Podcasts about Food safety

Northwest Raleigh NC Brewery | House-Brewed Craft BeerOfficial Carolina Hurricanes Website | Carolina HurricanesIs MDPI a good platform to publications.? : r/PhDFoods | Journal AwardsHe's a good man… and thorough. - YouTubeThe Journal of Extension | Conferences | Clemson UniversityAmerican Association for Agricultural Education - Journal of Agricultural EducationSeaman A. Knapp - WikipediaAgriculture South Building - Knapp plaque - Seaman A. Knapp - WikipediaKey Federal Food Safety Advisory Committees, NACMCF and NACMPI, Have Been TerminatedInstitute for Food Safety and Health - WikipediaDon't Wash Your Chicken - YouTubeDon't Wash Your Chicken! Germ-Vision Animation - YouTubeJennifer Quinlan | College of Nursing and Health Professions | Drexel UniversityFood Security Research Center - College of Agriculture Food and Natural ResourcesEfficacy of a Commercial Produce Wash on Bacterial Contamination of Lettuce in a Food Service Setting - ScienceDirectNew Home | Glo GermAfter the Gold Rush - YouTubeFaculty: Karyn Malinowski: Animal Sciences at Rutgers SEBS2013 horse meat scandal - WikipediaMatthew Koci | Prestage Department of Poultry ScienceDecoding the Gurus PodcastRaw milk in North Carolina, USMeat Department Safety ChecklistMeat Department Red Flags To Look Out ForFired Disney employee gets 3 years in prison for hacking and changing menus | CNN BusinessRoxanne (film) - WikipediaE. coli outbreak sickened more than 80 people but details didn't surface - The Washington PostFood | Ready.govKeep Your Food Safe During Emergencies: Power Outages, Floods & Fires | Food Safety and Inspection ServiceFood Safety in a Disaster or Emergency | FoodSafety.govDisaster Preparedness and Recovery | NC State Extension

In “From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics”, Joe Lynch and Brian Hastings, the CEO and Co-founder of Veritas Logistics, discuss the critical role of human-centric logistics and strong partnerships in ensuring the safe and efficient transportation of food. About Brian Hastings Brian Hastings is the CEO and Co-founder of Veritas Logistics, a third-party logistics firm founded in 2020 that prioritizes people and operates with core values of truth, partnership, passion, positivity, and service to provide customized transportation solutions. With over 15 years in the freight brokerage industry, Brian began as a sales executive at TQL, quickly advancing to a respected sales team leader where he helped develop satellite offices. Driven by a desire to challenge industry norms and enhance customer experience, he co-founded Veritas Logistics on the belief that people are at the heart of success. In just three years, he has guided the company to become one of Cincinnati's Best Places to Work and a Fast 55 honoree, earning a positive reputation among shippers and carriers. A respected thought leader, Brian regularly speaks on logistics topics including fraud prevention and sales strategies. His core values of hard work, passion, and personal accountability, forged during his time as a baseball player at the University of Kentucky, continue to guide his professional and personal life. About Veritas Logistics Veritas Logistics is a third‑party logistics firm founded in 2020 and headquartered in Cincinnati, OH (11–50 employees). Created to stand out in a crowded industry, Veritas prioritizes people and operates with core values of truth, partnership, passion, positivity, and service. With over 20 years of combined team experience, Veritas leverages deep logistics expertise and an expansive carrier network to anticipate client needs, process transactions efficiently, and deliver tailored solutions for each shipment. Their culture emphasizes honesty, accountability, continuous improvement, and long-term partnerships powered by high expectations. Veritas prides itself on customized transportation services that align with evolving supply-chain complexities. Key Takeaways: From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics In “From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics”, Joe Lynch and Brian Hastings, the CEO and Co-founder of Veritas Logistics, discuss the critical role of human-centric logistics and strong partnerships in ensuring the safe and efficient transportation of food. Human Element & Culture are Paramount: Success in cold chain logistics, including food safety and FSMA compliance, relies heavily on dedicated individuals, robust training, and a strong company culture. Veritas Logistics emphasizes that "people are at the heart of success." True Partnerships Drive Food Safety: Effective cold chain management moves beyond mere transactions. Brokers like Veritas build genuine partnerships, anticipating needs and offering tailored solutions to ensure food safety from farm to fork. Customer Focus is a Cold Chain Edge: A deep commitment to the customer experience differentiates brokers in cold chain. Understanding specific temperature needs and transit vulnerabilities is crucial for successful, safe deliveries and maintaining product integrity. Leverage Expertise & Networks: Navigating complex cold chain logistics and strict food safety regulations requires extensive industry knowledge and a strong carrier network. Veritas Logistics' experience and expansive network are vital for compliant solutions. Accountability & Improvement Ensure Integrity: A culture of personal accountability and continuous improvement is essential for food safety and cold chain integrity. This commitment ensures prompt issue resolution and refined processes to prevent spoilage. Brokers Mitigate Risk for Food Security: Reliable logistics brokers play a crucial role in vetting carriers and implementing security measures to protect valuable food shipments from fraud and theft, directly contributing to food security. Training & Process Adherence for Compliance: Comprehensive training on FSMA and cold chain best practices, coupled with strict adherence to protocols like truck washouts and temperature monitoring, forms the foundation for sanitary transportation and compliance. Learn More About From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics Brian Hastings | Linkedin Veritas Logistics | Linkedin Veritas Logistics The Logistics of Logistics Podcast If you enjoy the podcast, please leave a positive review, subscribe, and share it with your friends and colleagues. The Logistics of Logistics Podcast: Google, Apple, Castbox, Spotify, Stitcher, PlayerFM, Tunein, Podbean, Owltail, Libsyn, Overcast Check out The Logistics of Logistics on Youtube

This episode is sponsored by DeVere ChemicalDid you know sanitizing without cleaning is one of the most common food safety mistakes?

