Avsnitt
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Paul Shapiro is the author of the bestselling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. He is also CEO of The Better Meat Co., a company that uses fermentation to turn microbes into alternative meat. Paul is a five-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.
As an authority on food and agriculture sustainability, Paul has been interviewed by numeorous news outlets—ranging from CNN to StarTalk Radio with Neil deGrasse Tyson. He has also published hundreds of articles in publications like the Washington Post, Scientific American, FORTUNE, and academic journals. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal.
In this episode of Food Safety Matters, we speak with Paul [23:58] about:
The case for novel alternative proteins—including plant-based meats, cell-cultured meats, and mycoproteins—as sustainable solutions to meeting increasing global protein demand while reducing the environmental impact of traditional animal agriculture The Better Meat Co.’s focus on mycoproteins and the advantages they offer in terms of scalability and texture How the U.S. Food and Drug Administration (FDA) oversees cell-based meat products, and the current regulatory status of cell-cultured proteins in the U.S. The microbial food safety advantages of cell-cultured meat over traditional meat products State-level legislative attempts to restrict the sale of cell-based meat, driven by efforts to protect the traditional meat industry; and whether the alternative protein and traditional protein industries can coexist The likelihood of American consumers becoming more interested in cell-based meats and how their apprehensions might be addressed Nutritional benefits of plant-based meat alternatives not offered by traditional meat products.News and Resources
McDonald’s and Taylor Farms E. coli Outbreak [4:05]
McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald'sEPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water [11:11]
Study Shows Impact of WGS on Foodborne Illness Outbreak Detection in Canada [13:28]
FDA Publishes Supplement to 2022 Food Code [20:29]
USDA’s Regulatory Framework for Salmonella in Raw Poultry [21:29]
USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in PoultryWe Want to Hear from You!
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Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations.
In this episode of Food Safety Matters, we speak with Johanna [30:04] about:
How her industry and academic experiences inform her work at Monin Americas, and important food safety and quality considerations of doing business as a global supplier Embracing technology and digitization to modernize quality control processes, such as using QR codes to track equipment maintenance history Implementing quarterly proficiency testing to ensure that employees' skills and knowledge stay up-to-date Utilizing a "blameless problem-solving" approach to address non-conformances, and bringing cross-functional teams together to identify root causes of issues and implement improvements How Monin Americas achieved an “Excellent” rating for its food safety practices, and the company’s processes for upholding its SQF and Organic certifications Reinforcing a culture of continuous improvement and collaboration at Monin Americas, where food safety is a core value shared by all employees Onboarding suppliers as "partners" and working closely with them to reinforce robust food safety standards and ensure implementation of best practices.News and Resources
News
McDonald’s E. coli Outbreak [3:29]
CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90 Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to Restaurants Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's Supplier At Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter PoundersFDA Human Foods Program Reveals Work Plans for 2025 [7:13]
Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years [17:01]
Following Salmonella Outbreaks Linked to Indiana Cantaloupe, FDA and Purdue University Launch Environmental Study [19:10]
Resources
Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01]
Food Safety Five Newsreel
Food Safety Magazine’s YouTube Channel
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Saknas det avsnitt?
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Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.
In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about:
Food safety and quality research underway at WSU's Sensory Science Center What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large.News and Resources
FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]
California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]
Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]
EFSA Updates Guidance for Novel Food Applications [19:34]
Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02]We Want to Hear from You!
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Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.
In this episode of Food Safety Matters, we speak with Dr. Jespersen [3:44] about:
The definition of food safety culture, what it looks like, and indicators of food safety culture maturity within an organization The crucial role of assessment in promoting continuous improvement of food safety culture Different food safety culture assessment methods, their positives and negatives, and how to select the most appropriate method Best practices for communicating insights gained from food safety culture assessments to stakeholders How to adapt communication about assessment insights to different stakeholder groups Strategies for translating assessment insights into actions that effect organizational change and promote continuous improvement Learnings about food safety culture assessment and continuous improvement that can be applied within your organization today.Resources
Article—Assessing Food Safety Culture: Selecting Methods and Communicating Insights, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024
Webinar—Assessing Food Safety Culture: Selecting Methods and Communicating Insights
Sponsored by:
Meritech
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Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida.
