Food Safety Matters

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University of Guelph's Keith Warriner joins us for the second time, this time discussing his advanced oxidation process and how he's been able to apply it to certain food commodities to prevent contamination.

David Acheson's third episode with Food Safety Matters hones in on what it takes to make a food "ready-to-eat," traceability, and Salmonella as an adulterant.

In this episode, IFT's Bryan Hitchcock explains how the Global Food Traceability Center is working to improve transparency and communication within the food industry, worldwide.

A group of food defense and meat science experts from Auburn University discuss COVID-19 and its implications within the U.S. food supply system.

Stacey Popham, Mike Cramer, and Sean Leighton share how their food safety roles and responsibilities have shifted amid the coronavirus pandemic.

In this Special Edition, Food Safety Matters spoke to two supply chain experts about COVID-19 and what it means for every level of the global food industry.

In this BONUS episode of Food Safety Matters, an expert from Fine Tune discusses pest management in food safety—past, present, and future.

In Part 2, leaders from the Association of Food and Drug Officials share how foodborne outbreak investigations are approached from the state level. 

Leaders from the Association of Food and Drug Officials share how foodborne outbreak investigations are approached from the state level. 

Frank Yiannas, FDA's Deputy Commissioner of Food Policy and Response, joins us once again, this time to discuss current progress with the agency's New Era of Smarter Food Safety initiative.