• Summary

  • Turning subjects that matter to animal and food production systems into topics of lively conversation with #ScienceHearted experts.
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Episodes
  • Antimicrobial Economics with Dr. Glynn Tonsor

    Oct 15 2021
    How much are you “saving” with one antimicrobial over another? What are other costs to consider, including equipment and supply chain challenges? Drawing on firsthand research and his experience as professor in the Department of Agricultural Economics at Kansas State University, Dr. Glynn Tonsor discusses a recent report, published by him and his team, on the true cost of equipment ownership when using PAA antimicrobials compared to DBDMH technology in food production. If you’re interested in making the right food safety choice for your operation needs, you won’t want to miss this #ScienceHearted discussion with host Andy Vance.
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    14 mins
  • Food Safety in Focus with Dr. Jack McReynolds and Dr. Christine Alvarado

    Oct 1 2021
    How does biomapping help address FSIS standards and reduce pathogen loads at meat processing facilities? Why is understanding the science behind any food safety approach important when planning a multi-hurdle, multi-technology strategy? What are the best applications and synergies for some of the most common antimicrobials? Tapping their extensive hands-on expertise as part of the Arm & Hammer Animal and Food Production team, Dr. Jack McReynolds, Director of Research and Development, and Dr. Christine Alvarado, Technical Services Director, discuss some of the most pressing food safety topics. If you’re interested in learning more about the latest food safety strategies, you won’t want to miss this #ScienceHearted discussion with host Andy Vance.
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    24 mins
  • Addressing Salmonella in Beef Processing with Dr. Angela Siemens

    Sep 17 2021
    How can the beef industry get Salmonella on the same downward trend as E. coli? What food safety advances show the greatest promise? How can phage technology help as part of a multi-hurdle, multi-technology approach? Tapping her experience overseeing food safety and quality management systems at more than 50 beef, turkey, egg, case-ready and processing facilities, Dr. Angela Siemens, Vice President of Food Safety, Quality & Regulatory at Cargill, discusses best practices for shifting pathogen numbers in the industry’s favor. If you’re interested in food safety across the food chain, don’t miss this #ScienceHearted discussion with host Andy Vance.
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    23 mins

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