Food Safety Matters

Dr. Edward Dudley, a leading expert in foodborne bacteria at Penn State, discusses innovative wastewater monitoring methods to track foodborne pathogens like Salmonella and E. coli. He highlights a study showing how genome sequencing links pathogens in wastewater to human illnesses. Patrick Schneider adds insights on chlorine dioxide's effectiveness in food plant sanitation, showcasing its advantages as a biocide. Together, they explore challenges in food safety, the implications for public health, and the importance of early pathogen detection.

Phil Kafarakis, President and CEO of the Food Away from Home Association, shares insights from his extensive food industry career. He discusses the strategic rebranding of IFMA, emphasizing its mission to enhance collaboration in food service. Kafarakis reflects on the resilience required post-COVID-19 and introduces the ambitious 'Level Up 2027' plan to reposition the association as an industry leader. He also highlights crucial lessons from McDonald's in managing food safety, particularly during outbreaks, showcasing the need for adaptability and effective communication.

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 Journal of Food Protection Management Committee, and the Tellers Committee. He was a co-founder of the Sample Prep working group and actively participates in both the Applied Laboratory Methods and the Food Sanitation and Hygiene professional development groups. His commitment to the association also includes participation and organization of numerous technical symposia and poster presentations. Mr. Carter is a graduate of the University of Georgia with a B.S. degree in Microbiology, and he holds an M.S.A. degree from Columbus State University. He is a registered clinical and public health microbiologist with the American Academy of Microbiology.   In this episode of Food Safety Matters, we speak with Mr. Carter [2:38] about: The challenge presented by data fragmentation across different systems and why this hinders food safety and quality How data visualization and centralization, enabled by tools like Hygiena’s SureTrend analytics software, enhances food safety and operational efficiency Important factors that businesses should prioritize to maintain and demonstrate regulatory compliance Examples of how predictive analytics and scenario modeling can help companies proactively address potential risks Technological innovations that are helping industry extend food product shelf life The benefits of data-driven sanitation programs, which can help reduce chemical use while ensuring that standards are met Other technology advancements that will be impactful for the food industry in the future Hygiena’s acquisition of Nexcor Food Safety Technologies Inc., and how integration of Nexcor’s sanitation and compliance software complements SureTrend. Resources SureTrend: Streamline Food Safety Data Management | Hygiena Sponsored by: Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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 topic of Dr. Evans’ Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans’ experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,’ Addressing Bird Flu [3:48] FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09] USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50] FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14] Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34] Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50] RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39] Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39] Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02] Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58] California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January ’25 Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25 Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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: Her work at Clemson Extension educating growers and manufacturers on how to prevent contamination and product recalls, as well as conducting root cause analysis on actual recall events How Dr. Baker collaborates with federal and South Carolina State regulatory agencies to prevent foodborne illnesses and to promote and advance food safety Specific strategies for mitigating contamination of ready-to-eat foods by Listeria monocytogenes and other pathogens Best practices to help industry avoid product recalls The Food2Market program, a Clemson Extension program developed by Dr. Baker that provides education and technical assistance to food producers related to food safety regulations and processes What the South Carolina Home-Based Food Production Law is, and how Clemson Extension helps producers navigate and comply with the law Education for home-based food producers and small entrepreneurs on allergen cross-contact and labeling, corrective actions in the face of food safety incidents, and recall management. News and Resources News FDA Leader Jim Jones Resigns After 89 ‘Indiscriminate’ Firings in Human Foods Program [3:45]National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]New Avian Influenza Genotype Found in Dairy Cattle Resources [WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability Sponsored by: Hygiena Hygiena Pathogen and Spoilage Organism Detection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East. Natalie has in-depth experience in evaluating the regulatory status of food additives, color additives, and food contact materials. She counsels companies on advertising and labeling requirements, including claim substantiation, nutrition labeling, menu labeling, and environmental claims. She also provides guidance regarding compliance with U.S. Department of Agriculture (USDA) regulations, including the Bioengineered Labeling rules, organic rules, and regulations related to additives in meat and poultry products. Natalie holds a J.D. from Georgetown University, an M.P.H. degree from the Johns Hopkins University Bloomberg School of Public Health, and a B.A. degree from the University of California–Berkeley. Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace. Peter also has an extensive research background, authoring numerous peer-reviewed publications and holding several patents related to his work. He was granted an American Society for Engineering Education Postdoctoral Fellowship at the U.S. Naval Research Laboratory, where he focused on the development and characterization of novel, high-performance polymeric and composite materials. While earning his Ph.D., he developed absorbable and persistent polymer with enhanced biocompatibility for use as implantable biomaterials.  Peter holds a Ph.D. and a master's degree from the University of North Carolina at Chapel Hill, and a B.S. degree from Clarkson University. In this episode of Food Safety Matters, we speak with Ms. Rainer and Dr. Coneski [30:07] about: The growing understanding of the health effects of dietary exposure to chemicals migrating from packaging to food How concerns about chemical contaminants and environmental contaminants are shaping food safety policy and regulations Technical challenges producers face when attempting to reduce chemical usage in food packaging Impacts on the sustainability and composability of packaging stemming from producers’ efforts to adapt to regulatory developments and shifting attitudes about chemicals in packaging How the federal government is reacting to emerging Extended Producer Responsibility (EPR) programs that vary by state The challenge that producers face in assuring the quality and safety of packaged food while maintaining compliance with regulations and adhering to various state EPR requirements The wave of state legislative efforts to regulate food chemicals following the California Food Safety Act, and how an emerging patchwork of state regulations could impact processors’ ability to meet regulatory requirements for all markets Whether the U.S. Food and Drug Administration’s (FDA’s) enhanced, systematic process for the post-market safety assessment of chemicals in food could lead to better state-federal cooperation on food chemical regulation Thoughts on the prioritization of food chemical safety under FDA’s reorganized Human Foods Program and whether it will be successful in the near-term and long-term, in light of the new presidential administration. News and Resources News FDA, CDC Ordered to Temporarily Pause All External Communications, Obtain Trump Admin Approval [4:32] USDA Inspector General Phyllis Fong Dismissed by Trump Administration [6:41] Dr. Sara Brenner Appointed FDA Acting Commissioner as Trump Nominee Awaits Senate Confirmation [7:31] Scientists Seek to Develop Improved Tests for Norovirus, Hepatitis A on Berries, Leafy Greens [16:47] FAO/WHO Developing Risk Assessment Models for Listeria in Four Food Commodity Groups [20:37] EU Regulation Limits PFAS in Food Packaging, Bans Single-Use Plastic Packaging for Produce [25:07] Resources The Association of Food and Drug Officials (AFDO) Furlough We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders. Prior to joining GS1 US, she led a team at Independent Purchasing Cooperative that focused on supply chain data governance and GS1 standards adoption, as well as incident management, for the SUBWAY® system. She also participated in various GS1 workgroups to collaborate and promote trading partner alignment in the foodservice industry. Lucy has a strong background in food safety and quality, and she is committed to advancing the adoption of GS1 standards for enhanced traceability and transparency in the food supply chain. In this episode of Food Safety Matters, we speak with Lucy [54:14] about: The challenges industry is facing related to Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule, as the January 2026 compliance date approaches Progress toward compliance that is being made through supply chain-wide alignment, facilitated by initiatives like the GS1 US FSMA 204 work group How a continuous improvement approach can help industry more easily meet the FSMA 204 deadline Immediate actions companies should be taking to achieve FSMA 204 compliance, and why it is not necessary to “reinvent the wheel” Reasons industry should begin their traceability journeys now, even if legislative proposals to delay or weaken FSMA 204 are passed. How GS1 US standards help enhance traceability and transparency in the food supply chain, and how GS1 US is working to help companies achieve FSMA 204 compliance. Before we speak to Lucy, listen to Adrienne’s interview with Julie McGill [32:17], Vice President of Supply Chain Strategy and Compliance at Trustwell, to gain valuable insights regarding FSMA 204 implementation. She provides strategic guidance to drive the implementation of effective supply chain strategies, from her deep understanding of the industry. Julie previously spent 16 years at GS1 US, where she led the Foodservice GS1 US Standards Initiative, collaborating with key industry players to establish a foundation for traceability and supply chain visibility. Her career also includes roles at Coors Brewing Company, where she gained expertise in foodservice and CPG supply chains. News and Resources News USDA Considering More Changes to Listeria Rule, RTE Sampling After Boar's Head Outbreak Review [4:44] FDA Publishes Long-Term Strategy to Increase Resiliency of U.S. Infant Formula Market [15:45] FDA Releases New Guidance on Food Labeling Regulations, Low-Moisture RTE Food Safety [20:14] FDA Finalizes Action Levels for Lead in Processed, Packaged Food for Babies and Young Children [21:39] Study: Canadian Rule for Frozen, Breaded Chicken Products Slashed Salmonella Illnesses by 23 Percent [22:58] FDA Bans Red Dye 3 in Food [27:06] Resources GS1 US on LinkedIn  GS1 US FSMA 204 Resource Hub  Independent Purchasing Cooperative (IPC) Case Study on Inventory Management  IPC Case Study on End-to-End Traceability Presenting Sponsor: Trustwell Check out Trustwell's Guide to FSMA 204 Compliance!  