Podcasts about Food safety

In this flavorful new episode of The Food Professor Podcast—presented by Caddle—Michael LeBlanc and Dr. Sylvain Charlebois serve up an inspiring conversation with Rob Sengotta, chef and co-founder of Von Slick's Finishing Touch, the award-winning Manitoba-based producer of gourmet compound butters.The InterviewRob takes listeners behind the scenes of his chef-to-entrepreneur journey—from fine-dining kitchens in London and France to building a small-batch butter business on the prairies. He shares how curiosity and culinary discipline led to Von Slick's signature push-tube packaging and eight imaginative flavours, including garlic confit, roasted red pepper, mushroom duxelle, and cowboy butter.Listeners learn how Rob and partner Landon Craker turned a spark of an idea into a thriving Western Canadian brand by mastering distribution, leveraging farmers' markets, and staying creative on social media. Rob reflects on his early appearance on Dragon's Den, the lessons learned about timing and valuation, and the advantages of remaining proudly local. He also reveals new restaurant-format products, growing online sales nationwide, and why Canadians' appetite for supporting homegrown brands continues to expand.The NewsIn the first half, Sylvain reports live from Medellín, Colombia, where he's attending an international conference on rural food economies. He offers a fascinating window into Colombia's agricultural transformation—how coffee and cocoa remain vital exports and how farmers are striving to move beyond decades of narcotics-driven instability.Back in Canada, Michael and Sylvain unpack the latest headlines:CFIA factory inspections and the urgent need for transparency;Health Canada's cloned-meat consultations, why silent science can backfire, and the parallels to GMO controversies;Parliamentary hearings on the grocery code of conduct and why supplier–retailer trust still drives price volatility;Bank of Canada's rate decision, its implications for restaurants and food-service recovery; andThere is a growing debate over adopting a U.S.-style SNAP food-assistance program in Canada.This episode blends global perspective, policy insight, and entrepreneurial inspiration—proving again that from farm to fork, the Canadian food economy is as complex as it is delicious. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Transcript [music] From Washington State University Extension, this is Food Safety in a Minute Halloween's near, and candies' everywhere but did you know chocolate is sometimes recalled? Here are four common hazards, leading to recalls: • Allergens that aren't labeled such as milk, nuts, sesame. • Bacterial contamination. 4 million pounds of chocolate wafers were recalled because of Salmonella in May 2024. • Undisclosed hazardous substances. And, • Foreign Objects or Mislabeling. If you hear about a recall: • Stop consuming the product immediately. • Next check labels and lot numbers with recall notices to confirm. • Return chocolate to the place of purchase for a refund. • Clean and sanitize surfaces possibly contaminated by the product. Stay informed and safe, subscribe to FDA recall alerts, or visit FoodSafety.gov. I'm Susie Craig for Food Safety in a Minute. [music] Resources United States Department of Agriculture – Food Safety.gov. Recalls and Outbreaks. https://www.foodsafety.gov/recalls-and-outbreaks. Accessed online 8/19/25. United States Food and Drug Administration. Recalls, Market Withdrawals, and Safety Alerts. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts. Accessed online 8/19/25. United States Food and Drug Administration. Sign up for Recall Alerts. https://public.govdelivery.com/accounts/USFDA/subscriber/new. Accessed online 8/19/25.

This episode is brought to you by Aptean. As food and beverage processors seek ways to operate efficiently while monitoring and maintaining food safety and a traceable supply chain, they're looking for advanced technology to help them achieve their goals. Jack Payne, solution consulting director, Food & Beverage and Process Manufacturing, for Aptean, and a longtime industry expert in the field, shares his insights on the innovations that have driven the industry forward, and how a shared passion for serving the best quality, safest food and beverage products has shined through in nearly every partnership he's developed with processors. Learn more about Aptean.

The Biosecurity, Food Safety and Associate Agriculture has travelled to Chile to represent New Zealand at the World Dairy Summit. Today, we find him in Uruguay, having also passed through Argentina.See omnystudio.com/listener for privacy information.

In this dynamic episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois dive into the latest headlines shaping Canada's food and beverage sector before welcoming Kiran Mann, CEO of Brar's, one of North America's fastest-growing South Asian food manufacturers.The episode opens with a timely look at the hospitality boost from the Toronto Blue Jays' World Series run, a much-needed economic shot in the arm for restaurants and bars coast-to-coast. From there, Sylvain unpacks fresh Canadian inflation data, connecting global trade policy, tariffs, and drought-driven beef shortages to continued food-price volatility. He explains why Canadian beef prices will likely remain high until mid-2027, and how regional differences—from Saskatchewan's 5.5 percent food inflation to Ontario's 3.5 percent—highlight a widening national divide. The conversation also tackles layoffs at Molson Coors and Nestlé, changing consumer habits amid the Ozempic effect, and why Big CPG must reinvent itself as Canadians buy more locally produced goods. The duo rounds out the news rundown with an update on Agropur's cottage-cheese lockout and a surprising salmonella outbreak in dog treats, underscoring the need for better pet-food safety oversight.Then, Michael and Sylvain welcome Kiran Mann, an inspirational immigrant entrepreneur and visionary leader steering Brar's from family-run origins to a national and expanding international powerhouse. Mann shares her remarkable journey—from her roots in Amritsar, India, to leading a modern Canadian company that connects authentic Indian flavours with contemporary manufacturing innovation. She explains Brar's evolution across three categories—dairy, snacks, and sweets—including its beloved samosas, signature paneer, and pure-vegetarian veggie burgers.Mann introduces her proprietary “Harmonic System”—a leadership and operational philosophy grounded in balance, authenticity, and purpose. Her approach integrates people, process, and passion, ensuring that growth doesn't outpace culture or quality. The discussion explores how Brar's sustains traditional recipes while using food science to extend shelf life naturally, create sustainable packaging, and meet the needs of health-conscious, multicultural consumers. Looking ahead, Mann outlines her strategy of “depth and impact,” combining Canadian multiculturalism, sustainable supply chains, and bold U.S. expansion to make Brar's a global ambassador of modern Indian cuisine made in Canada. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

As Saint Lucia prepares to celebrate Jounen Kwéyòl, the Ministry of Health, Wellness, and Elderly Affairs is reminding food vendors and patrons to uphold proper food safety standards throughout the festivities. To prevent food-borne illnesses, vendors are urged to practice proper hygiene, maintain safe food temperatures, and ensure clean preparation areas. Patrons are also encouraged to purchase food only from vendors who demonstrate good sanitary practices. The Ministry continues to monitor food safety and support training for food handlers to protect public health during this cultural celebration.

