelloggs, to look even further into the potential of the gut, and how we can facilitate dietary change to benefit our gut, and benefit our physical and mental wellbeing.
Our gut microbiome has an important role to play in our health and wellbeing, with new research demonstrating the positive impact a healthy gut can have on our physical and mental health. What do we mean by a healthy gut, and what impact can changing our diet and fibre intake have on improving our gut health? In part one of this two-part series, brought to you by the Wellbeing Team at Kellogg’s, we’re joined by two experts in the field of gut health, Professor Glenn Gibson, Professor of Food Microbiology, Head of Food Microbial Sciences, Reading University and Laura Tilt, UK Registered Dietitian and health writer as we explore the fascinating world of fibre and the gut microbiome.
Dr. Marta Hugas, Ph.D., is the chief scientist for the European Food Safety Authority (EFSA). In this role, Marta oversees the development of EFSA's scientific strategic direction, manages scientific matters, facilitates the understanding of science, fosters scientific cooperation, and leverages connections and networks to promote EFSA's research priorities. Since joining EFSA in 2003, Marta has led the agency's Biological Hazards Unit, the Risk Assessment and Scientific Assistance Department, and the Biological Hazards and Contaminants Unit. Before joining EFSA, Marta worked for the Institute for Food and Agricultural Research and Technology in Spain where she was head of the Food Microbiology and Biotechnology Unit. There, she led a research group on applied research on meat and food safety. Marta earned her bachelor's degree in biological sciences, a Master's degree in genetics and microbial biotechnology, as well as a Ph.D. in food microbiology. In this episode of Food Safety Matters, we speak to Marta [19:35] about: Identifying the needs and gaps that shaped the agency's plans for the next 5–10 years. The Horizon 2020 and Horizon Europe initiatives Relying on more alternative and sustainable production systems for future food safety success Balancing and improving risk and assessment with new innovations in the food industry Involving various subject matter experts when exploring a new food safety question or issue Working toward climate neutrality The importance of communicating all research and data to the public, even when that information can be difficult for the general public to comprehend The Eurobarometer consumer survey The three ingredients of risk assessment EFSA's partnerships, grants, and procurements Related Content Editorial: Food Safety Regulatory Research Needs 2030 Call Launch: Supporting the Food Safety Systems of the Future Climate Change and Food Safety 2019 Eurobarometer on Food Safety in the EU EU-ANSA Agencies' Engagement in the European Union Research Knowledge Cycle: An Overview News Mentioned in This Episode FDA Begins Year-Long Assignment to Test Romaine Lettuce for Pathogens [9:54] UPDATE: Cluster of E. coli Illnesses Linked to Romaine Lettuce Salads [13:05] Lawmakers Demand More Transparency When Meat Plants Are Linked to Foodborne Outbreaks [13:49] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
Want to learn more about what makes your food sweet? Join the FMM Team as they discuss about different types of sweeteners!Music from https://filmmusic.io“Vivacity” by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [32:15] about: Issues with staffing, especially in food manufacturing Education gaps, and how colleges and universities play a role in staffing the future of food safety How current food safety professionals can do a better job of making the industry more inviting to up and coming professionals Working with auditors and regulators Trends such as food delivery, meal kits, plant-based meat We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about: USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University) Study findings related to the evolution of consumer behaviors in the kitchen How USDA's current consumer messaging is faring, and how that messaging may change in the future Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra Why changing consumer behavior continues to be a challenge Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode News Mentioned in This Episode Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11] New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06] Five Major Food Companies Form Leafy Greens Safety Coalition [15:59] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [13:43] about: Sanitation, training, and other areas of instruction that colleges and universities fail to cover, and why reaching out to these institutions is so important Working with regulators who do not fully understand the sanitation process Some of the downfalls of contracting with chemical suppliers who lack technical expertise beyond the sale cycle Why equipment design is so crucial to a sanitation program The do's and don'ts of effective swabbing Balancing marketing and product development ideas with food safety priorities and needs Understanding the "why" behind sanitation Keeping up with food codes and regulations not only state to state, but in other countries, particularly as it relates to allergens Why industry needs to do a better job of representing the positive side of their work so that younger sanitarians see the benefits Trends: sustainability and green cleaning Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode Pork Industry Workers Sue USDA Over New Swine Rule's Faster Line Speeds [3:27] New Report: IFSAC Releases 2017 Foodborne Illness Data [5:50] FDA's FSMA Tracking Dashboard [9:55] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
Produce safety is the main topic of this episode of Food Micro Minutes. Join the FMM Team as they discuss about different aspects of produce safety! Music from https://filmmusic.io"Schools Out" by Sascha Ende (https://www.sascha-ende.de)“Vivacity” by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Stefania Arioli, UniMilano, Italy, speaks on "Flow cytometry applications in Food Microbiology: not only cell counting!". This movie is part of "Flow cytometry: from basic principles to advanced application" Course, 8-10 May 2019, ICGEB Trieste, Italy.
