Episodes

  • Elanco: The Importance of Farm Biosecurity to Food Safety

    Elanco: The Importance of Farm Biosecurity to Food Safety
    Sep 17 2024

    Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety.

    In this episode of Food Safety Matters, we speak with Scott [1:49] about:

    • An overview of biosecurity and its importance
    • The most significant challenges primary breeders and commercial producers face when implementing a biosecurity program
    • Biosecurity measures that help prevent and control disease outbreaks
    • Key biosecurity protocols that every farm should implement
    • Best practices for training farm workers and personnel on biosecurity protocols
    • How biosecurity measures have changed as technology has become more advanced
    • The possible future of biosecurity and promising emerging technologies.

    Sponsored by:

    Elanco

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    Please send us your questions and suggestions to podcast@food-safety.com
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    14 mins
  • Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation

    Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation
    Sep 10 2024
    Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award. In this episode of Food Safety Matters, we speak with Brendan [22:52] about: The definition of cold plasma technology and how it can be used in the food industry to improve microbial safetyThe strengths and weaknesses of different forms of cold plasmaTypes of food for which cold plasma can be used to successfully decontaminate, and why it works best for certain food typesComparisons between cold plasma technology and other thermal and nonthermal decontamination techniquesWhy cold plasma technology has not yet been scaled up for widespread industry use, and for what applications commercialization could be achievedFactors that affect the energy costs of different cold plasma generation methodsThe possibility of adapting cold plasma technology to inactivate viruses in foodservice environmentsHuman occupational health and safety considerations in the generation of cold plasmaTakeaways from a workshop and session on root cause analysis that took place at the 2023 and 2024 Food Safety Summits, respectivelyOther research areas Dr. Niemira is working on at USDA-ARS to advance food safety. News and Resources NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45]Study Finds GRAS Carcinogenicity Data are Adequate, but Could Use a Standardized Approach [8:57]USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program [15:00]Researchers Offer New Tool to Identify Top Microbial Threats to Infant Foods [18:28] ResourcesSUBSCRIBE to Food Safety Magazine and/or FSM eDigestFood Safety Magazine Webinars Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 7 mins
  • Mitzi Baum: Setting a Focused Path for STOP Foodborne Illness

    Mitzi Baum: Setting a Focused Path for STOP Foodborne Illness
    Sep 3 2024

    As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety.

    Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University.

    Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council.

    In this episode of Food Safety Matters, we speak with Mitzi [2:57] about:

    • The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers
    • STOP’s advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP’s thoughts on the new framework
    • STOP’s work to include Cronobacter sakazakii on the CDC’s List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage
    • Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes
    • What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO.

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    58 mins
  • Ep. 176. Sarah Brew: What Does the Overturning of the 1984 Chevron Ruling Mean for Food Safety?

    Ep. 176. Sarah Brew: What Does the Overturning of the 1984 Chevron Ruling Mean for Food Safety?
    Aug 27 2024
    Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups. In this episode of Food Safety Matters, we speak with Sarah [33:43] about: The June 28, 2024 Supreme Court ruling on Loper Bright Enterprises v. Raimondo, which overturned the Chevron U.S.A. Inc. v. Natural Resources Defense Council Inc. decision of 1984, and the new ruling’s regulatory implications for the food industryHow the Loper Bright decision could open up an avenue for industry to challenge important FDA or U.S. Department of Agriculture (USDA) decisions, and the difficulties plaintiffs would face in actually challenging such decisionsWays in which the Loper Bright ruling might influence FDA and USDA rulemaking processes to prevent decisions from being challenged and ruled “unreasonable” in the futureThe potential for inconsistent application of food regulations arising from court rulings made under the new Loper Bright standardIn general, the potential impacts that the Loper Bright ruling could have on food industry regulations and food safety. News and Resources Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids’ Foods [4:18]FDA: Limited Scientific Evidence Does Not Show Microplastics in Food, Packaging Pose Health Risk [11:14]Experts Recommend Codifying Food Safety Culture After Major STEC Outbreak at Calgary Childcare Facilities [18:55] FDA to Hold Public Meeting on Development of Postmarket Food Chemical Assessment Process [26:16] FDA Human Foods Program (and CFSAN) Career Opportunities [26:49] USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [27:47]EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order [28:36] Sponsored by: MSU Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    59 mins
  • Ep. 175. Joelle Mosso: Food Safety Starts on the Farm