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know Washington State produces 124 million 40-pound boxes of apples each year? Popular varieties include Gala, Granny Smith, Red Delicious, Honeycrisp, Fuji, and Cosmic Crisp®. It's the perfect time to preserve a little comfort making and preserving apple butter. Sweet, spiced, and shelf-stable. For food safety and quality, always use a research-based, tested recipe and follow directions carefully. The National Center for Home Food Preservation is a trusted source. Eight pounds of apples yield 8 to 9 pints of apple butter. Pint jars are processed in a boiling water canner for five to fifteen minutes, depending on altitude. The Center also offers safe, research-based recipes for applesauce, spiced apple rings, sliced apples, and reduced-sugar apple butter. Thanks for listening, I'm Susie Craig. [music] Resources Fresh Fruit Portal. Agronometrics in Charts: Washington Apple Production Returning to Normalcy. https://www.freshfruitportal.com/news/2024/08/20/washington-apple-production-returning-to-normalcy/. Accessed online 8/20/25. University of Georgia Cooperative Extension - National Center for Home Food Preservation. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/. Accessed online 8/20/25.

This was supposed to happen last month but we had to do the movie one

Zen Honeycutt sheds light on the hidden consequences of cheap food production, including environmental destruction, health risks, and social costs. Learn how making informed food choices can positively impact your health and the environment. #FoodSafety #EnvironmentalImpact #SustainableEating

The Cat in the Hat.pdfFood Safety Talk 273: 50 or 70 School Buses — Food Safety TalkDaring Fireball: Obsession Times Voice43f Podcast: John Gruber & Merlin Mann's Blogging Panel at SxSW | 43 FoldersYou Aren't Watching ‘Patriot,' but You Should Be - The RingerHacks (TV series) - WikipediaThe Food Professor Podcast - Agri‑Food Analytics Lab - Dalhousie UniversityEtna Food Safety Podcast EpisodesDr. Peter Taormina - Etna Laboratories & Consulting GroupFood Safety Matters, Ep 196. Dr Lane Highbarger How the FDA Workforce Cuts May Impact Food SafetyEpisode List - My Food Job Rocks!‘Life-Threatening Sepsis' Linked to Recalled Hand SoapLegionellosis Surveillance and Trends | Legionella | CDCFlesh-eating bacteria cases increasing in NC< lands fisherman in the ICUCDC shooting in Atlanta leaves workers angry at RFK Jr. and vaccines backlash - The Washington PostRaw Milk | Food Safety | CDCFlorida Farm Identified as Source of Raw Milk That Sickened 21 PeopleFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkFoodborne illness outbreaks linked to unpasteurised milk and relationship to changes in state laws – United States, 1998–2018 - PMCHealth Alert Network (HAN) - 00497 | Severe Vibrio vulnificus Infections in the United States Associated with Warming Coastal WatersPasteurization - IDFABeastie Boys - Intergalactic - YouTubeEats, Shoots & Leaves - WikipediaThe FDA Just Upgraded the Egg Recall to the Most Serious Health Risk Level — What That Means for ShoppersTikTok - Make Your DayWild pigs with ‘neon blue' flesh: California officials sound the alarm - Los Angeles TimesThe effect of cooking on diphacinone residues related to human consumption of feral pig tissues - PubMedNO SUCH THING | SubstackNew York State Association for Food Protection | Connect. Learn. Advance.Risk Busters, LLCDylan Bickers

In this episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois open with a wide-ranging conversation on global trade tensions, the state of Canadian agriculture, and the latest policy moves shaping our food economy — before turning to the fascinating story of Stephen Mitchell, President of Sprucewood Shores Estate Winery, Ontario's only beachfront winery on the Lake Erie North Shore.Michael and Sylvain begin by unpacking the economic aftershocks of U.S. tariff wars, as soybean farmers in America face devastating losses and look for government bailouts amid shifting Chinese trade alliances. Sylvain, speaking from Purdue University in Indiana, shares first-hand insights from conversations with American farmers reeling from collapsed exports and rising equipment costs. The hosts then pivot to the EV tariff dispute between Canada, China, and the U.S., discussing whether Ottawa should drop tariffs on Chinese electric vehicles to save Canadian canola farmers — a debate intensified by security concerns and diplomatic pressures. They also explore evolving Canada–India trade relations, the potential of government-run grocery stores, and Canada's climb to #7 in the Global Agri-Food Most Influential Nations report released on World Food Day, produced in partnership with MNP.Then, Michael introduces Stephen Mitchell for a compelling look at the business of craft wine in Ontario. Stephen recounts the family story behind Sprucewood Shores — from his father's dream of returning to his farming roots to the hands-on creation of a 52-acre lakeside vineyard and winery. He describes how the business evolved from a weekend “hobby farm” into a major local producer, now recognized for its Beach Glass Series, Classic Series, and signature Warm & Cozy mulled wine, distributed through the LCBO and beyond. Stephen details how the winery balances tradition with innovation — focusing on approachability, sustainability, and product diversification — while investing to capture new market momentum as Ontario's wine industry gains visibility and political support. He also shares marketing lessons learned through social media, tastings, and direct-to-consumer engagement, underscoring that success in wine is about constant connection and storytelling.Link Global Agri-Food Most Influential Nations interactive site and report released on World Food Day, produced in partnership with MNPhttps://www.mnp.ca/en/clients/food-and-beverage-processing/momentum-is-building-canadas-rise-in-global-agri-food#reportLink to Whole Foods trends report 2026https://www.freshfruitportal.com/news/2025/10/13/whole-foods-trends-2026/.  The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Transcript [music] I'm Susie Craig from Washington State University Extension. What comes next after capping or corking your flavored vinegar? Store bottles in a cool, dark place, preferably under refrigeration. Keeping them refrigerated preserves flavor and extends shelf life up to 3 months if tightly sealed. Flavor development takes time—at least 10 days, but for maximum taste allow 3–4 weeks. The National Center for Home Food Preservation recommends testing flavor by placing a few drops on plain white bread and tasting. If flavors seem too strong, dilute with more of the vinegar used in the recipe. Fruit vinegars may darken and change flavor after 3 months. If you notice bubbling, cloudiness, or sliminess, this may indicate mold or yeast. Discard your flavored vinegar immediately. Thanks for listening to Food Safety in a Minute. [music] Resources University of Georgia Cooperative Extension Services. Preserving Food: Flavored Vinegars. https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf. Accessed online 8/19/25.

