Food Safety Matters

Episodes

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  Ep. 223. Brittney Miller: HACCP, SQF, and Food Safety on America's First Quail Farm 11.08.2026 1h 12m

  Brittney Miller is President of Manchester Farms, America's first quail farm. What started over 40 years ago as a backyard hobby has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raising them responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Brittney's story is about more than farming: it is about stewardship, innovation, and family values. She combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry. In this episode of Food Safety Matters, we speak with Brittney [28:27] about: The history of Manchester Farms, America's first quail farm, and how the Miller family built a vertically integrated specialty poultry operation How food safety considerations for quail production compare with those for more conventional poultry, including unique challenges and operational considerations What SQF Level 2 certification and a HACCP program look like in practice within a specialty poultry production environment How HACCP guides day-to-day operations, and how it has evolved as production expands and processes change News and Resources News Researchers Propose Listeria Biofilm Colonization Hypothesis to Explain Persistence in Food Processing Plants [7:05] Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence [8:52] Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients [17:22] FDA to Centralize Administrative Functions, Generalize Inspectors [21:00] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  Live From IAFP with USDA Leaders—New Strategies for Salmonella, AI, and Inspection Tech 06.08.2026 44m

  Mindy Brashears, Ph.D. is the USDA's Under Secretary for Food Safety. Dr. Brashears previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence. Dr. Brashears' research program has advanced food safety in meat and poultry production, with a focus on public health. Her work evaluated interventions in pre- and post-harvest environments and antimicrobial drug resistance in animal feeding systems. She has led international research teams across the globe to enhance food safety, security, and sustainable agriculture systems. Her research has resulted in more than 20 patents and patents pending for innovations in food safety.Beyond academia, Dr. Brashears has held leadership roles on boards and advisory committees, including the American Meat Science Association, the Development Council, the International Stockman's Educational Foundation, and the Protein Pact. She was a founding member of the SAFE Think Tank and has chaired the National Alliance for Food Safety and Security and the USDA's multi-state research group. Her contributions have earned national and international recognition, including induction into the Meat Industry Hall of Fame, Fellow status in the American Meat Science Association (AMSA) and the National Academy of Inventors, and numerous awards from leading associations.  Justin Ransom, Ph.D. is Administrator of USDA's Food Safety and Inspection Service (FSIS), where he oversees FSIS' mission to ensure the safety, wholesomeness, and proper labeling of America's commercial supply of meat, poultry, and processed egg products. He leads the agency's modernization efforts, streamlining inspection systems, strengthening public health protections, and advancing science-based policies.  Dr. Ransom brings more than 20 years of executive leadership in food safety, quality systems, animal welfare and sustainability. Immediately prior to his appointment, he served as senior director of sustainable food strategy at Tyson Foods, where he spearheaded enterprise-wide sustainability programs. His diverse industry experience also includes roles at McDonald's and OSI Group, where he managed and advanced complex food supply chains across global markets.  With roots in production agriculture, Dr. Ransom has worked as a scientist, livestock breeder, and global supply chain leader, deepening his first-hand knowledge of end-to-end food system management. He began his public service career at USDA's Agricultural Marketing Service, contributing to the development of technical standards for the National School Lunch Program, instrument grading systems, and international trade facilitation.  Dr. Ransom holds a B.S. degree in Agricultural Communications from Texas Tech University and earned an M.S. degree and a Ph.D. in Animal Science from Michigan State University and Colorado State University, respectively.  In this episode of Food Safety Matters, we speak with Dr. Brashears [4:35] about: USDA-FSIS' in-progress plans for its Salmonella SAFE Strategy, encompassing a new Salmonella Gold Standard The data FSIS will be gathering across all poultry facilities and at individual establishments producing higher-risk products How the new data-gathering initiatives will help FSIS spot trends sooner and take faster action to address food safety issues FSIS' updated approach to Listeria compliance, and how it plans to address the overreliance among small establishments on compliance method Alternative 3 FSIS' creation of a new Office of Food Safety Scientific Panel, and the areas of FSIS work in which this scientific expertise will be utilized We also speak with Dr. Ransom [20:11] about: How USDA-FSIS is shifting from examining individual inspection findings to analyzing connected datasets, and how this will optimize FSIS inspection work FSIS' use of AI and large language models to help identify food safety risks, and the safeguards FSIS is putting in place to ensure the scientific accuracy and transparency of these tools How video-enabled glasses and AI-assisted imaging could change how inspections are conducted in the field How FSIS is preparing inspectors and veterinarians to work alongside new data and AI-enabled tools The importance of retaining human judgement in food safety oversight as these emerging technologies are rolled out across FSIS departments Resources USDA-FSIS Announces Pilot Program to Evaluate Salmonella Control Strategies in Raw Poultry Establishments We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  Ep. 222. Elena Medo: Food Safety Lessons From the Global Infant Formula Cereulide Recall 28.07.2026 1h 28m

