COVID-19 & FOOD SAFETY GLOBAL SUMMIT

Welcome (10 minutes)
David Tharp, Executive Director, International Association for Food Protection (IAFP) & William Marler, Managing Partner, Marler Clark LLP PS

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Biography

Dr. Markus Lipp, senior food safety officer, is Officer in charge of the Food Safety and Quality Unit at FAO (Food and Agricultural Organization of the United Nations), coordinating FAO’s work on providing chemical and microbiological food safety risk assessment and capacity development work to strengthen national capacities for food safety.
Dr. Lipp previously worked as the Senior Director for Food Standards at the U.S. Pharmacopeia (USP) where he was responsible for the “Food Chemicals Codex”. Prior to this position, he worked as the Director for Science and Research at the International Bottled Water Association and as the Global Lead for Detection Methods and Reference Materials relevant to genetically modified organisms at Monsanto Co’s headquarters in St. Louis, MO. Furthermore, his experiences include working for Unilever at its Dutch research facility and for the Joint Research Center of the European Commission at its facility in Italy, both position focused on ensuring food authenticity and safety, including the presence of genetically modified organisms in food. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe, Germany.

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Biography

Dr Gudrun Gallhoff has been nominated Minister Counsellor for Health & Food in the Delegation of the European Union in Beijing, China as of 1 September 2018. Before her nomination she was deputy head of unit Official Controls and Eradication of Diseases in Animals in Directorate General Health and Consumer (DG SANTE) in Brussels, Belgium. She joined the European Commission in 1996 and worked on pharmaceuticals, residues in food, general food law, cloning, food contact materials, food control and legal affairs. She started her career as a veterinary practitioner in Germany. Here she also worked for a state laboratory, the federal ministry of health and a laboratory/consultancy enterprise. Dr Gudrun Gallhoff graduated from Hannover Veterinary College in 1985 and received her doctorate from the same institution in 1986. She moreover holds a Bachelor of Laws and a Master of Laws degree from British universities.

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Biography

Dr. Junshi Chen graduated from the Department of Public Health, Beijing Medical College in 1956 and engaged in nutrition and food safety research for more than 50 years at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention (the former Chinese Academy of Preventive Medicine), Beijing. Since 2011, he took the position of Senior Research Professor and Chief Scientific Advisor at the China National Center for Food Safety Risk Assessment. His major research interests include: food safety risk assessment & risk communication; epidemiological studies on diet, nutrition and chronic diseases.

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Biography

Dr. Jackson earned her Bachelor of Science, Master’s Degree and Doctor of Philosophy (Ph.D.) from the University of Kentucky. She completed a post-doctoral assignment with the U.S. Department of Agriculture’s Agriculture Research Service in Wyndmoor, PA and subsequently joined the Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA/CFSAN) in 1991 in a laboratory position. She has held a variety of policy positions within FDA/CFSAN. To ensure the defense of the nation’s food supply, she serves on a variety of government working groups to discuss food defense activities. She was instrumental in the formation of the Food and Agriculture Sector and currently serves as the FDA Co-Chair for the Food and Agriculture Sector Government Coordinating Council. Most recently, she serves as the CFSAN Food Lead for FDA’s COVID-19 Incident Management Group.

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Biography

Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. His research interests include handwashing, cross-contamination and quantitative microbial risk assessment. He is a Fellow of the Institute of Food Technologists, the American Academy of Microbiology and International Association for Food Protection (IAFP). Dr. Schaffner was the president of IAFP in 2013-2014. In his spare time, he co-hosts the Food Safety Talk and Risky or Not podcasts. Since the start of the pandemic he has been interviewed for TV and print media (including New York Times, Washington Post and Wall Street Journal) on SARS-CoV-2 and the risks of COVID-19.

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Biography

Dr. Ben Chapman is a professor and director of the Safe Plates food safety extension and research program at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of reducing foodborne illness, his group researches food handling and food safety systems; designs and implements food safety strategies; and, evaluates messages and media from farm-to-fork. Through reality-based research, the Safe Plates program investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts two podcasts, Food Safety Talk and Risky or Not and publishes the popular food safety blog, barfblog.com as well as participates in social media. Find him at @benjaminchapman on Twitter.

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Biography

Dr. Goodridge is the Leung Family Professor of Food Safety in the Department of Food Science at the University of Guelph. Previously, Dr Goodridge was an Associate Professor and the Ian and Jayne Munro Chair in Food Safety at McGill University in Montreal, Quebec. Dr. Goodridge received his Ph.D. from the University of Guelph with a major emphasis in Food Microbiology and Food Safety. He also holds degrees in Microbiology (BSc) and Food Science (MSc) from Guelph.
Dr. Goodridge’s primary research interests include the use of genomics to study foodborne and waterborne pathogens with an emphasis on bacterial pathogens including Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes. Specifically, Dr. Goodridge employs genomic approaches to develop strain specific risk assessment approaches, more sensitive diagnostics, and natural control methods to increase the safety foods.
Dr. Goodridge has a long history of international research and service. He served as the Academic co-chair of the Food Safety Technical Working Group of the World Bank’s Global Food Safety Partnership, and on The National Academies: National Research Council Committee on the Use of Public Health Data in FSIS Food Safety Programs. He also previously served on the United States National Advisory Committee on Microbiological Criteria for Foods. He is a member of the International Standards Organization Technical Committee on Method Validation, and the Health Canada Food Expert Advisory Committee. Dr. Goodridge also serves on the Editorial Boards of several scientific journals related to food safety and food production.
Dr. Goodridge has authored almost 80 per reviewed scientific publications and book chapters, has presented his research at numerous international conferences, and is regularly interviewed by the print and radio media on topics of food safety importance.

