Bob Norton, Ph.D. is the chair of the Auburn University Food System Institute’s Food and Water Defense Working Group He is a long-time consultant to the U.S. military as well as federal and state law enforcement agencies. Bob is also a regular contributor to the Food Safety Magazine eDigest.

Soren Rodning, D.V.M., M.Sc., DACT, is an associate professor and extension veterinarian with the Auburn University Department of Animal Sciences and the Alabama Cooperative Extension System.

Jason Sawyer is an associate professor of meat science with the Department of Animal Sciences at Auburn University.

Alex Tigue is a regional extension agent, Animal Sciences & Forages, Auburn University.

In this episode of Food Safety Matters, we speak to Bob, Soren, Jason, and Alex [25:58] about:

• Whether or not the food industry could have seen such an event coming
• The current state of the U.S. food supply and whether or not we'll experience a food shortage
• The changing relationship between food companies and the public health sector
• The truth about whether or not COVID-19 can be transmitted from a food facility worker to the food they work so closely with
• The risks associated with having sick employees in the workplace
• Converting food products meant for foodservice to other food sectors and the complications that accompany such a change

Bob Norton's COVID-19 Articles in Food Safety Magazine
Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic 
The 2019-nCoV Coronavirus Is Not a Food Supply Threat

Bob Ferguson's Food Safety Insights [17:11]
Bob joins us to discuss his article featured in our April/May 2020 issue:
Analytical Testing in Food Safety Continues to Grow

Want more from Bob Ferguson? Find more of his articles and podcast segments.

News Mentioned in This Episode
Chipotle to Pay $25M Fine for Causing 1,000+ Foodborne Illnesses 2015-2018 [3:12]
U.S. Meat and Poultry Plant Closings [7:38]
NEW: CDC Publishes New Guidance for Meat & Poultry Industry
NEW: CDC Issues Long List of Recommendations to Smithfield Foods Plant Plagued with COVID-19 Infections

In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation.

Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports.

Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications.

Kris Sollid, RD, is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications.

John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices.

Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime.

David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University of Utah.

Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs).