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

Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector.

Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. 

John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. 

Rhodes Yepsen joined the Biodegradable Products Institute (BPI) in 2015, where he leads the organization's efforts to promote the value of compostable products. Rhodes is passionate about systems-based solutions, where there is synergy in solving for food waste and packaging simultaneously—addressing climate change, ecosystem impacts, and regenerative agriculture. Previously, he served on the Board of USCC, worked for biopolymer producer Novamont, and was a staff editor and writer at BioCycle magazine.

Brittney Miller is President of Manchester Farms, America's first quail farm. What started over 40 years ago as a backyard hobby has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raising them responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Brittney's story is about more than farming: it is about stewardship, innovation, and family values. She combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry.

Mindy Brashears, Ph.D. is the USDA's Under Secretary for Food Safety. Dr. Brashears previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence.

Justin Ransom, Ph.D. is Administrator of USDA's Food Safety and Inspection Service (FSIS), where he oversees FSIS' mission to ensure the safety, wholesomeness, and proper labeling of America's commercial supply of meat, poultry, and processed egg products. He leads the agency's modernization efforts, streamlining inspection systems, strengthening public health protections, and advancing science-based policies. 

Elena Medo, M.B.A. is an entrepreneur, researcher, and inventor who has spent nearly 40 years transforming neonatal care through leadership and innovation. She has secured numerous patents, raised over $40 million across four companies, and built a legacy of firsts, including the first commercially available shelf-stable donor breast milk product; the first milk bank owned exclusively by nursing mothers; and the first medical device designed to analyze human milk. Today, as CEO and co-founder of Leonie Health PBC, established in 2023 with her daughter, Adrianne Weir, Elena is developing a revolutionary product that replicates the immune properties of colostrum to protect preterm infants against the three deadliest neonatal infections—necrotizing enterocolitis (NEC), ventilator-associated pneumonia (VAC), and sepsis—which together claim the lives of more than 30,000 hospitalized infants per year.

Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received a bachelor’s degree in biological sciences from the University of Pittsburgh, as well as a master’s degree in poultry science and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is meat and poultry food safety, and she specializes in integrated pest management (IPM).