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Biography

Dr. Kali Kniel is a Professor in the Department of Animal and Food Sciences at the University of Delaware, where she has been since 2004. She obtained her B.S. in Biology, M.S. in Molecular Cell Biology, and Ph.D. in Food Science from Virginia Tech in Blacksburg, Virginia, US. From 2002-2004, Kali served as a postdoctoral research microbiologist with the Animal Parasitic Diseases Laboratory at the U.S. Department of Agriculture Agricultural Research Service. Her current teaching responsibilities include courses on epidemiology and foodborne disease, food microbiology, controversial and social issues of food science, and food security. Kali co-leads the One Health Program at the University of Delaware.
Dr. Kniel’s research interests include understanding mechanisms of environmental persistence by zoonotic and human viruses, protozoa, and bacteria in pre-harvest agricultural environments and K-12 curricular materials for experiential learning. Kali currently serves as the President for the International Association for food Protection.

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Biography

Dr. Ruth Petran is Senior Corporate Scientist, Food Safety and Public Health for Ecolab Inc., the global leader in water and hygiene and services that protect people and vital resources. She provides technical expertise on food safety and public health issues, by identifying, translating and tracking emerging food safety trends and new control strategies. She is a Certified Food Scientist and served two terms on the US National Advisory Committee for the Microbiological Criteria for Foods. She is an Executive Board member of the International Association for Food Protection and chaired the Minnesota Food Safety and Defense Task Force. Dr. Petran has a BS in Consumer Food Science from Cornell University and an MS in Food Science and PhD in Public Health from the University of Minnesota. Prior to joining Ecolab, Dr. Petran had roles in research food microbiology, food safety and quality assurance at Pillsbury and General Mills, including in many processing facilities.

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Biography

Head of Food Safety (Microbiology/Allergens) at Nestlé, Corporate Quality Management, Switzerland.
Responsibility includes global Operational aspects of food safety microbiology, hygiene, prerequisite programmes and allergens. Leads a team of food safety experts in HACCP, hygiene, pest management and thermal processing, overseeing horizontal implementation of key Nestlé food safety standards, in line with international standards, at Market and factory level.
Previously (2011 – 2014) worked as Senior Food Safety Microbiologist in Nestlé R&D, working on risk assessment related to various food pathogens, technologies and processes.
Represents Nestlé on International Commission on Microbiological Specifications of Food (ICMSF), other Codex observer groups and a number of food safety advisory stakeholder groups.
Prior to joining Nestlé, worked as Project Leader in food safety microbiology at Agri-Food & Biosciences Institute (AFBI), N. Ireland, on projects funded by National Government, Food Industry and European Union. Prior to this, worked a Head of Government Scientific Services Laboratory responsible for pathogen analytics.

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Biography

Dr. Michelle Danyluk is a Professor and Extension Specialist at the Department of Food Science and Human Nutrition at the University of Florida (UF) Citrus Research and Education Center. Her research and extension interests include microbial food safety, emphasizing the microbiology of fresh fruits, vegetables and nuts. Michelle’s extension program includes teaching programs related to FSMA, HACCP, GAPS and other specialized food safety and security programs to stakeholders. Michelle received a UF Institute of Food and Agricultural Sciences Richard Jones Outstanding New Faculty Research Award (2011), Excellence Award for Assistant Professors (2013), a Research Foundation Professorship Award (2015), and University Term Professorship (2019). She received the Larry Beuchat Young Researcher Award (2010) and Presidents Recognition Awards (2011, 2013, 2017, 2019) from the International Association for Food Protection (IAFP). Michelle was elected to the International Commission on Microbiological Specifications for Food in 2016 and to the IAFP Executive Board in 2019.

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Biography

Sharon Brunelle has worked with the AOAC Research Institute and AOAC INTERNATIONAL since January 2003 as a technical consultant coordinating microbiology and chemistry method validation studies in the Performance Tested MethodsSM and Official Methods of AnalysisSM programs. Sharon also served as the technical lead for various contract and standard development projects within AOAC, including the AOAC Task Force on Best Practices for Microbiology Methods, Stakeholder Panel on Agent Detection Assays, and Stakeholder Panel on Veterinary Drug Residues. She played a major role in developing guidelines for validation of biothreat agent methods and revision of the guidelines for validation of microbiology methods. In addition to AOAC, Dr. Brunelle consults for industry in the areas of food microbiology, drug residues in animal tissues, and medicated animal feeds. Prior to AOAC, Dr. Brunelle worked for 10 years in diagnostics development and validation, both in food microbiology and clinical oncology. Sharon earned her Bachelor’s degree in chemistry with a concentration in biochemistry and a minor in biology from the University of Delaware and a Ph.D. in biochemistry from Brandeis University. Her postdoctoral work was in medical biochemistry at Rockefeller University and the Picower Institute for Medical Research.

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