    Ep. 175. Joelle Mosso: Food Safety Starts on the Farm
    Aug 13 2024
    Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains. Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB). In this episode of Food Safety Matters, we speak with Joelle [27:50] about: The unique path that led Joelle to her food safety career, beginning with her interest in agriculture as a child growing up in the California Central Valley growing regionWestern Growers’ efforts to help its members comply with food safety regulations like the U.S. Food and Drug Administration’s Food Safety Modernization Act Agricultural Water RuleAvailable resources for industry on pathogen and environmental testing, including Western Growers’ "Primer on Preharvest Pathogen Testing of Leafy Green Products" and its recently released guide on soil samplingWhy Cyclospora poses a distinct challenge to domestic produce safety, and ongoing efforts by FDA and USDA to address the growing threatThe new Canadian P2 Proposal on the primary plastic packaging of consumer goods—for which Western Growers now offers a resource to help industry prepare—and how it affects packaging for fresh produceThe complexity of packaging design for fresh-cut produce, which must consider a multitude of factors to ensure a food-safe internal atmosphere and adequate shelf lifeFarm-to-fork food safety risks that are introduced when changes are made in the name of sustainability, and the importance of taking into account factors like consumer behaviors as transitions are madeThe collaborative effort and systems approach that will be required to implement hygienic equipment design of farm equipment at scale, and the importance of doing so. News and Resources News USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [3:48] USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims [15:45] FDA Releases Data on Prevalence of Three Important Pathogens in Fresh Herbs [18:05] Bill Aims to Create New Federal Food Administration That Would Take FDA's Food Responsibilities [20:16] FAO/WHO Expert Committee Publishes Safety Evaluation of Certain Food Additives [23:13] Interview Links “Primer on Preharvest Pathogen Testing of Leafy Green Products” “Fresh Produce Food Safety Considerations Relative to the Canadian P2 Proposal and the Role of Primary Plastic Packaging for Consumer Safety” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 14 mins
  • Ep. 174. Nuno Soares: Three-and-a-Half Steps for Selling Food Safety

    Ep. 174. Nuno Soares: Three-and-a-Half Steps for Selling Food Safety
    Jul 23 2024
    Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset. In this episode of Food Safety Matters, we speak with Nuno [38:14] about: The influence of the late Dr. Bill Sperber, a pioneering food safety scientist, on Nuno’s career and the industry at largeNuno’s new book, How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard, which describes a three-and-a-half-step action plan to “sell” top management and other teams within a company on food safety objectives Examples of conflicts between food safety professionals and other teams within an organization, and the importance of having the right mindset when presented with these challengesA four-step evolution that companies will experience in their food safety culture maturity journey, and what each stage might look likeHow a food safety professional can approach the task of persuading top management to elevate the status of food safety throughout the company, and the need to dually wield empathy and authority when doing soExamples of how food safety professionals can “sell” food safety to top management by demonstrating return on investment (ROI), and by framing the issue in a way that will evoke emotions and set aspirationsActions food safety professionals can take after presenting top management with a food safety plan or goal and being told “no.” News and Resources News Latest CDC Data Suggests Stalled Progress Toward Foodborne Illness Incidence Reduction Goals [10:20] Frozen Food Industry Group Strives to Reduce Storage Temperature Standards by 3 °C [18:20] Chemicals from Tires and Roads Detected in Leafy Greens [24:21] BVO No Longer Authorized for Food Use by FDA [28:29] Bob’s Food Safety Magazine August/September ’24 Food Safety Insights Column“How is the Revolution in Technology Changing Food Safety?” [31:19] Interview Links Nuno F. Soares, Ph.D. How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard Other ResourcesWebinar: How Rapid Development of Technology Has Revolutionized Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.
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    1 hr and 18 mins
  • Ep. 173. 100 Years of the Pasteurized Milk Ordinance—And a Look Ahead at Dairy Food Safety

    Ep. 173. 100 Years of the Pasteurized Milk Ordinance—And a Look Ahead at Dairy Food Safety
    Jul 9 2024
    Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University. Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry. Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health. In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about: What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade “A” milk standards, and the public health impact of PMO since its adoption 100 years agoThe accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferencesThe microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumersThe possibility of combining audits for producers that make both Grade "A" and non-Grade "A" productsWays in which public health agencies and food safety professionals can combat misinformation about “natural” foods like raw milk and dairy being healthier than pasteurized productsFDA’s future plans to expand upon the PMO and milk and dairy product safety. News and Resources FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1Federal Report Gives FDA Nine Recommendations to Improve Infant Formula OversightEU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More Difficult Upcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 14 mins
  • Elanco: The Role of Diagnostics in Determining Food Safety Interventions

    Elanco: The Role of Diagnostics in Determining Food Safety Interventions
    Jun 28 2024

    Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.

    In this episode of Food Safety Matters, we speak with Dr. Carter [1:20] about:

    • The significance of pre-harvest diagnostics in food safety risk management
    • Common types of diagnostics used in the assessment of pre-harvest food safety risks
    • The role of data analysis in the interpretation of diagnostic results for food safety decision-making
    • Regulatory frameworks that influence the use of diagnostics in food safety management
    • How diagnostic findings are integrated into food safety intervention strategies
    • Limitations of diagnostics for food safety decision-making
    • Challenges in implementing diagnostic techniques for food safety interventions.

    Resources
    Elanco Poultry Food Safety

    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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    17 mins