David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University of Utah. In this episode of Food Safety Matters, we speak with Dr. Dyjack [36:33] about: Which demographics may make up the future food safety workforce, based on NEHA data, and what professional support they may need How the learning preferences of younger generations are shaping current education and training initiatives for the food safety sector Shifting priorities at the U.S. Food and Drug Administration (FDA) and their potential influence on the future food safety workforce Industry's role in attracting and educating the future food safety workforce, and how NEHA works with industry to help realize these goals The work of NEHA's Food Safety Committee to help address food safety workforce training gaps and emerging challenges Who can benefit from NEHA's food safety courses and certificate programs The need for additional emergency preparedness training to mitigate food safety risks associated with increasing and more severe natural disasters brought on by climate change. News and Resources Government Shutdown Affects Food Safety: HHS Furloughs Employees, FDA Pauses CORE Investigation Table, Federal Layoffs to Hit HHS Amid Government Shutdown, May Affect Food Safety Staffers [3:08] Another Death Reported in Listeria Outbreak Linked to Prepared Pasta Meals [8:09] FDA Reveals Unsolved E. Coli Outbreak in New Foodborne Illness Outbreak Transparency Tools [16:19] Fruit, Salmonella Caused Most Multistate Foodborne Illness Outbreaks in 2023, per CDC [19:16] Four-Year UK Foodborne Pathogen Surveillance Program Concludes, FSA to Launch New Initiative [23:47] USDA-FSIS Now Includes Gluten in Major Allergen Verification Activities [29:51] Sponsored by: Michigan State University Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

✨ Consistency is key in food safety, and DeVere Chemical helps you deliver it every time. From front-of-house cleaning to back-of-house floor and dish care, their simple, proven solutions keep operations running smoothly. Learn more about how DeVere makes food safety easier: DeVere Chemical In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Alex O'Brien, the Dairy Safety & Quality Coordinator at the Center for Dairy Research, also known as the Wisconsin cheese food safety guy.Milk safety has been a recurring topic on the podcast, especially given the growing demand for raw milk, but this is the first time the focus has been on cheese itself.So, tune in to discover how to make cheese safe. You'll learn how the cheese-making process affects its safety, important lessons about environmental monitoring, and how to make raw milk and cheese a little safer.In this episode:

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Examining the claim that cabbage family vegetables are bad for the thyroid; Walmart announces sweeping move to reformulate its products without synthetic dyes, sketchy additives; Under Congressional questioning, Google admits to censoring contrary narratives on YouTube during Covid; Children garner psychological benefits from grandparent time; J&J fined nearly $1 billion in landmark talc baby powder lawsuit; Humans are among the few animals who can't make their own vitamin C—why that may be a good thing.

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. The call comes as a recent survey finds over half of Australians see food-borne illness as their main food safety concerns, but less than half consumers consistently perform food safety behaviours when preparing food at home. And with a hot summer approaching, advocates and health experts say Australians need to be more careful about food poisoning this year - ผลสำรวจพบคนออสเตรเลียไม่ถึงครึ่งปฏิบัติตามหลักความปลอดภัยในการเตรียมอาหาร องค์กรรณรงค์ด้านความปลอดภัยทางอาหารเตือนให้โละของเสียในตู้เย็น ช่องแช่แข็ง และตู้เก็บอาหารในครัว ก่อนฤดูร้อนจะมาถึง เพื่อป้องกันเหตุอาหารเป็นพิษ

Send us a textImagine a toxin so potent that a few nanograms can shut down a muscle—and yet, in the right hands, it eases migraines and calms spasms. We take you from the sausage-linked origins of botulism to the science of spores, food safety, infant risks, wound contamination, and the carefully controlled medical use of botulinum toxin. Along the way, we unpack how this anaerobic bacterium survives heat, why improperly canned foods can become dangerous, and what really happens at the neuromuscular junction when acetylcholine release is blocked.We break down the top-down pattern of paralysis—double vision, drooping eyelids, trouble swallowing—and why sensation stays intact even as movement fades. You'll hear practical prevention tips for home canning and fermentation, the reason honey is off-limits for infants, and what to do if you suspect exposure. We also explore diagnosis and treatment: toxin detection, antitoxin for adults, immune globulin for infants, and the crucial role of timely supportive care when breathing muscles weaken.Then we shift to the paradox of Botox. Type A botulinum toxin is FDA-approved and widely used for migraines, dystonias, overactive bladder, and cosmetic goals, yet outcomes depend on expertise, dosing, and aftercare. We discuss diffusion risks, emerging research on toxin migration in animal models, and how to choose trained, licensed providers. Rounding out the story, we touch on botulism's biosecurity history and why strong surveillance and sound public health systems matter just as much as good kitchen habits.If this exploration helped you see botulism with fresh eyes, subscribe for more science you can use, share the episode with a friend who loves microbiology and medicine, and leave a quick review to help others find the show.Thanks for listening to the Infectious Science Podcast. Be sure to visit infectiousscience.org to join the conversation, access the show notes, and don't forget to sign up for our newsletter to receive our free materials. We hope you enjoyed this new episode of Infectious Science, and if you did, please leave us a review on Apple Podcasts and Spotify. Please share this episode with others who may be interested in this topic! Also, please don't hesitate to ask questions or tell us which topics you want us to cover in future episodes. To get in touch, drop us a line in the comment section or send us a message on social media. Instagram @InfectscipodFacebook Infectious Science PodcastSee you next time for a new episode!

