Food Safety Matters

Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about: ·         His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research ·         The importance of refining target serotypes in light of the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) proposed regulatory framework for reducing Salmonella illnesses from poultry ·         Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments ·         Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain ·         How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling ·         The nuances of determining a pathogen to be an “adulterant,” such as Salmonella in poultry, which is being considered by FSIS ·         How WGS aids more accurate pathogen identification, and WGS’ effect on the taxonomy of bacteria ·         Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety. News and Resources FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]Researchers Aim to Make Cured Meat Safer with “No Nitrite-Added” Curing Process [21:03]FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24] Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]IAFP Executive Director David Tharp to Retire [26:43]IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47] Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of ProduceTheme of World Food Safety Day 2023: “Food Standards Save Lives” [28:42] FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry Publisher’s Platform: Twenty-eight minutes with FDA Commissioner Califf Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne’s leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA). Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center. In this episode of Food Safety Matters, we speak with Dr. Mayne [34:55] about: CFSAN’s key accomplishments during Dr. Mayne’s tenure, including efforts such as the implementation of FSMA and working toward the Closer to Zero goals How FDA is working to reduce the presence of chemicals in the U.S. food supply through the Closer to Zero initiative The GenomeTrakr network, a genomic database including more than 1 million foodborne pathogen sequences, and how food safety can be advanced through whole genome sequencing (WGS) Lessons FDA has learned from the 2022 infant formula safety and supply crisis and actions the agency has taken, such as the release of a prevention strategy for powdered infant formula The potential for Cronobacter sakazakii to be elevated to a nationally notifiable disease Dr. Mayne’s thoughts on FDA’s recently announced vision for restructuring the agency’s Human Foods program and the Office of Regulatory Affairs (ORA), and how FDA's regulatory efforts will continue to address the evolving food safety landscape News and ResourcesSalmonella in Chicken Increasingly Resistant to Critical Antibiotics, USDA-FSIS Reports [5:47] NOAA Expands Seafood Import Monitoring to Combat Seafood Fraud [13:20] Levels of Mercury in Tuna Cans Inconsistent, Says Consumer Reports [18:21] PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed [21:34] Online Produce Safety Handbook for Buyers Simplifies Regulations in Northeastern States [22:37] Food Safety Insights Column, Bob FergusonHow the Food Traceability Rule will Impact Food Processors—Part 1 [24:26] Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! Sponsored by Cintas:Download the Cintas Program for Food Processing Apparel brochure We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit. Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies.  Mr. Keener is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. He is a past president of the Institute of Food Technologists’ (IFT's) Nonthermal Processing Division. Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science. Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration’s (NASA’s) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University. In this episode of Food Safety Matters, we speak with Dr. Hawkins and Mr. Keener about: The timeline of George Washington Carver’s life George Washington Carver’s work as a leader of the environmental movement at the turn of the 19th century and his scientific achievements that advanced agriculture How George Washington Carver found success despite the challenges he faced as a Black man in the U.S. during the Jim Crow Era, and how Tuskegee University is striving to elevate his acclaim to deserved levels George Washington Carver’s work through his Jesup Wagon, a mobile classroom that he used to teach Black farmers and sharecroppers about growing crops effectively Tuskegee University’s various programs and efforts that aim to carry on the legacy of George Washington Carver by assisting and providing opportunities for underserved farmers, and providing future-minded educational programs The importance of Historically Black Colleges and Universities (HBCUs) in the present day. Resources George Washington Carver’s Legacy  Tuskegee University My Work Is That of Conservation: An Environmental Biography of George Washington Carver by Mark D. Hersey  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.      

Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen’s life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company’s food safety culture from the inside out. Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS. In this episode of Food Safety Matters, we speak with Dr. Jespersen and Dr. Wallace [34:58] about: Why the prevalent mindset around food safety and HACCP within organizations leads to 37 percent of frontline employees following protocols improperly, and how change management can be leveraged to individualize food safety The definition of “nudging,” its role in incrementally improving an organization’s food safety culture over time, and examples of nudging in action How collaboration between academics and industry can elevate the concept of food safety culture through scientific validation Strategies for achieving buy-in from leadership regarding food safety culture The importance of enhancing visibility, creating accountability, and encouraging an atmosphere of teamwork in a food business when nudging improvements to food safety culture, and how such goals can be achieved How a company can begin influencing and monitoring frontline employee behavior to improve food safety culture by tapping into managers How companies can implement and emphasize reward and recognition to improve food safety culture The importance of promoting a culture that transcends the technical aspects of food safety. This episode of Food Safety Matters also features an interview [24:34] with Zach Ducheneaux, who was appointed Administrator for the U.S. Department of Agriculture's Farm Service Agency (USDA’s FSA) in February 2021. Zach discusses FSA’s Food Safety Certification for Specialty Crops Program, providing specifics on assistance eligibility, types of expenses covered by reimbursements, and recommended food safety certifications. News and Resources FDA Announces Vision for Restructuring Human Foods Program, ORA [3:52] Frank Yiannas to Resign as FDA’s Deputy Commissioner of Food Policy and Response [13:19] DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula [17:37] FDA Sets Action Levels for Lead in Baby Foods as Part of Closer to Zero Initiative [22:25] Watch the “Using Frontline Feedback to Nudge Food Safety Culture Improvements” recording on-demand! Sponsored by: TOMI SteraMist We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Adam Friedlander is a Policy Analyst in FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency’s efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University. Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204. In this episode of Food Safety Matters, we speak with Adam and Joe [17:49] about: How the Food Traceability Final Rule will work, and why FDA estimates that it will speed up foodborne illness outbreak investigations by 80 percent Certain questions and concerns that industry may have for FDA regarding the execution of the Food Traceability Final Rule The digital traceability system that Samuels Seafood developed to comply with both the FDA National Shellfish Sanitation Program and the Food Traceability Final Rule FDA’s emphasis that the Traceability Rule defines for industry what records to keep, rather than how industry should keep those records FDA’s plan to create a product tracing system to allow information to be provided to FDA in a secure way Perceived gaps in awareness about the Food Traceability Final Rule within the seafood industry Benefits to traceability that could encourage industry to voluntarily adopt the standards set by the Final Food Traceability Rule, even for companies that produce foods not included on the Food Traceability List (FTL) The nuances and possible challenges of the Food Traceability Final Rule that industry may wish to see addressed by FDA, and specific challenges that the rule may present for the seafood industry FDA’s vision for traceability efforts to be widely adopted and harmonized The resources offered by FDA’s Technical Assistance Network, which exists to provide answers to industry on FSMA inquiries. This episode of Food Safety Matters also features an interview [40:18] with Rob Clark and John McPherson of rfxcel to discuss FSMA 204 and where to get guidance on how it may affect your operations and how to get started. Powered by rfxcel technology, Antares Vision Group provides a unified end-to-end supply chain platform, facilitating digitalization of supply chains. Resources FDA Issues FSMA Food Traceability Final Rule, Holds Briefing FDA’s FSMA Technical Assistance Network Presenting Sponsor: Antares Vision Group, powered by rfxcel technology We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac’s food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor’s first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability. Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company’s industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring. In this episode of Food Safety Matters, we speak with Trevor Craig [1:48] about: The definition of sell-by and use-by dates on food packaging, their purpose, and when their use is required Why shelf life and expiration dates help ensure food quality as much as food safety The difference between shelf life testing and routine product quality testing, and why companies should be conducting both How Microbac Laboratories conducts shelf life testing with a tailored approach for each product to ensure that shelf life is determined correctly How Microbac uses accelerated studies to determine the shelf life of long-term, shelf-stable products The difference between a shelf life, accelerated, and challenge study, and how the data is evaluated and applied to help ensure FSQ. Resources:Free webinar recording of Microbac and Trevor Craig’s Get a Grip on Food Shelf Life & Challenge Studies Shelf Life at Microbac Sponsored by:Microbac We Want to Hear from You!Please send us your questions and suggestions to  podcast@food-safety.com

John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety’s Technical Committee and the International Fresh Produce Association’s Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express’ video series that highlights the company’s food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always “on the agenda” for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express’ traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company’s products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express’ sampling and testing activities for growers have prepared the company to comply with FDA’s revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for “Closer to Zero” Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University’s Food Innovation Center (OSU’s FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA). Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada. In this episode of Food Safety Matters, we speak with Jovana [4:19] about: The work at OSU’s FIC to advance food safety, including the development of outreach materials related to FSMA How industry informs what topics are researched at FIC The best strategies for mitigating pervasive strains of Listeria monocytogenes in food processing facilities, according to Dr. Kovacevic's research The importance of defining clear goals for an environmental monitoring program The factors that make monocytogenes problematic for produce How monocytogenes develops tolerance to sanitizers and the implications of this challenge Kovacevic's perspective on trends in antimicrobial resistance (AMR) among L. monocytogenes and other pathogens The background of the Western Regional Center to Enhance Food Safety, and how the Center develops trainings for FSMA-related workshops The need to translate new technologies into tools that will help industry mitigate food safety risks. News and Resources 2023 Food Safety Summit Digital Brochure 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

In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold for 2023 and beyond. Specifically, we discuss: COVID-19 and the resulting supply chain disruptions The U.S. Food and Drug Administration’s (FDA’s) Agricultural Water Proposed Rule, also known as Subpart E of the Produce Safety Rule under the Food Safety Modernization Act (FSMA) Food safety culture, a key topic of discussion at the 2022 Food Safety Summit (as well as the 2023 Summit to be held next May) The infant formula Cronobacter recall and resulting supply crisis USDA-FSIS' proposed regulatory framework for reducing Salmonella in poultry FDA’s issuance of the Food Traceability Final Rule under FSMA Section 204(d) The Reagan-Udall Foundation’s review of FDA’s Human Foods Program. News and Resources COVID-19 and supply chain [3:56] https://www.food-safety.com/articles/8041-supply-chain-management-a-year-in-review https://www.food-safety.com/articles/7478-supply-chain-woes-what-is-at-stake-and-what-will-change https://www.food-safety.com/articles/7943-focusing-aheadprocessors-priorities-for-the-near-term https://www.food-safety.com/articles/7670-supply-chain-recoveryprocessors-speak-out https://www.food-safety.com/articles/7816-the-return-to-normalready-to-travel-again Agricultural water rule [16:03] https://www.food-safety.com/articles/7959-ep-125-dr-conrad-choiniere-moving-closer-to-zero-through-collaboration https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-proposed-rule-agricultural-water https://www.food-safety.com/articles/7890-fda-extends-deadlines-for-agricultural-water-proposed-rule https://www.food-safety.com/articles/7606-fda-debuts-agricultural-water-assessment-builder Food safety culture [21:07] https://www.food-safety.com/articles/8211-current-knowledge-on-food-safety-culture-according-to-fda https://www.fda.gov/media/163588/download https://www.food-safety.com/articles/7738-fss-2022-keynote-commitment-and-collaboration-in-food-safety-culture https://www.food-safety.com/articles/7824-free-food-safety-culture-toolkit-by-stop-foodborne-illness https://www.food-safety.com/articles/7750-fda-stop-foodborne-illness-co-host-third-webinar-on-food-safety-culture Cultivate: https://www.food-safety.com/events/533-one-size-fits-how-to-adapt-your-food-safety-culture-efforts-to-functional-ways-of-working