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Food Safety Matters

Food Safety Matters

By: 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 Art Cooking Food & Wine Nature & Ecology Science
Episodes
  • Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale

    Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale
    Jan 27 2026

    Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.

    A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.

    In this episode of Food Safety Matters, we speak with Campbell [38:24] about:

    • His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
    • What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
    • What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
    • The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
    • How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
    • The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
    • Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
    • Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]

    USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]

    GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]

    Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]

    EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]

    Sponsored by:

    Michigan State University Online Food Safety Program

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 4 mins
  • Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy

    Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy
    Jan 13 2026

    Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

    In this episode of Food Safety Matters, we speak with Helena [2:58] about:

    • The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods"
    • Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply
    • The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program
    • The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space
    • The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives
    • Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety
    • Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources
    • How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods'

    Food Fix

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    52 mins
  • Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System

    Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System
    Dec 30 2025
    Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company. After retiring from FDA, Mr. Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several well-known companies, offering consultancy services to modernize compliance strategies and ensure that clients meet regulatory requirements and industry standards. Throughout his career, Mr. Yiannas has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles. Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods. Over the course of his career, Mr. McDonald has worked with growers and processors of fresh food and produce items across the globe. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce safety articles and guidelines. He serves on the Food Safety Summit Educational Advisory Board and is a former chair of the Center for Produce Food Safety's Technical Committee and United Fresh's Technical Council. Mr. McDonald received his education from Lawrence University in Wisconsin. John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota. Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations. With a background in public health practice, Dr. Hedberg also focuses on public health workforce development and works with state, local, and tribal public health partners to build capacity for preparedness and emergency response. He is a member of the Council of State and Territorial Epidemiologists, the Minnesota Environmental Health Association, and IAFP. Dr. Hedberg holds a Ph.D. in Epidemiology and an M.S. degree in Environmental Health, both from the University of Minnesota. In this episode of Food Safety Matters, we speak with Mr. Yiannas, Mr. McDonald, Dr. Besser, and Dr. Hedberg [6:43] about: The increasing rate of food recalls issued by federal regulatory agencies, and what that might imply about the current systems for outbreak investigation and disease surveillance How federal and state public health agencies conduct foodborne illness outbreak investigations and the current success rates of these investigations Elements of the foodborne illness outbreak investigation process that are working well Potential areas for improvement for foodborne illness outbreak investigations and the metrics for "success" An idea for a National Foodborne Outbreak Investigation Board, similar to the model used for airlines with the National Transportation Safety Board, and how such a system might help improve food safety in the U.S. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 16 mins
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