In this episode of Food Safety Matters, we speak with Dr. Nakamura [30:21] about:
How Fresh Del Monte applies the insights gained from continuously monitoring food safety data and environmental monitoring program (EMP) results, and technologies that help execute data-informed food safety practices Ahead of the January 2026 compliance date for FDA’s Food Traceability Final Rule, Fresh Del Monte’s proactive journey to digitize its product traceability systems, the technology the company is using to achieve this goal, and the benefits of implementing a digital traceability system Fresh Del Monte’s robust approval process and strict standards for vendors, which consistently enables 100 percent farm-to-fork traceability Considering the complexity of farming operations, how Fresh Del Monte is ensuring compliance with the requirements of FDA’s Agricultural Water Rule among its growers Fresh Del Monte’s use of internal, operational surveys that help guide the company’s training programs and culture-strengthening initiatives In Dr. Nakamura’s opinion, two distinct food safety challenges of the fresh produce sector that deserve to be better understood.News and Resources
FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program [1:07]
'Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches [3:01]
Scientists Create Public Database of Hundreds of Food Packaging Chemicals Found in Humans [16:18]
Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows [21:01]
Canada Bans BVO as a Food Additive [27:00]
Massachusetts is First State to Test All Dairy Herds for HPAI H5N1; No Trace of Virus Detected [27:28]Sponsored by:
Michigan State University Online Food Safety Program
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José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.
In August 2018, Dr. Esteban was appointed FSIS chief scientist. In this capacity, he served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). In 2002, Dr. Esteban joined OPHS as the Director of the Western Laboratory. In this role, he directed the implementation of the sampling program and was responsible for the facility, equipment, and personnel infrastructure. In 2008, he was appointed as the FSIS Science Advisor for laboratory services and then as Executive Associate for Laboratory Services, where he harmonized the operation of all three FSIS laboratories, maintained operations to meet with the ISO 17025 standard, and coordinated emergency response.
Prior to joining FSIS, Dr. Esteban worked in several positions at the U.S. Centers for Disease Control and Prevention (CDC). From 1994–2002, he was as an epidemic intelligence service officer, a staff epidemiologist in the National Center for Environmental Health, and an assistant director for the CDC Food Safety Office. He received his doctorate in veterinary medicine (D.V.M.) from Mexico's Universidad Nacional Autonoma de Mexico, an M.B.A. degree from the Panamerican Institute, as well as a Master of Preventive Veterinary Medicine and a Ph.D. in Epidemiology from the University of California at Davis.
Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS.
Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University.
Before that time, Mrs. Eskin spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on a broad range of consumer protection issues, particularly food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. Mrs. Eskin received her J.D. from UC Hastings College of the Law, and her B.A. degree from Brown University.
In this episode of Food Safety Matters, we speak with Dr. Esteban and Mrs. Eskin [6:06] about:
How FSIS took into consideration scientific advice from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and public comments in its revisions to the Framework FSIS’s approach to encouraging a reduction in Salmonella load on incoming flocks at slaughter The feasibility of achieving the U.S. Healthy People 2030 target of a 25 percent reduction in salmonellosis illnesses within the next five years The reasoning behind targeting certain serotypes of concern and continually adjusting which serotypes are targeted as pathogens evolve Ways in which FSIS is assessing the efficacy of regulating Salmonella as an adulterant in breaded, stuffed, raw, not-ready-to-eat chicken products FSIS’s outreach and education efforts to help industry comply with the requirements of the Framework, once it is adopted Initiatives that FSIS launched in recognition of National Food Safety Education Month during September, and details about an ongoing consumer research study the agency is conducting to inform a redesign of the safe food handling instructions label.Resources
USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry
USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher
Partnership for Food Safety Education Consumer Food Safety Educator Toolkit
Food Safety Matters Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More (Featuring Dr. Esteban)
Food Safety Matters Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in PoultrySponsored by:
bioMérieux
Learn about bioMérieux’s poultry solutions!