The history of beer, innovations in yeast, and brewed beverage safety are the topics in this episode of Food Micro Minutes. Join the FMM Team as they dive into the wonderfully complex (yet straight-forward), happy and hoppy, world of beer!Music from https://filmmusic.io"Vivacity" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Join Genevieve and Alexa for an interview with the Dean of Cornell University's College of Agriculture Life Sciences Dr. Kathryn Boor
Jeff Farber is the director of the Canadian Research Institute for Food Safety and head of the University of Guelph's Food Safety and Quality Assurance M.Sc. program. Farber's most well-known work is a 1991 review paper on Listeria monocytogenes. He's also authored an estimated 50 other papers on Listeria research and risk assessment. Farber worked at Health Canada for a number of years as a research scientist, research division chief, associate director, and director of microbial food safety. His research interests at Health Canada centered around mycotoxins, Listeria monocytogenes, and Cronobacter sakazakii. He also played a large role in developing many of the food safety policies that are currently in place in Health Canada. Jeff is the former President of the International Association of Food Protection. He also serves on the International Commission on Microbiological Specifications for Foods, the New York Academy of Sciences Committee on Food Safety, the U.S. Food and Drug Administration's External Advisory Committee for the Microbial Safety of Foods, and the Canadian Food Inspection Agency's Advisory Board for Risk-based Inspections. He earned his Ph.D. in Food Microbiology from McGill University. In this episode of Food Safety Matters, we speak to Jeff [24:08] about: How his studies evolved from mycotoxin research to Listeria Educating consumers—particularly high-risk populations—about unsafe eating practices All of the factors—including family dynamics and consumer trends—that contribute to today's frequent Listeria outbreaks, and foodborne illness outbreaks in general Figuring out how to use big data to improve risk assessments Why fresh produce and other food groups experience more food safety issues now compared to previous years How free trade agreements affect food safety in Canada Global warming and its emergence as a serious danger to food safety Animals and food products that have been increasingly associated with Hepatitis E The online grocery sector—including a new food delivery innovation introduced by Amazon—and how gaps in how its regulated could mean more food safety risks The process of producing lab-grown meat, and the need for proper hazard analysis in this new arena Challenging University of Guelph students to brainstorm solutions to emerging food safety issues Related Content Listeria monocytogenes, A Foodborne Pathogen (1991) News Mentioned in This Episode Tyson Sues USDA FSIS; 2016 Ante-mortem training document [9:54] USDA to Begin Testing for African Swine Fever [14:20] Compost Potatoes | Jose Andres [16:35] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
In the fourth episode of Season 2, Hannah Zurier and Sophia Harrand explore new sanitizer technologies. They will cover super sanitizer particles in fresh produce applications and enzyme-sanitizer combinations to fight biofilms.
In the third episode of Season 2,Caitlin Carmody and Zhixin Wang hash out the endless Food Micro applications of a genetic based tool for studying diverse populations of bacteria used in this month’s the first paper. Followed by a broader discussion of the global impact of livestock vs. lab grown meat production, related to this month’s second paper.
In the second episode of Season 2, Alexa Cohn and Jonathan Sogin take us through two new papers detailing a novel operon structure and antibiotic resistance mechanism. For molecular and non-molecular biologists alike, this episode is sure to bring out the science in Food Science. But, it’s not all about science - Alexa tries painting and Jonathan attempts karate; they definitely won’t be quitting their day jobs anytime soon. Papers:Saenz-Lahoya, S., Bitarte, N., Garcia, B., Burgui, S., Vergara-Irigaray, M, Valle, J., Solano, C., Toledo-Arana, A., & Lasa, I (2019). Noncontiguous operon is a genetic organization for coordinating bacterial gene expression. Proceedings of the National Academy of Sciences, 116(5): 1733-1738. https://doi.org/10.1073/pnas.1812746116Duval, M., Dar, D., Carvalho, F., Rocha, E.P.C., Sorek, R., & Cossart, P. (2018). HflXr, a homolog of a ribosome-splitting factor, mediates antibiotic resistance. Proceedings of the National Academy of Sciences, 115(52): 13359-13364. https://doi.org/10.1073/pnas.1810555115Dar, D., Shamir, M., Mellin, J.R., Koutero, M., Stern-Ginossar, N., Cossart, P., & Sorek, R. (2016). Term-seq reveals abundant ribo-regulation of antibiotics resistance in bacteria. Science, 352(6282). DOI: 10.1126/science.aad9822
For this episode, join Josh Herskovitz and Emma Farquharson as these two "twins" from the Goddard and Nugen Labs use their "sibling humor" to summarize some of the most recent and fascinating literature in Food Microbiology.This month, for our 10th episode (but 1st episode of Season 2), our speakers walk us through two new papers, while also splendidly enunciating the ways in which these findings connect to what currently is practiced within the field of Food Microbiology. Josh and Emma examine how the low levels of persistent glucose and fructose in Western diets directly interfere with the colonization of Bacteroides thetaiotamicron - a critical organism for good health. Next, these two friends chat about the use of pectins as a colonization aide prebiotic, instead of the classical concept of prebiotics as fuel for cells!We eat food every day, so it makes sense that it would be a consistently hot topic of research. So join us this month as we explore how foods can hurt AND help our health.[[If you have a moment, be sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts or email us at "foodmicrominutes@gmail.com".]] Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists. Thanks for listening!