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. - Con l'arrivo della primavera in Australia, un importante gruppo di difesa della sicurezza alimentare invita gli australiani a fare pulizia di primavera anche nei loro frigoriferi, congelatori e dispense.

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. - Con l'arrivo della primavera in Australia, un importante gruppo di difesa della sicurezza alimentare invita gli australiani a fare pulizia di primavera anche nei loro frigoriferi, congelatori e dispense.

In this powerful new episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois dissect the forces shaping Canada's food and agriculture economy—from farmland bubbles and provincial politics to the latest retail coffee price increases.The show opens with Michael's visit to Prince Edward County, where he talks about reconnecting with past guest Dan Sullivan of Rosehall Run Vineyards and celebrates the growing influence of culinary innovator and recent guest Charlotte Langley, whose tinned-seafood brand Nice Cans is redefining Canadian bespoke tinned fish dining. Sylvain weighs in on stalled interprovincial trade and Premier Doug Ford's ongoing feud with Crown Royal and Diageo, exploring the politics of booze, bans, and consumer choice - and his support of ice cream maker Chapman's. The hosts also spotlight the wild-blueberry disaster in Atlantic Canada, where drought and fires have slashed yields by up to 70%, threatening regional processors and exports.Then the conversation shifts to a fascinating—and controversial—guest: Trent Klarenbach, BSA AgEc PAg, Special Crops & Grain Marketing Analyst and Founder of Klarenbach Research. A former Saskatchewan farmer turned analyst, Trent explains how he uses technical analysis—tools typically reserved for stock markets—to assess farmland value. His research suggests land in Saskatchewan and Alberta may be overbought, echoing warning signs that preceded the dramatic farmland correction of the 1980s.Trent describes how investor psychology and market cycles shape agriculture just as they do equities, applying RSI and Elliott Wave patterns to farmland data. He details his own journey through farming's booms and busts, his motivation for building a subscription-based insights service, and the mixed reactions he's received from farmers, lenders, and ag-finance professionals. For listeners seeking deeper understanding of the economics—and emotion—behind land ownership, his approach reframes how to think about farm equity and risk.The episode wraps with Michael and Sylvain analyzing temporary-foreign-worker fines, Tim Hortons' price move and Starbucks store closures, and Donald Trump's revived talk of U.S. dairy access. They close on a high note—what soaring bullion signals about global uncertainty and food-price volatility.Website: https://www.klarenbach.ca/YouTube:https://www.youtube.com/@KlarenbachResearchPodcast:https://youtube.com/playlist?list=PL28YhqW-kvxkfu1I6xFdtaa5BN1GVoHxa&si=_iVqyKVYCkfm6S1m  The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

ชวน เชฟทักษ์-นุติ หุตะสิงห เจ้าของเพจ TUCK the CHEF - เชฟทักษ์ กลับมาอีกครั้ง เพื่อตอบข้อสงสัยจากคำถามมากมายเรื่อง Food Safety หรือความปลอดภัยทางอาหารในชีวิตประจำวัน จากคำถามที่ผู้ชมสงสัย เช่น ผักไฮโดรโปนิกส์กับออร์แกนิกต่างกันยังไง ควรแช่เย็นอาหารตอนร้อน ๆ เลยไหม เปลือกผลไม้ขึ้นรายังกินได้ไหม หรือกินของไม่ดี แค่ออกกำลังกายชดเชยได้ไหม

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. The call comes as a recent survey finds over half of Australians see food-borne illness as their main food safety concerns, but less than half consumers consistently perform food safety behaviours when preparing food at home. And with a hot summer approaching, advocates and health experts say Australians need to be more careful about food poisoning this year - 今年は例年より暑くなりと予測されているなか、専門家たちは食中毒への注意を心がけるよう呼びかけています。春の間に冷蔵庫の掃除方法や、食品の保管方法を見直しましょう！

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. The call comes as a recent survey finds over half of Australians see food-borne illness as their main food safety concern, but less than half consumers consistently perform food safety behaviours when preparing food at home. And with a hot summer approaching, advocates and health experts say Australians need to be more careful about food poisoning this year. - चाडबाड र गर्मी याममा फ्रिजमा खानेकुरा नबिग्रने गरी कसरी राख्ने? अस्ट्रेलियामा धेरै मानिसहरूलाई खानेकुराबाट हुने सङ्क्रमण वा रोगको सबैभन्दा धेरै चिन्ता हुने गरेको एक पछिल्लो सर्वेक्षणले जनाएको छ। यसका साथै वसन्त ऋतुको आगमनसँगै बिस्तारै गर्मी बढ्न थालिसकेको समयमा खानाहरू छिट्टै बिग्रन सक्छन् र मानिसहरूलाई आफ्ना फ्रिज, फ्रिजर र खाद्य सामाग्री भण्डारण गर्ने प्यान्ट्री सफा गर्न विज्ञहरूले आग्रह गरेका छन्। एक रिपोर्ट।

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben's' on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won't kill the meeting planner—we'll make you something else.” Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You're not alone. And this conversation needs to be had. See less

✨ Consistency is key in food safety, and DeVere Chemical helps you deliver it every time. From front-of-house cleaning to back-of-house floor and dish care, their simple, proven solutions keep operations running smoothly. Learn more about how DeVere makes food safety easier: DeVere Chemical In this episode of Don't Eat Poop!, our hosts Matt and Francine have just gotten back from the Food Safety Consortium 2024, and they're sharing everything while it's still fresh in their minds.You will hear all about their experience and their biggest takeaways. You will also be in the know about the amazing interviews they have coming your way.So, don't miss this event recap!This is a replay of Episode 89. In this episode:

