Food Safety Matters

To get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Jeremy Zenlea, M.B.A., Vice President and Head of Health and Safety for EG America and Laurie Farmer, Director of the U.S. Food and Drug Administration's (FDA's) Office of Retail Food Protection; David Clifford, M.B.A., Director of Food Safety at Nestlé USA and Sara Mortimore, M.Sc., Founder of Sara Mortimore LLC and formerly Vice President for Food Safety at Walmart; Frank Curto, Ph.D., Vice President of Operations at Ecowize North America; and Drew McDonald, Senior Vice President of Quality, Food Safety, and Regulatory Affairs for Taylor Fresh Foods and Conrad Choiniere, Ph.D., Director of FDA's Office of Microbiological Food Safety.
In this episode of Food Safety Matters, we speak with:
Mr. Zenlea and Ms. Farmer about issues related to retail/foodservice food safety, including the intersection of sanitation and culture, FDA's Comprehensive Employee Health Toolkit, and utilizing employee health policies to reduce norovirus risk [3:06]
Mr. Clifford and Ms. Mortimore about the process and benefits of digitalizing Hazards Analysis and Critical Control Points (HACCP) programs [21:46]
Dr. Curto about building an "audit-ready everyday" food safety culture [42:31]
Mr. McDonald and Dr. Choiniere about data sharing within organizations and across sectors. [1:00:04]
Sponsored by: Ecowize 
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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
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]

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