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Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry.
In this episode of Food Safety Matters, we speak with Steve [1:53] about:
The meaning of "hygienic design" in the context of food manufacturing facilities, and why it is a critical aspect of modern production Contributing factors to the rise in food recalls Types of recalls that are occurring in the food and beverage space and how hygienic design can help prevent them Industry best practices and sanitary standards that influence the selection of components and equipment in the design of a food manufacturing facility The importance of aligning electrical safety compliance and sanitary standards in food manufacturing How Robroy’s approach to hygienic design can help mitigate long-term contamination risks in food manufacturing facilities Client feedback on how implementing hygienic design philosophy has benefited their operations Ways in which Robroy’s hygienic design audits contribute to improving facility reliability and reducing contamination risks Beyond job audits, services Robroy provides to help ensure a proper approach to electrical infrastructure in food manufacturing facilities.Sponsored by:
Robroy
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Jeannie Shaughnessy is CEO of the Peanut and Tree Nut Processors Association (PTNPA), where she leads the association in fulfilling its mission and vision while managing daily operations. She works closely with the Board of Directors, Advisory Board, and Strategic Committees to shape and guide PTNPA in its ongoing and long-term strategies. Jeannie has more than 30 years of management and consulting experience with a focus on business operations and optimization, organizational development, change management, and communications. She is a trained Executive Coach, a certified facilitator, and a graduate of the Harvard Business School Social Enterprise Program, while also being a two-time business owner. Additionally, Jeannie has proudly served as a board member for many nonprofit organizations over the past 35 years.
In this episode of Food Safety Matters, we speak with Jeannie [38:05] about:
What the annual PTNPA Operations and Technical Food Safety Forum offers for the nut industry, and key takeaways from the 2024 event Artificial intelligence (AI) developments that could aid nut processors in ensuring food safety and quality Topics of discussions between the nut industry and FDA's Deputy Commissioner for Human Foods at PTNPA’s annual Washington D.C. Fly-In in May 2024 How PTNPA’s Handbook for Safe Processing of Nuts serves the nut industry, such as providing guidance on allergen management PTNPA's trip to Côte d'Ivoire, during which PTNPA representatives met with the country’s cashew industry to explore how it can meet U.S. food safety standards to enable entry into the U.S. market Ways in which FDA’s restructured Human Foods Program may affect the nut industry, and PTNPA’s participation in the Alliance for a Stronger FDA How PTNPA and its members are recognizing and celebrating National Nut Day on October 22.News and Resources
News
FSMA 204 [3:15]
Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance Leading Food Industry Associations Join Forces to Form FSMA 204 CollaborationLegislative Affairs [12:25]
Proposed Legislation Would Give FDA Authority to Share Food Safety Information With StatesBoar’s Head Listeria Outbreak [15:59]
Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar’s Head Facility Responsible for Listeria Outbreak Following Outbreak, Boar's Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues LiverwurstResources
Food Safety Matters Ep. 33. Maple Leaf Foods: Food Safety After Tragedy
Food Safety Matters Ep. 33 Transcript PDFWe Want to Hear from You!
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Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety.
In this episode of Food Safety Matters, we speak with Scott [1:49] about:
An overview of biosecurity and its importance The most significant challenges primary breeders and commercial producers face when implementing a biosecurity program Biosecurity measures that help prevent and control disease outbreaks Key biosecurity protocols that every farm should implement Best practices for training farm workers and personnel on biosecurity protocols How biosecurity measures have changed as technology has become more advanced The possible future of biosecurity and promising emerging technologies.Sponsored by:
Elanco
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Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award.