In this episode of the weekly livestock market update, Kellan Heavican and Josh Maples discuss the significant impact of the government shutdown on USDA resources and livestock markets. They analyze current market trends for cattle and hogs, the importance of USDA reports, and the implications for food safety inspections. The conversation emphasizes the need for producers to have risk management plans in place to navigate the uncertainty in the market.Market highlights:Live steer prices averaged 229.96/cwt for the 5-market average which was down about $3 from a week ago and up $43 per cwt from a year ago. The October live cattle futures contract was down about $1 per cwt from a week ago to $230.75/cwt at the time of recording on Friday afternoon, and the August feeder cattle futures price was down less than $1 per cwt on the week to $356.50. Choice box beef was at $362.95 at the end of this week, which is down about $14 per cwt from last week. Cash hogs were down $1.25 to $99.87/cwt. October lean hog futures were down about $3 to $98.90/cwt on the week. The pork cutout value was down about $5 from a week ago, to $107.35 /cwt this week.Weekly Slaughter:Weekly cattle slaughter was estimated at 557,000 head for the week, up 2,000 head from a week ago and down 54,571 from a year ago. Hog slaughter was 2.602 million head, up 72,000 head from a week ago and down 4,371 from a year ago. Shutdown Impact on USDA Reports:The U.S. government shut down on Wednesday and the impact can be seen in USDA operations. The USDA shutdown plan included furloughing of about half of the agency's 86,000 employees. This includes most of the farmer-facing positions such as FSA field staff. Select Farm Service Agency leadership at headquarters and at state offices will be on call. Only about 500 of the 7,614 people who work for the Food Safety and Inspection Service will be furloughed, which regulates meat and poultry processing.USDA will not implement or process disaster assistance payments including remaining Supplemental Disaster Assistance programs, Emergency Livestock Relief Program 2023 and 2024 for flood and wildfire. They also won't implement recent changes to farm bill programs.Reports relevant to the meat and livestock sectors could be impacted depending on how long the shutdown lasts. The ERS Livestock and Meat International Trade data are set to be released on October 8th next week may be in jeopardy. The monthly Cattle on Feed report set to be released the week after might also be affected.Learn more about what's happening in the agriculture markets here: https://brownfieldagnews.com/markets/Find more agriculture news here: https://brownfieldagnews.com/Connect with Brownfield Ag News:» Get the latest ag news: https://www.brownfieldagnews.com/» Subscribe to Brownfield on YouTube: @BrownfieldAgNews » Follow Brownfield on X (Twitter): https://x.com/brownfield» Follow Brownfield on Facebook: https://www.facebook.com/BrownfieldAgNewsSubscribe and listen to Brownfield Ag News:➡︎ Apple: https://podcasts.apple.com/dz/podcast/brownfield-ag-news/id1436508505➡︎ Spotify: https://open.spotify.com/show/4qoIHY9EYUV9sf5DXhBKHN?si=a4483aaa1afd445eBrownfield Ag News creates and delivers original content across multiple media platforms. Brownfield is the largest and one of the oldest agricultural news networks in the country carrying agricultural news, markets, weather, commentary and feature content.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode dives into some of the biggest stories shaking America today. First, Walmart announces a major win for consumer health, eliminating synthetic dyes and dozens of harmful ingredients from its store brands—substances banned in Europe but long allowed in U.S. food, linked to hormone disruption, ADHD, cancer risks, and more. Then, we shift to a rising domestic crisis: a new NPR/Marist poll shows 30% of Americans now believe political violence may be necessary, with 28% of Democrats agreeing—a surge that signals growing unrest, especially in cities where Antifa and sanctuary policies embolden criminal behavior. Finally, we examine federal actions on illegal immigration, health care benefits, and government shutdowns, exposing how policy, fraud, and enforcement intersect with everyday Americans' safety and wallets. From toxic food to border security and political volatility, this episode unpacks the key battles shaping the nation's future.

In this lively new episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois dive into the latest food, retail, and agriculture headlines before sitting down with a fascinating guest: Bryce Lobreau, Co-Founder of 8 Acres, one of Canada's most innovative organic and grass-fed beef brands.The episode begins with a timely look at Canadians' Thanksgiving dinner costs for 2025. Sylvain shares the results of his annual food price survey, which shows some rare good news: overall holiday meal costs are essentially flat compared to last year, with turkey and fresh produce slightly cheaper. However, canned items like cranberries and pumpkin pie fillings are more expensive due to tariffs on aluminum packaging. The hosts debate changing consumer choices at Thanksgiving, including a move toward lamb and premium proteins.From there, Michael and Sylvain analyze the broader North American food landscape. They unpack the impact of a potential U.S. government shutdown on Canadian agriculture, food inspections, and border trade. The duo also explore the ongoing pistachio recall tied to salmonella contamination, with Sylvain warning consumers to toss any pistachio products they may still have at home. Dairy access in trade negotiations between Canada and the U.S. also comes under scrutiny, with Sylvain highlighting the structural problems in Canada's supply management system. Other hot topics include soybean market disruptions caused by Chinese buying patterns, Canada Post strikes affecting grocery flyers, wildfire impacts on crop yields, and the surprising growth of sushi sales in North American grocery stores.The second half of the show features an in-depth conversation with Bryce Lobreau of 8 Acres. Bryce shares his journey as a third-generation Manitoba farmer who pivoted into organic cattle ranching to survive tough agricultural markets. He and his business partner, Ben Stewart, have built 8Acres into a pioneering national brand, raising over 3,000 head of cattle across certified organic and grass-fed programs. Bryce explains the challenges of scaling in today's cattle market, from soaring calf prices to attracting new ranchers to transition into organics.Listeners will also hear how 8Acres is embracing regenerative agriculture practices, integrating livestock into cropping systems, extending grazing periods, and even experimenting with live-stream farm cameras to build transparency with consumers. Bryce candidly discusses “farmer guilt” around pricing, the importance of branding in Canada's protein sector, and his vision of making organic and grass-fed beef mainstream in Canadian grocery stores over the next decade. Here is the link to buy Sylvain's great Poutine Nation:https://utpdistribution.com/9781487541781/poutine-nation/  The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

