Food Safety Matters

Episodes

• Ep. 220. Ramirez and Hodgson: What it Takes to Build and Maintain an Effective Food Safety Culture 23.06.2026 1h 8m

  Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees. Known for championing food safety culture at the operational level, Miguel brings a rare perspective to food safety conversations—that of a senior operations leader who understands that food safety and operational excellence are not competing priorities, but instead, are deeply interconnected. Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines. Madisen holds an M.S. degree in Food Safety from the University of Arkansas and carries certifications including PCQI, SQF Practitioner, HACCP Coordinator, and CP-FS. She is passionate about building strong food safety cultures, developing food safety professionals, and bridging the gap between regulatory compliance and practical, operational food safety. In this episode of Food Safety Matters, we speak with Miguel and Madisen [30:31] about: The evolution and current understanding of food safety culture in the food manufacturing industry Operationalizing food safety culture across teams and balancing production demands with food safety priorities Specific practices and behaviors that indicate a robust food safety culture How leadership visibility and engagement influences employees' food safety behaviors and accountability Challenges companies face when trying to move from a compliance-based mindset to a true culture of food safety, and how they can be overcome Measuring the effectiveness of food safety culture initiatives by paying attention to certain indicators and utilizing feedback mechanisms What sets a great food safety culture apart from an average or ineffective food safety culture The future of food safety culture in light of increasing regulatory scrutiny and industry emphasis on accountability and transparency. Sponsored by: Registrar Corp  See how training can impact food safety culture in research data from the Global Food Safety Training Survey. News and Resources News New Research Reveals Addictive Design, Health Harms of Ultra-Processed Foods; Calls for Systemic Change [2:48]Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates [14:34] After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants [23:00] Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese [25:23] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 219: World Food Safety Day 2026 07.06.2026 51m

  Elaine Borghi, Ph.D. is Unit Head for Monitoring and Surveillance, Nutrition, and Food Safety at the World Health Organization (WHO). Dr. Borghi contributes to the coordination of efforts for nutrition and food safety data management, the generation of regional and global-level estimates and data-sharing tools, and the facilitation of inter-department data and methods harmonization. She holds a Ph.D. from the Statistics Department of the University of Wisconsin and a master's degree in Statistics from the State University of Campinas in Brazil. Before her time at WHO, Dr. Borghi was a lecturer at the State University of Campinas for 12 years. In addition to teaching, she provided statistical support to research in agriculture planning for rural sustainable development. In this episode of Food Safety Matters, we speak with Dr. Borghi [24:38] about: How the methodology behind the new WHO global foodborne disease burden estimates has evolved since the original 2015 estimates New insights related to national and regional differences and trends over time How WHO compiles and validates the data on which the estimates are based, and the role that international partners and surveillance systems play in this process Translating the data into actionable food safety interventions, as promoted by the theme of WFSD 2026, "From Burden to Solutions—Safe Food Everywhere" How different stakeholder groups can utilize the estimates to prioritize risks, allocate resources, and strengthen food safety systems What regional differences in the burden of foodborne illness reveal about the need for targeted interventions The importance of also estimating and communicating the economic burden of foodborne diseases How WHO envisions the updated estimates shaping global food safety policy, surveillance, and collaboration. News and Resources News FDA Modernizes Oversight of Pesticides in Food [3:48] Bipartisan Bill Would Give FDA Authority to Destroy Contaminated Food Imports [7:00] 'Natural' Food Dyes May Have Health Risks Too, Studies Show [13:38] Study Suggests Sweetener May Contribute to Liver Disease [20:51] Resources World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Elanco: Spring and Summer Pest Pressure—Smart Insecticide Strategies for Poultry Producers 28.05.2026 23m

  Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her bachelor's degree in biological sciences from the University of Pittsburgh, a master's degree in poultry science, and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is in meat and poultry food safety, and she specializes in integrated pest management (IPM).  In this episode of Food Safety Matters, we speak with Dr. Welsher [1:39] about: Why pests become more problematic for poultry operations in the spring and summer months and which pets are of particular concern How pests in preharvest poultry operations are related to food safety threats like Salmonella that persist throughout production The importance and core pillars of a robust IPM program How chemical solutions like insecticides can provide an additional layer of defense alongside strong IPM Best practices for insecticide application to maximize effectiveness and mitigate resistance Different insecticide products and how they act on insects in all life stages The benefits of working with an expert IPM and insecticide partner like Elanco to ensure effective and proper insect control, especially moving into spring and summer. Resources Elanco Poultry Food Safety Solutions Sponsored by:  Elanco We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 218. Dr. Brady Carter: Water Activity, Shelf-Life Validation, and Food Safety Controls 26.05.2026 1h 23m

  Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University. In this episode of Food Safety Matters, we speak with Dr. Carter [41:18] about: The basics of water activity, including how it is measured and how it differs from moisture content The influence of water activity on food safety and shelf life, and how water activity data can support the validation of shelf-life claims Ways manufacturers can incorporate water activity into their shelf-life and food safety testing, and during research and development when formulating products Regulatory expectations around water activity monitoring as part of validation and verification The realities of water activity measurement that make real-time, inline testing impractical with current technology How water activity monitoring can help mitigate food waste The importance of the statement, "water activity is the energy of water." News and Resources News Donald Prater Becomes New Head of FDA Human Foods Program [16:54]FDA Commissioner Steps Down, To Be Replaced by Agency's Human Foods LeaderTop U.S. Food Safety Officials Discuss Regulatory Landscape at Food Safety Summit FDA Encourages Industry to Develop Best Practices, Use Root Cause Analyses [20:30] FDA Finalizes Systematic Post-Market Food Chemical Review Process [21:34] FDA Launches One-Day Inspectional Assessments [22:30] Scientists Tackle Food Waste with More Accurate 'Sell By' Dates Based on Meat Microbial Activity [27:42] Monitoring Data Show EU Food Mostly Compliant with Pesticide Limits [35:58] Resources Food Safety Rockstar T-Shirts on Amazon (BE ADVISED: they run small) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Live from the 2026 Food Safety Summit—Part 2 21.05.2026 2h 8m

  To get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Roberta Wagner, M.Sc., Senior Vice President of Regulatory and Scientific Affairs for the International Dairy Foods Association (IDFA); Steven Mandernach, J.D., Executive Director of the Association of Food and Drug Officials (AFDO) and Sandra Eskin, J.D., CEO of STOP Foodborne Illness; Jacob Nelson, Asset Protection Sales Manager at the Sherwin-Williams Company and Feraas Aiameh, Food and Beverage Marketing Manager at the Sherwin-Williams Company; Conrad Choiniere, Ph.D., Director of  the U.S. Food and Drug Administration's (FDA's) Office of Microbiological Food Safety, Vanessa Coffman, Ph.D., Director of the Alliance to Stop Foodborne Illness, and Lone Jespersen, Ph.D., Founder and Principal of Cultivate SA; and Cindy Jiang, Senior Director, Global Food Safety Risk Management, Global Supply Chain at McDonald's (retired). In this episode of Food Safety Matters, we speak with: Ms. Wagner about food ingredient safety and labeling trends, policy developments, and risk communication [2:48] Mr. Mandernach and Ms. Eskin about progress and gaps in the implementation of FDA's Food Safety Modernization Act (FSMA) in the 15 years since it was passed [26:19] Mr. Nelson and Mr. Aiameh about a facility lifecycle approach to food safety [47:37] Drs. Choiniere, Coffman, and Jespersen about perspectives, challenges, and opportunities related food safety culture across sectors [1:16:42] Ms. Jiang about practical applications for artificial intelligence (AI) in food safety. [1:44:37] Sponsored by: Sherwin Williams We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Live from the 2026 Food Safety Summit—Part 1 19.05.2026 1h 27m

  To get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Jeremy Zenlea, M.B.A., Vice President and Head of Health and Safety for EG America and Laurie Farmer, Director of the U.S. Food and Drug Administration's (FDA's) Office of Retail Food Protection; David Clifford, M.B.A., Director of Food Safety at Nestlé USA and Sara Mortimore, M.Sc., Founder of Sara Mortimore LLC and formerly Vice President for Food Safety at Walmart; Frank Curto, Ph.D., Vice President of Operations at Ecowize North America; and Drew McDonald, Senior Vice President of Quality, Food Safety, and Regulatory Affairs for Taylor Fresh Foods and Conrad Choiniere, Ph.D., Director of FDA's Office of Microbiological Food Safety. In this episode of Food Safety Matters, we speak with: Mr. Zenlea and Ms. Farmer about issues related to retail/foodservice food safety, including the intersection of sanitation and culture, FDA's Comprehensive Employee Health Toolkit, and utilizing employee health policies to reduce norovirus risk [3:06] Mr. Clifford and Ms. Mortimore about the process and benefits of digitalizing Hazards Analysis and Critical Control Points (HACCP) programs [21:46] Dr. Curto about building an "audit-ready everyday" food safety culture [42:31] Mr. McDonald and Dr. Choiniere about data sharing within organizations and across sectors. [1:00:04] Sponsored by: Ecowize  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 217. Larry Keener: Learnings From an Award-Winning Career in Food Safety 12.05.2026 1h 16m