  Elena Medo, M.B.A. is an entrepreneur, researcher, and inventor who has spent nearly 40 years transforming neonatal care through leadership and innovation. She has secured numerous patents, raised over $40 million across four companies, and built a legacy of firsts, including the first commercially available shelf-stable donor breast milk product; the first milk bank owned exclusively by nursing mothers; and the first medical device designed to analyze human milk. Today, as CEO and co-founder of Leonie Health PBC, established in 2023 with her daughter, Adrianne Weir, Elena is developing a revolutionary product that replicates the immune properties of colostrum to protect preterm infants against the three deadliest neonatal infections—necrotizing enterocolitis (NEC), ventilator-associated pneumonia (VAC), and sepsis—which together claim the lives of more than 30,000 hospitalized infants per year. Elena's work is driven by an unwavering commitment to ensure that human milk's unparalleled bioactive benefits reach the world's most vulnerable patients. Companies she has founded—including Prolacta Bioscience, Medolac Laboratories, North American Instruments, and White River Concepts—have applied disruptive technologies to serve the 15 million preterm infants born each year. A frequent speaker at neonatal, women's health, and leadership conferences, Elena holds an M.B.A. degree in Healthcare Management from the University of California, Irvine's Paul Merage School of Business and is widely recognized for assembling world-class teams to solve critical challenges in infant health. In this episode of Food Safety Matters, we speak with Elena [38:58] about: Her work in human milk science and the founding of Leonie Health, which offers bioactive infant nutritional products mimicking colostrum to support neonatal health and early development Reflections on the recent global infant formula recall due to cereulide contamination, which affected 99 countries and multiple brands Why U.S. disease surveillance systems might miss or misclassify infant foodborne illness cases What the cereulide incident reveals about risks for infants in neonatal intensive care (NICU) and donor milk settings Improvements to public health and laboratory systems that would enable earlier detection and response to infant formula contamination incidents and related illnesses The importance of infant-specific toxicological reference values for contaminants like cereulide, such as those recently established in the EU, and how the EU's response could influence regulatory approaches to other emerging hazards in infant foods Leonie Health's process for verifying the safety of donor milk Key principles for clinicians, hospitals, and parents to consider when making decisions about infant feeding when contamination events affect commercial formula products. News and Resources News U.S. Cyclosporiasis outbreak [2:46]: Experts Set Record Straight on FoodNet, CDC Cuts as Senators Press RFK Jr. for Answers Amid Cyclospora Outbreak Michigan, Ohio Together Report More than 9,000 Cyclosporiasis Cases; CDC Outbreak Count Exceeds 4,000 Taylor Farms Lettuce Named as Source of U.S. Cyclospora Outbreak How the U.S. Cyclospora Outbreak Reflects a Strained National Foodborne Illness Surveillance System Senator Klobuchar Urges CDC, FDA to Restore Food Safety Programs Amid Cyclosporiasis Outbreak CDC Reports Up to 7,000 Cyclosporiasis Cases Across U.S., Identifies Large Midwestern Outbreak Cluster Cyclospora Cases Climb, But Actual Number Unclear as CDC Reporting Lags Behind States Foodborne Parasite Cyclospora Sickens Thousands Across U.S. Codex Alimentarius news [28:30] Codex Publishes Strategic Plan for 2026–2031 Codex Adopts Internationally Harmonized Precautionary Allergen Labeling at CAC49 Following Infant Formula Incidents, FDA Urges Manufacturers to Implement Stronger, Substantive Supplier Oversight [29:53] USDA-FSIS to Expand Testing for Metals in RTE Foods Under National Residue Program [33:59] Resources Infant formula cereulide contamination incident: EFSA Reviews Cereulide Infant Formula Incident, Says Likelihood of Exposure is Low EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall U.S. Cyclosporiasis outbreak: "Cyclospora cayetanensis: An Emergent Public Health Threat and an Enigma for Traceback Investigation," Food Safety Magazine "Please Don't Stop Eating Vegetables and Fruits Because of Cyclospora," The Washington Post "Cyclospora Spreads Through Human Feces. How Did it Get Into Our Food Supply?" The New York Times "Publisher's Platform: The Traceability Rule was Supposed to be Law in January. This Cyclospora Outbreak Started in May." Food Safety News We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  Elanco: Summer Fly Pressure, Food Safety, and Smarter IPM in Poultry Houses 24.07.2026 22m

  Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received a bachelor's degree in biological sciences from the University of Pittsburgh, as well as 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 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: The seasonal conditions that allow fly populations to surge and become more difficult to control during the summer months The food safety risks posed by flies in preharvest poultry operations The benefits of fitting fly control into a broader IPM strategy The initial signs of increasing fly activity and the first steps that integrators and applicators should take to respond How insecticides like Agita can be used in combination with monitoring, sanitation, and other pest management practices for effective fly control. Resources Agita® 10 WG Sponsored by: Elanco
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  NomadX: Preventing Food Safety Crises—A New Approach to Detection, Decontamination, and Intervention 21.07.2026 23m

  Lyle Probst is the CEO of NomadX and an accomplished entrepreneur with more than 25 years of experience in operations, product development, engineering, biodefense, and advanced technology commercialization. Lyle was previously a scientist at Lawrence Livermore National Laboratory and has founded and led multiple companies spanning technology development, manufacturing, biomedical technology, and biological defense. He was part of the team that developed the U.S. BioWatch program and previously served as CEO of MicroFluidic Systems, which, under a contract with the U.S. Department of Homeland Security, developed the M-BAND biological detection system to continuously monitor for biological threats. The system was ultimately licensed by a major defense contractor. Lyle has also designed and shipped multiple mobile command centers and laboratories around the world for several governments and notable private companies. Today, Lyle leads NomadX's mission to help food producers prevent contamination through innovative approaches to detection and decontamination. He has spoken at the U.S. National Academy of Sciences, National BioWatch conferences, and has appeared as a contributor on national media outlets. He is the recipient of several awards and certificates of appreciation from the U.S. Government for his work and contributions to the BioWatch program and related projects. Lyle holds a Bachelor of Science in Biology and an MBA in Executive Management. In this episode of Food Safety Matters, we speak with Lyle [2:18] about: How his background in biodefense, autonomous pathogen detection, and national security led Lyle into food safety, and lessons from biodefense that can be applied to food production and food safety The importance of moving beyond a compliance mindset when it comes to food safety and how recalls and food safety events can impact a business beyond direct costs Industry blind spots related to microbiological contamination control The advancement of rapid pathogen detection technologies and what it means for real-life applications Utilizing pathogen detection data to guide root cause analyses, inform targeted interventions, and prevent recurrence Potential applications for artificial intelligence in food safety What the future of food safety programs may look like in light of advancements in testing, automation, and data integration Advice for food safety leaders as they prepare for the future. Resources The Three-Pillar Food Safety Solution Sponsored by: NomadX We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  Ep. 221. Dr. Alex LeBeau: The Science Behind Food Contaminant Testing 14.07.2026 57m

