Food Safety Matters

By: Food Safety Magazine
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  • Summary

  • 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.
    2023 Food Safety Magazine
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Episodes
  • Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins

    Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins
    Nov 26 2024
    Paul Shapiro is the author of the bestselling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. He is also CEO of The Better Meat Co., a company that uses fermentation to turn microbes into alternative meat. Paul is a five-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability. As an authority on food and agriculture sustainability, Paul has been interviewed by numeorous news outlets—ranging from CNN to StarTalk Radio with Neil deGrasse Tyson. He has also published hundreds of articles in publications like the Washington Post, Scientific American, FORTUNE, and academic journals. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal. In this episode of Food Safety Matters, we speak with Paul [23:58] about: The case for novel alternative proteins—including plant-based meats, cell-cultured meats, and mycoproteins—as sustainable solutions to meeting increasing global protein demand while reducing the environmental impact of traditional animal agricultureThe Better Meat Co.’s focus on mycoproteins and the advantages they offer in terms of scalability and textureHow the U.S. Food and Drug Administration (FDA) oversees cell-based meat products, and the current regulatory status of cell-cultured proteins in the U.S.The microbial food safety advantages of cell-cultured meat over traditional meat productsState-level legislative attempts to restrict the sale of cell-based meat, driven by efforts to protect the traditional meat industry; and whether the alternative protein and traditional protein industries can coexistThe likelihood of American consumers becoming more interested in cell-based meats and how their apprehensions might be addressedNutritional benefits of plant-based meat alternatives not offered by traditional meat products. News and Resources McDonald’s and Taylor Farms E. coli Outbreak [4:05] McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak StrainFDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water [11:11] Study Shows Impact of WGS on Foodborne Illness Outbreak Detection in Canada [13:28] FDA Publishes Supplement to 2022 Food Code [20:29] USDA’s Regulatory Framework for Salmonella in Raw Poultry [21:29] USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in DecemberEsteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    51 mins
  • Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement

    Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement
    Nov 12 2024
    Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations. In this episode of Food Safety Matters, we speak with Johanna [30:04] about: How her industry and academic experiences inform her work at Monin Americas, and important food safety and quality considerations of doing business as a global supplierEmbracing technology and digitization to modernize quality control processes, such as using QR codes to track equipment maintenance historyImplementing quarterly proficiency testing to ensure that employees' skills and knowledge stay up-to-dateUtilizing a "blameless problem-solving" approach to address non-conformances, and bringing cross-functional teams together to identify root causes of issues and implement improvementsHow Monin Americas achieved an “Excellent” rating for its food safety practices, and the company’s processes for upholding its SQF and Organic certificationsReinforcing a culture of continuous improvement and collaboration at Monin Americas, where food safety is a core value shared by all employeesOnboarding suppliers as "partners" and working closely with them to reinforce robust food safety standards and ensure implementation of best practices. News and Resources News McDonald’s E. coli Outbreak [3:29] CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to RestaurantsMajor Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's SupplierAt Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders FDA Human Foods Program Reveals Work Plans for 2025 [7:13] Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years [17:01] Following Salmonella Outbreaks Linked to Indiana Cantaloupe, FDA and Purdue University Launch Environmental Study [19:10] Resources Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01] Food Safety Five Newsreel Food Safety Magazine’s YouTube Channel We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    56 mins
  • Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality

    Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality
    Oct 22 2024

    Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.

    In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about:

    • Food safety and quality research underway at WSU's Sensory Science Center
    • What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area
    • The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications
    • Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods
    • How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers
    • Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large.

    News and Resources

    FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]
    California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]
    Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]
    EFSA Updates Guidance for Novel Food Applications [19:34]
    Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02]

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    44 mins

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