Food Safety Matters

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.

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

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

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

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

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

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

Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO's work UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58] Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30] Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07] Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58] Resources Vienna Food Safety Forum Vienna Food Safety Forum 2025 Concludes With a Call for Smarter, Inclusive Food Safety Systems Through Digitalization Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices. Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime. In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about: Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention What makes food fraud an urgent and misunderstood issue The intersections between food safety and food fraud Different ways to check for, catch, and trace food fraud The elements of a comprehensive food fraud vulnerability assessment Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff's annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work. News and Resources News Color Manufacturers Sue West Virginia Over 'Unconstitutional' Food Dye Ban [7:08] California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools [14:40] Reagan-Udall Report Explores Strengthening Cross-Sector Responses to Food Safety Threats [23:09] Novel Salmonella Vaccine Shows Promise in Clinical Trial [28:57] Resources "Ultraprocessed Nation" in the New York Times' October 20, 2025 "The Morning" newsletter We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs). In this episode of Food Safety Matters, we speak with Dr. Knutson [30:14] about: Which variables are important to consider when designing an environmental monitoring program (EMP) The importance of controlling the quality and movement of air and water in a facility Actions for preventing foot traffic from bringing in and spreading pathogens How a strong sanitation program contributes to a robust EMP How to verify sanitation through sampling and record-keeping, which includes having written Standard Operating Procedures (SOPs) and swabbing protocols informed by hygienic zoning The capabilities and responsibilities of a well-trained and educated EMP team. News and Resources News What the Final MAHA Report Could Mean for Food Safety [3:36]FDA to Issue Proposed Rule Tightening GRAS Oversight Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr. [20:58] Protein Processing Act Would Lift Pork, Poultry Line Speed Limits if Food Safety Criteria Are Met [24:19] Resources Challenges for Evaluation of Your Environmental Monitoring Program Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles Sponsored by: IFC We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 Jungle and the Evolution of Meat and Poultry Safety Ep. 129. Michael Taylor: Legislating after the 1993 Jack in the Box E. coli Outbreak Ep. 133. Coffman, Brice, Kenjora: Allied to Advance Food Safety Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry Ep. 139. Dr. Susan Mayne: CFSAN's Mission, Today and Tomorrow Ep. 167. James (Jim) Jones: Engaging Stakeholders for a Unified FDA Human Foods Program Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More Sponsored by: CDG

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 invited to speak at conferences on food contact and chemical control laws. In this episode of Food Safety Matters, we speak with George [41:42] about: The potential regulatory implications for the food industry of the Trump Administration's focus on food packaging chemicals and food contact materials, as outlined in the May 2025 "Make America Healthy Again" (MAHA) Report How new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovation The existence and quality of evidence supporting the MAHA Report's claims about the negative health effects of certain food additives and preservatives How food companies can address the Trump Administration's concerns about preservatives, sweeteners, and other additives without compromising food safety and quality The MAHA Report's call for federal reform of the "Generally Recognized as Safe" (GRAS) provision and what it means for food chemicals and ingredients regulation Ways in which GRAS reform could be implemented and how it would affect food companies Cases where GRAS could still be a useful tool for food companies and regulators. News and Resources News Reagan-Udall Foundation's 'Roadmap to Produce Safety' Encourages Private Sector-Led Collaboration [10:21] Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern [17:12] Half of Romaine Lettuce E. Coli Outbreaks Caused by Overhead Irrigation Water, Study Finds [29:51] Senate Confirms Dr. Susan Monarez as CDC Director [37:46] USDA-FSIS Names Trey Forsyth as Acting Deputy Under Secretary for Food Safety [38:22] FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods [38:54] Resources Food Safety Leadership in the Business of Food Safety, Second Edition in Paperback "The Views of Robert F. Kennedy Jr. on Food and Food Packaging Safety" by George G. Misko, Esq. for Food Safety Magazine August/September 2025 "Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More," Food Safety Matters Podcast MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 rodent identification, including species and sex, is critical for pest control Benefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facility Best practices for rodent control device placement in a food facility, based in "common sense driven by knowledge of pest biology and behavior" Challenges that may arise when addressing different kinds of pests in the same facility, as well as possible overlap in pest control approaches Real-time data collected by pest control tools and technologies, and how this data is used Ways in which food facilities can lean on their pest control providers—beyond the task of checking pest traps. News and Resources News Judge Stephen Vaden Sworn in as USDA Deputy Secretary [2:22] USDA-FSIS Announces Dr. Justin Ransom as New Administrator [2:57] EFSA Board Nominates Dr. Nikolaus Kriz as Executive Director [3:29] Conagra Brands to Remove FD&C Colors from U.S. Frozen Product Portfolio by End-2025 [4:18] FDA Plans to Issue Guidance on Natural Food Colorants, Other Priority Topics in 2025 [6:38] Secretary Rollins Unveils New USDA Food Safety Policy Plan at FSIS Midwestern Lab Grand Opening [8:57] FDA Issues Final Guidance for Industry on its Use of Remote Regulatory Assessments [14:19] Resources National Pest Management Association Upcoming Webinar: Strategies for Rodent Control in Distribution Facilities We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com