As convenience stores continue to advance foodservice, events like the NACS Food Safety Forum are helping industry leaders address traceability, implement new technology and maintaining consumer trust. Hosted by: Jeff Lenard and Chrissy Blasinsky About our Guest: Evan Powell, Retail Food Protection Manager, Kwik Trip Inc. Evan Powell is the retail food protection manager at Kwik Trip. He is a graduate of Winona State University (Business Administration/Marketing) and Louisiana State University - Shreveport (MBA).

We discuss with Guthrie County Health Services Director Jotham Arber.

Understanding the Dirty Dozen and Clean 15: A Guide to Healthier Produce Choices: Nutritionist Leyla Muedin discusses the Environmental Working Group's (EWG) 2025 Shopper's Guide to Pesticides in Produce. Highlighting the importance of making informed produce choices, Leyal explains the Dirty Dozen and Clean 15, which list the most and least contaminated fruits and vegetables, respectively. Key findings include the presence of harmful pesticides in 75% of non-organic produce and the health risks associated with pesticide exposure. Leyla offers practical tips on reducing pesticide intake, such as opting for organic produce, washing fruits and vegetables, and utilizing frozen options when fresh organic produce is unavailable.

Hygiene inspectors have found “multiple risks to food safety” at a popular Indian takeaway - including a mouldy freezer and a bucket of raw chicken being stored at room temperature.The restaurant in Cliftonville has hundreds of five-star ratings on food delivery app JustEat, but Thanet District Council officers found its facilities in a shocking state.Also in today's podcast, a Sheppey woman is calling for CCTV to be installed at an accident blackspot after three of her cars were written off in crashes.In the last 16 years of living in Marine Parade,  £12,000 of damage has been done to Amanda Green's vehicles while they've been parked up.You can hear from Kent health bosses and a local MP about disruption to NHS services as resident doctors stage a five-day walkout. The latest round of industrial action started at 7am today and lasts until 7am on Wednesday with significant impact expected across hospitals, GP surgeries, mental health services and A&E departments.In sport, Gillingham complete their pre-season campaign at Dartford this weekend and emerging from it unscathed is the manager's main aim.You can hear from Gareth Ainsworth who says he believes he's got a squad that's set up for success. And the KentOnline Podcast has taken a trip to uncover one of the county's hidden gems. You can hear about the Cranbrook Secret Cinema Club where hand-picked films, themed cocktails and sweets, and a little bit of mystery come together.

Agriculture Secretary Brooke Rollins recently announced USDA's five point food safety plan focused on meat and poultry products and food safety inspections.

In this sizzling episode of The Food Professor Podcast, recorded live at the SIAL Canada food innovation show in Toronto, co-hosts Michael and Sylvain welcome Pierre-Olivier Drouin, Co-Founder of Firebarns, the fast-growing Quebec-based condiment company that brings flavour-first hot sauces to shelves across North America.Pierre-Olivier shares his unexpected journey from banking at RBC to launching Firebarns after a revelatory encounter with spicy wings during a hockey game in Florida. Inspired by that moment, he partnered with longtime friend Frank to build what they dreamed would be the next Tabasco—made in Canada. Their goal? A bold brand that flips the script by delivering taste before heat.Launched in 2015, Firebarns quickly became Quebec's first dedicated hot sauce brand. Since then, it has expanded into a diverse product line that includes BBQ sauces, ketchup, mustards, and Sriracha—all made with Canadian ingredients and designed for broader family appeal. Their innovative packaging—30% recycled squeezable plastic bottles—has helped the brand stand out in crowded condiment aisles and reflects their commitment to sustainability.Pierre-Olivier discusses how Firebarns has scaled, with distribution now in over 1,100 U.S. stores and more expansion underway, including Texas-based H-E-B. He opens up about navigating international trade headwinds, such as tariffs, and how careful financial planning and food costing helped buffer against unexpected 25% duties. His insight offers valuable lessons for other CPG entrepreneurs seeking to expand across borders.The episode also dives into Firebarns' savvy use of influencer marketing and content creation to build a passionate community of fans, especially among younger consumers aged 25–45. Drouin emphasizes the power of authenticity—whether through engaging product demos or the story of Barney, the company's late bulldog mascot and original “CEO,” now succeeded by Barney Jr. 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.

This episode is brought to you by PMMI, The Association for Packaging and Processing Technologies. Food safety presents some of the industry's most significant challenges — the kind that keep plant operators up at night and require continuous innovation. Recent research from PMMI, The Association for Packaging and Processing Technologies, examines food safety and sanitation as it relates to workforce challenges, technological advancement and equipment design. Jorge Izquierdo, vice president of market development at PMMI, discusses those insights in this Industry Perspective bonus episode of the Food For Thought podcast. Learn more about PMMI and Pack Expo Las Vegas.

See omnystudio.com/listener for privacy information.

Transcript [Music] This is Susie Craig. Welcome to Food Safety in a Minute. Backyard chickens are often central to family life and your food budget. With the ongoing outbreak of bird flu, however, consumers have important responsibilities protecting birds, their families, and potential spread to commercial flocks. There have been confirmed cases of bird flu in backyard flocks, likely spread to your flock by wild birds. Learn what it takes to raise poultry successfully and safely. Search online for Defend the Flock Resource Center from the United States Department of Agriculture. Resources are available in English, Spanish, Chinese, Vietnamese, and Arabic. They include checklists for your backyard coop, tips to keep your flock healthy, and checklists to protect your flock against wild birds, rodents, and insects. From Washington State University Extension, I'm Susie Craig. [Music] Resources United States Department of Agriculture – Animal and Plant Health Inspection Service. Defend the Flock Resource Center. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/28/25.