  Alex LeBeau, Ph.D., M.P.H., CIH is the owner of Exposure Assessment Consulting LLC in Orlando, Florida, where he offers toxicology, industrial hygiene, risk assessment, and public health consulting services. Over his 13-year career, he has evaluated environmental and occupational exposures and has performed toxicological evaluations of chemicals and biological agents. He has also performed human health risk assessments of contaminated sites using U.S. Environmental Protection Agency (EPA) and state regulatory guidelines and has monitored remediation activities at those sites. To evaluate the exposure impacts on building occupants, he has performed indoor environmental quality assessments, including Legionella and water quality assessments, at healthcare, residential, and industrial facilities. Dr. LeBeau has been a co-author on industry guidance for COVID-19 issues. He has also been retained as a testifying expert witness and provided consultation on several occupational and environmental exposure claims. Finally, Dr. LeBeau has authored safety assessments on consumer products, including antimicrobial pesticide registration dossiers, Generally Recognized as Safe (GRAS) determinations for food ingredients following U.S. Food and Drug Administration (FDA) regulations for scientific procedures, and submitted a health claim petition to the FDA that was successfully accepted by the agency. In this episode of Food Safety Matters, we speak with Dr. LeBeau [26:40] about: The Healthy Florida First contaminant testing initiative for food products, which has notably raised concerns about arsenic in candy Gaps around Healthy Florida First's testing methodology, data reporting, and transparency that make the contaminant findings difficult to interpret in a scientific context How arsenic is typically evaluated in food products and what factors are relevant to determine whether detected levels are significant to human health Why detection does not always equate to danger (i.e., the difference between hazard identification and risk assessment) The exposure assumptions and risk calculations that are required to translate contaminant testing results into a realistic assessment of consumer risk How FDA and EPA typically conduct exposure science and toxicological risk assessments for contaminants in food, and how Healthy Florida First's approach compares Best practices for the communication of contaminant testing results to ensure the information is accurate, transparent, and responsibly interpreted by both industry and consumers. News and Resources News Novel C. Botulinum Test for Infant Formula Developed After ByHeart Study Reveals Industry Standard Falls Short [1:54] Infant Formula Brands Behind Botulism Outbreaks Used Same Organic Whole Milk Supplier [3:57] USDA-FSIS Announces Pilot Program to Evaluate Salmonella Control Strategies in Raw Poultry Establishments [10:29] EU Report on Food Safety Alerts Highlights Top Hazards, Major Incidents in 2025 [14:04] California Law Standardizing 'Best By' Dates Now in Effect: What Packaged Food Manufacturers Need to Know [19:16] Resources Florida Contaminant Testing Program Raises Concerns Over Arsenic in Candy Exposure Assessment Consulting We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  MilliporeSigma: Uncharted Territory—Food Risks, Rapid Responses, and the Race to Adapt 09.07.2026 51m

  Sally Powell Price, PG.Dip., M.Sc. joined MilliporeSigma in 2020 as a Regulatory Subject Matter Expert for Public Health focusing on food safety, testing, and environmental monitoring in North America. Previously, she served as Food and Environmental Lab Supervisor at the New York City Department of Health Public Health Laboratory, and as Director of Lab Operations at a Boston-based startup. She holds a bachelor's degree in Biology from Hamilton College and an M.Sc. degree in Microbiology and Immunology from James Cook University (Australia), and completed her professional training at Harvard T.H. Chan School of Public Health. Sally currently co-chairs both the International Government Relations Committee and the Laboratory Science and Technology Committee for the Association of Food and Drug Officials (AFDO). She is a member of the World Health Organization (WHO) Food Safety Communities of Practice and has served as an Advisory Panel member for several AOAC International working groups.  Justyce Jedlicka, M.B.A. works in North America Commercial Applications for Food, Beverage, and Industrial Regulatory for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She previously served as the Chair of the Food Sciences Section of the American Council of Independent Labs (ACIL) and currently serves on the Food Science Section Executive Committee at ACIL and the Board of Directors for the Independent Laboratory Institute. She is a member of IAFP, ISBT, SMA, and AOAC. In this episode of Food Safety Matters, we speak with Sally and Justyce [2:51] about: Emerging food risks in North America, and how the concept of a "food risk" has evolved over the past decade Differences and similarities in how regulators are handling novel versus established food risks What a rapid and agile response to a food risk might look like, whether such a response exists in North America, and whether existing regulatory frameworks can become more proactive than reactive Manufacturers' challenge of balancing speed-to-market with regulatory compliance in an evolving risk landscape The greatest tensions between food innovation and regulatory readiness in the North American market Whether contract laboratories and testing laboratories are equipped to keep pace with emerging food risks How companies can future-proof their testing and compliance strategies The role that scientific partners like MilliporeSigma play in helping regulators and manufacturers become more agile in an evolving food risk landscape. Resources MilliporeSigma for Food Safety Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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  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
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  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
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  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
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  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
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  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
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  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
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  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
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  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.
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  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
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  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
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  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
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  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  
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  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.