I met Ana Maria Quiros during the IGNITE Session at IFT 2018 where she did an inspiring talk about the food industry in Costa Rica and the young professionals that are driving it. Now she not only helps small businesses in Costa Rica grow their businesses, but she also has had a chance to talk to Congress about food science. The Costa Rica Food industry has some interesting twists on how they educate their workforce on food science and you’ll learn a lot about how they train professionals and the way they support businesses over there. Yet the issues in the Costa Rica food industry are the same issues Americans when it comes to small businesses, and science communication, in which I feel like the issues everyone faces in the food industry isn’t a national issue, but a global opportunity. Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.. Show Notes Bryson Bolton How did you find out about IGNITE?: I got an email about it. We are both in the Leadership program What do you tell people in a sentence or less?: I’m a food engineer, then people ask “what is that?” We actually changed the name from technologist to food engineer for public perception. It’s pretty much the same thing though Can you describe the course?: It’s a 5 year program and the final year, you have to do a thesis, which can take 2 more years. So it will take 7 years to get a Bachelors degree We have 3 universities that teach food science. The public colleges are very good in Costa Rica Where do you currently work now?: I was a consultant assistant for 5 months and now I work at the University My role is in extension programs. You have to know everything which is why I love the role. Can you give me an example of some projects in Costa Rica?: Since Costa Rica is really close to each other, everyone can collaborate Cacao vs Cocoa What is the Food Technologist Association?: We activated it in 2012. I joined in 2014. This is a professional association and even though it’s started from students, but the students who graduated stayed with the club. In 2017 I became president What are some important skills that you’ve learned in your role?: Have passion when volunteering. Also, connect people who do tasks, to the actual goal How did you find out about food science?: I didn’t know much about food science, but my cousin talked about it, and my mother taught culinary classes in high school. She gave me a book called Food Microbiology. My mother asked me to speak to my cousin who is a food scientist and I was convinced to go into food science. After I did food-based community service, I wanted to do this. What type of food technologies are interesting right now?: Food safety, public health and public perception. Do people understand clean label and perception? Ultra Processed Foods – Specific only in Latin America – Published in the WHO Ultra-Processed foods are: Soda, ice cream, Cheetos. But because the definition is from a Dietitian and not a food engineer, there are a lot of holes in the logic What is the biggest challenge the food industry has to face?: Consumer perception Favorite Quote: Do something that scares you every day How would you convince a shy person to do something?: Just keep on doing it. Whatever you have to say, if people need to hear what you have to say, you need to be heard. New Hampshire Gallo Pinto – Rice and Beans in Costa Rica Fried Plantains Do you have any advice for anyone who wants to go into the food industry?: It’s a very awesome, relevant, and important. You are going to be happy here. If you were to tell something valuable to yourself that you know now in the first day of work?: You can’t do everything in one day, not even one week Where can we find you for advice?: Linkedin
For this episode, join Caitlin Carmody and Meghan McGillin as these two friends summarize some of the most recent and fascinating literature in Food Microbiology.This month, for our 9th episode, our speakers walk us through the general outlines of these two new papers and also masterfully articulate the ways in which these findings connect to what currently is practiced within the field of Food Microbiology. Caitlin and Meghan look into the use of CRISPRSeroSeq as a method for Salmonella serotype identification. This method allows for rapid and specific identification of low abundance serovars within a sample, which could revolutionize the surveillance of foodborne pathogens. This technology has the potential to increase the response rate and traceback of foodborne outbreaks of the most common foodborne disease-causing pathogen in the United States. This month we even had the pleasure of interviewing Assistant Professor at Gettysburg College, Dr. Nikki Shariat, who is one of the authors of our first paper! Dr. Shariat has a strong background in Salmonella and is currently utilizing it to develop CRISPR-based molecular tools for Salmonella surveillance. Our second paper outlines the exciting new potential of incorporating bacteriophages into chitosan-based edible films as an alternative method for biocontrol in food packaging. The paired antimicrobial properties of bacteriophages and chitosan address the issues of plastic waste in the food industry without compromising on food safety! [[If you have a moment, be sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts or email us at "foodmicrominutes@gmail.com".]] Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists. Thanks for listening!
Dr. Keith Warriner is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and he is able to apply his research findings in a practical way. In this episode of Food Safety Matters, we speak to Keith Warriner about: Effective antimicrobial treatments for fresh produce Ridding leafy greens of microbial contamination His research looking at pathogen survival in different types of soil, and the impact of soil temperature His thoughts on what happened in the U.S. romaine lettuce outbreak Clostridium difficile and its persistent presence in meat, seafood, and fresh produce The new development of biosensors, and how they detect pathogens Internet of Things and how it can be used to track data and produce results Challenges with contamination in low-moisture food products The use of food-contact antimicrobial coatings How getting certain products or processes is easier to get approved in the U.S. vs. in Canada The One Health approach, which focuses on animal health, which would then lead to safer food The Highly Qualified Personnel Scholarship Program Food Safety Magazine articles written by Keith: Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings Developing a Cost-effective Sanitation Plan for Small-to-medium Processors News Mentioned in This Episode: Larry Keener's IUFoST Lifetime Achievement Award Deirdre Schlunegger to Retire from Stop Foodborne Illness FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins | FDA's environmental assessment California LGMA Updates Food Safety Practices Prior to the Desert Growing Season FSMA Produce Safety Rule Meetings in Albany, Anaheim, Atlanta, and Portland | FDA meeting page FDA Q&A on Mandatory Recalls Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747.231.6730
In this month’s Podcast, Mariely Medina and Jonathan Sogin take us from B to C; or honey bees to E. coli clones. They discuss Glyphosate and its impact on honey bees’ microbiome, and how whole-genome sequencing can be used to determine the phylogeny of pathogenic outbreak strains.
For this episode, join Emma Farquharson and Hannah Zurier as these two friends summarize some of the most recent and fascinating literature in Food Microbiology. [ ] [ ] [ ] As you may recall, Hannah was last featured in Season 1, Episode #3, "From Plastics to Pathogens” while we last heard from Emma on our very first episode, "From Fruit Flies to Phages"! [ ] [ ] [ ] This month, for our seventh episode, our returning champions not only walk us through the general outlines of these three new papers but also masterfully articulate the ways in which these findings connect to what currently is practiced within the field of Food Microbiology. [ ] [ ] [ ] The topics covered this month's definitely are growing concerns and our day and age, but by using some humor and the positivity shared between friends, Emma and Hannah deliver their messages tactfully while keeping you chuckling to yourself. Join us as they speak about unstable plasmidomes, the newer technology of neutral electrolyzed oxidizing water, and what we can do to help stop emerging superbugs.Needless to say, it will be another month filled with fascinating new literature and passionate people to explain it! [ ] [ ] [ ] If you have a moment, be sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts or email us at "foodmicrominutes@gmail.com". [ ] [ ] [ ] Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists. Thanks for listening!
