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.
Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies.
Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics.
In this episode of Food Safety Matters, we speak to Steve Taylor about:
Why the number of food allergen recalls in the U.S. appears to be climbing
How U.S. regulations continue to lag behind in terms of setting allergy thresholds
The discrepancy between consumer allergy management and the U.S. healthcare system
The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S.
Why allergy avoidance is not always the best treatment for consumers with perceived food allergies
Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research
His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska
Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling
The correlation between gluten-free foods and food allergens
Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients
Food Allergen Handbook and Best Practices for Food Allergen Validation & Verification Request
These food allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include:
Food Allergen Handbook
Why test for food allergens?
Testing methods and how they work
Best Practices for Food Allergen Validation & Verification
Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy.
Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Master of food science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph, Canada.
Lone currently serves as chair of the Global Food Safety Initiative (GFSI) technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.
In this episode of Food Safety Matters, we speak to Lone Jespersen about:
Her time at Maple Leaf Foods when a Listeria monocytogenes outbreak claimed the lives of 23 Canadians.
Moving forward and how Maple Leaf Foods transformed their entire food safety approach.
The elaborate 4-tier food safety program implemented at Maple Leaf Foods.
Elevating the importance of food safety culture within a business.
How trade associations can help to enforce the impact that food safety really has.
Her involvement with the Global Food Safety Initiative (GFSI).
The Food Safety Magazine 2017 series on food safety culture and how every sector within the food industry can benefit from reading the series.
Roka Bioscience has partnered with Primus Laboratories and Azzule Systems to deliver another impactful, practical and free webinar on June 28th at 2:00 PM EST.
Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data, this webinar will provide a step by step review of the importance of building a foundation with accurate data, a trusted lab partner, as well as how data management solutions can bring all the data into focus. It will also include a real-world application to show how this is being used to navigate the new regulatory landscape.
Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative, an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc.—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars.
Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies.
Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board.
In this episode of Food Safety Matters, we speak to Larry Keener about:
His leadership role with the Global Harmonization Initiative
Four cutting-edge technologies in food processing
How regulatory agencies react to new food processing and manufacturing technologies
What it's like working with the U.S. Food and Drug Administration and the Food Safety Inspection Service when presenting new food processing methods and technologies
How many of you are in manufacturing? Understanding your role in making food safe
Acceptance of hygienic facility design
Larry's thoughts on the possibility of reduced government funding for food safety initiatives
David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar, a California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning.
Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues.
Theno also held previous food safety and quality management roles with Foster Farms, Kellogg’s, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign.
We regret to share that Dave Theno passed away unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine -- and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in the tribute in our August/September 2017 issue.
Food Safety Magazine's editorial team, Barbara Van Renterghem, Ph.D., editorial director, Tiffany Maberry, digital editor, and Stacy Atchison, publisher, talk about what to expect from our new podcast—Food Safety Matters.