Earlier this month, the Food Safety Magazine team gathered in Salt Lake City, UT for the Annual Meeting of the International Association for Food Protection (IAFP). The IAFP Annual Meeting was attended by more than 3,800 top industry, academic, and governmental food safety professionals from six continents. Each year, this premiere event for industry professionals convenes and discusses current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. The meeting also presents opportunities to network with thousands of food safety professionals from around the globe. While in Salt Lake City, we invited experts from across the industry to come to our booth and chat with us about all things food safety. Some of those impromptu conversations and interviews are included in our 30th installment of the Food Safety Matters podcast. In this episode of Food Safety Matters, we spoke to a number of food safety professionals about a variety of hot topics: Tim Stubbs, National Dairy Council (NDC) NDC's role within the dairy industry, resources provided, etc. Various food technologies including atmospheric plasma for packaging treatment, antimicrobial use in cheese, and more How food safety and technology has evolved over the last few years Will Daniels, IEH Laboratories & Consulting Group The romaine lettuce outbreak that originated in the Yuma, AZ, growing region and new food safety issues that have been brought to the forefront because of it One health concept: Escherichia coli, Salmonella, and soil… the connection between the animal world and the produce world Reducing microbial shedding events Community relations and food safety Lessons learned from the Earthbound Farms spinach outbreak Communicating risk within an organization, and publicly Paul Kiecker, U.S. Department of Agriculture (USDA) His roles within USDA What "modernizing" does (and does not) mean What food companies should expect USDA inspection roles (vs. U.S. Food and Drug Administration roles) Top priorities at USDA in terms of modernization Progress with pathogen sampling and whole-genome sequencing use Salmonella as an adulterant Standard setting for Campylobacter Carmen Rottenberg, USDA An in-depth conversation about USDA's study on consumer handwashing, meal preparation, and thermometer use http://bit.ly/2JNMKJz Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag https://twitter.com/FoodSafetyMag and on Facebook https://www.facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected] Leave us a voicemail at 747-231-6730

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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