Food Safety Matters

Alex LeBeau, Ph.D., M.P.H., CIH is the owner of Exposure Assessment Consulting LLC in Orlando, Florida, where he offers toxicology, industrial hygiene, risk assessment, and public health consulting services. Over his 13-year career, he has evaluated environmental and occupational exposures and has performed toxicological evaluations of chemicals and biological agents. He has also performed human health risk assessments of contaminated sites using U.S. Environmental Protection Agency (EPA) and state regulatory guidelines and has monitored remediation activities at those sites. To evaluate the exposure impacts on building occupants, he has performed indoor environmental quality assessments, including Legionella and water quality assessments, at healthcare, residential, and industrial facilities.
Dr. LeBeau has been a co-author on industry guidance for COVID-19 issues. He has also been retained as a testifying expert witness and provided consultation on several occupational and environmental exposure claims. Finally, Dr. LeBeau has authored safety assessments on consumer products, including antimicrobial pesticide registration dossiers, Generally Recognized as Safe (GRAS) determinations for food ingredients following U.S. Food and Drug Administration (FDA) regulations for scientific procedures, and submitted a health claim petition to the FDA that was successfully accepted by the agency.
In this episode of Food Safety Matters, we speak with Dr. LeBeau [26:40] about:
The Healthy Florida First contaminant testing initiative for food products, which has notably raised concerns about arsenic in candy
Gaps around Healthy Florida First's testing methodology, data reporting, and transparency that make the contaminant findings difficult to interpret in a scientific context
How arsenic is typically evaluated in food products and what factors are relevant to determine whether detected levels are significant to human health
Why detection does not always equate to danger (i.e., the difference between hazard identification and risk assessment)
The exposure assumptions and risk calculations that are required to translate contaminant testing results into a realistic assessment of consumer risk
How FDA and EPA typically conduct exposure science and toxicological risk assessments for contaminants in food, and how Healthy Florida First's approach compares
Best practices for the communication of contaminant testing results to ensure the information is accurate, transparent, and responsibly interpreted by both industry and consumers.
News and Resources
News
Novel C. Botulinum Test for Infant Formula Developed After ByHeart Study Reveals Industry Standard Falls Short [1:54]
Infant Formula Brands Behind Botulism Outbreaks Used Same Organic Whole Milk Supplier [3:57]
USDA-FSIS Announces Pilot Program to Evaluate Salmonella Control Strategies in Raw Poultry Establishments [10:29]
EU Report on Food Safety Alerts Highlights Top Hazards, Major Incidents in 2025 [14:04]
California Law Standardizing 'Best By' Dates Now in Effect: What Packaged Food Manufacturers Need to Know [19:16]
Resources
Florida Contaminant Testing Program Raises Concerns Over Arsenic in Candy
Exposure Assessment Consulting
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Sally Powell Price, PG.Dip., M.Sc. joined MilliporeSigma in 2020 as a Regulatory Subject Matter Expert for Public Health focusing on food safety, testing, and environmental monitoring in North America. Previously, she served as Food and Environmental Lab Supervisor at the New York City Department of Health Public Health Laboratory, and as Director of Lab Operations at a Boston-based startup. She holds a bachelor's degree in Biology from Hamilton College and an M.Sc. degree in Microbiology and Immunology from James Cook University (Australia), and completed her professional training at Harvard T.H. Chan School of Public Health.
Sally currently co-chairs both the International Government Relations Committee and the Laboratory Science and Technology Committee for the Association of Food and Drug Officials (AFDO). She is a member of the World Health Organization (WHO) Food Safety Communities of Practice and has served as an Advisory Panel member for several AOAC International working groups. 
Justyce Jedlicka, M.B.A. works in North America Commercial Applications for Food, Beverage, and Industrial Regulatory for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She previously served as the Chair of the Food Sciences Section of the American Council of Independent Labs (ACIL) and currently serves on the Food Science Section Executive Committee at ACIL and the Board of Directors for the Independent Laboratory Institute. She is a member of IAFP, ISBT, SMA, and AOAC.
In this episode of Food Safety Matters, we speak with Sally and Justyce [2:51] about:
Emerging food risks in North America, and how the concept of a "food risk" has evolved over the past decade
Differences and similarities in how regulators are handling novel versus established food risks
What a rapid and agile response to a food risk might look like, whether such a response exists in North America, and whether existing regulatory frameworks can become more proactive than reactive
Manufacturers' challenge of balancing speed-to-market with regulatory compliance in an evolving risk landscape
The greatest tensions between food innovation and regulatory readiness in the North American market
Whether contract laboratories and testing laboratories are equipped to keep pace with emerging food risks
How companies can future-proof their testing and compliance strategies
The role that scientific partners like MilliporeSigma play in helping regulators and manufacturers become more agile in an evolving food risk landscape.
Resources
MilliporeSigma for Food Safety
Sponsored by:
MilliporeSigma
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees.
Known for championing food safety culture at the operational level, Miguel brings a rare perspective to food safety conversations—that of a senior operations leader who understands that food safety and operational excellence are not competing priorities, but instead, are deeply interconnected.
Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines.
Madisen holds an M.S. degree in Food Safety from the University of Arkansas and carries certifications including PCQI, SQF Practitioner, HACCP Coordinator, and CP-FS. She is passionate about building strong food safety cultures, developing food safety professionals, and bridging the gap between regulatory compliance and practical, operational food safety.
In this episode of Food Safety Matters, we speak with Miguel and Madisen [30:31] about:
The evolution and current understanding of food safety culture in the food manufacturing industry
Operationalizing food safety culture across teams and balancing production demands with food safety priorities
Specific practices and behaviors that indicate a robust food safety culture
How leadership visibility and engagement influences employees' food safety behaviors and accountability
Challenges companies face when trying to move from a compliance-based mindset to a true culture of food safety, and how they can be overcome
Measuring the effectiveness of food safety culture initiatives by paying attention to certain indicators and utilizing feedback mechanisms
What sets a great food safety culture apart from an average or ineffective food safety culture
The future of food safety culture in light of increasing regulatory scrutiny and industry emphasis on accountability and transparency.
Sponsored by:
Registrar Corp 
See how training can impact food safety culture in research data from the Global Food Safety Training Survey.