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010. Her research focuses on the prevalence, persistence, and control of foodborne pathogens, particularly Listeria monocytogenes and Salmonella in retail food environments. She has been instrumental in developing practical strategies to mitigate cross-contamination in food systems. In June 2019, Dr. Oliver became the Director of the Feed the Future Food Safety Innovation Lab, leading efforts to enhance food safety in countries such as Bangladesh, Cambodia, Kenya, Nepal, Nigeria, and Senegal. Throughout her career, Dr. Oliver has received numerous accolades, including the U.S. Department of Agriculture’s (USDA’s) Food and Agriculture Science Excellence in Teaching Awards, the International Association for Food Protection's (IAFP’s) Larry Beuchat Young Researcher Award in 2016, and the Purdue University Agriculture Research Award in 2023. Beyond her research, Dr. Oliver is dedicated to serving the over 13,000 students and professionals seeking graduate education and postdoctoral training at Purdue University.  In this episode of Food Safety Matters, we speak with Dr. Oliver [3:40] about: Purdue’s Feed the Future Innovation Lab for Food Safety (FSIL), founded in 2019 by Dr. Oliver with a grant from the U.S. Agency for International Development (USAID) Food safety knowledge gaps and challenges identified by FSIL during its first phase, and how FSIL will address these gaps and challenges in the project’s second phase over the next five years FSIL’s poultry safety project in Kenya, and the food safety challenges and opportunities faced by the Kenyan poultry sector FSIL’s project to reduce microbial contamination of Cambodian produce, and interventions that are being implemented as part of this work How FSIL will leverage insights from surveys measuring consumer perspectives and attitudes toward food safety in Kenya, Cambodia, and Nepal The intersections between FSIL’s food safety work and efforts to improve global food security, nutrition, and sustainability Other projects on the horizon for FSIL Insights from Dr. Oliver’s personal academic research work on foodborne pathogens in retail food systems, control strategies for reducing cross-contamination, and food safety capacity-building. News and Resources Purdue Receives $10 Million to Continue Work to Strengthen Global Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode of Food Safety Matters, we discuss the top food safety stories of 2024 and their implications. We cover: The Boar's Head Listeria Outbreak [6:24] USDA Announces Immediate Changes to Listeria Rule, Inspections for RTE Food Facilities Following Deadly Listeria Outbreak, USDA Launches Internal Investigation Into How it Handled Boar’s Head’s Unsanitary Production Facility Congress Members Question USDA About Failure to Prevent Fatal Boar’s Head Listeria Outbreak Boar’s Head to Face Criminal Investigation Over Listeria Outbreak as Tenth Death is Reported  Following Outbreak, Boar’s Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar’s Head Facility Responsible for Listeria Outbreak Boar’s Head RTE Deli Meats Recalled After Two Listeriosis Deaths It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes—Feature story for Food Safety Magazine December ‘24/January ’25, by Kathleen Glass, Ph.D., Wendy Bedale, Ph.D., and Daniel Unruh, Ph.D. The McDonald's/Taylor Farms E. coli Outbreak [18:53] FDA Closes Investigation of McDonald’s E. Coli Outbreak Without Tests Confirming Onions as Source McDonald’s E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90 Beef Ruled Out as Source of McDonald’s E. coli Outbreak, Quarter Pounders Return to Restaurants Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald’s Supplier  At Least One Death Caused by E. coli Outbreak Linked to McDonald’s Quarter Pounders  Food Safety Five Ep. 1: Fatal E. coli Outbreak Linked to Onions on McDonald’s Quarter Pounders—Food Safety Five Newsreel video Grimmway Farms E. coli Outbreak [32:31] Grimmway Farms Carrot E. coli Outbreak Closed; No Match Found in Environmental Samples Canada Recalls Carrots Implicated in Fatal E. coli Outbreak Affecting U.S. Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots  The Yu Shang Foods Listeria Outbreak [33:48] Another Infant Death Linked to Yu Shang Listeria Outbreak  Yu Shang Brand RTE Meats Cause Two-Year-Long Listeria Outbreak Resulting in Death of an Infant  Food Safety Technology Developments [36:37] How Rapid Development of Technology Has Revolutionized Food Safety—Food Safety Magazine on-demand webinar How is the Revolution in Technology Changing Food Safety?—“Food Safety Insights” column for Food Safety Magazine June/July ’24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 2—“Food Safety Insights” column for Food Safety Magazine August/September ’24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 3—“Food Safety Insights” column for Food Safety Magazine December ‘24/January ’25, by Bob Ferguson  Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years FDA Human Foods Program Restructuring [42:39] FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews FDA Human Foods Program Reveals Work Plans for 2025 FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food FDA Reorganization Officially Approved, Will be Implemented by October 1 Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30] California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1 As Outbreak Rages On, USDA to Begin Field Trials for HPAI H5N1 Vaccine in Cattle USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1 More Canadian Milk Testing, New Pasteurization Study Shows HPAI is Not Food Safety Risk USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk  USDA Experiments Show Cooking Beef Patties to “Well Done” Kills HPAI Virus USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk USDA Now Requires HPAI Testing for Dairy Cattle, Mandatory Reporting USDA's Salmonella Framework for Raw Poultry Products [57:35] USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December USDA-FSIS Extends Comment Period for Proposed Salmonella Regulatory Framework Study Supports USDA’s Serotype-Specific Regulatory Framework for Salmonella in Poultry USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry  USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry—Food Safety Matters podcast FSMA 204/Food Traceability Rule Compliance [1:04:09] Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration  Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance  Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation World’s Largest Food Distributor Sysco Unveils its FSMA 204 Traceability Plan Kroger’s Traceability Policy Goes Beyond FSMA 204 by Including All Foods FDA Updates Human Foods Priorities; Releases FSMA 204, Foodservice Employee Health Resources Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition  Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork—Food Safety Matters Podcast  Better Food Traceability Can't Wait—Editorial piece by Frank Yiannas Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13] FDA Could Decide Whether to Ban Red Dye 3 in Food ‘In the Next Few Weeks,’ Officials Reveal in Senate Hearing  Congress Members Urge FDA to Ban Red Dye 3 in Food  FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews  FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food BVO No Longer Authorized for Food Use by FDA The Evolving Landscape of Food Additives Regulation in the U.S., from the States to FDA California Bill Banning Some Artificial Colors in School Foods Advances, Awaits Signature Into Law  FDA Reviewing Safety of Food Chemicals of Concern, Like PFAS, BPA, Red Dye 3, and More  FDA Files Petitions to Rescind Approvals for Four Carcinogenic Food, Color Additives  ‘Toxic Free Food Act’ Would Close FDA GRAS ‘Loophole’ Allowing Potentially Toxic Additives in Food  Illinois Food Safety Act Banning Four Food Additives Passes State Senate, Amended to Include Manufacturers Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act Another Bill Introduced in New York to Expand State Regulation of Food Additives ‘Safe School Meals Act’ Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video  Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation—Food Safety Matters Podcast Environmental and Chemical Contaminants [1:24:42] FDA Defends Revoking Authorizations for Most Phthalates; Remaining Uses Under Review High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S.  EU Considering Bisphenol Ban in Food Packaging Based on Nontraditional Risk Assessment; Scientists Show Support  EU Moves Closer to Possible Ban on BPA in Food Contact Materials  USDA Testing for 2023 Shows 99 Percent of Foods Do Not Exceed Pesticide Residue Tolerances  EFSA: Pesticide Residues Below Legal Limits in More Than 96 Percent of EU Food Samples EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order EPA Cancels Agricultural Use of Harmful Pesticide Acephate  Pesticide Chlormequat is Being Detected More Frequently in Humans, EPA Poised to Allow its Use on Food Crops California Assembly Passes Bill Expediting Review of Herbicide Paraquat Center for Food Safety Petitions EPA to Ban PFAS in Pesticides, Pesticide Containers EWG Publishes 2024 Dirty Dozen List of Produce Most Contaminated With Pesticides  Kraft Heinz Voluntarily Pulls Lunchables from School Lunch Program Following Consumer Reports Petition  Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children  Maryland Introduces Bill to Require Toxic Heavy Metals Testing for Baby Foods, Disclosure of Results Recall Rethink: Food Recall Vulnerabilities Exposed by the Cinnamon Applesauce Incident—Cover story for Food Safety Magazine August/September ’24, by Steven Mandernach, J.D. and Carrie Rigdon, Ph.D. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America 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 currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs, and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International. Sally Powell Price is MilliporeSigma's Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. degree in Biology from Hamilton College, an M.S. degree in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP), and AOAC International. In this episode of Food Safety Matters, we speak with Justyce and Sally [2:41] about: Reasons why Escherichia coli and Shiga toxin-producing E. coli (STEC) are pathogens of particular concern for the food industry Existing food safety regulations to protect consumers from infections caused by E. coli MilliporeSigma solutions for STEC testing The future of STEC testing for food safety Resources that listeners can access to learn more about how the food supply is protected from E. coli contamination. Resources E. coli Detection for Food Safety Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com