Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications.

In this episode of Food Safety Matters, we speak with Kris [1:20] about:

1. The methodology and key metrics of IFIC's 20th annual "Food and Health Survey," which found that consumer confidence in the safety of the U.S. food supply has hit a 13-year low
2. Specific beliefs driving consumers' declining confidence in U.S. food safety, including the perception of food corporations prioritizing profits over safety, as well as the perceived inadequacy of federal regulatory oversight of the food supply
3. Key findings from IFIC's supplemental "Americans' Perceptions of Food Recalls" survey
4. Whether consumer concerns about rising recall rates reflect reality, based on FDA and USDA recall data
5. How high-profile recalls associated with severe or far-reaching foodborne illness outbreaks may influence consumer perceptions about the number of recalls
6. Another IFIC supplemental survey on Americans' perceptions of FDA's Generally Recognized as Safe (GRAS) program, and what the results say about consumer confidence in food safety, as well as their GRAS awareness
7. The potential influence of U.S. Health Secretary Robert F. Kennedy Jr.'s (RFK Jr.'s) "Make America Healthy Again" (MAHA) movement on consumer perceptions of food ingredient safety in the U.S. food supply and the federal government's responsibility for oversight.

Resources

2025 IFIC Food & Health Survey: A Focus on Food & Nutrition

IFIC Spotlight Survey: Americans' Perceptions of Food Recalls

IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program

Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern

John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices.

Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime.

In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about:

• Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention
• What makes food fraud an urgent and misunderstood issue
• The intersections between food safety and food fraud
• Different ways to check for, catch, and trace food fraud
• The elements of a comprehensive food fraud vulnerability assessment
• Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring
• How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff's annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies
• What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work.

News and Resources

News

Color Manufacturers Sue West Virginia Over 'Unconstitutional' Food Dye Ban [7:08]

California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools [14:40]

Reagan-Udall Report Explores Strengthening Cross-Sector Responses to Food Safety Threats [23:09]

Novel Salmonella Vaccine Shows Promise in Clinical Trial [28:57]

Resources

"Ultraprocessed Nation" in the New York Times' October 20, 2025 "The Morning" newsletter

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David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University of Utah.

In this episode of Food Safety Matters, we speak with Dr. Dyjack [36:33] about:

• Which demographics may make up the future food safety workforce, based on NEHA data, and what professional support they may need
• How the learning preferences of younger generations are shaping current education and training initiatives for the food safety sector
• Shifting priorities at the U.S. Food and Drug Administration (FDA) and their potential influence on the future food safety workforce
• Industry's role in attracting and educating the future food safety workforce, and how NEHA works with industry to help realize these goals
• The work of NEHA's Food Safety Committee to help address food safety workforce training gaps and emerging challenges
• Who can benefit from NEHA's food safety courses and certificate programs
• The need for additional emergency preparedness training to mitigate food safety risks associated with increasing and more severe natural disasters brought on by climate change.

News and Resources

Government Shutdown Affects Food Safety: HHS Furloughs Employees, FDA Pauses CORE Investigation Table, Federal Layoffs to Hit HHS Amid Government Shutdown, May Affect Food Safety Staffers [3:08]

Another Death Reported in Listeria Outbreak Linked to Prepared Pasta Meals [8:09]

FDA Reveals Unsolved E. Coli Outbreak in New Foodborne Illness Outbreak Transparency Tools [16:19]

Fruit, Salmonella Caused Most Multistate Foodborne Illness Outbreaks in 2023, per CDC [19:16]

Four-Year UK Foodborne Pathogen Surveillance Program Concludes, FSA to Launch New Initiative [23:47]

USDA-FSIS Now Includes Gluten in Major Allergen Verification Activities [29:51]

Sponsored by:

Michigan State University Online Food Safety

We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs).

In this episode of Food Safety Matters, we speak with Dr. Knutson [30:14] about:

• Which variables are important to consider when designing an environmental monitoring program (EMP)
• The importance of controlling the quality and movement of air and water in a facility
• Actions for preventing foot traffic from bringing in and spreading pathogens
• How a strong sanitation program contributes to a robust EMP
• How to verify sanitation through sampling and record-keeping, which includes having written Standard Operating Procedures (SOPs) and swabbing protocols informed by hygienic zoning
• The capabilities and responsibilities of a well-trained and educated EMP team.

