In this episode, we take a fascinating journey into the world of food safety and delve into the intricacies of food safety, pathogens, and interventions with Dr. Keith Warriner, a Professor of Food Microbiology at the University of Guelph. Join us as we uncover the complexities of ensuring safe food production; discuss mitigation strategies and explore alternatives to harmful substances; scrutinize the barriers hindering the adoption of new technologies in the industry; and talk about intervention strategies, pushing the boundaries of food contamination control, the delicate balance between quality and safety, and cutting-edge technologies. Also, we address the pressing issue of antibiotics and advocate for a more balanced stewardship approach.

"Even though we like to trust people, the reality is that in a modern food production facility, you can't trust anyone. Even if you know the person, always check the load before you go in, because it can be devastating." - Dr. Keith Warriner

What you'll learn:

(00:00) Highlight
(01:09) Introduction
(04:46) Food safety perspective
(09:08) Mitigation strategies for food safety
(13:06) Alternatives to harmful substances
(17:28) New technologies in the feed industry: safety concerns and economic factors
(24:10) The use of antibiotics at feed mills
(34:03) Interesting cases of microbiological concerns in animal feed
(41:45) Final questions

Meet the guest: Dr. Keith Warriner

Experience:

Professor at the University of Guelph

Background:

B.Sc., Food Science (the University of Nottingham)
Ph.D., Microbial Physiology (the University of Wales)

Connect with the guest!

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Dr. Keith Warriner: Microbiological Perspectives on Food Safety | Ep. 06