  Larry Keener, CFS, PA is President and CEO of International Product Safety Consultants Inc. and an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. Mr. Keener is a 2013 Fellow of the Institute of Food Technologists (IFT), a Board Certified Food Scientist by the International Food Science Certification Commission, and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST's) lifetime achievement award for his work in microbiology and food safety. He is also the recipient of Food Safety Magazine's 2026 Distinguished Service Award. He is a past president of IFT's Nonthermal Processing Division and a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. He is also a past co-chair and founding member of the Global Harmonization Initiative (GHI). Additionally, Mr. Keener is a 2022 inductee to the George Washington Carver Society and has received numerous other awards and honors. In this episode of Food Safety Matters, we speak with Larry [40:37] about: The beginnings of his career in food safety and formative experiences that shaped his understanding of the field and his future work Important contributions Larry has made to the food safety field, and concepts his research and publications have helped advance The advantages of food safety professionals and scientists sharing knowledge and engaging in conversations, such as those facilitated by Food Safety Magazine Which risk assessment, regulatory, and technological developments have made the biggest difference in improving food safety outcomes over the years The underappreciation of food irradiation as a viable food safety intervention, which Larry will discuss during his session at the 2026 Food Safety Summit, titled, "Food Irradiation Today: What's Allowed, Where, and Why?" Advice for early-career food safety professionals to "learn the business" and drive value. News and Resources News USDA Announces Reorganization of Food Safety and Inspection Service [4:24] Federal Preemption of State Food Safety Laws Debated During Congressional Hearing [10:42]Congress to Hold Legislative Hearing on 28 Active Bills Related to Food Safety, FDA FRESH Act Aims to Preempt State Food Safety Laws, Proposes Controversial GRAS Reforms Bill Reintroduced to Allow FDA to Share Information with State Agencies During Foodborne Illness Outbreaks FDA Testing Shows U.S. Infant Formula is Safe, with Undetectable or Very Low Chemical Contamination [23:32] WHO Estimates a $46 Return for Every $1 Investment in National Foodborne Disease Surveillance [29:42] Study Finds Cold Plasma Treatment Reduces Peanut Allergenicity [36:29] Resources Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Apeel Sciences: Helping Growers and Suppliers Build the Future of Food 30.04.2026 30m

  Jenny Du, Ph.D. is Co-Founder of Apeel Sciences, a post-harvest intelligence and solutions company helping suppliers and retailers deliver fresh, healthier, and simply better produce at scale—using plant-based materials science to close the gap between what consumers expect from fresh produce and what the supply chain is able to deliver. Jenny earned her bachelor's degree in engineering chemistry and her Ph.D. in chemistry from Queen's University in Ontario, Canada, where she was awarded an Alexander Graham Bell Canada Graduate Scholarship. She then joined the University of California, Santa Barbara as a postdoctoral researcher in chemistry, where she met co-founders James Rogers and Lou Perez. In 2013, the three founded Apeel in a garage in Goleta, California. Today, Apeel has earned regulatory clearances and operates in several markets worldwide, including in the U.S. and in Europe. Jenny was named to Inc.'s 2021 Top Female Founders 100 list and named one of TED's Top 10 most-watched speakers of the year following her 2025 talk, "The Science of Making Fruits and Veggies Last Longer." In this episode of Food Safety Matters, we speak with Jenny [1:51] about: Her journey from being a postdoctoral chemistry researcher to co-founding Apeel Sciences The science behind Apeel's clean, edible produce coating and how it differs from traditional products applied to produce post-harvest Apeel's evaluation and approvals by FDA, EFSA, and regulators in more than 40 countries How Apeel disrupts the existing $11 billion dollar post-harvest industry and what happens to produce between the field and retail The implications of Apeel on food safety standards and protocols for post-harvest treatment and microbial control Apeel's response to industry resistance and disinformation The broader consumer movement demanding transparency about food production and ingredients, and where Apeel fits into this conversation. Resources Follow Apeel Sciences on Substack! Sponsored by: Apeel Sciences We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.
• Ep. 216. Sandro Tarchini: Driving Global Food Traceability, Authenticity with Blockchain 28.04.2026 1h 2m