This episode is sponsored by DeVere ChemicalDid you know sanitizing without cleaning is one of the most common food safety mistakes?

In this episode of Repast, Michael and Diana host Emily Broad Leib, Clinical Professor of Law, Director of Harvard Law School Center for Health Law and Policy Innovation, and Founding Director of the Harvard Law School Food Law and Policy Clinic (FLPC), and Akif Khan, Clinical Fellow at the FLPC. They discuss the FLPC's long history of working on food waste and food date labeling, and a comment the FLPC recently submitted in response to the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), and the U.S. Food and Drug Administration (FDA) Request for Information on Food Date Labeling, drafted by Akif. Michael T. Roberts is the Executive Director of the Resnick Center for Food Law and Policy at UCLA Law.Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. The link to the FLPC's comment is here.The link to the Zero Food Waste Coalition comment is here.You can find the FLPC's Food Loss and Waste Policy Hub here.

This week's episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it's not all fun and burnt ends, Sheed and James get serious about food safety in summer heat.From why coleslaw is a silent killer at the cookout to BBQ-inspired junk food you're too ashamed to admit you love, we've got tips, hot takes, and hard truths for every backyard hero and plate-piling guest.We also tackle one of the hardest questions for anyone starting in the food business: “Where do you even begin?”This one's equal parts laugh-out-loud and eye-opening. Tap in, take notes, and clean that grill.

Fire up the grill without the risk: Vicky Nguyen shares essential summer food safety tips for outdoor barbecues and cookouts — from proper cooking temperatures to the best ways to store leftovers. Also, music legend Dionne Warwick shares a special look back at her extraordinary career in a new Netflix documentary ‘Sunday Best: The Untold Story of Ed Sullivan,' and the goals she has set for the future. Plus, actress Chase Sui Wonders celebrates 23 Emmy nominations for Apple TV+'s ‘The Studio' and her on-set scare filming the revival of the 1997 horror classic ‘I Know What You Did Last Summer.' And, Reddit co-founder (and Serena Williams' husband) Alexis Ohanian talks his efforts to champion elite female athletes and the greater attention and funding being put towards women's leagues. 

Dr. Vanessa Coffman, Director of the Alliance to Stop Foodborne Illness, shares how the organization's new Food Safety Culture Toolkit can help public health officials strengthen food safety efforts; Dr. Michelle Morse, Acting Commissioner for the New York City Health Department, explains how their new series, “Living with Long Covid,” is helping to educate New Yorkers about the illness; ASTHO will host a webinar on Thursday, July 24th, about effective communication strategies to enhance public health messaging; ASTHO has developed resources to help jurisdictions implement upstream policies that prevent adverse childhood experiences; and next Wednesday, July 23rd, the second session of the Accelerate series in ASTHO's Ignite, Accelerate, and Activate online workshop will take place to discuss conflict and collaboration.  Alliance to Stop Foodborne Illness Web Page: Food Safety Culture Toolkit New York City Department of Health Web Page: The risks and realities of Long COVID: A discussion with Dr. Michelle Morse and Matt McGorry New York City Department of Health Web Page: Living with Long COVID - Matt McGorry's story New York City Department of Health Web Page: Facts vs Fiction - What is Long COVID? A discussion with Dr. Michelle Morse and Matt McGorry ASTHO Webinar: Enhancing Public Health Communication: Tools for Engagement & Visibility ASTHO Web Page: Upstream Policies to Prevent Adverse Childhood Experiences ASTHO Workshop: Ignite, Accelerate, and Activate: Series 2, Session 2: Conflict & Collaboration  

Chief Warrant Officer 5* Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  Terrence discovered his interest in Food Science during his service in the US Army.  Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces.  He uses his extensive experience to train other food safety officers about auditing. In this episode, we talk with Terrence about his food science journey, his world travels, as well as the joys and challenges of a career as a food auditor.*Terrence was recently promoted from CW4 (his rank in the recorded episode) to CW5.  Congratulations, Terrence!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!

In this live episode from the SIAL Canada show floor in Toronto, we welcome a very special guest: Laura Brehaut, Food Reporter at the National Post. With a thoughtful blend of experience in anthropology, media production, culinary training, and a deep journalistic instinct, Laura offers a compelling perspective on Canada's evolving food landscape and how stories around food intersect with culture, politics, health, and economics.Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois flip the script by interviewing Laura, who is usually the one asking the questions. Laura shares how her journey began in anthropology and linguistics before transitioning into media, where her love for storytelling led her to online radio and digital journalism, long before podcasts were mainstream.As a seasoned journalist, Laura offers a behind-the-scenes look at the tradecraft of reporting in today's rapidly changing media landscape. Despite the pressures of multi-platform content, Laura remains grounded in the written word, driven by a sense of purpose and a commitment to serving her readers. Her curiosity and dedication to integrity shape her reporting, which spans a wide range of topics, from Canadian whiskey to protein trends and food sustainability.The conversation dives into key themes for 2025, including the continued momentum of the "Buy Canadian" movement, the impact of GLP-1 drugs like Ozempic on food choices, and a renewed focus on fibre and functional ingredients. Laura also weighs in on the rise of alternative proteins and blended meat products, highlighting recent research showing their increasing consumer acceptance, especially among omnivores.She speaks candidly about the role of AI in journalism, the importance of authentic storytelling, and why she would never buy an AI-generated cookbook. Her advice for aspiring reporters? Stay curious, stay humble, and never assume you know how an interview will go. 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.