✨ Consistency is key in food safety, and DeVere Chemical helps you deliver it every time. From front-of-house cleaning to back-of-house floor and dish care, their simple, proven solutions keep operations running smoothly. Learn more about how DeVere makes food safety easier: DeVere Chemical In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by David Hatch from Neogen, one of the world's largest suppliers of food safety testing platforms.Get ready to learn all about food safety testing, such as what type of technology is available when it comes to testing (get results within seconds), and how the tests work in practice to keep food safe.Unfortunately, you'll also learn about the sad truth about most of the food safety industry being almost 2 decades behind when it comes to actually being able to do anything with the important data that it collects.Tune in to hear the reasons why and how David and Neogen are working to change the tide.This is a replay of Episode 64.In this episode:

In this episode of The Food Professor Podcast presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois bring their trademark mix of food industry news analysis and an in-depth conversation with a leading Canadian food entrepreneur.The episode opens with a wide-ranging look at the Canadian retail and restaurant landscape. Sylvain shares highlights from his keynote in Brampton, Ontario, where the city is building momentum as a potential logistics hub for food and agriculture. Michael and Sylvain discuss strong retail sales numbers, resilience in consumer spending, and a new Restaurants Canada report. The report highlights shifting meal occasions, with Canadians dining out less often but increasingly turning to delivery services like UberEats and DoorDash. They also unpack the surprising rise of solo dining, with nearly 30% growth in single reservations year over year, and how restaurants can adapt to this trend through design and menu innovation. The hosts then tackle Farm Credit Canada's call for greater export diversification, weighing the challenges of competing in heavily subsidized global markets. Finally, they examine the U.S. government's controversial decision to cut data collection on food insecurity, with Sylvain stressing the long-term risks of limiting access to robust research data.The second half of the episode welcomes Kirk Homenick, President of Naturally Homegrown Foods, the Surrey, B.C.–based company behind Hardbite Chips and PopTastic popcorn. Kirk shares the story of his company's growth from humble beginnings in Maple Ridge to its current 42,000-square-foot facility. He explains how Hardbite has stood out in the competitive snack aisle by emphasizing transparency, Canadian-grown ingredients, and lifestyle-driven branding. Kirk highlights the role of avocado oil in fueling 82% annual growth since 2018, how PopTastic quickly became an award-winning hit, and why innovation in seasonal flavours and packaging keeps the brand fresh and relevant.Kirk also offers a candid look at challenges, from volatile ingredient costs to managing manufacturing complexity, and how his team leans on operational excellence and creativity to stay ahead. Looking forward, he outlines plans for geographic expansion into Eastern Canada and the U.S., while teasing the development of entirely new snack brands focused on functionality and evolving consumer demand.With both big-picture analysis and insider insights from one of Canada's most dynamic snack entrepreneurs, this episode delivers food for thought on the future of retail, restaurants, and the growing snack market. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

IAFP Annual Meeting - International Association for Food ProtectionROTL Definition & Meaning - Merriam-WebsterRoderick on the Line Episodes - Merlin MannWhat Had Happened Was – BlackWikiAnnual NYSAFP ConferenceIAFP Annual MeetingHere Comes Sunshine | Grateful DeadGarrett Morris SNL My Favorite Scene - YouTubeIAFP Annual Meeting - International Association for Food ProtectionROTL Definition & Meaning - Merriam-WebsterRoderick on the Line Episodes - Merlin MannWhat Had Happened Was – BlackWikiAnnual NYSAFP ConferenceIAFP Annual MeetingHere Comes Sunshine | Grateful Dead“Baseball been berry, berry good to me!” – the famous SNL catchphrase of Garrett Morris as Chico Escuela… - This Day in QuotesFernando Valenzuela - WikipediaWeekend at Bernie's - WikipediaBald Head Island NCWhere was Weekend at Bernie's filmed?The 100 Best Movies of the 21st Century - The New York TimesConnect IQ Store | Watch Faces and Apps | GarminDo By FridayApple Music 100 Best Albums - WikipediaPoker Face (TV series) - Wikipedia)Severance (TV series) - Wikipedia)Required Readings: Buddhism - A Journey Through History - Decoding the GurusBuddhismPhil Jackson - WikipediaHOME | Future strombo.com20 Healthy Choice frozen meals, ranked worst to bestBetteridge's law of headlines - WikipediaMichigan chef: Cooking shows are filled with health code violationsSpot the Mistake: Television Cooking Shows as a Source of Food Safety Information - International Association for Food ProtectionFood Safety Insights | DoleCompliance With Recommended Food Safety Practices in Television Cooking Shows - Journal of Nutrition Education and Behavior30715-1/abstract)Once in a Lifetime (Talking Heads song) - Wikipedia)Moonshiners: Smoke Ring (TV Series 2021) - IMDbScientific Evidence Supports the Use of Alcohol-Based Hand Sanitizers as an Effective Alternative to Hand Washing in Retail Food and Food Service Settings When Heavy Soiling Is Not Present on Hands - ScienceDirectRob Mancini | barfblog, Rob Mancini | Leave a rehttps://www.imdb.com/title/tt0910984/ - Google SearchKitchen Crimes (TV Series 2005–2006) - IMDbKitchen Crimes - Frantic FilmsFDA to Revoke 52 Obsolete Standards of Identity for Food Products | FDAStandards of Identity for Food | FDAeCFR :: 21 CFR Chapter I Subchapter B -- Food for Human ConsumptionThe FDA Is Revoking 52 Food Standards of IdentityBest in Show (4/11) Movie CLIP - Naming Nuts (2000) HD - YouTubeCDC Directed Funding Improves Foodborne Outbreak Reporting in U.S. States, 2009-2022 - ScienceDirect801. Letting Your Drunk Partner Cook Raw Chicken While You Prepare a Fresh Salad in a Small Kitchen — Risky or Not?World Market Recalls Emek Spread Pistachio Cacao Cream with Kadayif Due to Salmonella Contamination | FDAOutbreak Investigation of Salmonella: Pistachio Cream (June 2025) | FDAPublisher's Platform: Federal cuts hit hard at Minnesota Department of Health | Food Safety NewsWorker and Restaurant Characteristics Associated with Food Safety Culture: An Environmental Health Specialists Network Study | Foodborne Pathogens and DiseaseTime for My Stories archive podcast | FourbleBon Iver - WikipediaBoney M. - Wikipedia800. Linda's Vichyssoise — Risky or Not?LIFE Magazine September 10, 1971 @ Original LIFE Magazines.com, Unique Gift Idea, Vintage LIFE Magazine, Classic LIFE MagazineLIFE Magazine September 10, 1971 pdfVichyssoise: A Sad Story with Lessons Learned for Food Safety & Quality Professionals - Executive Platforms: Thought Leader SeriesFDA Oral History, WilkensThe Bon Vivant Man

Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs). In this episode of Food Safety Matters, we speak with Dr. Knutson [30:14] about: Which variables are important to consider when designing an environmental monitoring program (EMP) The importance of controlling the quality and movement of air and water in a facility Actions for preventing foot traffic from bringing in and spreading pathogens How a strong sanitation program contributes to a robust EMP How to verify sanitation through sampling and record-keeping, which includes having written Standard Operating Procedures (SOPs) and swabbing protocols informed by hygienic zoning The capabilities and responsibilities of a well-trained and educated EMP team. News and Resources News What the Final MAHA Report Could Mean for Food Safety [3:36]FDA to Issue Proposed Rule Tightening GRAS Oversight Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr. [20:58] Protein Processing Act Would Lift Pork, Poultry Line Speed Limits if Food Safety Criteria Are Met [24:19] Resources Challenges for Evaluation of Your Environmental Monitoring Program Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles Sponsored by: IFC We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

This episode is sponsored by DeVere Chemical

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. - Sa pagpasok ng spring o tagsibol sa Australia, nanawagan ang mga food safety advocate group na magsagawa rin ang mga Australyano ng “spring clean” sa mga refrigerator, freezer at pantry.

On the arrival of spring in Australia, a leading food safety organisation is urging people to clean their fridges, freezers, and pantries and discard expired food items. A recent survey revealed that over half of Australians are concerned about foodborne illnesses, yet fewer consistently follow food safety practices when preparing meals. Experts warn that with the approaching hot weather, the risk of food poisoning increases, making it essential to exercise extra caution.

As spring has arrived in Australia, a leading food safety advocate group is calling Australians to also conduct a spring clean for their fridges, freezers and pantries. The call comes as a recent survey finds over half of Australians see food-borne illness as their main food safety concerns, but less than half consumers consistently perform food safety behaviours when preparing food at home. And with a hot summer approaching, advocates and health experts say Australians need to be more careful about food poisoning this year

Professor Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University.Mr. Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety, In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award.Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.Mr. Mande earned a Master's of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.Links & Resources:Nourish ScienceStudy: US Diet Quality and the 86% F-grade findingDiet, Drugs and Dopamine by David KesslerThe Poison Squad by Deborah BlumThe Jungle by Upton SinclairCommissioner Kessler's citizen petition to FDA on refined carbohydratesNYT Article: what's wrong with how we test food chemicalsDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co Website: farmtofuture.co

The Moneywise Radio Show and Podcast Monday, September 15th BE MONEYWISE. Moneywise Wealth Management I "The Moneywise Guys" podcast call: 661-847-1000 text in anytime: 661-396-1000 website: www.MoneywiseGuys.com facebook: Moneywise_Wealth_Management LinkedIn: Moneywise_Wealth_Management Guest: Steve Murray, Murray Family Farms  website: www.murrayfamilyfarms.org/  

Michelle Penney joined the Journey to discuss the importance of food safety in the almond industry. Penney comes from a multigenerational farming family and works as the food safety manager at Del Rio Nut Company. In this episode, Penney talks about quality and safety when it comes to almonds, implementing food safety programs, obtaining certifications and collaborating with people across the industry. “When we're packing these almonds, we're not just putting nuts in a box. We are sending almonds internationally that are going be consumed by somebody. So, we are feeding the world and we want do that in a way that's safe.” - Michelle Penney In today's episode:Meet Michelle Penney, fifth generation almond grower and food safety manager at Del Rio Nut CompanyUnderstand the significance of food safety programs and the impact they have on growing the demand for almondsReflect on Penney's experience with the Almond Leadership Program and her involvement on the Almond Board's Global Communications Committee.Consider the importance of quality and food safety in California almonds and how it continues to drive value The Almond Journey Podcast is made possible by the Almond Board of California. This show explores how growers, handlers, and other stakeholders are making things work in their operations to drive the almond industry forward. Host Tim Hammerich visits with leaders throughout the Central Valley of California and beyond who are finding innovative ways to improve their operations, connect with their communities, and advance the almond industry. ABC recognizes the diverse makeup of the California almond industry and values contributions offered by its growers, handlers, and allied industry members. However, the opinions, services and products discussed in existing and future podcast episodes are by no means an endorsement or recommendation from ABC. The Almond Journey podcast is not an appropriate venue to express opinions on national, state, local or industry politics. As a Federal Marketing Order, the Almond Board of California is prohibited from lobbying or advocating on legislative issues, as well as setting field and market prices.

Get ready for an intensely personal, raw, and possibly uncomfortable episode of Don't Eat Poop! Warning: In case alcoholism is a sensitive topic for you, proceed with caution.In the face of a recent Celsius Astro Vibe energy drink recall due to a mix-up at the factory, which resulted in High Noon vodka seltzer alcohol inside Celsius cans, our hosts Matt and Francine are approaching this recall in a different way.To better illustrate how serious this mishap is and its possible consequences, Matt opens up on his complicated decades-long journey with alcoholism and how he's finally managed to recover from it in the past two and a half years.Tune in for this brave story and more information on this possibly disastrous recall.In this episode:

With Tyler Robinson, the suspect in the shooting of right-wing political activist Charlie Kirk, due to appear in court Tuesday, investigators are pointing to “dark internet” culture as a factor that potentially radicalized him. Meanwhile, Donald Trump and his supporters are calling for a crackdown on political opposition. David Frum was a speechwriter for George W. Bush, who now analyzes politics and culture as a staff writer at The Atlantic.  He joins the show to discuss. Also on today's show:  Journalist & filmmaker Petra Costa; Susan Mayne, former director of the FDA's Center for Food Safety and Applied Nutrition    Learn more about your ad choices. Visit podcastchoices.com/adchoices

