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Food Safety Matters

Food Safety Matters

De: Food Safety Magazine
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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.2025 Food Safety Magazine Arte Ciencia Comida y Vino Historia Natural Naturaleza y Ecología
Episodios
  • Ep. 199. George Misko: The Future of Food Regulation Under MAHA

    Ep. 199. George Misko: The Future of Food Regulation Under MAHA
    Aug 12 2025
    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) ReportHow new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovationThe existence and quality of evidence supporting the MAHA Report’s claims about the negative health effects of certain food additives and preservativesHow food companies can address the Trump Administration’s concerns about preservatives, sweeteners, and other additives without compromising food safety and qualityThe MAHA Report’s call for federal reform of the “Generally Recognized as Safe” (GRAS) provision and what it means for food chemicals and ingredients regulationWays in which GRAS reform could be implemented and how it would affect food companiesCases 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 podcast@food-safety.com
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    1 h y 18 m
  • Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More

    Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More
    Aug 5 2025

    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

    We Want to Hear from You!

    Please send us your questions and suggestions to podcast@food-safety.com
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    31 m
  • Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities

    Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities
    Jul 22 2025
    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 controlImportant factors to consider when rodent-proofing a facility, such as behavioral differences between speciesWhy rodent identification, including species and sex, is critical for pest controlBenefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facilityBest 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 approachesReal-time data collected by pest control tools and technologies, and how this data is usedWays 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 We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 h y 1 m
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