News and Resources

News

What the Final MAHA Report Could Mean for Food Safety [3:36]FDA to Issue Proposed Rule Tightening GRAS Oversight

Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr. [20:58]

Protein Processing Act Would Lift Pork, Poultry Line Speed Limits if Food Safety Criteria Are Met [24:19]

Resources

Challenges for Evaluation of Your Environmental Monitoring Program

Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles

Sponsored by:

IFC

We Want to Hear from You! Please send us your questions and suggestions to [email protected]

In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about:

• The internal structure of the Food Products Inspectorate (FPI) within FDA's OII
• OII's role and responsibilities for inspecting human foods at FDA, including examples of frontline activities
• How the FPI is equipped to facilitate outbreak investigations and recalls
• Priority work plans assigned to FPI in 2025, and how this work will be accomplished
• In light of reduced funding for state inspectoral partners, how FPI can work with state public health agencies to ensure that priority inspections are carried out How OII is working to help restore confidence in the food supply among U.S. consumers
• New technologies and platforms being leveraged by OII to advance operations both internally and structurally, and how they are benefitting OII operations and functions.

News and Resources

News

Leaked Second MAHA Report Emphasizes Food Industry Deregulation, Reliance on Voluntary Industry Action [4:10]

CDC Slashes FoodNet Surveillance From Eight Foodborne Pathogens to Two [16:21]

Trump-Appointed CDC Director Dr. Susan Monarez Fired After Clashes With Secretary Kennedy [23:00]

Boar's Head to Reopen Facility Behind Fatal Listeria Outbreak While Other Plants Remain Insanitary USDA Taking Over Boar's Head Inspections From State Officials at Plant Responsible for Outbreak [31:37]

FDA Adds Six Artificial Food Dyes to List of Chemicals Under Post-Market Review [35:27]

Resources

Partnership for Food Safety Education—National Food Safety Education Month

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In this special 200th episode of Food Safety Matters, our hosts look back at the podcast's eight-year history, sharing their stories and experiences, as well as reviewing some of the show's most memorable episodes and guests.

Resources

Ep. 1. Dave Theno: No One Cooks Their Salad

Ep. 2. Larry Keener: Food Safety is Manufactured

Ep. 3. Lone Jespersen: "Culture comes first"

Ep. 10. Mike Taylor: We're in a Whole New World Now

Ep. 18. STOP Foodborne Illness: The Why of Food Safety

Ep. 25. Bill Marler: 25 Years of Food Safety

Ep. 33. Maple Leaf Foods: Food Safety After Tragedy

Ep. 35. John Butts: Listeria—Seek and Destroy

Ep. 55. CDC: Investigating Foodborne Illness Outbreaks

Ep. 61. EFSA: Creating Food Safety's Future in the EU

Ep. 66. Frank Yiannas: A New Era of Smarter Food Safety

COVID-19: Assessing the Impacts on the Food Industry

Ep. 69. Popham, Cramer, Leighton: Prioritizing food safety during COVID-19

Ep. 111. Jennifer McEntire: IFPA—The New Voice of Produce

Ep. 127. Dr. John Butts: The Jungle and the Evolution of Meat and Poultry Safety 

Ep. 129. Michael Taylor: Legislating after the 1993 Jack in the Box E. coli Outbreak

Ep. 133. Coffman, Brice, Kenjora: Allied to Advance Food Safety

Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry

Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry

Ep. 139. Dr. Susan Mayne: CFSAN's Mission, Today and Tomorrow

Ep. 167. James (Jim) Jones: Engaging Stakeholders for a Unified FDA Human Foods Program

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More

Sponsored by:

CDG

Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia.

In this episode of Food Safety Matters, we speak with Vic [1:40] about:

• The importance of a holistic approach to Salmonella in modern poultry operations
• Some of the most critical control points for Salmonella in the poultry production chain
• How animal health and vaccination programs fit into an integrated Salmonella control program
• Effective biosecurity measures for limiting Salmonella load on farms
• Ways in which advances in diagnostics have changed how producers manage Salmonella risk
• How a farm's Salmonella control program translates to consumer safety and confidence
• The benefits of Elanco's multidisciplinary approach that brings together veterinarians, food safety experts, nutritionists, and diagnostics experts.

Sponsored by: Elanco

We Want to Hear from You!

Please send us your questions and suggestions to [email protected]

George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal counsel to the Global Silicones Council.

Prior to joining Keller and Heckman, George was Senior Regulatory Counsel for the Chemical Specialty Manufacturers Association (now known as the Household and Commercial Products Association), where he counseled on a broad range of environmental and health and safety issues. George is a frequent contributor to trade publications, including Food Safety Magazine, and he is frequently invited to speak at conferences on food contact and chemical control laws.