Matters Microbial #107: Listeria Sprouting Hysteria? September 11, 2025 Today, Dr. Lisa Gorski, a microbiologist and food safety consultant recently retired from the US Department of Agriculture, Agricultural Research Service, joins the #QualityQuorum to discuss the facts about the disease causing bacterium named Listeria. We will learn about the organism, the disease listeriosis, and food safety. Host: Mark O. Martin Guest: Lisa Gorski Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode A description of the ice nucleation phenomenon carried out by many bacteria. An out of print book by Dr. Jo Handelsman that explained the ice nucleation experiment I often use when I teach. An overview of ice nucleation protein. A very nice video demonstration of ice nucleation activity I created many years ago with Puget Sound students. The relationship between ice nucleation protein and the commercial substance “SnowMax.” Information from the Centers for Disease Control on Listeria.  A description of listeriosis, caused by Listeria. A cute plush toy depicting Listeria, by the Giant Microbes company. A recent review article on Listeria and listeriosis. A video depicting “actin rockets” allowing Listeria to move within eukaryotic cells. A review article on actin-related motility of intracellular bacteria. A description of a recent Listeria outbreak. Advice for consumers regarding avoiding listeriosis.   The United States Department of Agriculture group on food safety and surveillance.  Articles by Dr. Gorski and colleagues on topics under discussion today. Dr. Gorski's LinkedIn profile. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

When food safety is on the line, every hour counts. The FDA's new FSMA 204 rule is raising the standard for traceability, with stronger requirements designed to track products faster and manage recalls more effectively. At stake is not just compliance, but the ability to protect both consumers and businesses when outbreaks occur. In this episode, Angela Fields from the FDA joins hosts Reid Jackson and Liz Sertl to explain what FSMA 204 means for supply chains. They explore why proactive traceability is replacing outdated reactive models and how better data is improving the speed and accuracy of investigations. You'll also hear real stories from outbreak response, how electronic records can cut weeks off investigations, and why collaboration across the food industry makes a difference for everyone. In this episode, you'll learn: How FSMA 204 creates new opportunities for supply chain transparency Why recalls work best when industry and regulators communicate clearly What steps companies can take now to prepare for the 2028 compliance deadline Jump into the conversation: (00:00) Introducing Next Level Supply Chain (01:58) Angela Fields' background (02:59) Food safety from a regulatory perspective (04:13) How the environment affects supply chain risks (06:59) What FSMA 204 means for industry (08:40) Spinach outbreaks and the cost of recalls (09:53) Why regulations also protect food companies (14:23) How electronic records speed outbreak investigations (17:17) Who triggers recalls and how they happen (19:33) Best practices companies use to prevent recalls (22:15) Where consumers can track recalls and outbreaks Connect with GS1 US: Our website - www.gs1us.orgGS1 US on LinkedIn Connect with the guests: Angela Fields on LinkedIn Check out the FDA

In episode 127 of Don't Eat Poop!, our hosts Matt and Francine talked about a technological breakthrough that could zap the pathogens out of raw milk while preserving its beneficial components.Well, in this episode they are joined by the man behind it all, Bob Comstock, the Founder and CEO of Tamarack Biotics, the company that's developed this UV-based pasteurization process.Tune in to discover how this technology makes nutritious and safe milk, how it will replace thermal treatments, and how it's already making its way to the rest of the world.In this episode:

Steve is joined by Ann Vandersteel, co-founder of the American Made Foundation and trailblazer in new media, to expose shocking truths about what's really happening with our food supply. Ann reveals how dangerous products, banned in other countries, are still being fed to Americans with the blessing of the FDA. This isn't just bureaucratic incompetence, it's outright negligence that puts profits above public health. Steve and Ann dig into how Americans are being poisoned, literally, and what can be done to fight back, reclaim food safety, and demand accountability.

Those long, unpronounceable ingredients at the bottom of food labels—what are they really doing to your health? In this episode, we're joined by Professor Marion Nestle, a world-leading nutrition expert and author of the groundbreaking book ‘Food Politics'. Marion has spent decades exposing how powerful food companies influence what ends up on our plates — and how little regulation may stand in their way. We dive into the hidden world of food additives and the regulatory systems meant to protect us. While the U.S. allows companies to self-certify ingredients as “safe” without independent FDA approval, Europe and the UK take a stricter approach. But does stricter always mean safer? Marion unpacks how these systems differ, which substances might be harming our health, and what consumers can do to reduce their risk. We explore what the science says about additives, inflammation, gut health, and more. Unwrap the truth about your food

- AI Data Center vs. Humans War Introduction (0:11) - Trump Administration and AI Data Center Analysis (1:50) - Trump's Actions and Potential Arrests (7:00) - Election Integrity and Midterm Concerns (8:15) - Special Report: AI Data Centers vs. Humans (11:18) - Impact of AI Data Centers on Communities (17:51) - Depopulation Agenda and Bio Weapons (50:09) - Government and Corporate Complicity (50:37) - Environmental Impact and Herbicide Spraying (54:53) - Conclusion and Call to Action (1:00:27) - Russia-Ukraine Conflict and Western Europe's Decline (1:09:12) - Germany's Economic and Political Decline (1:31:06) - Russia's Military and Technological Advancements (1:34:24) - The U.S. and Russia's Geopolitical Shift (1:36:37) - The Impact of U.S. and Russian Negotiations (1:41:03) - The Role of the British Empire in Global Conflict (1:45:14) - The Terrain Theory and Natural Healing (2:11:43) - The Flaws in PCR Testing and Food Safety (2:29:26) - The Role of Parasites in Health and Disease (2:38:32) - The Decline of Western Medicine and the Rise of Natural Healing (2:49:35) - Flu Diagnosis and PCR Testing (2:50:43) - Impact of Flu Shots and Nocebo Effect (2:52:59) - Government Fraud and Emergency Declarations (2:55:44) - Causes of Disease and Natural Healing (3:00:48) - Nocebo Effect and Government Manipulation (3:04:18) - Personal Experiences and Placebo Effect (3:09:34) - Critical Thinking and Decentralized Living (3:14:58) - Government Taxation and Privacy (3:37:03) - Enoch AI and Health Ranger Products (3:42:43) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com