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In this episode of Don’t Eat Poop!, our hosts Matt and Francine have just gotten back from the Food Safety Consortium 2024, and they’re sharing everything while it’s still fresh in their minds.
You will hear all about their experience and their biggest takeaways. You will also be in the know about the amazing interviews they have coming your way.
So, don’t miss this event recap!
This is a replay of Episode 89. In this episode:
💩 [02:46] An exciting start to the Food Safety Consortium 2024
💩 [05:33] The best networking event in food safety
💩 [08:42] The difference being in Washington D.C. made
💩 [10:25] The interviews they did and that are coming your way
💩 [12:24] The Women in Food Safety networking event
💩 [14:48] The sense of community around industry colleagues
💩 [16:49] The missed opportunities of our legal system
💩 [17:58] What you can expect in the upcoming episodes
💩 [18:50] A taste of fame
💩 [19:57] Matt’s and Francine’s biggest takeaways from the Consortium
💩 [22:46] Food safety concerns aren’t the same all over the world
💩 [25:00] Concerns about the FDA’s Reorganization Plan
💩 [26:14] The right reason for wearing black gloves
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Register for the Food Safety Consortium 2025, from October 19-21, here. Use the discount code POOP for $200 OFF. See you there!
Catch up on our interview with Rick Biros, the organizer of the Food Safety Consortium, on last year’s edition, Episode 37 | Integrating Cannabis into The World of Food Safety with Rick Biros.
Learn more about Women in Food Safety.
Catch up on the episode about the FDA’s plans to cut food funding to the states, Episode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting.
Noteworthy quotes from this episode
“Really, truly, the Food Safety Consortium is the best networking event that I have ever been to.” – Matthew Regusci
“Corporate culture has got to change before we can change food safety culture, and that's where we need to start. I know that's where the difference is going to be made.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
🧼 Ready to say WOW? Get 15% off DeVere’s best-selling WOW™ All Purpose Cleaner—tough on grime, gentle on surfaces. Use code POOP at checkout!
📩 Contact DeVere to claim your discount.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by David Hatch from Neogen, one of the world's largest suppliers of food safety testing platforms.
Get ready to learn all about food safety testing, such as what type of technology is available when it comes to testing (get results within seconds), and how the tests work in practice to keep food safe.
Unfortunately, you’ll also learn about the sad truth about most of the food safety industry being almost 2 decades behind when it comes to actually being able to do anything with the important data that it collects.
Tune in to hear the reasons why and how David and Neogen are working to change the tide.
This is a replay of Episode 64.
In this episode:
💩 [03:46] Meet David and Neogen
💩 [06:49] The type of testing that most companies use and how it works
💩 [09:38] The importance of testing in food safety
💩 [12:38] The problem of managing testing information on spreadsheets and paper
💩 [16:33] David’s mission at Neogen to bring food safety to the present
💩 [18:28] Using spreadsheets doesn’t actually mean the process is digitized
💩 [19:51] What it takes for food safety to become preventative instead of reactive
💩 [21:08] What’s great about the Food Safety Consortium
💩 [28:03] The other side of Neogen: making food safe upstream
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Register for the Food Safety Consortium 2025, from October 19-21, here. Use the discount code POOP for $200 OFF. See you there!
Neogen website neogen.com.
Noteworthy quotes from this episode
“The problem is that the corporate management at food companies hasn't found a way to justify the digital transformation that needs to take place. And it's not that they don't want to, it's that the food industry operates at the lowest margins of any industry in the world. On average, it's only a 2.8% margin, which is the lowest in all industries in the world.” – David Hatch
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with David, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
🧼 Ready to say WOW? Get 15% off DeVere’s best-selling WOW™ All Purpose Cleaner—tough on grime, gentle on surfaces. Use code POOP at checkout!
📩 Contact DeVere to claim your discount.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about how the majority of people are finally seeing that food irradiation may be a good solution for keeping food safe.
Between personal anecdotes, lessons from their journeys in food safety, and a new Food Safety News article, our hosts remember how this technology was first received decades ago, celebrate the big change in consumer opinion, and point out the biggest hurdles to its full adoption in the US.
In this episode:
💩 [01:03] When conversations about food irradiation first came around
💩 [02:10] Matt and Francine's childhood go-to foods
💩 [08:16] People's strong initial reactions to the idea of irradiated food
💩 [10:17] People don't like change, and they're still not seeing the "ir-"
💩 [12:07] The hardest thing in food safety and how Matt got into the industry
💩 [16:37] The review that revealed a growing acceptance of food irradiation
💩 [20:14] Will companies start adopting food irradiation?
