Food Safety Matters

In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests. Resources Ep. 1. Dave Theno: No One Cooks Their Salad Ep. 2. Larry Keener: Food Safety is Manufactured Ep. 3. Lone Jespersen: “Culture comes first” Ep. 10. Mike Taylor: We're in a Whole New World Now Ep. 18. STOP Foodborne Illness: The Why of Food Safety Ep. 25. Bill Marler: 25 Years of Food Safety Ep. 33. Maple Leaf Foods: Food Safety After Tragedy Ep. 35. John Butts: Listeria—Seek and Destroy Ep. 55. CDC: Investigating Foodborne Illness Outbreaks Ep. 61. EFSA: Creating Food Safety's Future in the EU Ep. 66. Frank Yiannas: A New Era of Smarter Food Safety COVID-19: Assessing the Impacts on the Food Industry Ep. 69. Popham, Cramer, Leighton: Prioritizing food safety during COVID-19 Ep. 111. Jennifer McEntire: IFPA—The New Voice of Produce Ep. 127. Dr. John Butts: The Jung

Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia. In this episode of Food Safety Matters, we speak with Vic [1:40] about: The importance of a holistic approach to Salmonella in modern poultry operations Some of the most critical control points for Salmonella in the poultry production chain How animal health and vaccination programs fit into an integrated Salmonella control program Effective biosecurity measures for limiting Salmonella load on farms Ways in which advances in diagnostics have changed how producers manage Salmonella risk How a farm’s Salmonella control program translates to consumer safety and confidence The benefits of Elanco’s multidisciplinary approach th

George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal counsel to the Global Silicones Council. Prior to joining Keller and Heckman, George was Senior Regulatory Counsel for the Chemical Specialty Manufacturers Association (now known as the Household and Commercial Products Association), where he counseled on a broad range of environmental and health and safety issues. George is a frequent contributor to trade publications, including Food Safety Magazine, and he is frequently in

Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction and operations for food policy in the U.S., while serving as a critical liaison between FDA, the U.S. Department of Health and Human Services (HHS), and the White House. He also represents the agency on food activities and matters in dealings with foreign governments and international organizations. Mr. Diamantas has extensive experience working with various federal and state agencies and policy-makers, scientific organizations, consumer advocacy groups, and industry stakeholders. He has wide-ranging experience on matters spanning regulatory, compliance, investigative, enforcement, rulemaking, and legislation. He holds a J.D. from the University of Florida Levin College of Law and a bachelor's degree in pre-law political science from

Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training. In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about: The fundamentals of rodent-proofing a facility—the “gold standard” in rodent control Important factors to consider when rodent-proofing a facility, such as behavioral differences between species Why r

Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training. In this episode of Food Safety Matters, we speak with Jatin Patel [20:54] about: How FGS Ingredients discovered the source of the peanut contamination that caused a recall of some of its mustard-based products How FGS Ingredients initiated and carried out the recall, and lessons learned from the process Changes that FGS Ingredients has made to its allergen controls, food safety program, and supply chain as a result of the recall The broader implications for food safety standards, especially around allergen control, related to FGS Ingredients' recall experience How FGS Ingredients' learnings and r

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about: His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars" His thoughts on FDA's approach to fast-tracking approval of new food d

Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, 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 Mr. Luker [1:15] about: Why foreign material (FM) contamination is a major challenge for food processors, and how processors have tried to control FM to date How external X-ray inspection services can assist companies in responding to an FM contamination event How FlexXray helps fill gaps in inspection programs with innovative technologies How external X-ray inspection services are different from in-house inspection systems How companies are leaning on external inspection services in innovative ways The ways in which X-ray inspection technology is evolving, and the trends in supplier requirements

Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.  Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Divi

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.  In this episode of Food Safety Matters, we speak with Dr. Applegate [1:10] about: The importance of diagnostics for ensuring food safety and implementing effective disease management protocols in the poultry industry Common misconceptions among industry about diagnostics and how to effectively implement diagnostic tests on-farm Key first steps to integrating effective diagnostic testing protocols alongside biosecurity programs The difference between serotyping data versus quantitative data, and the importance of both to determining the effectiveness of Salmonella vaccines for poultry Support and solutions offered by Elanco for collecting a

Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.  In this episode of Food Safety Matters, we speak with Alex [30:28] about: The work of the Biodegradable Plastics Institute (BPI) California law AB 1201, which goes into effect in January 2026 and makes significant changes to compliance for compostable products, including food packaging, in the state The law's anticipated effects on food packaging and food safety for companies operating in California The roles that labeling and certification play in the safety and sustainability of California food packaging How companies will need to shift how they come to market and talk about the sustainability of their packaging How food companies who sell in California and across other

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; Monica Khoury, Senior Quality Expert, Nestlé; and Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.  In this episode of Food Safety Matters, we speak with: Sharon Beals and Dr. Peter Taormina [2:24] about the function and limitations of finished product testing Sandra Eskin [20:24] about STOP Foodborne Illness' leadership in food safety John O’Fallon [37:33] about how to harness environmental sensors for enhanced food safety. Monica Khoury and Lily Yasuda [1:04:01] about how simple food safety culture tools can make a big impact  Sponsored by: Zebra Technologies    We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc. In this episode of Food Safety Matters, we speak with: Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges Brian Ronholm [47:48] about chemical safety for food processors Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution. Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications Sponsored by: Spectacular Labs   We Want to Hear from You! Please send us your questions and sugges

Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. As head of the Quality Assurance department, Christian implemented the Global Food Safety Initiative (GFSI) SQF food safety system; helped the company to achieve claims such as gluten-free, non-GMO, and Halal; and maintained certifications such as Organic and Kosher. Christian has continued his education and pursued a master's degree in Food Safety and a master's degree in Quality Systems Engineering. Currently, he serves as the Director of Quality and Laboratory at Geloso Beverage Group, the first wine manufacturer i

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan. In this episode of Food Safety Matters, we speak with Alfredo [28:37] about: The U.S. Environmental Protection Agency’s (EPA’s) Toxic Substances Control Act (TSCA), coming into effect in January 2026, and the requirements it sets for PFAS in food contact materials Emerging state-level statutes related to PFAS that will affect the food and beverage industry How a patchwork of state-level PFAS regulations will comp

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph

Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA). In this episode of Food Safety Matters, we speak with Phil [21:13] about: The decision to rebrand the International Foodservice Manufacturers Association as IFMA The Food Away

Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024. Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation. An active member of IAFP since 1993, Mr. Carter has served on the Maurice Weber Laboratorian Selection Committee, the Food Protection Trends Editorial Board, the Nominating Committee, the Jour

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The top

Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef. Since joining Clemson Extension in 2007 as a Food Safety and Nutrition Agent in Greenville County, Dr. Baker has become a leading authority in food safety and education. She is a certified Seafood HACCP Trainer and Instructor, a Food Safety Preventive Controls Lead Instructor for both Human and Animal Food, a certified Produce Safety Alliance Lead Trainer, and a ServSafe® Instructor/Proctor. Dr. Baker is passionate about empowering others through education. She leverages her extensive expertise to teach home food preservation, promote consumer food safety, and support food entrepreneurs in achieving their goals. In this episode of Food Safety Matters, we speak with Dr. Baker [33:43] about: