Podcast
Food Safety Matters
Hosted by Food Safety Magazine · EN
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 into the important job of safeguarding the world's food supply.
41episodes
Episodes
Newest firstAll episodes
Live from the 2026 Food Safety Summit—Part 2
5d ago02:08:03Summary readyTo get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Roberta Wagner, M.Sc., Senior Vice President of Regulatory and Scientific Affairs for the International Dairy Foods Association (IDFA); Steven Mandernach, J.D., Executive Director of the Association of Food and Drug Officials (AFDO) and Sandra Eskin, J.D., CEO of STOP Foodborne Illness; Jacob Nelson, Asset Protection Sales Manager at the Sherwin-Williams Company and Feraas Aiameh, Food and Beverage Marketing Manager at the Sherwin-Williams Company; Conrad Choiniere, Ph.D., Director of the U.S. Food and Drug Administration's (FDA's) Office of Microbiological Food Safety, Vanessa Coffman, Ph.D., Director of the Alliance to Stop Foodborne Illness, and Lone Jespersen, Ph.D., Founder and Principal of Cultivate SA; and Cindy Jiang, Senior Director, Global Food Safety Risk Management, Global Supply Chain at McDonald's (retired). In this episode of Food Safety Matters, we speak with: Ms. Wagner about food ingredient safety and labeling trends, policy developments, and risk communication [2:48] Mr. Mandernach and Ms. Eskin about progress and gaps in the implementation of FDA's Food Safety Modernization Act (FSMA) in the 15 years since it was passed [26:19] Mr. Nelson and Mr. Aiameh about a facility lifecycle approach to food safety [47:37] Drs. Choiniere, Coffman, and Jespersen about perspectives, challenges, and opportunities related food safety culture across sectors [1:16:42] Ms. Jiang about practical applications for artificial intelligence (AI) in food safety. [1:44:37] Sponsored by: Sherwin Williams We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
SummaryLive from the 2026 Food Safety Summit—Part 1
6d ago01:27:01Summary readyTo get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Jeremy Zenlea, M.B.A., Vice President and Head of Health and Safety for EG America and Laurie Farmer, Director of the U.S. Food and Drug Administration's (FDA's) Office of Retail Food Protection; David Clifford, M.B.A., Director of Food Safety at Nestlé USA and Sara Mortimore, M.Sc., Founder of Sara Mortimore LLC and formerly Vice President for Food Safety at Walmart; Frank Curto, Ph.D., Vice President of Operations at Ecowize North America; and Drew McDonald, Senior Vice President of Quality, Food Safety, and Regulatory Affairs for Taylor Fresh Foods and Conrad Choiniere, Ph.D., Director of FDA's Office of Microbiological Food Safety. In this episode of Food Safety Matters, we speak with: Mr. Zenlea and Ms. Farmer about issues related to retail/foodservice food safety, including the intersection of sanitation and culture, FDA's Comprehensive Employee Health Toolkit, and utilizing employee health policies to reduce norovirus risk [3:06] Mr. Clifford and Ms. Mortimore about the process and benefits of digitalizing Hazards Analysis and Critical Control Points (HACCP) programs [21:46] Dr. Curto about building an "audit-ready everyday" food safety culture [42:31] Mr. McDonald and Dr. Choiniere about data sharing within organizations and across sectors. [1:00:04] Sponsored by: Ecowize We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
SummaryEp. 217. Larry Keener: Learnings From an Award-Winning Career in Food Safety
2w ago01:16:13Summary readyLarry Keener, CFS, PA is President and CEO of International Product Safety Consultants Inc. and an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. Mr. Keener is a 2013 Fellow of the Institute of Food Technologists (IFT), a Board Certified Food Scientist by the International Food Science Certification Commission, and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST's) lifetime achievement award for his work in microbiology and food safety. He is also the recipient of Food Safety Magazine's 2026 Distinguished Service Award. He is a past president of IFT's Nonthermal Processing Division and a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. He is also a past co-chair and founding member of the Global Harmonization Initiative (GHI). Additionally, Mr. Keener is a 2022 inductee to the George Washington Carver Society and has received numerous other awards and honors. In this episode of Food Safety Matters, we speak with Larry [40:37] about: The beginnings of his career in food safety and formative experiences that shaped his understanding of the field and his future work Important contributions Larry has made to the food safety field, and concepts his research and publications have helped advance The advantages of food safety professionals and scientists sharing knowledge and engaging in conversations, such as those facilitated by Food Safety Magazine Which risk assessment, regulatory, and technological developments have made the biggest difference in improving food safety outcomes over the years The underappreciation of food irradiation as a viable food safety intervention, which Larry will discuss during his session at the 2026 Food Safety Summit, titled, "Food Irradiation Today: What's Allowed, Where, and Why?" Advice for early-career food safety professionals to "learn the business" and drive value. News and Resources News USDA Announces Reorganization of Food Safety and Inspection Service [4:24] Federal Preemption of State Food Safety Laws Debated During Congressional Hearing [10:42]Congress to Hold Legislative Hearing on 28 Active Bills Related to Food Safety, FDA FRESH Act Aims to Preempt State Food Safety Laws, Proposes Controversial GRAS Reforms Bill Reintroduced to Allow FDA to Share Information with State Agencies During Foodborne Illness Outbreaks FDA Testing Shows U.S. Infant Formula is Safe, with Undetectable or Very Low Chemical Contamination [23:32] WHO Estimates a $46 Return for Every $1 Investment in National Foodborne Disease Surveillance [29:42] Study Finds Cold Plasma Treatment Reduces Peanut Allergenicity [36:29] Resources Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