In this episode of Food Safety Matters, we speak with Brendan [22:52] about:
The definition of cold plasma technology and how it can be used in the food industry to improve microbial safety The strengths and weaknesses of different forms of cold plasma Types of food for which cold plasma can be used to successfully decontaminate, and why it works best for certain food types Comparisons between cold plasma technology and other thermal and nonthermal decontamination techniques Why cold plasma technology has not yet been scaled up for widespread industry use, and for what applications commercialization could be achieved Factors that affect the energy costs of different cold plasma generation methods The possibility of adapting cold plasma technology to inactivate viruses in foodservice environments Human occupational health and safety considerations in the generation of cold plasma Takeaways from a workshop and session on root cause analysis that took place at the 2023 and 2024 Food Safety Summits, respectively Other research areas Dr. Niemira is working on at USDA-ARS to advance food safety.News and Resources
NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45]
Study Finds GRAS Carcinogenicity Data are Adequate, but Could Use a Standardized Approach [8:57]
USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program [15:00]
Researchers Offer New Tool to Identify Top Microbial Threats to Infant Foods [18:28]Resources
SUBSCRIBE to Food Safety Magazine and/or FSM eDigest
Food Safety Magazine WebinarsSponsored by:
CINTAS
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As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety.
Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University.
Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council.
In this episode of Food Safety Matters, we speak with Mitzi [2:57] about:
The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers STOP’s advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP’s thoughts on the new framework STOP’s work to include Cronobacter sakazakii on the CDC’s List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO.We Want to Hear from You!
Please send us your questions and suggestions to [email protected] -
Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups.
In this episode of Food Safety Matters, we speak with Sarah [33:43] about:
The June 28, 2024 Supreme Court ruling on Loper Bright Enterprises v. Raimondo, which overturned the Chevron U.S.A. Inc. v. Natural Resources Defense Council Inc. decision of 1984, and the new ruling’s regulatory implications for the food industry How the Loper Bright decision could open up an avenue for industry to challenge important FDA or U.S. Department of Agriculture (USDA) decisions, and the difficulties plaintiffs would face in actually challenging such decisions Ways in which the Loper Bright ruling might influence FDA and USDA rulemaking processes to prevent decisions from being challenged and ruled “unreasonable” in the future The potential for inconsistent application of food regulations arising from court rulings made under the new Loper Bright standard In general, the potential impacts that the Loper Bright ruling could have on food industry regulations and food safety.News and Resources
Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids’ Foods [4:18]
FDA: Limited Scientific Evidence Does Not Show Microplastics in Food, Packaging Pose Health Risk [11:14]
Experts Recommend Codifying Food Safety Culture After Major STEC Outbreak at Calgary Childcare Facilities [18:55]
FDA to Hold Public Meeting on Development of Postmarket Food Chemical Assessment Process [26:16]
FDA Human Foods Program (and CFSAN) Career Opportunities [26:49]
USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [27:47]
EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order [28:36]Sponsored by:
MSU Online Food SafetyWe Want to Hear from You!
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Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains.
Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB).
In this episode of Food Safety Matters, we speak with Joelle [27:50] about:
The unique path that led Joelle to her food safety career, beginning with her interest in agriculture as a child growing up in the California Central Valley growing region Western Growers’ efforts to help its members comply with food safety regulations like the U.S. Food and Drug Administration’s Food Safety Modernization Act Agricultural Water Rule Available resources for industry on pathogen and environmental testing, including Western Growers’ "Primer on Preharvest Pathogen Testing of Leafy Green Products" and its recently released guide on soil sampling Why Cyclospora poses a distinct challenge to domestic produce safety, and ongoing efforts by FDA and USDA to address the growing threat The new Canadian P2 Proposal on the primary plastic packaging of consumer goods—for which Western Growers now offers a resource to help industry prepare—and how it affects packaging for fresh produce The complexity of packaging design for fresh-cut produce, which must consider a multitude of factors to ensure a food-safe internal atmosphere and adequate shelf life Farm-to-fork food safety risks that are introduced when changes are made in the name of sustainability, and the importance of taking into account factors like consumer behaviors as transitions are made The collaborative effort and systems approach that will be required to implement hygienic equipment design of farm equipment at scale, and the importance of doing so.News and Resources
News
USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [3:48]
USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims [15:45]
FDA Releases Data on Prevalence of Three Important Pathogens in Fresh Herbs [18:05]
Bill Aims to Create New Federal Food Administration That Would Take FDA's Food Responsibilities [20:16]
FAO/WHO Expert Committee Publishes Safety Evaluation of Certain Food Additives [23:13]Interview Links
“Primer on Preharvest Pathogen Testing of Leafy Green Products”
“Fresh Produce Food Safety Considerations Relative to the Canadian P2 Proposal and the Role of Primary Plastic Packaging for Consumer Safety”We Want to Hear from You!