News and Resources
News
New Research Reveals Addictive Design, Health Harms of Ultra-Processed Foods; Calls for Systemic Change [2:48]
Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs

Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates [14:34]

After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants [23:00]
Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese [25:23]

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Please send us your questions and suggestions to podcast@food-safety.com

Elaine Borghi, Ph.D. is Unit Head for Monitoring and Surveillance, Nutrition, and Food Safety at the World Health Organization (WHO). Dr. Borghi contributes to the coordination of efforts for nutrition and food safety data management, the generation of regional and global-level estimates and data-sharing tools, and the facilitation of inter-department data and methods harmonization. She holds a Ph.D. from the Statistics Department of the University of Wisconsin and a master's degree in Statistics from the State University of Campinas in Brazil. Before her time at WHO, Dr. Borghi was a lecturer at the State University of Campinas for 12 years. In addition to teaching, she provided statistical support to research in agriculture planning for rural sustainable development.
In this episode of Food Safety Matters, we speak with Dr. Borghi [24:38] about:
How the methodology behind the new WHO global foodborne disease burden estimates has evolved since the original 2015 estimates
New insights related to national and regional differences and trends over time
How WHO compiles and validates the data on which the estimates are based, and the role that international partners and surveillance systems play in this process
Translating the data into actionable food safety interventions, as promoted by the theme of WFSD 2026, "From Burden to Solutions—Safe Food Everywhere"
How different stakeholder groups can utilize the estimates to prioritize risks, allocate resources, and strengthen food safety systems
What regional differences in the burden of foodborne illness reveal about the need for targeted interventions
The importance of also estimating and communicating the economic burden of foodborne diseases
How WHO envisions the updated estimates shaping global food safety policy, surveillance, and collaboration.
News and Resources
News
FDA Modernizes Oversight of Pesticides in Food [3:48]
Bipartisan Bill Would Give FDA Authority to Destroy Contaminated Food Imports [7:00]
'Natural' Food Dyes May Have Health Risks Too, Studies Show [13:38]
Study Suggests Sweetener May Contribute to Liver Disease [20:51]
Resources
World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates
Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her bachelor's degree in biological sciences from the University of Pittsburgh, a master's degree in poultry science, and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is in meat and poultry food safety, and she specializes in integrated pest management (IPM). 
In this episode of Food Safety Matters, we speak with Dr. Welsher [1:39] about:
Why pests become more problematic for poultry operations in the spring and summer months and which pets are of particular concern
How pests in preharvest poultry operations are related to food safety threats like Salmonella that persist throughout production
The importance and core pillars of a robust IPM program
How chemical solutions like insecticides can provide an additional layer of defense alongside strong IPM
Best practices for insecticide application to maximize effectiveness and mitigate resistance
Different insecticide products and how they act on insects in all life stages
The benefits of working with an expert IPM and insecticide partner like Elanco to ensure effective and proper insect control, especially moving into spring and summer.
Resources
Elanco Poultry Food Safety Solutions
Sponsored by: 
Elanco
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com