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

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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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Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training.

In this episode of Food Safety Matters, we speak with Jatin Patel [20:54] about:

• How FGS Ingredients discovered the source of the peanut contamination that caused a recall of some of its mustard-based products
• How FGS Ingredients initiated and carried out the recall, and lessons learned from the process
• Changes that FGS Ingredients has made to its allergen controls, food safety program, and supply chain as a result of the recall
• The broader implications for food safety standards, especially around allergen control, related to FGS Ingredients' recall experience
• How FGS Ingredients' learnings and risk mitigation efforts can help other companies be better prepared to maintain food safety along their supply chains.

News and Resources

HHS Budget Request Beats Familiar Drum [2:24] USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention [8:20]Pennsylvania Bill Aims to Protect Restaurant Patrons with Food Allergies [14:12] Trump Nominates Mindy Brashears to Second Term as USDA's Under Secretary for Food Safety [19:35]

Sponsored by:

Hygiena: Innovative Diagnostics Solutions for Hygiene and Food Safety

Allergen Diagnostics and Data Management | Hygiena

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

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland.

In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about:

• His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety
• His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers
• What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars"
• His thoughts on FDA's approach to fast-tracking approval of new food dyes and chemicals so that other chemicals considered "harmful" can be phased out
• What role he sees science playing in the new administration's approach to food safety policy.

News and Resources

California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12]

ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21]

Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35]

STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]

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

Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, 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 Mr. Luker [1:15] about:

• Why foreign material (FM) contamination is a major challenge for food processors, and how processors have tried to control FM to date
• How external X-ray inspection services can assist companies in responding to an FM contamination event
• How FlexXray helps fill gaps in inspection programs with innovative technologies
• How external X-ray inspection services are different from in-house inspection systems
• How companies are leaning on external inspection services in innovative ways
• The ways in which X-ray inspection technology is evolving, and the trends in supplier requirements for X-ray inspection
• New and exciting developments happening at FlexXray, and how these technology advances can help processors better assure food safety.

Resources

FlexXray® Foreign Material X-Ray Inspection Services

 Sponsored by:

FlexXray

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

Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. 

Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University.

In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about:

• The challenges and opportunities for attracting students to food science and other food-related academic programs
• The value of an education in food science
• The role the food industry plays in food science education
• The complex food system challenges that today’s students—tomorrow's workforce—can help address
• Dr. Daubert’s work at Mizzou in promoting food science education
• How IFT helps prepare students to contribute to the global food community upon graduation.

News USDA Secretary Rollins Increases Funding to Reimburse States for Food Safety Inspections [3:34]Senator Cotton Introduces Bill to Consolidate Federal Food Safety Agencies [6:38]MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition [10:18]Mars Removes Titanium Dioxide from Skittles in the United States [21:41]

Sponsored by:

CINTAS

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

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation. 

In this episode of Food Safety Matters, we speak with Dr. Applegate [1:10] about:

• The importance of diagnostics for ensuring food safety and implementing effective disease management protocols in the poultry industry
• Common misconceptions among industry about diagnostics and how to effectively implement diagnostic tests on-farm
• Key first steps to integrating effective diagnostic testing protocols alongside biosecurity programs
• The difference between serotyping data versus quantitative data, and the importance of both to determining the effectiveness of Salmonella vaccines for poultry
• Support and solutions offered by Elanco for collecting and interpreting serotyping and quantification data to improve poultry food safety outcomes.

Sponsor Elanco

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