Food Safety Matters

This special BONUS episode of Food Safety Matters focuses on  Listeria  Right Now, an environmental  Listeria  test offering molecular-level accuracy, with no enrichment and a total time to results of under one hour. This innovative food safety product was introduced at the annual IAFP meeting this year, with many people remarking that it was a "game changer". Because of the pervasiveness of  List...

Dr. David Acheson, M.D., is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of Londo...

After obtaining her B.Sc. in poultry science from the University of Florida and serving in the meat and poultry industry, Trish began her career in food safety in 1997 as director of process and product development at ABC Research Corporation in Gainesville, FL. In 2004, she joined SGS, Consumer Testing Services, as the regional operations director for the Americas until 2009 when she became direc...

This special BONUS episode of Food Safety Matters brings you a discussion about an application of next-generation sequencing — metagenomics.   As the cost of DNA testing decreases, practical applications are increasing, with one of the most exciting applications available being the use of sequencing to identify microorganisms in samples, including unculturable organisms. The value proposition of t...

Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overh...

Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model. During his career, Dr. Sperb...

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. He received a Ph. D. in plant agriculture in 2009 from the University of Guelph. With the goal of less foodborne illness, his group designs, implements and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates beh...

Dr. Scott Brooks is the owner of River Run Consulting, LLC, providing food safety, quality, scientific and regulatory affairs services for food and beverage companies in manufacturing, food service and retail. He is the former senior vice president of Quality, Food Safety, Scientific and Regulatory Affairs for Kraft Foods. Scott joined Kraft from PepsiCo, where he held the position of vice preside...

Joseph Corby worked for the New York State Department of Agriculture and Markets for 37 years, ultimately retiring in 2008 as the director of the Division of Food Safety and Inspection. He is currently the executive director of the Association of Food & Drug Officials (AFDO) ( http://www.afdo.org/ ), and he serves on the Board of Directors for the International Food Protection Training Institute (...

Dr. John Spink is the director of the Food Fraud Initiative at Michigan State University (MSU) ( http://foodfraud.msu.edu/ ). Over the years, John's research has focused on economically motivated food adulteration, including the use of adulterant substances, counterfeit products, stolen goods, smuggled goods, tampering and intentional mislabeling. His leadership positions include product fraud rel...

  Steve L. Taylor, Ph. D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) ( http://farrp.unl.edu/ ) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph. D. in biochemistry from the Universi...

Lone Jespersen is a principal at Cultivate ( http://www.cultivatefoodsafety.com ) an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadia...

Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative ( http://www.globalharmonization.net/ ), an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of...

David M. Theno, Ph. D., is currently CEO of Gray Dog Partners, Inc., a Del Mar California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness...

Food Safety Magazine's editorial team talks about what to expect from our new podcast — Food Safety Matters.