For this episode, join Genevieve Sullivan and Sophia Harrand as they explore some of the most recent and fascinating literature in Food Microbiology. As you may recall, Genevieve was last featured in Season 1's very first episode, "From Fruit Flies to Phages" while we last heard from Sophia in our second episode "From Brains to Beer"! - This month, for our sixth episode, our returning champions not only walk us through the general outlines of these four new papers but also masterfully articulate the ways in which these findings connect to what currently is practiced within the field of Food Microbiology. Sophia and Genevieve speak of how Listeria is able to persist within food processing facilities by taking advantage of Pseudomonas' speedy biofilm formation. They then go on to highlight advances in cold plasma treatment of foods and how proteomics can be used to further investigate HOW this treatment actually works. And to finish up, Sophia shares (not just in words) her enthusiasm for Kimchi and how viral profiling may become the next big way that foods could be regionally validated! Needless to say, it will be another month filled with fascinating new literature and passionate people to explain it! - If you have a moment, be sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts or email us at "foodmicrominutes@gmail.com". Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists. Thanks for listening!
Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973. Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane was a recipient of the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls) How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations. About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech. Related Content BOOK: The First 90 Days https://amzn.to/2nwPuCG USDA FSIS http://bit.ly/2vY8deh USDA FSIS History http://bit.ly/2MGOlU0 Milestones in U.S. Food and Drug Law History http://bit.ly/2MeThDu News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water http://bit.ly/2M7poE3 Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints http://bit.ly/2O4nyRV Delaware General Health District Updates http://bit.ly/2MjB0nB FDA Update on FSMA's Produce Safety Rule http://bit.ly/2LUFwZy Whey Powder Salmonella Recall Impacts Popular Household Snack Brands http://bit.ly/2vGrhyn Listeriosis Outbreak Situation Report-July 2018 http://bit.ly/2AX9ic0 Pre-Cut Melon Salmonella Outbreak Declared Over http://bit.ly/2MhqjhA Ongoing Del Monte Vegetable Tray Outbreak http://bit.ly/2MQlsVS UPDATE: McDonald's Cyclospora Illnesses Linked to Fresh Express Salads http://bit.ly/2Mz6OS9 Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag twitter.com/FoodSafetyMag and on Facebook facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747-231-6730
For this episode, join Alexa Cohn and Marie Lawton as they dive into three new and interesting papers within Food Microbiology. With their combined knowledge that's backed by their own personal research experience, Marie and Alexa take you through over a decade's worth of data surrounding bacteriophages plaguing Irish cheese factories, how E. coli continues to threaten cookie dough consumption through contaminated flour, and interesting new finds in surrounding Lactics. Needless to say, it will be another month filled with fascinating new literature and passionate people to explain it! If you have a moment, be sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts or email us at "foodmicrominutes@gmail.com". Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists. Thanks for listening!
For this episode, join Ola Esho and Mariely Medina as they dive into new and fascinating literature in Food Microbiology. This month Ola and Mariely explore interesting topics ranging from effect of diet on the gut microbiome, spinach microbiome changes due to chlorine washing, and Salmonella Newport's adaptations to Tomatoes. This month we also have the pleasure of interviewing award winning researcher, Dr. llana Brito, who studies the human microbiome and the changes that occur due to various perturbations like antibiotics. Please join us on our exciting journey from Veggies to Vegans. Be sure to rate us 5 stars, and feel free to leave a comment with your thoughts. Special thanks to the Food Micro Minutes team who helped us to create this podcast: Jason Goodman, Emma Farquharson, Genevieve Sullivan, Sophia Harrand, Marie Lawton, Hannah Zurier, Joshua Herskovitz, Alexa Cohn, and Jeff Tokman.
For this episode, join Hannah Zurier and Joshua Herskovitz as they dive into new and fascinating literature in Food Microbiology. This month, Hannah and Josh use a theme of "models"/"modeling" to explain topics ranging from newly discovered, microbially-derived hydrolases capable of reducing the volume of plastics in our ecosystems - to nematode models outlining the dangers associated with pathogens in food facilities that are characterized as being viable but non-culturable (VBNC)! This month, we also have the pleasure of interviewing Cornell University's well-respected, material scientist Dr. Julie Goddard. With her help and a few guiding questions, Dr. Goddard shines a light on the applicability and likelihood of how newly discovered PET hydrolases could or could not be adopted by industries interested in recyclable plastics. Join us this month as Josh and Hannah use their delightful, and eye-roll-worthy puns to explore, question, and educate listeners on four new Food Microbiology papers and how they impact our local and global world. If you have a moment, b sure to rate us 5 stars. It might seem silly, but those ratings help our group to get more attention and to spread new literature to those of us too busy to sit down and comb through the primary literature. If you have any questions or comments, or if you have a suggestion on how we might make our podcast even better - feel free to leave a comment with your thoughts. Here at F.M.M., we believe in open communication as a way of highlighting the massive benefits of collaboration between scientists!
For this episode, join Jeffrey Tokman and Sophia Harrand as they dive into new and fascinating literature in Food Micro, ranging from key virulence genes needed for Listeria monocytogenes to enter the brain, how E. coli has beneficial probiotic characteristics, how dangerous dry biofilms can be for transferring pathogenic bacteria to fresh produce, and how the world of Hopped beer has taken on a whole new engineering spin! This month, Sophia and Jeffrey use their friendly banter to help you to explore matters from Brains to Beer! Be sure to rate us 5 stars, and feel free to leave a comment with your thoughts.