Food Safety New Zealand says a study of campylobacter infection rates is unnecessarily alarmist. The Public Health Communication Centre claims more than 10 percent of the population contracted the infection from eating chicken in the past few years. It suggests it's caused 9000 hospitalisations, and at least 60 deaths since 2008. Food Safety NZ's Vincent Arbuckle says the numbers are way off. "Every time there's a death, the clinician has to determine the primary cause and that goes on record - and the primary cause has been only three cases." LISTEN ABOVESee omnystudio.com/listener for privacy information.

How do you find a good OBGYN when you’re pregnant? Ever felt a sharp pain in the butt during your period? And what role does testosterone play in perimenopause? In this episode, we talk to Kirsten Palmer, Professor in Obstetrics and Gynaecology with Monash University to find out what’s happening throughout your pregnancy including morning sickness (just why?), preeclampsia, gestational diabetes, food safety, immunisations, and what impact being pregnant may have on your prescription medication. Plus, why do you fill up with fluid? We also talk about why you’re so tired in the first trimester and whether to announce your pregnancy before 12 weeks so you get the support you need. Plus, Mariam talks about why new national guidelines that redefine what we call 'recurrent miscarriage' really matter. THE END BITS For information on food safety Dr Mariam recommends NSW Food Authority Guide. If you're pregnant or want to learn more about pregnancy, check out Mamamia's pregnancy podcast Hello Bump. For information on perimenopause and menopause Dr Mariam recommends the Australasian Menopausal Society. Sign up to the Well Newsletter to receive your weekly dose of trusted health expertise without the medical jargon. Ask a question of our experts or share your story, feedback, or dilemma - you can send it anonymously here, email here or leave us a voice note here. Ask The Doc: Ask us a question in The Waiting Room. Follow us on Instagram and Tiktok. All your health information is in the Well Hub. Support independent women’s media by becoming a Mamamia subscriberCREDITS Hosts: Claire Murphy and Dr Mariam Guest: Professor Kirsten Palmer Senior Producers: Claire Murphy and Sasha Tannock Audio Producer: Scott Stronach Mamamia studios are styled with furniture from Fenton and Fenton. Visit fentonandfenton.com.au Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Information discussed in Well. is for education purposes only and is not intended to provide professional medical advice. Listeners should seek their own medical advice, specific to their circumstances, from their treating doctor or health care professional.Support the show: https://www.mamamia.com.au/mplus/See omnystudio.com/listener for privacy information.

ชวน เชฟทักษ์-นุติ หุตะสิงห เจ้าของเพจ TUCK the CHEF - เชฟทักษ์ มาตอบข้อสงสัยจากคำถามมากมายเรื่อง Food Safety หรือความปลอดภัยทางอาหารในชีวิตประจำวัน รวบรวมคำถามมาจากหลายที่ ตั้งแต่แม่บ้านยัน AI เช่น เก็บเนื้อในช่องแช่แข็งได้นานแค่ไหน ถุงซิปล็อกใช้ซ้ำได้ไหม หรืออาหารเป็นพิษออกฤทธิ์หลังจากกินไปกี่ชั่วโมง ติดตามชมรายการ Eat Direction  EP.1 เทรนด์ล่าสุดวงการราเมง  https://youtu.be/msHms2gJhdY?si=K3p4rhUwcsHbk3ZO EP.2 กินเนื้อยังไงให้อร่อย https://youtu.be/wxXxxMLz1Wk?si=zNHPiJ0dpYsnbcT5 EP.3 ทำไมกล้าขายไอติมถ้วยละพัน https://youtu.be/PyNIbT-k4j8?si=2dscX5Qk9JPiXokz EP.4 Slow Sake เทรนด์เปลี่ยนวงการสาเกญี่ปุ่น https://youtu.be/HQxmfJYT19M?si=flAnLT56DpLn8tv6 EP.5 เชียงรายกินอะไรดี https://youtu.be/C4l5KNXIjfk?si=q372etymqx5-4ofB EP.6 ปัญหาของอาหารอีสาน https://youtu.be/jxJpJ4n7fz8?si=AJARW0H0Yu-ylpb0 EP.7 ไก่แบบไหนทำข้าวมันไก่อร่อย https://www.youtube.com/watch?v=cUuQz7Egd_Q EP.8 10 อาหารที่ต้องกินในปี 2025  https://youtu.be/JLcm7LypU3s?si=k_h1BkY1cC94qezW EP.9 เลือกไวน์ยังไงให้เหมาะกับอาหาร https://www.youtube.com/watch?v=ehUkng2s2NI&t=21s  EP.10  วิธีกินซูชิให้เป็น  https://youtu.be/wSpq87KTUWY?si=L8qsdRsojsK-hWFK EP.11 อาหารเชียงใหม่สายลึก https://youtu.be/nw208m1tsQY?si=JPQV5JvNlVhwF7Uh EP.12 เบื้องหลังของ Food Blogger https://www.youtube.com/watch?v=pD_HQmYzYDI  EP.13 วิธีกินข้าวแช่ พร้อมเครื่อง 40 อย่าง https://youtu.be/4dLSSgF8IAw?si=UfnqEgPTA1KvBXvb  EP.14 สอนสูดเส้น และความรู้เบื้องต้นก่อนเข้าร้านราเมง https://youtu.be/VL5U1BGcRKM?si=pHLi_QMO5YdvJyjd  EP.15 ขนมปังเปรี้ยวและเปลือกแข็งต้องกินยังไง https://youtu.be/pi2zx5VrJtM?si=yhX_LBDAt7zFyF1d EP.16 คู่มือเข้าใจชีส ฉบับคนอยากลอง https://youtu.be/K591jbc8W-w?si=HjRX0gFbvHywkDe-  EP.17 ชานม ชาไทย ชาใต้ ชาชัก ชานมใต้หวัน นมอังกฤษ ชานมฮ่องกง ต่างกันยังไง https://youtu.be/ALvszt--PJI?si=nEMEwgx4sv_9MjK- EP.18 แนะนำร้านอาหาร หาดใหญ่เช้าจนดึก https://youtu.be/DoDvqor38AQ?si=5a-Jn4vPikDLh76u  19 วิธีดื่มน้ำอัดลมแบบที่สุขภาพจะไม่พังในอนาคต https://youtu.be/KnPQyCLA3WE?si=61rtqSbs_P5V-4H1 

