Food Safety Matters

Larry 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

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Jenny 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

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

Sandro 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 [email protected]

Suzette 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

Chris 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

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Kye 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

Richard (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]

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[BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.

Claire 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

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Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee.

In this episode of Food Safety Matters, we speak with Kathy [32:33] about:

• Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's response
• Why state-level food additive restrictions are outpacing federal action
• How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide
• The expected supply chain impacts of phasing out synthetic dyes
• The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability
• How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication
• How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade.

News and Resources

News

FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48]

FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44]

EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed

Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36]

FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44]

Sponsored by:

CINTAS

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Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.

A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.

In this episode of Food Safety Matters, we speak with Campbell [38:24] about:

• His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
• What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
• What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
• The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
• How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
• The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
• Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
• Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.

News and Resources

Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]

USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]

GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]

Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]

EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]

Sponsored by:

Michigan State University Online Food Safety Program

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