https://www.food-safety.com/articles/7804-changing-culture-to-improve-food-safety https://www.food-safety.com/articles/7562-using-lean-tools-to-transform-your-food-safety-culture https://www.food-safety.com/articles/7479-introduction-to-global-food-safety-culture https://www.food-safety.com/articles/7560-global-food-safety-culture-europe https://www.food-safety.com/articles/7681-regional-culture-australia https://www.food-safety.com/articles/7818-global-food-safety-culture-asia https://www.food-safety.com/articles/7946-global-food-safety-culture-north-america https://www.food-safety.com/articles/8054-global-food-safety-culture-latin-america Catalyst LLC: https://www.food-safety.com/articles/7944-food-safety-culture-start-with-your-teams-well-being https://www.food-safety.com/articles/7904-ep-123-tia-glave-jill-stuber-coaching-fsq-leaders-to-drive-positive-change-in-culture https://www.food-safety.com/articles/7514-lights-camera-action-stepping-into-the-main-character-role-as-fsq-leader https://www.food-safety.com/articles/7563-maturity-in-food-safety-culture-at-any-size Infant formula recall [34:48] https://www.food-safety.com/articles/8042-ep-130-kim-livsey-leading-a-food-safety-incident-management-team https://www.food-safety.com/articles/7564-fda-issues-warning-on-powdered-infant-formula-produced-by-abbott-nutrition https://www.food-safety.com/articles/7744-fda-allows-abbott-nutrition-to-resume-production-releases-industry-guidance https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply https://www.food-safety.com/articles/8007-fda-releases-review-of-response-to-infant-formula-supply-crisis-addresses-improvements https://www.food-safety.com/articles/8137-fda-prevention-strategy-to-enhance-infant-formula-food-safety-supports-elevating-cronobacter-infection-to-nationally-notifiable-disease USDA-FSIS and Salmonella in poultry [47:50] https://www.food-safety.com/articles/8209-episode-134-sandra-eskin-how-usda-fsis-is-tackling-emsalmonella-em-in-poultry  https://www.food-safety.com/articles/7915-usda-fsis-declares-salmonella-an-adulterant-in-breaded-stuffed-raw-chicken-products https://www.food-safety.com/articles/8064-usda-fsis-proposed-regulatory-framework-for-reducing-salmonella-in-poultry-may-declare-salmonella-an-adulterant https://www.food-safety.com/articles/8043-continuous-improvement-model-for-reducing-salmonella-in-poultry https://www.food-safety.com/articles/7939-a-critical-look-at-reducing-the-risk-of-salmonella-from-poultrypart-1 https://www.food-safety.com/articles/8029-spotlight-a-critical-look-at-reducing-the-risk-of-salmonella-from-poultrypart-2 Traceability [56:58] https://www.federalregister.gov/documents/2022/11/21/2022-24417/requirements-for-additional-traceability-records-for-certain-foods https://www.food-safety.com/events/604-fda-s-tech-enabled-traceability-new-standards-to-improve-food-system-transparency https://www.food-safety.com/articles/8139-fda-issues-fsma-food-traceability-final-rule-holds-briefing https://www.food-safety.com/articles/7739-fss-2022-building-a-blueprint-for-tech-enabled-traceability https://www.food-safety.com/articles/8160-the-need-for-greater-traceability-and-transparency-in-the-food-supply-chain https://www.food-safety.com/articles/7628-new-pti-working-group-aims-to-enhance-traceability-through-technology https://www.food-safety.com/articles/7685-summary-of-produce-traceability-best-practices Reagan-Udall Foundation Review [1:06:10] https://reaganudall.org/sites/default/files/2022-12/Human%20Foods%20Program%20Independent%20Expert%20Panel%20Final%20Report%20120622.pdf https://www.fda.gov/news-events/press-announcements/fda-provides-update-external-evaluation-strengthen-agencys-human-foods-program https://www.food-safety.com/articles/8184-independent-review-guides-a-new-vision-for-fda-human-foods-program https://www.food-safety.com/articles/7894-fda-to-evaluate-human-foods-program https://www.food-safety.com/articles/7992-experts-to-review-fda-human-foods-program-announced We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled. Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. In this episode of Food Safety Matters, we speak with Sandra [31:22] about: Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030 How USDA-FSIS’ Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices USDA-FSIS’ plan for educating industry about a standardized, statistical approach to process control under the proposed framework The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns The relationship between USDA-FSIS’ declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry. This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years. News and Resources FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00] EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44] FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28] Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10] EU to Ban Titanium Dioxide in Food from Mid-2022 Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency Sponsored by: bioMérieux We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com