Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights of the important job of safeguarding the world’s food supply.
Lan Lam is the senior editor of Cook's Illustrated Magazine and a cast member on PBS's America's Test Kitchen (ATK). Lan earned her bachelor's degree in chemistry from Wesleyan University. There, she learned scientific methods that inform her approach to developing recipes and teaching home cooks the principles of cooking and baking.
Before joining ATK, Lan learned to cook by working for James Beard Foundation Award winners and nominees in Cambridge and Boston. The James Beard Foundation Awards are presented annually to recognize U.S. culinary professionals including chefs, restaurateurs, authors, and journalists.
In this episode of Food Safety Matters, we speak to Lan [25:50] about:
The origins of Cook's Illustrated Magazine and ATK
Explaining the "why" behind each recipe that goes on air
Addressing viewer concerns about handwashing, how television editing can be misleading, and how they work around this
The process behind choosing what is discussed on ATK
Commonly submitted viewer questions
Addressing concerns about raw poultry and eggs
Proper refrigeration of cooked foods
How the show ensures they are disseminating accurate food safety information
Bob Ferguson's Food Safety Insights [13:55]
Bob discusses his article featured in our October/November 2019 issue:
Sanjay Gummalla is the vice president of regulatory and technical affairs at the American Frozen Food Institute (AFFI), where he recently led the effort to launch the organization's Food Safety Zone online tool released earlier this year.
Previously, Sanjay was the vice president of product development at Zentis North America. Before that, he spent time at Givaudan where he served as the lead scientist for food and dairy processing and was responsible for conducting research to establish impact, performance, and stability of new ingredients and technologies. He also spent time in dairy flavor development at Cargill.
Sanjay earned his Ph.D. in nutrition and food sciences at Utah State University in 2000 and was a post-doctoral researcher at the Joint Institute for Food Safety and Applied Nutrition.
In this episode of Food Safety Matters, we speak to Sanjay [17:59] about:
Sanjay's career and background
The history of AFFI and the organization's recent 75th anniversary
AFFI's science-based and risk-based approach to food safety, and their focus on preventing and controlling Listeria monocytogenes in frozen foods
The Food Safety Zone, AFFI's Listeria control program, and how it was developed and implemented
Sanitation control, environmental monitoring, and other areas, templates, and resources covered or offered within the program
AFFI's efforts to advance food safety via scientific research, developing best practices, training, and education for the supply chain, retailers, foodservice workers, and consumers
Collaboration in food safety without the worry of competition
Consumer confusion about cooking instructions and what 'ready-to-eat' really means, and working with regulatory agencies to get consistent messaging out to the public
Balancing convenience, taste, and safety of frozen foods
Misconceptions about the nutritional benefits of frozen foods vs. fresh foods
Plans to expand the Food Safety Zone and focus on other pathogens besides Listeria
In this BONUS episode of Food Safety Matters, we speak to two experts from Phoseon. Theresa Thompson is an application scientist for Phoseon's Life Science Group. Jay Pasquantonio is the strategy director for Phoseon's Life Science Group. Theresa and Jay discuss the use of ultraviolet light-emitting diode (UV LED) technology to reduce pathogens in food.
In this BONUS episode of Food Safety Matters, we speak to Phoseon about:
Phoseon's use of UV LED disinfection systems to reduce and control foodborne pathogens from food products and contact surfaces
The potential to use UV LED to treat beverages, produce, packaging, and various surfaces
The overall benefits of using UV light, particularly in food processing
Environments and instances that are ideal (and not ideal) for Phoseon's food safety applications
Why traditional or more aggressive methods to eliminate pathogens may not be desirable
The risks of purchasing UV LED equipment and systems from commercial market sellers
Worker safety when using UV LED lights
Upcoming research and product innovation within Phoseon
Oscar Garrison is the senior vice president of food safety regulatory affairs at United Egg Producers. Previously, he was the director of food safety with the Georgia Department of Agriculture. As a past president of the Association of Food and Drug Officials, Oscar led the national organization's efforts to promote an integrated food safety system by working with federal, state, and local regulatory agencies and industry.
Oscar earned his B.Sc. in Forensic Science and Technology from Jacksonville State University.
In this episode of Food Safety Matters, we speak to Oscar [20:25] about:
How his background in forensic science led him to an unexpected career in food safety
The most challenging aspects of being a state regulator
How state regulatory bodies work with federal and local agencies to investigate foodborne illness outbreaks
Why having specialized staff and maintaining those staff members are crucial at the state regulatory level
How state regulators can help educate small and independent producers
Inspection changes implemented in Georgia after the Peanut Corporation of America case
His thoughts on data related to recent research on Salmonella and eggs
Common questions and misconceptions about eggs and egg safety
Whether or not a single food safety agency is a good idea
Creative ways to use digital technology to ensure that state regulators can do their jobs
Social media and regulators' responsibility to educate the public on food safety matters
Dr. Laura Gieraltowski leads the Foodborne Outbreak Response Team in the Outbreak Response and Prevention Branch at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, GA. She leads the team that helps coordinate the national network of epidemiologists and other public health officials who investigate outbreaks of foodborne and other enteric illnesses.
Laura is a graduate of CDC's Epidemic Intelligence Service Program. She received a Ph.D. in epidemiology from the University of Pittsburgh Graduate School of Public Health and has a Masters of Public Health degree in behavioral health sciences from Emory University Rollins School of Public Health. She has worked at the CDC since 2009 and has been involved in numerous multistate outbreak investigations leading to the identification and recall of food products.
In this episode of Food Safety Matters, we speak to Laura [14:39] about:
CDC's role in foodborne outbreak investigations
How CDC works with the U.S. Food and Drug Administration and the U.S. Department of Agriculture
Pulsed-field gel electrophoresis vs. whole-genome sequencing, and why the former is no longer the standard method for DNA fingerprinting when investigating a foodborne outbreak
How outbreak investigations become more or less complicated depending on what type of food product is involved
Changes and advancements coming to food safety within the next 5–10 years
Theodora Morille-Hinds is the vice president of global quality food safety for The Kellogg Company. She is also the 2019 recipient of Food Safety Magazine's Distinguished Service Award.
Stacey Popham is the head of food safety and quality for the Americas region of Barry Callebaut.
Dr. Mindy Brashears is the U.S. Department of Agriculture's Deputy Under Secretary for Food Safety.
Tim Stubbs is the vice president of product research and food safety for the Innovation Center for U.S. Dairy.
In this episode of Food Safety Matters, we speak to Theo [13:18] about:
The greatest day-to-day challenges in her current role at Kellogg
Partnerships with Michigan State University, University of Georgia, and more
Celebrating women and girls in science
How she unexpectedly got into food science
Advice to young women who may be thinking about a science-related career
We speak to Stacey [27:59] about:
The first-ever World Food Safety Day and how it prompted Barry Callebaut to initiate monthly Food Safety Friday meetings within the organizations.
We speak to Tim [38:48] about:
Dairy-related research discussed during IAFP sessions
We speak to Mindy [44:55] about:
Upcoming modernization of poultry and swine systems
The science-based data and programs that have prompted new initiatives
Consumer education resources safe food handling
Goals for new Campylobacter performance standards
New testing for Shiga toxin-producing E. coli besides O157:H7
Partnering with the U.S. Food and Drug Administration on cell-based meat regulations
Cindy Jiang is a senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald’s Corporation. Her responsibilities include developing food safety strategic plans, leading the effort to establish and maintain strong global supplier food safety and quality management systems and programs, having science- and risk-based food safety standards and policies, anticipating and managing food-related emerging issues, supporting the markets with farm-to-restaurant food safety practices, and elevating the food safety culture within the corporation, supplier, and franchisee communities.
Cindy has been the lead for McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. She has been actively engaged with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board for SSAFE and IFIC.
Cindy began her career with the McDonald’s Corporation after receiving an M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a food chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers, the foodservice industry, certification program owners, and auditing firms since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection. She is passionate about advancing food safety for the benefit of consumers.
In this episode of Food Safety Matters, we speak to Cindy [19:43] about:
The importance of meetings, team building activities, and volunteering in an effort to keep food safe
The collaborative process McDonald's follows when new equipment needs to be developed
McDonalds' approach to new employee training
What regulators are looking for when they visit a foodservice establishment
Understanding why collaboration is necessary and valuable
Why food safety is not an area of competition
McDonalds' three-leg stool system
How McDonald's communicates with its many suppliers
How McDonald's suppliers are required to have at least one GFSI benchmark certification
Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible
Government-to-government and government-to-business meetings
Food safety culture
Why every business within the food sector should be ready for an unannounced visit 24/7
McDonald's and World Food Safety Day
The ongoing challenge of meeting consumers' ever-changing expectations
Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks
How McDonald's has been delivering food in other countries years before it became a trend in the U.S.
The importance of mastering soft skills, communication, and networking even in a science-based field