💩 [22:07] How the FDA is getting in the way of change
💩 [25:38] What needs to change for food irradiation to be widely used
💩 [28:28] The great Listeria problem and the technology of the future
💩 [30:30] The FDA needs more change management people
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with our last episode, where Matt shares his story, Episode 132.
Learn about Hypochlorous acid (HOCl) in this LinkedIn post by Francine.
Check out the Food Safety News article our hosts are talking about, Review reveals growing support for food irradiation.
Listen to the episode with Bob Comstock about his UV-based technology for making milk safe, Episode 131.
Learn more about FSMA 204, which has been punted yet again, in Episode 109.
Noteworthy quotes from this episode
“ Change management [is] the hardest thing in food safety. It was 20 years ago. It's still the same today. Change management is the hardest thing because getting people to change their habits is exactly what we do in food safety, and it is the hardest thing to do over and over and over and over again.” – Matt Regusci
“ I think [food irradiation is] a good thing. I also think that hypochlorous acid is a good thing, but nobody wants to change the way they do things. Everybody's like, it's the same old, same old that we've been doing for years. People don't like change.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
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Produced by Ideablossoms
Get ready for an intensely personal, raw, and possibly uncomfortable episode of Don’t Eat Poop! Warning: In case alcoholism is a sensitive topic for you, proceed with caution.
In the face of a recent Celsius Astro Vibe energy drink recall due to a mix-up at the factory, which resulted in High Noon vodka seltzer alcohol inside Celsius cans, our hosts Matt and Francine are approaching this recall in a different way.
To better illustrate how serious this mishap is and its possible consequences, Matt opens up on his complicated decades-long journey with alcoholism and how he's finally managed to recover from it in the past two and a half years.
Tune in for this brave story and more information on this possibly disastrous recall.
In this episode:
💩 [03:00] Matt's early introduction to alcohol
💩 [04:06] From his teenage years all the way to COVID
💩 [05:44] When Matt's addiction to alcohol got really bad
💩 [09:45] The breaking point and Matt's hard road to sobriety
💩 [18:13] The physical aspects behind addiction
💩 [21:10] The feelings that come up in the process of recovery
💩 [24:59] The mistakenly alcoholic Celsius Astro Vibe recall
💩 [25:49] The risks if these mislabeled cans fall into kids' hands
💩 [27:00] Understand High Noon's monumentally terrible whoops
💩 [30:58] The seeming lack of quality control in these factories
💩 [32:12] Energy drinks and their differences
💩 [34:53] The recent diet Coke and regular Coke mix-up
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Listen to the song Paralyzed by NF.
Learn more about Alcoholics Anonymous and find the one nearest to you at aa.org.
Check out the NBC article Matt refers to when talking about the Celsius recall.
Noteworthy quotes from this episode
“ An alcoholic who is in recovery, getting a drink that has alcohol in it, and they don't know, that could be very bad. Will it kill them? No, that one alcohol drink is not going to kill them. Will it kill them because they start drinking again, and then everything goes down? Potentially.” – Matt Regusci
“ Sometimes I wonder if some of these places even have quality control. I don't know. They have to, at some level, but you have to wonder.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
In episode 127 of Don’t Eat Poop!, our hosts Matt and Francine talked about a technological breakthrough that could zap the pathogens out of raw milk while preserving its beneficial components.
Well, in this episode they are joined by the man behind it all, Bob Comstock, the Founder and CEO of Tamarack Biotics, the company that's developed this UV-based pasteurization process.
Tune in to discover how this technology makes nutritious and safe milk, how it will replace thermal treatments, and how it's already making its way to the rest of the world.
In this episode:
💩 [01:11] Meet Bob Comstock and his journey with Tamarack Biotics
💩 [02:57] How this UV-based technology makes milk safe
💩 [06:44] The differences in milk after different treatments
💩 [08:51] Improving milk's bioavailability and restoring immune function
💩 [11:10] The 3 reasons this technology will change everything
💩 [11:44] The FDA and the history of making milk safe
💩 [12:47] How TruActive kills only the pathogens and leaves the rest
💩 [15:40] Solving the biggest challenge in processing milk with heat
💩 [16:40] Replacing heat with UV without changing dairy infrastructure
💩 [19:00] Why the FDA is slowing down the adoption of this technology
💩 [23:00] How UV-treated milk can prevent children from developing allergies
💩 [25:07] This is already making its way to the rest of the world
💩 [26:05] Making infant formula better and more nutritious
💩 [29:33] Why plant-based milks can't compare with the real thing
💩 [31:29] How this technology will affect the raw milk industry
💩 [35:39] The groundbreaking approval from the FDA and the global rollout
💩 [37:35] Research centers for dairy, food technology, and nutrition
💩 [40:16] The very real dangers of raw milk (take care of your cats)
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with the episode where we first talked about Bob Comstock and his innovative technology, Episode 127 | Zapping Pathogens Could Be a Breakthrough For Making Raw Milk Safe.