Transcript [Music] This is Food Safety in a Minute with Expert Tips from Susie Craig. Given the price of eggs, are you thinking about a backyard chicken coop? “Don't wing it,” says the Centers for Disease Control and Prevention. Carefully consider whether backyard chickens are a good fit. Before getting birds: • Check neighborhood regulations. • Research breeds and supplies used to care for them. • Secure an outdoor coop with heat source and fire alarm. • Locate poultry veterinarians and university Extension experts. • Pick a location for young birds easily cleaned and disinfected. • Secure bedding, feed and supplements, feeder, and water. • Purchase cleaning supplies including brushes, soap and disinfectants made especially for poultry. • Identify and take steps to keep you and your family safe; Work gloves, hand washing, using a dedicated pair of shoes. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources Starting a Flock? Centers for Disease Control and Prevention. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/27/25.

In this episode of Don't Eat Poop! recorded on-site at the 2024 Food Safety Consortium, our hosts Matt and Francine sit down with Rick Biros, the mastermind behind the conference and publisher of Food Safety Tech. From escalator woes to high-level discussions on FSMA 204 and food safety culture metrics, this episode captures the pulse of a post-pandemic industry ready to level up. Whether you're an industry vet or a newcomer, get ready for insights and a healthy dose of laughter.In this episode:

In this episode of The Pet Food Science Podcast Show, Tom Best, Director of Quality and Food Safety at Trouw Nutrition, breaks down how ingredient chemistry, supplier checks, and global regulations impact the safety and performance of pet food. He talks about the real-world challenges, like keeping nutrients stable, avoiding contamination, and meeting quality standards across different countries. Find out how solid systems help protect the nutrition in every bag. Tune in now!"Sometimes ingredients don't play well together, and chemistry can happen unexpectedly if sequencing isn't managed correctly."Meet the guest: Tom Best is the Director of Quality and Food Safety at Trouw Nutrition, bringing over 38 years of experience in the pet food and animal feed industry. His expertise spans ingredient chemistry, supply chain safety, and global regulatory compliance. He leads Trouw's HSEQ programs across U.S. facilities, ensuring nutritional integrity and consistent product quality.Liked this one? Don't stop now — Here's what we think you'll love!Dr. Gavin Boerboom: Trace Mineral Nutrition | Ep. 90Dr. Heidi Bissell: Zoo Nutrition Strategies | Ep. 93Dr. James Templeman & Lindsay Meyers: Raw Pet Food | Ep. 96What will you learn:(00:00) Highlight(01:07) Introduction(03:22) Ingredient sequencing(06:03) Supply chain checks(08:38) Global quality standards(15:18) Nutrient degradation(23:08) Salmonella prevention(24:17) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- Biorigin- Wilbur-Ellis Nutrition- Scoular

In this special summer bonus episode of The Food Professor Podcast, co-Michael interviews Ed Madronich, President of Flat Rock Cellars, recorded live at the Ontario Craft Wineries Conference in Niagara Falls.As part of the podcast's summer series highlighting thought leaders in the Canadian food and beverage industry, this episode delves into Ed's personal and professional journey through the wine industry and the evolution of one of Ontario's most celebrated wineries.Ed shares how a chance trip to France at age 19 sparked his lifelong love for wine—an encounter that led to a career built on passion, community, and a dedication to quality. He reveals the philosophy that drives Flat Rock Cellars: celebrating "place" by making wine that reflects the soil, slope, and unique geography of the 20 Mile Bench in the Niagara Peninsula, while breaking down the traditional, often intimidating barriers to wine appreciation.The conversation encompasses not only terroir and taste, but also strategy, particularly in terms of market access and retail. Ed opens up about his unorthodox but successful approach to distribution, including the brand's strong presence in Costco. He emphasizes relationship-building over aggressive selling and explains how Flat Rock positions itself as a true partner to retail and restaurant buyers. "We don't push product," he says. "We build long-term trust and deliver exceptional value."With a customer-first mindset and a refusal to compromise on quality or authenticity, Flat Rock has earned industry-wide respect. Ed discusses how the brand's low-margin, high-quality model has even challenged global competitors, and how his team constantly works to overdeliver, producing $25 bottles that sommeliers say rival the quality of $50 wines.From label design to customer education, the episode is packed with insights for anyone interested in craft winemaking, retail dynamics, or brand storytelling. Listeners will come away inspired by Ed's down-to-earth leadership and his clear commitment to helping consumers connect with wine, not through pretension, but through joy, passion, and a sense of place. 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.