Hello and welcome to Food Micro Minutes Podcast! We are a small group of students from the Department of Food Science at Cornell University who started this podcast dedicated to summarizing and connecting new literature in Food Microbiology with current and common knowledge. Each month, our team researches primary literature, speak with colleagues and mentors, and delves deeply into the overall body of knowledge associated with these topics. The Food Micro Minutes team members are big proponents of continuous improvement, so if you have questions, concerns, constructive feedback, or comments on details we may have missed in the podcast – feel free to shoot us an email or leave a comment on our webpage. Interested in being a guest speaker on our podcast or having us post the extra details on a subject you would like us to share? Reach out to our podcast team at FoodMicroMinutes@gmail.com or submit a comment below.
This month in Food Micro Minutes, Emma Farquharson and Genevieve Sullivan discuss Salmonella response to high-pressure processing, fruit flies as potential vectors of foodborne illness, the involvement of hly and prfA in Listeria biofilm formation, and heat stability of Lactococcus lactis phage due to mutations within the tape measure protein. Papers discussed in this month’s episode: Tamber, S. (2018). Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms. Appl Environ Microbiol, 84(2). doi:10.1128/aem.01673-17 Black, E. P., Hinrichs, G. J., Barcay, S. J., & Gardner, D. B. (2018). Fruit Flies as Potential Vectors of Foodborne Illness. J Food Prot, 509-514. doi:10.4315/0362-028x.Jfp-17-255 Price, R., Jayeola, V., Niedermeyer, J., Parsons, C., & Kathariou, S. (2018). The Listeria monocytogenes Key Virulence Determinants hly and prfA are involved in Biofilm Formation and Aggregation but not Colonization of Fresh Produce. Pathogens, 7(1). doi:10.3390/pathogens7010018 Geagea, H., Labrie, S. J., Subirade, M., & Moineau, S. (2018). The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages. Appl Environ Microbiol, 84(3). doi:10.1128/aem.02082-17
Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model. During his career, Dr. Sperber worked for three major food companies—Best Foods, Pillsbury and Cargill—and has become one of the world’s experts in controlling the microbiological safety and quality of foods. A former chair of the IFT Division of Food Microbiology and the Food Microbiology Research Conference, Dr. Sperber was appointed in 2000 to the FAO/WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award, and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In 2004 he received our Food Safety Magazine Distinguished Service Award. Now retired, Dr. Sperber is a strategic advisor to Cargill’s food safety program and remains actively involved in professional activities on a personal level, including the development of a textbook on food safety and HACCP. In this episode of Food Safety Matters we speak to Dr. Bill Sperber about: Bill’s early life influences and what lead him to a career in food microbiology Why Salmonella is his ‘favorite’ bacterium The food industry before HACCP Developing and implementing HACCP Listeria hysteria Canned foods regulation, pasteurization, and raw milk Who’s responsible for safe foods? Insights from visiting 1,000+ plants in 20 years Top advances in food safety in the last 50 years The advent of 'The Friendly Microbiologist' Articles by Dr. Sperber in Food Safety Magazine: Good Consumer Practices Are Necessary to Further Improve Global Food Safety (April/May 2015) By Sean Leighton, M.Sc., M.B.A., and William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2015/good-consumer-practices-are-necessary-to-further-improve-global-food-safety/ Happy 50th Birthday to HACCP: Retrospective and Prospective (December 2009/January 2010) By William H. Sperber. Ph.D., and Richard F. Stierhttp://www.foodsafetymagazine.com/magazine-archive1/december-2009january-2010/happy-50th-birthday-to-haccp-retrospective-and-prospective/ Shifting the Emphasis from Product Testing to Process Testing (April/May 2010) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2010/shifting-the-emphasis-from-product-testing-to-process-testing/ Advancing the Food Safety Agenda (June/July 2004) An interview with William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/advancing-the-food-safety-agenda/ Resources Mentioned in This Episode: USDA Integrates Recall Information into 'FoodKeeper' Application http://www.foodsafetymagazine.com/news/usda-integrates-recall-information-into-foodkeeper-application/ FDA Launches Food Safety Plan Builder to Help with FSMA Requirements http://www.foodsafetymagazine.com/news/fda-launches-food-safety-plan-builder-to-help-with-fsma-requirements/ Federal court upholds Seafood Traceability Rule; targets fraud http://www.foodsafetymagazine.com/news/federal-court-upholds-seafood-traceability-rule-targets-fraud/ USDA Offers Food Safety Tips for Areas Affected by Hurricanes http://www.foodsafetymagazine.com/news/usda-offers-food-safety-tips-for-areas-affected-by-hurricane-harvey/
ProMetic Life Science hits two significant clinical milestones, Antibe Therapeutics reports promising Phase 2 results, In BC researchers, take a closer look at the DNA of the world’s greatest wines, and using genomics to treat and track tuberculosis We have this and more on this week’s Biotechnology Focus Podcast! Welcome to Biotechnology Focus Podcast. I’m your host Shawn Lawrence. Story 1 We start this week’s show in beautiful British Columbia, highlighting two local projects with an international flavor. The first story sees UBC researchers Dan Durall and Mansak (Ben) Tantikachornkiat getting ever closer to identifying the biological personalities of the world’s greatest wines. In a recent study, published in the International Journal of Food Microbiology , the duo developed a technique that combines a process to identify the full spectrum of DNA in yeast and bacteria samples with a technique that distinguishes between live and dead micro-organisms. As Durall, an associate professor of biology at UBC’s Okanagan campus, explains, since only live micro-organisms are relevant in the various stages of fermentation as they relate to the senses, this study provides some of the important tools that will be necessary to determine why different types of wine taste and smell as they do. Their findings could also lead to the identification and elimination of micro-organisms that are responsible for spoilage. In undertaking the study, the pair used a number of different