Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) and director of the Institute for Food Safety and Health (IFSH). 

Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association. 

Before that, he served at the U.S. Food and Drug Administration’s (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics.

Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia.

Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award. 

Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board. 

In this episode of Food Safety Matters, we speak to Bob Brackett about:

• The impetus behind starting IIT
• IIT's collaborative research practices
• His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus
• The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients
• New technologies being used in food safety: high-pressure, pulse light, and cool plasma
• IIT's Biocontaminant Pilot Plant
• Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak
• Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility
• IIT's work with NOROCORE and norovirus interventions
• What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs
• The most innovative developments to come out of IIT
• IIT's top goals moving forward
• His advice to food safety graduate students

Related Content and Resources:
Illinois Institute of Technology 
Institute for Food Safety and Health 

News Mentioned in This Episode:
Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector 
FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology 
FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology 
Safe Food for Canadians Regulations Announced for 2019 
Pre-Cut Fruit Causes Multistate Salmonella Outbreak; FDA Outbreak Updates 
CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal 
FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak 
Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award

Bob Ferguson's Food Safety Insights Articles 
Listeria: An Important Focus of Environmental Monitoring (June/July 2018)
Sanitation Verification for Allergen Control (April/May 2018)
Testing and Sanitation for Allergen Control (February/March 2018) 
Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018)
The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017)
A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017)
What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017)
The Drivers of Differences in Food Safety Testing Practices (April/May 2017)
A Look at the Microbiology Testing Market (February/March 2017)

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Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks.

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. 

Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).

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.