Dr. Andrew L. Milkowski talks about meat safety including cooking and cooling, nitrite in cured meats, and the history of anti-Listeria ingredients in ready-to-eat meats.

Food safety culture and climate with expert, Dr. Lone Jespersen.

The Food Antimicrobials expert, Dr. P. Michael Davidson, was willing to reflect on his years of study in food science and microbiology.

A quick thank you to listeners and guests, followed by a quick update

Updates on Listeria from FDA representative, Dr. Mickey Parish.

Sensible food science, down under with Professor Tom Ross of University of Tasmania.

Stories from in the trenches of food safety management from Dr. Bill Schwartz.

Bob Hanson of Hanson Tech explains the four key parameters of cooking meat and poultry products to achieve food safety, quality, and profitability.

Dr. Manan Sharma of USDA-Agricultural Research Service goes to the roots of food safety by researching soil amended composted materials and survival rates of pathogenic microorganisms.

Food safety GOAT Dr. Bruce Tompkin shares thoughts and stories from his 50 years of trailblazing food safety excellence. Did you know he was perhaps the 2nd person on earth to hold the title of Vice President of Food Safety?