kinds of yeast and bacteria specimens, including those typically found in wine fermentations. Key in the development of the new scientific technique was the use of a light-sensitive dye, propidium monoazide, which binds to dead DNA and prevents it from being detected. This allows scientists to identify and focus on the more relevant aspects of a test sample. According to Tantikachornkiat, this technique has allowed them to quickly and accurately monitor in one experiment what previously could have taken multiple experiments and months of trial and error. The next stages of their research will focus this technique on different types of wine making methods to see how they change micro-organisms that affect the final wine product. Story 2 Our second BC story focuses on a new collaborative project involving the BC Centre for Disease Control (BCCDC), Oxford University and Public Health England (PHE). Together they are working to build data-sharing capacity between eachother to accelerate the use of genomics as a tool for the diagnosis, treatment and tracking of tuberculosis (TB). Led by Dr. Jennifer Gardy at BCCDC and Dr. Derrick Crook, University of Oxford and PHE, the research project is exploring how to communicate the complex data from a genomics-based test in a simple and effective laboratory report allowing clinicians, many of whom have not worked with genomic data before, to quickly and easily find the information and get the interpretation they need to ensure a direct benefit for patients. Funded in part by Genome BC, the project also supports PHE and BCCDC’s efforts to validate the use of a genomic platform in a clinical setting through developing user-friendly reports to assist doctors in faster and more effective diagnosis and treatment. The use of genomics in the clinic means patients will have access to the most effective treatment several weeks earlier. Through a previous collaboration, the researchers have already demonstrated that using genomics to diagnose and characterize TB infections can reduce the time to diagnose and fully characterize an infection from an average of 31 days to just five days. Genomics also provides important information on the drug resistance profile of the tuberculosis strain, which helps doctors to identify the best treatment and avoid using antibiotics that will not be effective. Valued at $168,000, the initiative called SMAC: Sharing Mycobacterial Analytic Capacity will use techniques from the field of information visualization to design the better laboratory reporting form. Through a series of online surveys and iterative designs, the researchers hope to develop a simple, two-page report that describes a patient’s diagnosis, the antibiotics that are predicted to work to treat the infection, and whether or not the patient is part of an outbreak. As part of SMAC, the UK and Canadian teams are also sharing resources and expertise in TB genomics and bioinformatics in order to accelerate the clinical validation and implementation of genomics-based TB diagnostics, first in the UK, and ultimately in BC. The partnership is a product of a MOU signed by Genome British Columbia and Genomics England last year to improve diagnostic capability and outcomes for patients with cancer, rare diseases and infectious diseases. Story 3 In Atlanta, Georgia, Toronto based med tech company Synaptive Medical has launched a revolutionary brain surgery technology at Emory University Hospital. The technology, called BrightMatter™ is an innovative neurosurgery solution that offers advanced imaging, surgical planning and navigation through robotic visualization. Synaptive’s technology shares a common imaging hub, which analyzes and assesses the quality of imaging scans in real-time prior to surgical planning and creates the foundation for a clinically-integrated imaging informatics research platform. Using an imaging method called diffusion tensor imaging, or DTI, BrightMatter enhances MRI images of the entire brain’s pathways, allowing physicians to consider approaches for navigating around critical structures in neurological surgery. Synaptive’s integrated imaging and navigation systems allow physicians to see details that can’t be seen with the naked eye or a standard MRI, and may allow access to brain locations previously deemed inoperable. The automatic positioning system with an attached camera follows the physician’s tools, showing an image of the patient’s anatomy with unprecedented detail. This robotic arm includes a hands-free optical visualization system that allows for better surgical ergonomics, facilitates collaboration with operating room staff, and consumes less surgical time without the need to manipulate cumbersome optics. Dr. Gustavo Pradilla, an Emory assistant professor of Neurosurgery, and chief of neurosurgery for Grady, co-director of the Grady Skull Base Center, and director of the Cerebrovascular Research Laboratory said that acquiring Synaptive’s platform will bring innovative neurosurgical treatments that are the next technological frontier in intraoperative navigation, robotic-assisted visualization, corridor-based neurosurgery and clinical informatics. He adds that the technology will expand the hospitals ability to treat previously inoperable lesions in delicate areas of the brain, leading to safer and more efficient procedures, smaller incisions, shorter hospital stays. Story 4 In clinical trial news, Toronto’s Antibe Therapeutics Inc. has posted positive results from its Phase 2 clinical trial of ATB-346 in osteoarthritis (OA). ATB-346, is an NSAID (non-steroidal anti-inflammatory drug), and a hydrogen sulfide-releasing derivative of naproxen, the most-prescribed NSAID in North America. As part of the trial, 12 patients with OA of the knee were treated once daily for 10 days with the drug at a dose of 250 mg. The dose contains one-sixth of the typical daily dose of naproxen for treating OA. According to the company, the lower dose was found to be very effective at reducing pain, and equal to or better than naproxen or celecoxib in comparable studies. The drug was also found to be safe and well-tolerated. As part of the trial, patients recorded their level of pain one day prior to starting treatment and again on days four and 10 of treatment. The “WOMAC pain scale”, the gold standard in arthritis clinical trials, was used as the measure of beneficial effect. The enhanced effectiveness of ATB-346 as compared to the market-leading drugs for osteoarthritis was a pleasant surprise, particularly considering the low dose of ATB-346 