Learn more about Tamarack Biotics here.
Catch up with one of the podcast's best episodes on raw milk: Episode 22 | Is It Safe to Drink Raw Milk? Food Safety Specialists Break It Down.
Noteworthy quotes from this episode
“This approval we got from the FDA was groundbreaking. It's opening an enormous door because they've affirmed that we're legal pasteurization of milk and that we're actually safer than heat. It's not a compromise in safety that some people might think from an alternative to heat, but it's safer.” – Bob Comstock
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Bob, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
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Produced by Ideablossoms
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are diving into the 2025 IFIC Food and Health Survey, a robust study that reveals confidence in U.S. food safety has hit an all-time low.
Tune in for their analysis on the big shifts that have happened in consumer opinions and concerns over the past few years, and their opinion on what this means for food suppliers going forward.
Keep in mind that there is a lot of their trademark humor throughout the episode. Don't always take things at face value, unless they're actual stats. Beware!
In this episode:
💩 [01:18] Matt's going from 11 to 12 forever kiddos
💩 [07:32] Francine's health scare (don't worry, she's alright now)
💩 [09:55] Confidence in U.S. food safety has hit an all-time low
💩 [12:00] How different generations relate to the safety of their food
💩 [15:43] Why overall confidence dropped so much so fast
💩 [17:46] The pressure is on for food suppliers to catch up
💩 [19:55] The shift in consumers' major concerns around the U.S. food supply
💩 [24:17] Consumers are becoming more worried about foodborne illnesses
💩 [28:50] Growing concern over heavy metals, chemicals, and food dyes
💩 [33:52] Americans' views on the safety of imported food
💩 [37:21] Key results from the 2025 IFIC Food and Health Survey
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Food Safety News article our hosts are talking about, Confidence in U.S. food safety hits an all-time low.
Learn more about the Clean Label Project Certification at cleanlabelproject.org.
Catch up on our previous episode for more on the Shakes Outbreak, Episode 129 | A Recap of 2025’s Major Outbreaks (So Far) with Bill Marler.
Catch up on the episode where we talked about what MAHA is trying to push, Episode 125 | FDA Spikes the Ball and Claims Success.
Watch Emmy award-winning documentary, Poisoned: The Dirty Truth About Your Food.
Learn all about the WanaBana Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak with Episode 51.
Noteworthy quotes from this episode
“The food industry is going to have to shift. It just is. It's not a, if it's going to, it's a when it's going to because it won't be able to compete with other companies that address these issues. It just won't.” – Matt Regusci
“ I don't think even three years ago that [...] people were aware of foodborne illnesses so much. Yeah, they existed. But [...] I don't think it was something that was really even thought about. Which makes me believe that things like Poisoned and the podcasts that are out there talking about these things are helping.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
🧼 Ready to say WOW? Get 15% off DeVere’s best-selling WOW™ All Purpose Cleaner—tough on grime, gentle on surfaces. Use code POOP at checkout!
📩 Contact DeVere to claim your discount.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Bill Marler, the nation's leading foodborne illness attorney, to discuss some of the major outbreaks of 2025 (so far), those who aren't doing what they're supposed to, and how we can push for changes towards food safety.
Buckle up because not only are there many, but they're very frustrating ones.
We'll revisit the Boar's Head Outbreak as new violations have been found in other plants, and the company is reopening the plant from the outbreak. We'll tackle the Darwin Dog Food case, which has been linked to a four-year-old child who became infected with E. coli O157:H7 and developed HUS, as well as the Listeria Shake Outbreak in long-term care facilities, with 14 dead.
In this episode:
💩 [01:11] Sexy tractors and feeling politically out of place
💩 [04:07] Do the Boar's Head executives even care?
💩 [08:06] What Boar's Head is doing and what they should've done instead
💩 [16:15] The frustrating E. coli-contaminated Darwin Dog Food case
💩 [18:53] FDA's failure to enforce a product recall from Darwin
💩 [24:14] How Bill is finally getting justice for the Shake Outbreak victims
💩 [29:42] How companies can save lives by testing their products
💩 [33:29] When authorities redact documents and withhold critical information
💩 [37:58] The Romaine Lettuce outbreak that remains a "mystery"
💩 [42:49] How Bill Marler is unfortunately having to do the FDA and CDC's jobs
💩 [50:04] The incredible success of the fight against E. coli in hamburgers
💩 [55:04] Addressing the Poisoned documentary skeptics
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Read the Marler Blog post with the 35 pages of non-conformances on Boar's Head's plants.