  Sandro Tarchini serves as Global Head of Business Development at Cardano Foundation. He has more than a decade of experience in digital financial services, fintech innovation, and strategic partnerships across blockchain and traditional finance sectors. Prior to joining the Foundation, he worked at PricewaterhouseCoopers, Saxo Bank, and most recently, Wyden. Sandro's latest work at the Foundation includes collaboration with Grant Thornton Switzerland to execute the first financial audit attestation on a blockchain. In this episode of Food Safety Matters, we speak with Sandro [38:28] about: What blockchain is, and how it can be applied to the food supply chain to improve traceability and transparency How blockchain's "immutable transparency" could help solve problems like food fraud and increase trust in food systems Hurdles to industry adoption of blockchain technology for traceability The Cardano Foundation's work with the Georgian National Wine Agency to establish the Georgian Wine Traceability Program, which uses blockchain to authenticate wine from vineyard to retail Educational resources offered by the Cardano Foundation to help industry understand and adopt blockchain solutions Trends driving blockchain momentum, such as regulatory changes, and near-term challenges to blockchain implementation Lessons and best practices for setting up the right ecosystem of partners and resources in Switzerland, where the Cardano Foundation is based. Before we speak to Sandro, listen to Adrienne's interview with Patrick Schneider [22:17], Vice President of Operations and Engineering at CDG Environmental LLC, about the importance of chlorine dioxide for comprehensive sanitation programs in food manufacturing facilities. Patrick also discusses what sets CDG's chlorine dioxide solutions apart from others on the market, as well as CDG's presence at the upcoming Food Safety Summit. News and Resources News FDA FY 2027 Budget Request Includes $57 Million for 'MAHA' [5:31] FDA Launches BRIDGE Project to Modernize Food Facility Inspections [8:23] FDA Finds Adulteration in 4 Percent of Honey Samples [13:19] Global Survey Highlights Gaps and Opportunities in Food Safety Training [15:06] Study Evaluates Pathogen Reductions on Microgreens Treated with UV-C [19:41] USDA Creates Office of Seafood [21:00] Resources Cardano Foundation Food Safety Summit Live Streaming Register for the Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Sponsored by: CDG Environmental Visit CDG–the Chlorine Dioxide Company at Booth #446 at the 2026 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 215. Stalker and Terada: Aligning Culture, Risk, and Operations at the Food Safety Summit 14.04.2026 1h

  Suzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica. Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa. In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about: Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community The differences between food safety risk management in manufacturing and retail environments The perspective that global experiences offer in the context of food safety risk management Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette's Summit session, "Beyond the Headlines: Food Safety Risks in Imported Foods" The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina's Summit session, "Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence" Key skills and experiences for food safety professionals entering the field today. News and Resources News IFSAC Publishes Latest U.S. Foodborne Illness Source Attribution Estimates [6:43] Raw Farm Recalls Unpasteurized Cheese While Denying Link to E. coli Outbreak [11:47] Patient Count in Raw Farm E. coli Outbreak Grows, Majority are Young Children GFSI Unveils Updated Food Safety Culture Framework [21:05] UK FSA Reveals Plans to Modernize Food Regulatory System [26:14] Resources The 2026 Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Public Fails to Appreciate Risk of Consuming Raw Milk, Survey Finds (Annenberg Public Policy Center) Sponsored by: Michigan State University Online Food Safety Program
• Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon 24.03.2026 1h 11m