SummaryApeel Sciences: Helping Growers and Suppliers Build the Future of Food
4w ago00:30:59Summary readyJenny Du, Ph.D. is Co-Founder of Apeel Sciences, a post-harvest intelligence and solutions company helping suppliers and retailers deliver fresh, healthier, and simply better produce at scale—using plant-based materials science to close the gap between what consumers expect from fresh produce and what the supply chain is able to deliver. Jenny earned her bachelor's degree in engineering chemistry and her Ph.D. in chemistry from Queen's University in Ontario, Canada, where she was awarded an Alexander Graham Bell Canada Graduate Scholarship. She then joined the University of California, Santa Barbara as a postdoctoral researcher in chemistry, where she met co-founders James Rogers and Lou Perez. In 2013, the three founded Apeel in a garage in Goleta, California. Today, Apeel has earned regulatory clearances and operates in several markets worldwide, including in the U.S. and in Europe. Jenny was named to Inc.'s 2021 Top Female Founders 100 list and named one of TED's Top 10 most-watched speakers of the year following her 2025 talk, "The Science of Making Fruits and Veggies Last Longer." In this episode of Food Safety Matters, we speak with Jenny [1:51] about: Her journey from being a postdoctoral chemistry researcher to co-founding Apeel Sciences The science behind Apeel's clean, edible produce coating and how it differs from traditional products applied to produce post-harvest Apeel's evaluation and approvals by FDA, EFSA, and regulators in more than 40 countries How Apeel disrupts the existing $11 billion dollar post-harvest industry and what happens to produce between the field and retail The implications of Apeel on food safety standards and protocols for post-harvest treatment and microbial control Apeel's response to industry resistance and disinformation The broader consumer movement demanding transparency about food production and ingredients, and where Apeel fits into this conversation. Resources Follow Apeel Sciences on Substack! Sponsored by: Apeel Sciences We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.
SummaryEp. 216. Sandro Tarchini: Driving Global Food Traceability, Authenticity with Blockchain
4w ago01:02:57Summary readySandro Tarchini serves as Global Head of Business Development at Cardano Foundation. He has more than a decade of experience in digital financial services, fintech innovation, and strategic partnerships across blockchain and traditional finance sectors. Prior to joining the Foundation, he worked at PricewaterhouseCoopers, Saxo Bank, and most recently, Wyden. Sandro's latest work at the Foundation includes collaboration with Grant Thornton Switzerland to execute the first financial audit attestation on a blockchain. In this episode of Food Safety Matters, we speak with Sandro [38:28] about: What blockchain is, and how it can be applied to the food supply chain to improve traceability and transparency How blockchain's "immutable transparency" could help solve problems like food fraud and increase trust in food systems Hurdles to industry adoption of blockchain technology for traceability The Cardano Foundation's work with the Georgian National Wine Agency to establish the Georgian Wine Traceability Program, which uses blockchain to authenticate wine from vineyard to retail Educational resources offered by the Cardano Foundation to help industry understand and adopt blockchain solutions Trends driving blockchain momentum, such as regulatory changes, and near-term challenges to blockchain implementation Lessons and best practices for setting up the right ecosystem of partners and resources in Switzerland, where the Cardano Foundation is based. Before we speak to Sandro, listen to Adrienne's interview with Patrick Schneider [22:17], Vice President of Operations and Engineering at CDG Environmental LLC, about the importance of chlorine dioxide for comprehensive sanitation programs in food manufacturing facilities. Patrick also discusses what sets CDG's chlorine dioxide solutions apart from others on the market, as well as CDG's presence at the upcoming Food Safety Summit. News and Resources News FDA FY 2027 Budget Request Includes $57 Million for 'MAHA' [5:31] FDA Launches BRIDGE Project to Modernize Food Facility Inspections [8:23] FDA Finds Adulteration in 4 Percent of Honey Samples [13:19] Global Survey Highlights Gaps and Opportunities in Food Safety Training [15:06] Study Evaluates Pathogen Reductions on Microgreens Treated with UV-C [19:41] USDA Creates Office of Seafood [21:00] Resources Cardano Foundation Food Safety Summit Live Streaming Register for the Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Sponsored by: CDG Environmental Visit CDG–the Chlorine Dioxide Company at Booth #446 at the 2026 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
SummaryEp. 215. Stalker and Terada: Aligning Culture, Risk, and Operations at the Food Safety Summit