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Cangliang Shen from West Virginia University explores how microbial contamination in poultry poses emerging challenges for food safety. He discusses the use of surrogate bacteria, thermal processing techniques, and sanitation protocols in real-world poultry feed operations. Listen now on all major platforms!"We find that temperature up to 80°C can reach a three log reduction for the efficiency, which gives us hints for developing sanitation procedures and hazard plans for local industry facilities."Meet the guest: Dr. Cangliang Shen earned his Ph.D. in Meat Science and Food Safety from Colorado State University, with earlier training in Veterinary Medicine. He is currently a Professor and Extension Specialist at West Virginia University, focusing on improving poultry meat and feed safety through microbiological research and hazard planning.Click here to read the full research article!Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:04) Introduction(03:27) Current research focus(04:38) Temperature thresholds effectiveness(06:50) Ingredient impact on safety(09:44) Hazard planning insights(13:11) Future research directions(14:55) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Kerry- Poultry Science Association- Anitox- BASF

Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training. In this episode of Food Safety Matters, we speak with Jatin Patel [20:54] about: How FGS Ingredients discovered the source of the peanut contamination that caused a recall of some of its mustard-based products How FGS Ingredients initiated and carried out the recall, and lessons learned from the process Changes that FGS Ingredients has made to its allergen controls, food safety program, and supply chain as a result of the recall The broader implications for food safety standards, especially around allergen control, related to FGS Ingredients' recall experience How FGS Ingredients' learnings and risk mitigation efforts can help other companies be better prepared to maintain food safety along their supply chains. News and Resources HHS Budget Request Beats Familiar Drum [2:24] USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention [8:20]Pennsylvania Bill Aims to Protect Restaurant Patrons with Food Allergies [14:12] Trump Nominates Mindy Brashears to Second Term as USDA's Under Secretary for Food Safety [19:35] Sponsored by: Hygiena: Innovative Diagnostics Solutions for Hygiene and Food Safety Allergen Diagnostics and Data Management | Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

When foodborne illness becomes a life sentence, who carries the burden? In this gut-wrenching episode of Don't Eat Poop!, our hosts Matt and Francine share the devastating story of John Trahar - a once-vibrant entrepreneur now reduced to a shadow of himself after a listeria infection caused bacterial meningitis. It's not just about pathogens and paperwork; it's about people. This episode puts a very real, very human face on why preventing foodborne illness isn't optional.In this episode:

The USDA’s Food Safety and Inspection Service reminds Americans to declare their independence from foodborne illness during the holiday weekend. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Dave Barry wrote a nationally syndicated, Pulitzer Prize-winning column that appeared in 500 newspapers from 1983 to 2005 and has published dozens of books. His newest is his very first memoir: Class Clown: The Memoirs of a Professional Wiseass. How I Went 77 Years Without Growing Up. Case in point: Dave really loves ketchup! He’s also very opinionated about it: where he stores it and what vessel it is delivered in. Spoiler alert: He keeps his ketchup on the counter. Food safety expert Angela Anandappa, executive director of Alliance for Advanced Sanitation, joins the show to tell us which condiments belong in the fridge and which are fine hanging out in the pantry. Plus, host Rachel Belle admits which condiment she’s had in the pantry for 10 years ... and still uses! Dave, a seafood despiser, tells us what he did with the live Maine lobster mailed to him as a gift; what his family, a group of fruitcake despisers, did with gifted fruitcake; and Dave and Rachel conclude that the best place to cook French fries is in an airplane bathroom. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

In this episode of The Pet Food Science Podcast Show, Dr. Valentina Trinetta from the University of Milan takes a close look at the risks of foodborne pathogens in pet food and how proper sanitation helps keep contamination at bay. She shares fascinating research on how bacteria like Salmonella can survive in rendered fats and transportation tanks, along with practical steps the industry can take to reduce these risks. Tune in to learn why pet food hygiene matters for both pets and people. Available now on all major platforms"Pathogens like Salmonella can survive in fat storage tanks, even after rendering, creating potential contamination risks in pet food."Meet the guest: Dr. Valentina Trinetta holds a Ph.D. in Food Science and Technology from the University of Milan and has extensive experience in food safety and microbiology. Before joining Kansas State University as an Associate Professor, she worked as a Principal Microbiologist at Ecolab. Her research focuses on pathogen survival in food environments and effective sanitation strategies.Liked this one? Don't stop now — Here's what we think you'll love!What will you learn:(00:00) Highlight(01:07) Introduction(01:07) Pathogen risks in pet food(06:19) Effective sanitation strategies(10:11) Transportation tank cleaning(17:22) Human health implications(21:01) Industry collaboration(25:59) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- Biorigin- Wilbur-Ellis Nutrition- Scoular

In this insightful summer bonus episode of The Food Professor Podcast, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois sit down with Keith Currie, President at the Canadian Federation of Agriculture, live from the floor of SIAL Toronto. Representing more than 190,000 farmers and ranchers across the country and an eighth-generation farmer himself, Currie provides a candid, wide-ranging view on the future of Canadian agriculture—and why it's time for policymakers to pay closer attention.Currie highlights that agriculture contributes more than $150 billion to Canada's GDP and employs 2.5 million Canadians, surpassing the combined total of the auto, forestry, oil and gas, and steel industries. Yet agriculture remains a "quiet success story," underrepresented in national economic strategy. He argues that improved connectivity between farm producers, food processors, retailers, and policymakers is essential for ensuring sustainable growth.Topics include the implications of carbon pricing on rural producers, where Currie underscores the infrastructure gap that limits farmers' ability to adopt greener technologies. He advocates for more innovative climate solutions—such as cap-and-trade and regionally tailored resiliency programs—that don't unfairly penalize producers while acknowledging that border carbon adjustments are rapidly approaching in trade policy.Currie also stresses the importance of regulatory reform, referencing Ontario's red tape reduction model as a blueprint. Trade remains a central pillar of his advocacy, particularly in addressing non-tariff barriers and ensuring that agreements are effectively enforced, especially in complex markets like India.On the issue of succession planning, Currie discusses tools now available to help multi-generational farm families transition wealth and ownership without heavy tax burdens. With rising land values and farm assets, he emphasizes the need for financial institutions and governments to support the next generation of agricultural leaders.Throughout the conversation, Currie brings passion, realism, and a long-view perspective on agriculture's unique position in the Canadian economy. He calls on policymakers to shift from viewing farming as a sector in need of aid to one of untapped potential and national strength.From food security to innovation and sustainability, this episode is a must-listen for anyone who eats, votes, or works in the food industry. 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.