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Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset.
In this episode of Food Safety Matters, we speak with Nuno [38:14] about:
The influence of the late Dr. Bill Sperber, a pioneering food safety scientist, on Nuno’s career and the industry at large Nuno’s new book, How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard, which describes a three-and-a-half-step action plan to “sell” top management and other teams within a company on food safety objectives Examples of conflicts between food safety professionals and other teams within an organization, and the importance of having the right mindset when presented with these challenges A four-step evolution that companies will experience in their food safety culture maturity journey, and what each stage might look like How a food safety professional can approach the task of persuading top management to elevate the status of food safety throughout the company, and the need to dually wield empathy and authority when doing so Examples of how food safety professionals can “sell” food safety to top management by demonstrating return on investment (ROI), and by framing the issue in a way that will evoke emotions and set aspirations Actions food safety professionals can take after presenting top management with a food safety plan or goal and being told “no.”News and Resources
News
Latest CDC Data Suggests Stalled Progress Toward Foodborne Illness Incidence Reduction Goals [10:20]
Frozen Food Industry Group Strives to Reduce Storage Temperature Standards by 3 °C [18:20]
Chemicals from Tires and Roads Detected in Leafy Greens [24:21]
BVO No Longer Authorized for Food Use by FDA [28:29]Bob’s Food Safety Magazine August/September ’24 Food Safety Insights Column
“How is the Revolution in Technology Changing Food Safety?” [31:19]Interview Links
Nuno F. Soares, Ph.D.
How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being HeardOther Resources
Webinar: How Rapid Development of Technology Has Revolutionized Food SafetyWe Want to Hear from You!
Please send us your questions and suggestions to [email protected]. -
Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University.
Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry.
Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health.
In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about:
What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade “A” milk standards, and the public health impact of PMO since its adoption 100 years ago The accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferences The microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumers The possibility of combining audits for producers that make both Grade "A" and non-Grade "A" products Ways in which public health agencies and food safety professionals can combat misinformation about “natural” foods like raw milk and dairy being healthier than pasteurized products FDA’s future plans to expand upon the PMO and milk and dairy product safety.News and Resources
FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1
Federal Report Gives FDA Nine Recommendations to Improve Infant Formula Oversight
EU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules
Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition
The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More DifficultUpcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety
We Want to Hear from You!
Please send us your questions and suggestions to [email protected] -
Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.
In this episode of Food Safety Matters, we speak with Dr. Carter [1:20] about:
The significance of pre-harvest diagnostics in food safety risk management Common types of diagnostics used in the assessment of pre-harvest food safety risks The role of data analysis in the interpretation of diagnostic results for food safety decision-making Regulatory frameworks that influence the use of diagnostics in food safety management How diagnostic findings are integrated into food safety intervention strategies Limitations of diagnostics for food safety decision-making Challenges in implementing diagnostic techniques for food safety interventions.Resources
Elanco Poultry Food SafetySponsored by:
ElancoWe Want to Hear from You!
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Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024. EatSafe aims to enable lasting improvements in the safety of nutritious foods in traditional markets by focusing on behavior change. Prior to joining GAIN, Caroline worked as an International Food Safety Policy Manager for the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN). She holds a bachelor's degree in Political Science from the University of Vermont and a J.D. from Antioch School of Law.
Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. Prior to GAIN, Dr. Pluke worked at Bayer Crop Science, and he also spent 15 years at FINTRAC Inc., where he served as Deputy Chief of Party on several USAID programs in Tanzania. He received his Ph.D. in Entomology and Farming Systems from the University of Florida at Gainesville.