Apr 1401:00:46Summary readySuzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica. Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa. In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about: Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community The differences between food safety risk management in manufacturing and retail environments The perspective that global experiences offer in the context of food safety risk management Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette's Summit session, "Beyond the Headlines: Food Safety Risks in Imported Foods" The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina's Summit session, "Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence" Key skills and experiences for food safety professionals entering the field today. News and Resources News IFSAC Publishes Latest U.S. Foodborne Illness Source Attribution Estimates [6:43] Raw Farm Recalls Unpasteurized Cheese While Denying Link to E. coli Outbreak [11:47] Patient Count in Raw Farm E. coli Outbreak Grows, Majority are Young Children GFSI Unveils Updated Food Safety Culture Framework [21:05] UK FSA Reveals Plans to Modernize Food Regulatory System [26:14] Resources The 2026 Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Public Fails to Appreciate Risk of Consuming Raw Milk, Survey Finds (Annenberg Public Policy Center) Sponsored by: Michigan State University Online Food Safety Program
SummaryEp. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon
Mar 2401:11:50Summary readyChris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK. In this episode of Food Safety Matters, we speak with Chris [26:40] about: Impending regulatory changes in the UK and EU that will have immediate impacts for food business operations, and what companies should be doing to prepare The legal, ethical, and compliance challenges posed by the increasing regulatory attention being paid to emerging food innovations like precision fermentation and cannabidiol (CBD) products, and the potential influence of consumer perceptions on regulatory outcomes How Brexit can serve as a case study for food businesses navigating significant regulatory changes The legal and financial implications for food exporters related to ongoing UK–EU food trade negotiations Benefits, drawbacks, and realities of the EU's prescriptive, stringent approach to regulating food substances versus the U.S.'s current deregulatory, voluntary approach Possible consumer health and legal outcomes that could emerge if countries choose to adopt Codex-aligned, risk-based precautionary allergen labeling (PAL) requirements Advice for companies to go beyond minimum compliance with traceability and recall regulatory requirements, including the role that technology can play in achieving this goal. News and Resources News Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award [7:16] RFK Jr. Says Federal Ultra-Processed Foods Definition is Coming in April [8:49] FDA Releases Initial Findings from Foodborne Pathogen Study in California Growing Region [15:09] EU Considers Adoption of Harmonized Precautionary Allergen Labeling Rules [20:27] UK-EU Trade Agreement Would Harmonize Certain Food Safety Rules by Mid-2027 [21:33] EU Launches AI Traceability Platform to Strengthen Detection of Food Fraud, Safety Risks [22:45] World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates [23:33] Resources "2026 Trends in the EU/UK Food Law Space" by Chris McGarvey Sponsored by: Eagle Product Inspection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
SummaryFlexXray: Emerging Technologies for Improving Foreign Material Detection
Mar 1700:23:59Summary readyKye Luker serves as the Chief Product Officer at FlexXray, where he leads development of the company's innovative X-ray inspection process and technology. With more than two decades of experience in the service, consumer packaged goods (CPG), and food and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role. In this episode of Food Safety Matters, we speak with Kye [1:34] about: How foreign material (FM) contamination continues to challenge food manufacturers as it remains one of the leading causes of food recalls each year Why certain contaminants are difficult to detect with traditional metal detectors and inline X-ray systems How many FM control strategies remain reactive, with detection systems acting primarily as signaling devices rather than preventing contamination upstream The role of third-party inspection partners in helping manufacturers investigate FM incidents, narrow hold windows, and support data-driven product release decisions Key limitations of re-inspecting product in-house using the same inline equipment, speeds, and sensitivity settings that originally failed to detect FM How computed tomography (CT) inspection can analyze products in three dimensions, allowing inspectors to identify FM hidden by layering effects in complex food products The benefits of a multi-pronged FM control strategy that combines upstream detection technologies with advanced downstream inspection Advanced technologies utilized by FlexXray to enhance detection sensitivity and precision, including photon-counting X-ray systems and machine learning algorithms. Resources 2025 Foreign Material in Food Benchmark Report Sponsored by: FlexXray
SummaryEp. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation
Mar 1001:01:28Summary readyRichard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News FDA Releases Produce Regulatory Program Standards [6:22] FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11] RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44] FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36] Resources Richard Stier's articles for Food Safety Magazine Sponsored by: IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide} FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com [BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.
SummaryEp. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern
Feb 2401:02:43Summary readyClaire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards Key challenges in eliminating PFAS and other CoCs How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16] FDA Begins Post-Market Safety Reassessment for BHA [6:40] Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41] FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35] EU Sets Provisional Safe Level for CBD as Novel Food [16:44] Resources "Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine "In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Summary