  Chris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK. In this episode of Food Safety Matters, we speak with Chris [26:40] about: Impending regulatory changes in the UK and EU that will have immediate impacts for food business operations, and what companies should be doing to prepare The legal, ethical, and compliance challenges posed by the increasing regulatory attention being paid to emerging food innovations like precision fermentation and cannabidiol (CBD) products, and the potential influence of consumer perceptions on regulatory outcomes How Brexit can serve as a case study for food businesses navigating significant regulatory changes The legal and financial implications for food exporters related to ongoing UK–EU food trade negotiations Benefits, drawbacks, and realities of the EU's prescriptive, stringent approach to regulating food substances versus the U.S.'s current deregulatory, voluntary approach Possible consumer health and legal outcomes that could emerge if countries choose to adopt Codex-aligned, risk-based precautionary allergen labeling (PAL) requirements Advice for companies to go beyond minimum compliance with traceability and recall regulatory requirements, including the role that technology can play in achieving this goal. News and Resources News Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award [7:16] RFK Jr. Says Federal Ultra-Processed Foods Definition is Coming in April [8:49] FDA Releases Initial Findings from Foodborne Pathogen Study in California Growing Region [15:09] EU Considers Adoption of Harmonized Precautionary Allergen Labeling Rules [20:27] UK-EU Trade Agreement Would Harmonize Certain Food Safety Rules by Mid-2027 [21:33] EU Launches AI Traceability Platform to Strengthen Detection of Food Fraud, Safety Risks [22:45] World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates [23:33] Resources "2026 Trends in the EU/UK Food Law Space" by Chris McGarvey Sponsored by: Eagle Product Inspection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• FlexXray: Emerging Technologies for Improving Foreign Material Detection 17.03.2026 23m

  Kye Luker serves as the Chief Product Officer at FlexXray, where he leads development of the company's innovative X-ray inspection process and technology. With more than two decades of experience in the service, consumer packaged goods (CPG), and food and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role. In this episode of Food Safety Matters, we speak with Kye [1:34] about: How foreign material (FM) contamination continues to challenge food manufacturers as it remains one of the leading causes of food recalls each year Why certain contaminants are difficult to detect with traditional metal detectors and inline X-ray systems How many FM control strategies remain reactive, with detection systems acting primarily as signaling devices rather than preventing contamination upstream The role of third-party inspection partners in helping manufacturers investigate FM incidents, narrow hold windows, and support data-driven product release decisions Key limitations of re-inspecting product in-house using the same inline equipment, speeds, and sensitivity settings that originally failed to detect FM How computed tomography (CT) inspection can analyze products in three dimensions, allowing inspectors to identify FM hidden by layering effects in complex food products The benefits of a multi-pronged FM control strategy that combines upstream detection technologies with advanced downstream inspection Advanced technologies utilized by FlexXray to enhance detection sensitivity and precision, including photon-counting X-ray systems and machine learning algorithms. Resources 2025 Foreign Material in Food Benchmark Report Sponsored by: FlexXray  
• Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation 10.03.2026 1h 1m

  Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News FDA Releases Produce Regulatory Program Standards [6:22] FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11] RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44] FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36] Resources Richard Stier's articles for Food Safety Magazine Sponsored by: IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide}   FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1]   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  [BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.
• Ep. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern 24.02.2026 1h 2m

  Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards Key challenges in eliminating PFAS and other CoCs How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16] FDA Begins Post-Market Safety Reassessment for BHA [6:40] Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41] FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35] EU Sets Provisional Safe Level for CBD as Novel Food [16:44] Resources "Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine "In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out 10.02.2026 58m

  Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. In this episode of Food Safety Matters, we speak with Kathy [32:33] about: Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's response Why state-level food additive restrictions are outpacing federal action How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide The expected supply chain impacts of phasing out synthetic dyes               The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade. News and Resources News FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48] FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44] EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36] FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44] Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale 27.01.2026 1h 3m

  Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa. A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability. In this episode of Food Safety Matters, we speak with Campbell [38:24] about: His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science" What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted. News and Resources Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29] USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35] GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40] Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33] EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy 13.01.2026 51m

  Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News. In this episode of Food Safety Matters, we speak with Helena [2:58] about: The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods" Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward. News and Resources Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' Food Fix We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System 30.12.2025 1h 16m

  Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company. After retiring from FDA, Mr. Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several well-known companies, offering consultancy services to modernize compliance strategies and ensure that clients meet regulatory requirements and industry standards. Throughout his career, Mr. Yiannas has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles. Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods. Over the course of his career, Mr. McDonald has worked with growers and processors of fresh food and produce items across the globe. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce safety articles and guidelines. He serves on the Food Safety Summit Educational Advisory Board and is a former chair of the Center for Produce Food Safety's Technical Committee and United Fresh's Technical Council. Mr. McDonald received his education from Lawrence University in Wisconsin. John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota. Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations. With a background in public health practice, Dr. Hedberg also focuses on public health workforce development and works with state, local, and tribal public health partners to build capacity for preparedness and emergency response. He is a member of the Council of State and Territorial Epidemiologists, the Minnesota Environmental Health Association, and IAFP. Dr. Hedberg holds a Ph.D. in Epidemiology and an M.S. degree in Environmental Health, both from the University of Minnesota. In this episode of Food Safety Matters, we speak with Mr. Yiannas, Mr. McDonald, Dr. Besser, and Dr. Hedberg [6:43] about: The increasing rate of food recalls issued by federal regulatory agencies, and what that might imply about the current systems for outbreak investigation and disease surveillance How federal and state public health agencies conduct foodborne illness outbreak investigations and the current success rates of these investigations Elements of the foodborne illness outbreak investigation process that are working well Potential areas for improvement for foodborne illness outbreak investigations and the metrics for "success" An idea for a National Foodborne Outbreak Investigation Board, similar to the model used for airlines with the National Transportation Safety Board, and how such a system might help improve food safety in the U.S. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 208: Reviewing 2025—A Year of Change for Food Safety Policy 23.12.2025 1h 31m

  In this episode of Food Safety Matters, we discuss the top food safety stories of 2025 and their implications. We cover: The Trump Administration's impact on federal agencies overseeing food safety [7:52]: FDA, CDC Ordered to Temporarily Pause All External Communications, Obtain Trump Admin Approval RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC USDA Inspector General Phyllis Fong Dismissed by Trump Administration Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods FDA Spending Freeze Leaves Staffers Feeling 'Dangerously Unprepared' for Next Foodborne Illness Outbreak Federal Workforce Data Reveal Impact of Trump Admin RIFs on USDA Food Safety Expertise More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer  FDA Suspends Milk Quality Testing Amid Health and Human Services Cuts Entire Departments of CDC Outbreak Experts Fired, Rehired During Shutdown RIFs FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff Government Shutdown Affects Food Safety: HHS Furloughs Employees, FDA Pauses CORE Investigation Table Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety Dozens of Prominent Food Safety Stakeholders Call for Reinstatement of NACMCF and NACMPI USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken  CDC Slashes FoodNet Surveillance From Eight Foodborne Pathogens to Two Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr.  Trump-Appointed CDC Director Dr. Susan Monarez Fired After Clashes With Secretary Kennedy RFK Jr.'s Second in Command Named CDC Acting Director Following Sudden Firing Federal Layoffs to Hit HHS Amid Government Shutdown, May Affect Food Safety Staffers FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months States and the "Make America Healthy Again" (MAHA) movement declare war on "toxic" food chemicals and ultra-processed foods (UPFs) [27:52]: FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply Bonus Episode: Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition What the Final MAHA Report Could Mean for Food Safety FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe FDA Adds Six Artificial Food Dyes to List of Chemicals Under Post-Market Review FDA to Issue Proposed Rule Tightening GRAS Oversight FDA's Developing Rule to Tighten GRAS Oversight Moves to White House FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods  California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools  Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs MAHA Pushback Kills 'Big Food'-Aligned Legislative Effort to Stop State Food Laws Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans More Than 80 Groups Urge Congress Not to Block State Food Additives Bans Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry Ep. 199. George Misko: The Future of Food Regulation Under MAHA Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation Ep. 207. Brian Sylvester: Preparing for 'MAHA'-Driven Policy Changes on Food Dyes, UPFs, GRAS FDA's focus on infant formula safety and the infant botulism outbreak linked to ByHeart formula [57:44]: FDA Publishes Long-Term Strategy to Increase Resiliency of U.S. Infant Formula Market FDA Launches 'Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing Infants Nationwide Hospitalized With Botulism After Consuming ByHeart Formula ByHeart Outbreak Grows: 31 Infants in 15 States Hospitalized for Botulism From Tainted Formula Infant Botulism Spike Exceeds 100 Cases, Extent of ByHeart's Involvement Unclear A History of Food Safety Failures at ByHeart, the Formula Company Behind Infant Botulism Outbreak  ByHeart Finds Widespread Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports Coalition Urges RFK Jr. to Fix Infant Formula Oversight Problems that Allowed Infant Botulism Outbreak FDA Urges Industry to Improve Recall Efficiency After Delay in Removing ByHeart Formula from Stores Emerging science on Listeria monocytogenes and biofilms [1:08:26]: Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities Study Demonstrates Listeria's Ability to Colonize, Survive in Preexisting Multispecies Biofilms First-of-its-Kind Study Shows How Listeria Strains Evolve Into Strong Biofilm Formers Study Explores Sanitizer Limitations Against Listeria Biofilms in Leafy Greens Production Listeria From Multispecies Biofilms More Prone to Growth in RTE Foods, Study Shows Study Shows Combining Antimicrobial Blue Light and Chemical Sanitizers Can Enhance Listeria Inactivation FAO/WHO Developing Risk Assessment Models for Listeria in Four Food Commodity Groups The ongoing Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1) outbreak in U.S. dairy cattle and poultry flocks and continued monitoring to ensure food safety [1:14:09]: California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows  USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1  USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention CDC: Avoid Consuming Raw Milk, as Risk of Bird Flu Infection is Low but Possible FDA-Backed Study Shows Aging Raw Milk Cheese Does Not Inactivate Avian Flu, but Low pH Helps Study Shows Avian Flu Does Not Pose Food Safety Risk in Various Pasteurized Dairy Products  USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza Study Shows Acidification is Inexpensive, Easy Way to Inactivate Bird Flu in Raw Waste Milk FDA Now Requires Raw Pet Food Manufacturers to Consider HPAI in Food Safety Plans  House Cat Dies After Eating Raw Pet Food Contaminated With HPAI H5N1 FDA-Backed Study Shows Aging Raw Milk Cheese Does Not Inactivate Avian Flu, but Low pH Helps H5N1 and the Growing Risk to Food Safety—Why Raw Milk Requires Special Attention FDA Begins Testing Assignment for HPAI H5N1 in Aged Raw Cow Milk Cheese  FAO Encourages All Countries to Monitor for HPAI H5N1 Spread to Cattle  Dutch Field Studies Show Promise for Two Experimental Avian Flu H5N1 Vaccines  Federal Workforce Data Reveal Impact of Trump Admin RIFs on USDA Food Safety Expertise Growing artificial intelligence (AI) applications for food safety [1:17:57]: FAO Report Highlights Needs for Responsible AI Adoption in Food Safety Fields FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline Using AI, Researchers Offer Promising Real-Time Mycotoxin Detection Method for Foods Big Data, AI, and the Coming Philosophical Challenges with Food Safety Welcome to the Machine: AI and Potential Implications for the Food Industry Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond  Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
• Ep. 207. Brian Sylvester: Preparing for 'MAHA'-Driven Policy Changes on Food Dyes, UPFs, GRAS 09.12.2025 1h 10m