In this episode of Food Safety Matters, we speak with Ms. DeWaal and Dr. Pluke [36:06] about:
How GAIN and EatSafe are working to improve food safety in traditional markets, as well as the mission of promoting healthier diets and sustainable food systems among vulnerable communities Why food contamination and foodborne illness are not being addressed by vendors in traditional food markets or government regulators A three-legged approach that could be useful in promoting and ensuring food safety in traditional markets How the EatSafe initiative employs research-informed training and communication initiatives to drive positive behavioral change in market actors and to create consumer demand for safe food in traditional markets Specific, real-life examples of EatSafe’s work and outcomes in Ethiopia and Nigeria GAIN’s future plans for food safety education and aid after the five-year EatSafe initiative concludes.News and Resources
FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops [4:29]
Health Effects of Contaminants in Seafood Unclear, But Most People Aren't Eating Enough Fish Anyway [12:16]
Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws [23:26]
African Union Developing First-Ever Food Safety Guidelines for Continent's Informal Foods Market [30:29]Global Alliance for Improved Nutrition (GAIN)
GAIN EatSafe
GAIN Video: "Food Safety: The Biggest Development Challenge You've Never Heard Of"
EatSafe interventions in Nigeria
EatSafe: Nigeria food safety training brief
EatSafe: Brand intervention brief
International Livestock Research Institute (ILRI): "New directions for tackling food safety risks in the informal sector of developing countries"
Food Safety Matters Podcast Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business ModelWe Want to Hear from You!
Please send us your questions and suggestions to [email protected] -
Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP).
Dr. Glass's research interests include the safety of low-acid refrigerated foods, ready-to-eat (RTE) meats, processed cheese, and dairy foods, focusing on the control of various bacterial pathogens. She earned her Ph.D. in Food Microbiology and Safety at the University of Wisconsin–Madison. She is a Past President of the International Association for Food Protection (IAFP) and its Wisconsin affiliate.
In addition to receiving the 2024 Distinguished Service Award from Food Safety Magazine, Dr. Glass is a recipient of the 2023 IAFP Honorary Life Member Award, the 2020 University of Wisconsin–Madison Academic Staff Award for Excellence, the 2019 Wisconsin Meat Industry Hall of Fame, the 2017 National Cheese Institute (NCI) Laureate Award, and the 2011 IAFP Fellow Award. In addition, she served four terms on the National Advisory Committee for the Microbiological Criteria of Foods (NACMCF), including two terms as Co-Chair; as an academic advisor for the Food Microbiology Committee of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS); and is an active member of several professional associations and advisory committees.
In this episode of Food Safety Matters, we speak with Dr. Glass [28:04] about:
What led to her career in food safety, and how her research interests have evolved over the years in response to outbreaks, regulatory changes, and consumer demands Dr. Glass’s work in challenge studies for food products and their impacts, such as evaluating new antimicrobial ingredients The critical importance of dairy pasteurization, especially in light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak, and the need to better understand the risk of contracting HPAI H5N1 from raw dairy Dr. Glass’s past experiences as Chair of NACMCF’s Subcommittee on Salmonella in poultry and as Co-Chair of NACMF’s Subcommittee on Cronobacter in Powdered Infant Formula, and insights about the progression of these charges In her work as a professor, how Dr. Glass guides her students to become effective food safety scientists and leaders Highlights of Dr. Glass’s career, and her hope that her work has influenced other food safety professionals to center the betterment of public health in their own roles.News and Resources
Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements [3:18]
USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk [11:57]
Testing of Canadian Milk at Retail Shows No Presence of Viral HPAI [12:46]
USDA Experiments Show Cooking Beef Patties to "Well Done" Kills HPAI VirusBaby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children [16:08]
Only Three U.S. States Have Adopted Most Recent Version of FDA Food Code [23:25]
Dr. Kathleen Glass to be Honored with Food Safety Magazine's 2024 Distinguished Service Award
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]
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Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics.