With President Trump massive tax cut and budget bill having moved back from the Senate to the House for a final vote, feeding programs are facing even larger cuts. The proposals include shifting some of the costs on to states, which will give them more incentives to deny food benefits to applicants. The Republicans are also seeking to increase the existing requirements related to work and education for SNAP participants, formerly known as food stamps. A recent podcast from Greg Silverman of the Westside Campaign Against Hunger and the Alliance for Hunger Free New York included interviews with several Capital District residents about how their families were helped by the various federal nutrition programs. Greg's full podcast is at https://soundcloud.com/listenwscah/the-albany-allies-episode-14

Food Fraud and Authenticity Testing with Deleo De Leonardis, CEO of Purity IQIn this eye-opening conversation, Kenny and Phil sit down with Deleo De Leonardis, CEO and co-founder of Purity IQ, to discuss a critical issue that affects every consumer: food fraud and adulteration.Deleo shares her unexpected journey from 20 years in retail (including VP of Private Label at Sobeys) to becoming an entrepreneur in the science-based world of authenticity testing. Despite not being a scientist herself, she and her co-founders identified a massive gap in the industry - while labs routinely test for identity (is echinacea actually present?), they often miss adulteration, dilution, and substitution.Key Topics Covered:Why standard identity testing isn't enough to catch food fraudThe difference between targeted vs. untargeted testing methodsReal examples of adulteration in honey, olive oil, spices, and supplementsHow economic pressures and supply chain disruptions create opportunities for fraudstersThe shocking reality that less than 1% of imported products are actually inspectedWhy "Product of Italy" doesn't guarantee authentic olive oilThe innovative QR-enabled certification system that educates consumers in real-timeSobering Statistics:Some botanical supplements contain over 80% maltodextrin filler instead of active ingredientsFood fraud has existed since ancient Rome and flourishes during economic uncertaintyMost labs focus on facility audits (GMP) rather than actual product testingThis conversation will change how you think about the products on grocery store shelves and highlights why consumers, brands, and retailers need to ask better questions about authenticity testing. As Deleo puts it: "You may think you're doing all the right things - you're missing a really big component." Find Purity IQ here: https://purity-iq.com/Find Deleo here: https://www.linkedin.com/in/delsue28/Thank you to Field Agent Canada for sponsoring the podcast: https://www.fieldagentcanada.com/  

In this episode of the Drop In CEO podcast Jay Schumann shares his expertise in corporate microbiology, food safety, and quality assurance. The conversation covers Jay's career journey, key leadership lessons, and the importance of being a lifelong learner. Jay emphasizes the value of humility, continuous learning, and investing in people, offering practical advice for both current and aspiring C-Suite leaders. The episode also highlights the significance of aligning with a company's values and the critical role of cultural understanding in achieving professional success. Episode Highlights: 05:31 Climbing the Corporate Ladder at PepsiCo 09:46 Insights on Leadership and People Management 23:53 Defining Lifelong Learning and Wisdom 25:48 Acquiring Knowledge Through Various Methods 29:28 The Role of Humility in Learning and Leadership 36:53 Finding Credible Sources of Information Jay Schuman is a seasoned senior leader in Corporate Food Safety and Microbiology with over 30 years of experience in the food and beverage industry. Known for his high integrity and science-based, practical approach, Jay has led global teams and labs supporting new product innovation, risk mitigation, compliance, and quality assurance for major CPG brands. He excels at designing and implementing microbial food safety programs, harmonizing standards across regions, and fostering GFSI-compliant food safety cultures. A trusted people leader and strategic thinker, Jay is passionate about cross-functional collaboration, continuous improvement, and building strong, values-driven teams that drive business results. Connect with Jay Schuman: LinkedIn: www.linkedin.com/in/jay-schuman For more information about my services or if you just want to connect and have a chat, reach out at: https://dropinceo.com/contact/See omnystudio.com/listener for privacy information.

RaeAnn Tucker joined Wake Up Tri-Counties to talk about fireworks safety, food safety, sun safety, men's health, HIV testing, and school physicals. The Henry and Stark County Health Departments will close all offices and First Choice Healthcare Clinics on Friday, July 4th, in observance of Independence Day. Some home services staff will continue essential care, but regular hours will resume on July 7th. Officials are warning of increased fireworks injuries during holiday celebrations, particularly among children under 15. The departments urge safe handling: never let kids use fireworks unattended and always follow instructions. Food safety is also a concern—keep perishables cold and discard food left out too long. For appointments, information on school physicals, HIV testing, or birth certificates, visit henrystarkhealth.com.

Stephen Grootes speaks to Avhapfani Tshifularo, chief executive of Fuels Industry Association of South Africa about South Africa’s strategic pivot from Saudi Arabian to U.S. oil imports, highlighting India’s growing role as a key player in securing the country’s petrol and diesel supply. In other interviews, Matlou Setati, Executive for Food Safety and Sustainability Initiative at the Consumer Goods Council of South Africa speaks about the company's relief and support for the Minister of Agriculture's decision to revoke a contentious contract with Leaf Services, which would have imposed significant financial burdens on the baking industry. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape. Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa Follow us on social media 702 on Facebook: https://www.facebook.com/TalkRadio702702 on TikTok: https://www.tiktok.com/@talkradio702702 on Instagram: https://www.instagram.com/talkradio702/702 on X: https://x.com/CapeTalk702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalkCapeTalk on TikTok: https://www.tiktok.com/@capetalkCapeTalk on Instagram: https://www.instagram.com/CapeTalk on X: https://x.com/Radio702CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