In this episode of Food Safety Matters, we speak with George [41:42] about:

• The potential regulatory implications for the food industry of the Trump Administration's focus on food packaging chemicals and food contact materials, as outlined in the May 2025 "Make America Healthy Again" (MAHA) Report
• How new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovation
• The existence and quality of evidence supporting the MAHA Report's claims about the negative health effects of certain food additives and preservatives
• How food companies can address the Trump Administration's concerns about preservatives, sweeteners, and other additives without compromising food safety and quality
• The MAHA Report's call for federal reform of the "Generally Recognized as Safe" (GRAS) provision and what it means for food chemicals and ingredients regulation
• Ways in which GRAS reform could be implemented and how it would affect food companies
• Cases where GRAS could still be a useful tool for food companies and regulators.

News and Resources

News

Reagan-Udall Foundation's 'Roadmap to Produce Safety' Encourages Private Sector-Led Collaboration [10:21]

Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern [17:12]

Half of Romaine Lettuce E. Coli Outbreaks Caused by Overhead Irrigation Water, Study Finds [29:51]

Senate Confirms Dr. Susan Monarez as CDC Director [37:46]

USDA-FSIS Names Trey Forsyth as Acting Deputy Under Secretary for Food Safety [38:22]

FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods [38:54]

Resources

Food Safety Leadership in the Business of Food Safety, Second Edition in Paperback

"The Views of Robert F. Kennedy Jr. on Food and Food Packaging Safety" by George G. Misko, Esq. for Food Safety Magazine August/September 2025

"Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More," Food Safety Matters Podcast

MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition

We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction and operations for food policy in the U.S., while serving as a critical liaison between FDA, the U.S. Department of Health and Human Services (HHS), and the White House. He also represents the agency on food activities and matters in dealings with foreign governments and international organizations.

Mr. Diamantas has extensive experience working with various federal and state agencies and policy-makers, scientific organizations, consumer advocacy groups, and industry stakeholders. He has wide-ranging experience on matters spanning regulatory, compliance, investigative, enforcement, rulemaking, and legislation. He holds a J.D. from the University of Florida Levin College of Law and a bachelor's degree in pre-law political science from the University of Central Florida.

Conrad Choiniere, Ph.D. is the Director of the Office of Microbiological Food Safety (OMFS) at FDA's HFP. OMFS uses a risk management approach to evaluate and determine priorities that will help reduce the burden of pathogen-related foodborne illness in foods regulated by FDA, leads the development of risk-based policies, provides regulatory oversight, and recommends research priorities related to microbiological food safety. Dr. Choiniere joined FDA in 2003. He has a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University.

In this episode of Food Safety Matters, we speak with Mr. Diamantas and Dr. Choiniere [3:09] about:

• Mr. Diamantas' background and his responsibilities as Deputy Commissioner for Human Foods, a role that he assumed in February
• The evolution of Mr. Choiniere's role at FDA since the structural reorganization that led to the creation of the new HFP, and how the OMFS within the HFP works to ensure food safety and protect public health
• Key issues to be addressed at HFP and potential changes to the program projected for the next 2–3 years
• Ways in which food safety culture influences the function and operation of the HFP
• How the HFP contributes to the broader goals of the "Make America Healthy Again" (MAHA) initiative led by HHS Secretary Robert F. Kennedy Jr.
• Ongoing efforts to collaborate with industry to improve produce safety, and how a food safety culture mindset might affect the way FDA and industry approach produce safety.

Resources

Reagan-Udall Foundation's 'Roadmap to Produce Safety' Encourages Private Sector-Led Collaboration

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Please send us your questions and suggestions to [email protected]

Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training.

In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about:

• The fundamentals of rodent-proofing a facility—the "gold standard" in rodent control
• Important factors to consider when rodent-proofing a facility, such as behavioral differences between species
• Why rodent identification, including species and sex, is critical for pest control
• Benefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facility
• Best practices for rodent control device placement in a food facility, based in "common sense driven by knowledge of pest biology and behavior"
• Challenges that may arise when addressing different kinds of pests in the same facility, as well as possible overlap in pest control approaches
• Real-time data collected by pest control tools and technologies, and how this data is used
• Ways in which food facilities can lean on their pest control providers—beyond the task of checking pest traps.

News and Resources

News

Judge Stephen Vaden Sworn in as USDA Deputy Secretary [2:22]

USDA-FSIS Announces Dr. Justin Ransom as New Administrator [2:57]

EFSA Board Nominates Dr. Nikolaus Kriz as Executive Director [3:29]

Conagra Brands to Remove FD&C Colors from U.S. Frozen Product Portfolio by End-2025 [4:18]

FDA Plans to Issue Guidance on Natural Food Colorants, Other Priority Topics in 2025 [6:38]

Secretary Rollins Unveils New USDA Food Safety Policy Plan at FSIS Midwestern Lab Grand Opening [8:57]

FDA Issues Final Guidance for Industry on its Use of Remote Regulatory Assessments [14:19]

Resources

National Pest Management Association

Upcoming Webinar: Strategies for Rodent Control in Distribution Facilities

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