In this bonus episode of Food Safety Matters, we speak with two MilliporeSigma food safety experts about recent foodborne illness outbreaks and food safety incidents linked to infant formula, risk factors for formula contamination, and how producers can ensure formula safety and regulatory compliance.
In his first media interview since departing from the U.S. Food and Drug Administration (FDA) in February, Frank Yiannas joins Food Safety Matters to discuss his experiences and lessons learned during his tenure at the agency, his career before and after FDA, his perspective on the proposed reorganization of FDA's Human Foods Program, his own “unfinished business,” and other topics.
Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of a New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters discusses the research and application of behavior sciences with retail foodservice employees and regulatory agencies that help reduce foodborne illness risk factors.
In this episode of Food Safety Matters, we talk with Donald A. Prater, D.V.M., the Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration and the Associate Commissioner for Imported Food Safety at OFPR. Dr. Prater discusses the work he has overseen regarding import food safety, particularly for fresh produce and seafood; food safety culture; and smarter tools and technologies for data-gathering and data-sharing.
In this episode of Food Safety Matters, we talk with Keya Mukherjee, Ph.D., Food Safety Specialist at the Food and Agriculture Organization of the United Nations (FAO), and Vittorio Fattori, Ph.D., Food Safety Officer at FAO, about the most pressing food safety issues the world is facing at present and will face in the near future. We also discuss how industry can mitigate some of these growing risks while the international community works to address the root causes of climate change and other challenges.
In this bonus episode of Food Safety Matters, we speak with two representatives from OHAUS Corporation—Carl Joslyn, Industrial Market Product Manager for industrial scales, and Dan Montone, Industrial Market Product Manager for lab weighing and moisture analysis products—about industrial scales and balances for food processing applications.
In this episode of Food Safety Matters, we talk with Martin Wiedmann, Ph.D., D.V.M., the Gellert Family Professor in Food Safety and Food Science at Cornell University, about his research on Listeria and Salmonella, his work to strengthen foodborne illness surveillance and response, his use of whole genome sequencing (WGS), and other topics.
In this episode of Food Safety Matters, we talk with Susan Mayne, Ph.D., Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne discusses the work she oversees at CFSAN, such as implementing guidances and policies related to FSMA and the Closer to Zero initiative, as well as her perspective on the future of human foods regulation at FDA amid a proposed reorganization of the Foods program. Additionally, Bob Ferguson, President of Strategic Consulting Inc., speaks about his latest Food Safety Insights column on how food processors are preparing to comply with the FSMA Food Traceability Final Rule.
In celebration of Black History Month, this bonus episode of Food Safety Matters features a discussion between Food Safety Magazine Publisher Stacy Atchison, Tuskegee University professor and researcher Dr. Norma Dawkins, and President and CEO of International Product Safety Consultants Larry Keener, about the life and legacy of agricultural scientist, inventor, and humanitarian George Washington Carver.
In this episode of Food Safety Matters, we talk with Lone Jespersen, Ph.D., Founder and Principal of Cultivate, and Carol Wallace, Ph.D., Professor and Researcher at the University of Central Lancashire. Dr. Jespersen and Dr. Wallace discuss the concept of behavioral “nudging” of frontline workers, and how food businesses can drive incremental, continuous improvement of their food safety cultures.