  Brian P. Sylvester, J.D. is a Partner and Head of Food Regulatory in Morrison Foerster's FDA and Healthcare Regulatory and Compliance Group, and is an influential thought leader and practitioner in food tech regulation. Brian counsels clients across the full lifecycle of regulated products, serving global brands, startups, life sciences companies, investors, and trade associations. In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. He has been recognized by several legal industry awards and publications such as Chambers USA, Bloomberg Law, and The National Law Journal. In this episode of Food Safety Matters, we speak with Brian [35:44] about: State-level food additive regulatory developments since the passage of the California Food Safety Act in October 2023 How the "Make America Healthy Again" (MAHA) movement is shaping federal food additive and nutrition regulations Challenges and questions that arise from the growing number of state-level food regulations, including legality and constitutionality, implications for interstate commerce, and ensuring compliance Industry responses to FDA's push to phase out synthetic food dyes from the U.S. food supply California's recently passed legislation to establish a legal definition for ultra-processed foods (UPFs), and how it might affect a federally recognized UPF definition to be established in the future Practical recommendations for companies navigating the rapidly evolving U.S. regulatory landscape around food. News and Resources News USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken [4:41] Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports [18:38] Unsolved German E. coli Outbreak Grows, Sickening Hundreds [28:52] Codex Commission Adopts New International Food Standards at 48th Session [32:37]Codex Committee Discussions Held at CAC48 Cover Key Fishery Initiatives Resources Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com