Food Safety Matters Food Safety Magazine

Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies.
Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology).
In this episode of Food Safety Matters, we speak with Dr. Potter and Dr. Shariat [2:06] about:
Industry and regulatory efforts to reduce Salmonella in poultry, including USDA's Proposed Regulatory Framework to Reduce Salmonella Infections Linked to Poultry Products Ongoing work to identify the sources of, and mitigation strategies for, the top three Salmonella serotypes of concern
Measuring the impact of pre-harvest interventions for Salmonella serotypes of concern
The usefulness of Salmonella quantification 
Short- and long-term drivers for industry to improve Salmonella controls, especially to meet the requirements of USDA’s Proposed Regulatory Framework
Sponsored by:
Elanco
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To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone.
In this episode of Food Safety Matters, we talk with:
Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit “Got Root Cause?” workshop Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety Sandra Eskin [29:56] about USDA’s ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA’s Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day.
Food Safety Summit Sessions On Demand:
FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the Environment
FSS 2023: Q&A with Regulators and Advisory Groups
FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom!
Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit
Donate to Stop Foodborne Illness
All contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor!
Sponsored by:
ABB and QAD Redzone
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Please send us your questions and suggestions to podcast@food-safety.com
 

To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine’s Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia.
In this episode of Food Safety Matters, we speak with:
Mike Taylor [31:51] about his achievements and learnings during his career, and words of advice to the next generation of food safety professionals Steve Ardagh [53:55] about the hidden threat of glove contamination Dr. Mindy Brashears [1:02:50] and Dr. Harshavardhan Thippareddi [1:21:49] about Salmonella controls in poultry establishments, USDA's related Proposed Regulatory Framework, and the professors' respective work to advance food safety Bailey Dahlquist [1:11:34] about retail food safety optimization using technology. News and Resources:
FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the Environment
FSS 2023: Q&A with Regulators and Advisory Groups
FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom!
Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit
Donate to Stop Foodborne Illness
Sponsored by:
Eagle Protect and Crunchtime
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
 

Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative.
Dr. Anandappa has led the Alliance for Advanced Sanitation  in its strategic and scientific direction since its inception at the University of Nebraska–Lincoln. Prior to founding the Alliance, she led the supply chain food safety pillar of the Kraft Heinz Company. She has been instrumental in product development and launching food, beverage, and animal feed products for a range of businesses, from very small to billion-dollar brands. Dr. Anandappa earned her Ph.D. in Animal and Food Science from the University of Kentucky with a focus on food microbiology and systems level food safety programs. She is a member of the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and other industry associations. She is also the former Chair of the Food Chemical Hazards and Food Allergy Professional Development Group at IAFP, and serves on several other boards.
In this episode of Food Safety Matters, we speak with Dr. Anandappa [20:07] about:
Dr. Anandappa’s entry into food science, her early career, and what led her to found the Alliance for Advanced Sanitation Trainings and resources that are currently offered by the Alliance, as well as offerings in development Research that the Alliance is conducting in collaboration with industry, including work to better understand the labor force Prominent misconceptions about sanitation that need to be corrected at the corporate leadership level Questions that Dr. Anandappa aims to answer through her ongoing study of the sanitation workforce’s role in implementing regulatory initiatives, such as those aligned with the Food Safety Modernization Act (FSMA) The “Five Whys” principle and how it can drive improvements in the sanitation industry The need to generate data about how the use of sanitizers in the food industry contributes to antimicrobial resistance (AMR), and why hygienic design is an important AMR mitigation tactic Dr. Anandappa’s long- and short-term goals for the Alliance, from research to regulatory advocacy. News and Resources
USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products [5:12]
The Chicken Industry has ‘Grave Concerns’ about the New USDA Salmonella Regulation
Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry
Perdue Farms Funds Research on Strategies to Reduce Salmonella Illnesses Caused by Poultry [9:58]
FDA Report on Salmonella Outbreak Linked to Cantaloupes Highlights Recommendations for Melon Industry [12:59]
Canada Updates Policy for Listeria in RTE Foods [15:30]
FDA Hosting Two Webinars on Infant Formula Ingredients, Packaging Requirements [16:23]
Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report [16:48]
Sponsored by:
Cintas
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Sally Powell Price is MilliporeSigma’s Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. in Biology from Hamilton College, a M.S. in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP) and AOAC International. 
Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods, Justyce has been serving the food and beverage industry since 2013. She received a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of IAFP, International Society of Beverage Technologists (ISBT), and AOAC International.
In this episode of Food Safety Matters, we speak with Sally and Justyce [3:00] about
The impact of food safety failures in baby formula production in recent years The risk factors for contamination in infant and baby foods and why contamination has been more of an issue at late The regulatory changes being made in response to recent foodborne illness outbreaks linked to formula How protecting infant health influences sustainability and corporate responsibility initiatives How customers can leverage companies like MilliporeSigma to take the right steps towards safety and compliance Recommended resources and trade organizations for those interested in understanding the issue of infant formula safety in greater depth. Resources:
"Ask the Expert: How to Choose the Right Method for Microbial Testing in Infant Formula?"
Support for Food and Beverage Testing Heroes 
Sponsored by:
MilliporeSigma
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Please send us your questions and suggestions to podcast@food-safety.com

Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk.
In this episode of Food Safety Matters, we speak with Frank [24:37] about:
The differences and similarities between working in food safety in the public and private sectors, and how improved public-private communication is required to drive food safety advancements Surprises that Frank encountered in transitioning to FDA from the private sector, and how his industry experience prepared him for his role at FDA Frank's proudest accomplishments with FDA, including FSMA implementation and efforts under the New Era of Smarter Food Safety Three big lessons Frank learned about the U.S. food system and food safety regulation during his time at FDA Frank’s advice to “not hesitate… go bold” regarding the “new vision” proposed for FDA’s Human Foods Program by FDA Commissioner Dr. Robert Califf Why “advancing food safety is impossible without change,” and what types of changes at FDA would most benefit U.S. food safety What Frank is looking forward to achieving in the next chapter of his post-FDA career, and what he means when he says he wants to take care of #UnfinishedBusiness. News and Resources
USDA-FSIS Summarizes Foodborne Illness Outbreak Investigations, Sampling Activities for 2022 [3:55]
Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds [8:11]
FAO, WHO Publish First Global Report on Cell-Based Food Safety [20:49]
Frank Yiannas Smarter Solutions 
Food Safety Magazine's "Evolution of New Era: Advancing Strategies for Smarter Food Safety" Webinar Series:
FDA’s Food Safety Culture—Advancing Culture Throughout the Supply Chain 
FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels 
FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency 
FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety
Food Safety Summit 2023
Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off!
Sponsored by:
Trustwell
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Please send us your questions and suggestions to podcast@food-safety.com