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

When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren't just petty - they were potentially deadly. In this episode of Don't Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney's restaurant menus. From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.In this episode:

Automating Food Safety with NormexIn this episode, we sit down with Tanguy Etoga, founder and CEO of Normex, to dive into the often overlooked but critically important world of food safety management.Tanguy shares his fascinating journey from a childhood in Cameroon—where a conversation with his father about preserving mangoes year-round sparked his passion—to becoming a food safety consultant and tech entrepreneur revolutionizing how small and medium food businesses handle compliance.What We Discovered:Why our industry is traditionally slow to adopt new technology (spoiler: we're too busy making food!)How AI and IoT sensors are transforming tedious paperwork into streamlined digital processesReal examples of companies saving $60,000+ in six months through automationThe hidden costs of manual food safety processes that most of us don't realize we're payingWhy even small food businesses with just 2 employees need proper food safety systemsHow one ice cream company freed up 3 quality employees to move into productionMy Key Takeaways: From temperature monitoring that used to require hourly manual checks to AI-powered corrective action plans, Tanguy shows us practical applications of technology that actually work—not just buzzword solutions. This isn't about replacing people; it's about eliminating the mundane tasks so our teams can focus on what matters: making great food safely.Whether you're a food processor, manufacturer, restaurant, or anywhere in our supply chain, this conversation offers valuable insights into protecting your business, your customers, and your reputation. I'll admit, food safety isn't the sexiest topic we've covered, but it might be one of the most essential.Connect with Normex at normex.ca or follow their educational content on LinkedIn for weekly food safety insights.Find Tanguy at https://www.linkedin.com/in/tanguyetoga/?originalSubdomain=caThank you to Field Agent Canada for sponsoring the podcast : https://www.fieldagentcanada.com/Thank you to LeBeauExcel for sponsoring this episode: https://lebeauexcel.com/

Last week, a listeria outbreak linked to ready-to-eat meals sold at Walmart and Kroger led to hospitalizations and three deaths. Major DOGE cuts targeted administrative and communications staff at food safety agencies, and some experts worry there could be further weakening of America's food safety systems. We'll hear more. But first: We'll give an update on oil markets and the Middle East, and learn about the work left to do on the big tax and spending bill.

Last week, a listeria outbreak linked to ready-to-eat meals sold at Walmart and Kroger led to hospitalizations and three deaths. Major DOGE cuts targeted administrative and communications staff at food safety agencies, and some experts worry there could be further weakening of America's food safety systems. We'll hear more. But first: We'll give an update on oil markets and the Middle East, and learn about the work left to do on the big tax and spending bill.

Is your wheat toast a weapon waiting to happen? In this eye-opening episode of the Don't Eat Poop!, our hosts Francine and Matt unpack a disturbing real-world threat: the smuggling of a biological weapon-grade fungus into the U.S. food system. From fusarium head blight to potential global famine, they connect the dots between agroterrorism, supply chain vulnerabilities, and why food safety professionals need to think like defense strategists. It's not paranoia, it's preparedness.In this episode:

Pippa Hudson speaks to Mariam Mayet, Director of the African Centre for Biodiversity, about Cabinet’s decision to ban Terbufos — a toxic agricultural chemical linked to multiple child deaths in a food contamination tragedy last year.See omnystudio.com/listener for privacy information.

In just the past several months, we've seen a sharp uptick in food recalls—affecting everything from leafy greens to frozen meals. And it's not just one culprit—Listeria, Salmonella, E. coli, and even viruses like norovirus and parasites like cyclospora are in the headlines. Is this a coincidence, or are we facing a deeper shift in … Continue reading Omnivore Presents: SciDish | June 2025: Food Safety 2025: Insights on Recalls, Risks, and Resilience →

- Discovery of Xylitol Crystals Mimicking Electronic Structures (0:11) - Breakaway Civilization and Suppressed Science (1:58) - Microscopy Analysis and Health Implications (21:53) - Critique of Modern Science and Consciousness (52:11) - Alternative Cancer Treatments and Water Structure (56:28) - Proposal for Earned Voting Rights (1:10:49) - Critique of Modern Society and Call for Reform (1:17:51) - Exploration of Nature and Personal Reflections (1:18:11) - Microscopy Experiments and Real-Time Observations (1:20:19) - Final Thoughts and Future Plans (1:23:42) - Iran's Nuclear Program and Geopolitical Tensions (1:24:00) - Zionist Interests and Prophetic Fulfillment (1:26:50) - Iranian Perceptions and Hebrew Immigrant Aid Society (1:28:32) - Trump's Foreign Policy and War Prospects (1:30:53) - Historical Analogies and Economic Bubbles (1:41:31) - Microscopy and Virus Theory Skepticism (1:47:48) - Forensic Science and Legal System Flaws (1:54:02) - Combat Photography and Bullet Traces (2:01:03) - Personal Resilience and Combat Experience (2:06:22) - Health Ranger Store Products and Food Safety (2:10:31) 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

- Proving the Power of Conscious Creation (0:11) - Introduction to Xylitol Crystallization Experiments (2:42) - Detailed Observations of Xylitol Crystals (4:19) - Real-Time Painting and Sketching by Crystals (26:58) - The Power of Conscious Intent in Crystal Formation (39:31) - The Role of Consciousness in Shaping Reality (54:04) - The Interconnectedness of All Things (57:11) - The Potential for a Consciousness Revolution (58:10) - The Role of Clean Living in Enhancing Consciousness (58:26) - The Future of Human Consciousness (1:06:46) - Consciousness Revolution and Its Impact (1:07:07) - The Role of Christ-like Consciousness (1:08:59) - Universal Love and Consciousness (1:32:36) - Product Announcements and Health Benefits (1:34:02) - Food Safety and Technology (1:40:09) 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