that was used said both the company’s chief science officer John Wallace and the company’s CEO Dan Legault. Legault added that the company plans to expeditiously perform additional clinical trials to confirm the results seen in this phase 2 study, and explore the effectiveness of even lower doses of ATB-346. The Phase 2 clinical trial was carried out in Toronto, Canada by Topstone Research Ltd. Story 5 A research team at the Krembil Research Institute has discovered a pair of tissue biomarkers that directly contribute to the harmful joint degeneration associated with spine osteoarthritis. In a study study, published in the Journal of Clinical Investigation Insight, the researchers were able to show that elevated levels of both of these biomarkers cause inflammation, cartilage destruction and collagen depletion. Osteoarthritis affects about three million Canadians and is characterized by a breakdown of the protective cartilage found in the body’s spine, hand, knee and hip joints. There is no known cure. The study involved tissue biopsies from 55 patients undergoing decompression or discectomy at the Krembil Neuroscience Centre at Toronto Western Hospital. As part of the study, the research team – led by Dr. Mohit Kapoor at the Krembil Research Institute and comprising Dr. Akihiro Nakamura, a post-doctoral fellow, and Dr. Y. Raja Rampersaud, a clinical expert and spine surgeon – explored the role, function and signaling mechanisms of two tissue biomarkers: microRNA-181a-5p and microRNA-4454. The study screened 2,100 microRNAs and found that measuring the levels of these two specific biomarkers can help clinicians determine the stage to which the disease has progressed, and provide a tool for determining the degree of cartilage destruction. Dr. Kapoor discusses his team’s discovery of the pair of tissue biomarkers in the following audio provided by (Video: UHN From 0:26-1:09,1:30-2:02). The discovery represents the end of the first stage of research. The team is now investigating whether these biomarkers can be detected in the blood – which would help clinicians more simply determine the stage of spine osteoarthritis – and whether further studying the biomarkers will allow researchers to halt and reverse spine degeneration. Story 6 It’s been a week filled with successful milestones for Laval, QC’s ProMetic Life Sciences. A developer of products used in the purification of biologics, drug development, proteomics and the removal of pathogens, the company announced on August 9th it had completed enrollment of the adult patient cohort for its pivotal intravenous immunoglobulin (IVIG) Phase3 clinical trial for the treatment of primary immunodeficiency diseases (PIDD). The company also announced on August 11 that it had completed patients enrolment of the congenital plasminogen deficient patients in its pivotal phase 2/3 clinical trial required for the accelerated regulatory approval pathway with the U.S. Food and Drug Administration In terms of the Phase 3 trial, completion of enrollment for the adult patient population is five months ahead of schedule and puts the company on the fast track to becoming the first Canadian-based company to locally produce IVIG. It’s also a further indication of the near-term commercial prospect of what will be the company’s second plasma protein. According to company CEO and president Pierre Laurin, Canadian patients are amongst the largest consumers of IVIG on a per capita basis worldwide and the demand continues to grow at a rapid pace. He believes that the manufacturing advantages provided by the company’s proprietary PPPS™ technology can help alleviate Canada’s current dependence on foreign plasma derived therapeutics. IVIG is a preparation of antibodies purified from plasma donations from normal individuals. It is indicated for the maintenance treatment of patients with primary immunodeficiencies including common variable immunodeficiency, X-linked agammaglobulinemia, severe combined immunodeficiency and as a treatment of immune thrombocytopenic purpura (ITP). It is also used for the treatment of many other autoimmune diseases, including Guillain-Barré syndrome, Kawasaki disease. The Phase 3 trial is an open label, single arm, two-cohort multicenter study investigating the safety, tolerability, efficacy and pharmacokinetics of ProMetic’s plasma derived IVIG in a total of 75 patients suffering from PIDD, and the adult cohort includes the 50 enrolled adults (cohort 1) and will also include 25 children (cohort 2). ProMetic anticipates the completion of enrollment for cohort 2 to go quickly with completion of the IVIG Phase 3 clinical trial expected in the second half of 2017. As for the second trial, the FDA has agreed to an accelerated regulatory approval pathway, given the rarity of the condition and the related unmet medical need. To secure an accelerated pathway approval, a drug must treat a serious condition, provide a meaningful advantage over available therapies and demonstrate an effect on a surrogate endpoint that is reasonably likely to predict clinical benefit. Dr John Moran, Chief Medical Officer of ProMetic commented that the ongoing clinical trial has enabled ProMetic to meet the primary end-point of achieving the targeted increase in plasma concentration of plasminogen and to define the optimal treatment regimen. Plasminogen is a naturally occurring protein that is synthesized by the liver and circulates in the blood. Activated plasminogen, plasmin, is a fundamental component of the fibrinolytic system and is the main enzyme involved in the lysis of blood clots and clearance of extravasated fibrin. Plasminogen is therefore vital in wound healing, cell migration, tissue remodeling, angiogenesis and embryogenesis. ProMetic's Plasminogen has received an Orphan Drug Designation by the FDA and the European Commission for the US and the European markets respectively. ProMetic also received a Fast Track Designation by the FDA, a process designed to facilitate the development and expedite review of drugs and biologics intended to treat serious or life-threatening conditions and that demonstrate the potential to address unmet medical needs. With that we’ve come to the end of this week’s program. We hope you enjoyed it. Thanks to Laskey Hart our production manager. You can find us online at www.biotechnologyfocus.ca and we’re always looking for your feedback, story ideas and suggestions so we’d love to hear from you. Simply reach out to us on twitter: @BiotechFocus . For all of us here at Biotechnology Focus, thank you for listening.