In this episode of Food Safety Matters, we speak with Mick [2:36] about:
A chapter he wrote in Food Safety Leadership in the Business of Food Safety—a book recently published by BNP Media and Food Safety Magazine and edited by Hal King, Ph.D.—titled, "Developing a Business Model that Improves Public Health: Recovery from Natural Disasters and Food Safety Emergencies" Mick’s experience with developing a formal food safety training and certification program for Waffle House Unique attributes of Waffle House’s operation that posed challenges to the design of Waffle House’s corporate food safety program, but also provided boons to the business How businesses can build a resilient food safety program that is equipped to handle food safety emergencies, reflecting the theme of World Food Safety Day 2024, which is “Prepare for the Unexpected.” Initiatives Mick implemented to help Waffle House locations ensure food safety when operating during natural disasters The importance of and suggestions for building relationships with regulators, local emergency responders, and public health agencies prior to a disaster The meaning of the “Waffle House test” and how it testifies to the company’s exceptional efforts in emergency operation and food safety preparedness A change made to the 2013 U.S. Food and Drug Administration (FDA) Food Code that Mick helped facilitate, which allows certain foodservice businesses with approved emergency operating procedures to stay open during a disaster or to reopen without an inspection.Resources
World Food Safety Day 2024 Urges Everyone to “Prepare for the Unexpected”
Food Safety Leadership in the Business of Food SafetyNSF: The Real Impact of Food Safety Cerifications
Sponsored by:
NSFWe Want to Hear from You!
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Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness.
Dr. Kowalcyk's research spans a range of topics related to food safety and infectious foodborne disease, and their intersection with nutrition security. She has extensively used epidemiologic methods, data analytics, and risk analysis to assess food safety risks and potential intervention strategies in both the U.S. and the Global South. Prior to joining GW in 2023, Dr. Kowalcyk was faculty at Ohio State University with appointments in the Department of Food Science and Technology and the Department of Environmental Health Sciences, and directed the Center for Foodborne Illness Research and Prevention (CFI), a nonprofit organization she co-founded in 2006. Prior to joining OSU, she was a senior food safety and public health scientist at RTI International and a research assistant professor in the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University.
Dr. Kowalcyk holds a B.A. degree in mathematics from the University of Dayton, an M.A. degree in Applied Statistics from the University of Pittsburgh, and a Ph.D. in Environmental Health from the University of Cincinnati. She has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration's (FDA's) Science Board.
In this episode of Food Safety Matters, we speak with Dr. Kowalcyk [39:50] about:
Her research and advocacy work in the food safety realm, which focuses on advancing equitable food systems that promote public health and prevent foodborne illness
How Dr. Kowalcyk's background and personal experiences shaped her career in food safety
The interconnectedness of food safety, nutrition, and food security, and the need for an integrated approach to drive improvement in these three areas
Dr. Kowalcyk's experience as part of the Reagan-Udall Foundation independent panel that conducted the 2022 evaluation of FDA's operations, and her impressions of the proposed reorganization plan for the agency's Human Foods Program
The benefits of whole genome sequencing (WGS) and other technological advancements in foodborne illness outbreak detection and monitoring, and why “boots-on-the-ground” data is still crucial
Current food safety challenges on Dr. Kowalcyk’s radar, like the effects of climate change on the safety of water used in food production and the need for workforce development in the food safety industry.
News and Resources
FDA Publishes FSMA Pre-Harvest Agricultural Water Final Rule [7:41]
USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe [17:28]
FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety RiskFlorida Becomes First State to Ban Cell-Based Meat [23:50]
Alabama Poised to Ban Cell-Based MeatThanks, Sesame: U.S. Food Recalls Due to Undeclared Allergens Skyrocketed in 2023, Causing Half of All Food Recalls [32:53]
Food Safety Summit 2024 Keynote: On-Demand Replay Now Available
Food Industry Counsel—Food Recall SearchWe Want to Hear from You!
Please send us your questions and suggestions to [email protected]
- Visa fler