In this episode, Jonathan Bailor, author of The Calorie Myth breaks down the problems with the calorie theory of weight loss. Jonathan covers topics like why eating less or exercising more won’t ever truly solve a weight problem, how stress affects weight and clears up confusion with the often-misquoted Law of Thermodynamics. Jonathan and I Discuss 1:45- The disconnect between technology and science 3:00- Why Calories don’t count the way we think they do 3:30- Weight isn’t a moral issue. People who weigh more aren’t lazy 4:29- The idea of “just eat fewer calories” is akin to telling those with depression to just frown less and smile more 6:45- How calories can count, we just don’t need to count them 7:15- The “Calorie Myth” 7:29- Calories in/calories out and why it doesn’t work 7:44- The role of the hypothalamus 10:55- The four laws of thermodynamics and why it isn’t as simple as eating less and burning more 11:31- Why most interpretations of the laws of thermodynamics are completely wrong 12:31- the problems with eating less 13:46- Why you’ll lose muscle and fat if you just eat less 14:16- How calories are different 15:00- The four factors of quality food: satiety, Agression, Nutrition, Efficiency 15:48- Foods that the more you eat, the healthier you get 16:05- Foods to avoid 16:38- How foods manipulate hormones 17:13- How to get your brain to tell your body to do something 19:44- How hormones signal the body to build muscle or gain fat 18:55- Why exercise alone won’t help you lose weight 19:45- Where “exercise” comes from 21:15- One step to be healthier Resources Mentioned Book: The Calorie Myth Website: SaneSolution.com Article: Wellness Mama on Calories Thanks as always for listening to the Wellness Mama Podcast. If you are enjoying the show, please leave a rating and review on iTunes or Stitcher. It helps my podcast to show up for those searching for health and wellness podcasts. Read TranscriptKatie: Hi, I’m Katie from wellnessmama.com. Welcome to episode 10 of the “Wellness Mama Podcast,” where I provide simple answers for healthier families. An interesting fact for your day, a 2010 study published in the “International Journal of Food Microbiology” found that 48% of fountain soda drinks contained fecal bacteria and 11% contained E. coli, just another on a long list of reasons to avoid drinking soda. On the opposite end of th
The guys started the show with some general chit chat about The Beer Store and [The Nail Shop](http://www.yelp.com/biz/the-nail-shop-omaha), the [Beach Boys](http://www.thebeachboys.com/), including "[Pet Sounds](http://en.wikipedia.org/wiki/Pet_Sounds)", Chuck Berry, [Bed Bad Baaaaaaatz](http://badbatz.tumblr.com/), Don's [Etymotic hf5 earphones](http://www.etymotic.com/ephp/hf5.html), Twitter, (including [this discussion](https://twitter.com/bugcounter/status/373254508580573184)), and [Barbara M. O'Neill](http://njaes.rutgers.edu/personnel/individual.asp?id%3D416)'s great work. Prompted by a [link](http://www.dailymail.co.uk/health/article-2398775/30-C-laundry-cycles-breed-bacteria-transfer-germs-underwear-tea-towels.html) from Alejandro Amezquita the guys then turned their attention to laundry and in the process gave the phrase "Eat My Shorts!"meaning. In the article, [Lisa Ackerley](http://en.wikipedia.org/wiki/Lisa_Ackerley) discussed the hygiene of laundering. The guys recalled a couple of research articles by Chuck Gerba related to the topic ([here](http://www.sciencedirect.com/science/article/pii/0043135491900969) and [here](http://www.sciencedirect.com/science/article/pii/S0163445301908527)). Neither Don nor Ben were particularly worried about this. This reminded Ben of [The Salt article](http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates) on cooking food in the dishwasher. The guys discussed the potential risk of this approach and the sciences that is needed. Another [The Salt article on washing poultry had also resulted in a large amount of social media engagement, which is something the Don and Ben are always keen to explore. And both enjoyed Alton Brown's proper method for washing out th inside of a whole poultry. The guys then moved onto the bug trivia replacement segment called Food Safety History, in honour of a 100 years of the IAFP Journal of Food Protection. In this episode the Don covered the [pre 1940 era](http://www.foodprotection.org/100years/articles/100-yrs-of-iafp-pre-1940.pdf). It all started with the Journal of Milk Technology and the connection with raw milk reminded Ben of this [Toronto Star article](http://www.thestar.com/news/gta/2011/09/30/two_crusaders_a_competing_cause_ontarios_raw_milk_saga.html). Don then wanted to talk about this [NY Times article](http://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html), related to *Salmonella* in spices, and the related [Food Microbiology article](http://www.sciencedirect.com/science/article/pii/S0740002012002171). Don posed Ben the questions that he was asked for a Q&A based Rutgers media release on this topic and the guys compared their answers. The guys then got fired up about the [Cronut Burger related outbreak article by [Jason Tetro](http://www.foodsafetynews.com/author/jtetro/#.UidMtBabS0s). Ben didn't quite agree with some of Jason's assumptions, so Ben queried the manufacturers about the parameters of the product, which [Le Dolci didn't know](https://www.facebook.com/permalink.php?story_fbid%3D10153155762045720&id%3D305381935719). Ben eventually found the answer from Toronto Public Health, and was able to set the record straight To finish off, Don mentioned [The New Disruptors](http://newdisrupt.org/) podcast, which featured [Marisa McClellan](http://foodinjars.com/) in Episode 38 "Yes, we can!"talk about food preservation. Don was pleasantly surprised by her knowledge, including of the National Center for Home Food Preservation. In the after dark the guys continued with canning, including [Canvolution](https://twitter.com/Canvolution), [Canning Across America](http://www.canningacrossamerica.com/) and pink flamingos for their 50th episode.
#2. In this episode of The Health Sessions I get to hang out with Dr. Ranga J. Premaratna who has a Ph.D- Food & Nutritional Science with specialisation in Nutrition, Food Microbiology, Biotechnology. We chat about the gut & brain relationship and simple steps you can take to enhance daily brain function. Stu & I introduce the show and discuss… our recent gut tests with Tania Flack dysbiosis EMF polution Dr. Ranga J. Premaratna discusses… [10:12] gut health relationship where to start with gut health glycation of the brain mobile phones and much more….. If you would like a question or topic covered on the podcast, then we would love to hear from you. www.180nutrition.com.au
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