Read about the frustrating E. coli-contaminated Darwin Dog Food case.
Read about the Listeria Shake Outbreak in long-term care facilities.
Here's the video with the keynote speaker saying we should "Put Bill Marler out of business".
Watch Bill Marler and Darin Detwiler’s Emmy award-winning documentary, Poisoned: The Dirty Truth About Your Food.
Read about the multi-state E. coli outbreak where the FDA and CDC chose to Romaine Silent.
Catch up with past Bill Marler episodes:
Noteworthy quotes from this episode
“ I don't know why FDA won't name the romaine lettuce guys, even though they did when the same guys were growing onions. I don't have a good answer to that question other than I just think it sadly, undercuts the authority of public health, that they seem to be an honest broker in the process. It breaks my heart.” – Bill Marler
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
🧼 Ready to say WOW? Get 15% off DeVere’s best-selling WOW™ All Purpose Cleaner—tough on grime, gentle on surfaces. Use code POOP at checkout!
📩 Contact DeVere to claim your discount.
Think you know food safety? Think again. In this special highlight episode of Don’t Eat Poop, we’re rewinding to some of the most surprising facts we’ve ever shared on the show — the kind that can change the way you shop, cook, and eat.
From chemical-laced decaf to disgusting yet FDA-approved gloves, these are real, documented truths that every food lover (and every food safety professional) should know… but most don’t.
In this episode:
💩 [01:43] Why some decaf coffee may contain industrial solvents — and what you should choose instead (yes, there is a safe option)
💩 [04:40] The surprising truth about mayonnaise storage
💩 [06:52] Why washing this food does more harm than good
💩 [12:41] The big myth about “killing all bacteria” in fresh produce facilities and why washing produce at home won’t save you
💩 [20:08] The dirty truth about disposable gloves (including the pathogens and contaminants found right out of the box)
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources & References
Noteworthy quotes from this episode
“Methylene Chloride is an active ingredient in paint thinner that was recently banned by the EPA. So you could not use this product to scrape paint off your walls. It's too dangerous for that, but to throw into some coffee beans to get rid of caffeine? No problem?!” – Matt Regusci
“We know from independent research that in tests done on 2,800 new and unused gloves from 26 different brands, over 260 different viable pathogens were found. Listeria, E. coli, Salmonella. Name it, it was there. ” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
🧼 Ready to say WOW? Get 15% off DeVere’s best-selling WOW™ All Purpose Cleaner—tough on grime, gentle on surfaces. Use code POOP at checkout!
📩 Contact DeVere to claim your discount.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are revisiting a much-discussed topic within the food safety world: raw milk.
Despite its undeniable health benefits, the long list of dangerous pathogens that may be present makes consuming raw milk far too risky. Until now, the only way to make sure milk is safe for consumption has been through pasteurization; however, an emerging advanced UV light technology may change the game.
Tune in to discover what we know so far about the breakthrough that promises to zap pathogens out of raw milk while preserving its beneficial components, which will save lots of lives.
In this episode:
💩 [01:02] No sympathy for a man cold
💩 [06:49] Why you can potentially die if you drink raw milk
💩 [08:58] A possible way to make raw milk safe without pasteurization
💩 [10:58] PSA about contacting Matt and Francine on LinkedIn
💩 [12:14] The new technology and what is FDA-approved so far
💩 [16:41] A macro view of how the process possibly works
💩 [19:53] What will make or break this new technology
💩 [21:31] The importance of agreeing to disagree
💩 [23:08] The potential uses and impact of this treatment process
💩 [25:22] The benefits for raw milk producers and consumers
💩 [27:25] How about some Don't Eat Poop! merch?
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Food Safety News article our hosts are talking about, Zapping pathogens could be breakthrough for raw milk.
Catch up with one of the podcast's best episodes on raw milk: Episode 22 | Is It Safe to Drink Raw Milk? Food Safety Specialists Break It Down.
Listen to our previous episode with Roger Hancock: Episode 126 | How the FDA Wants YOU to Fix Food Safety Recalls.
Noteworthy quotes from this episode
"Who doesn't know there's poop in raw milk? There's poop in pasteurized milk. The difference is it's pasteurized, so it's got rid of the pathogens." – Matt Regusci
“They've been advertising [these UV light treatments] in kitchens for equipment and things like that for years. I've always been a bit skeptical [...] because it's only going to sanitize where the light can reach. [...] That wouldn't be the case with this. I mean, it's kind of exciting.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
Did you know sanitizing without cleaning is one of the most common food safety mistakes? 🤦♀️
DeVere Chemical is here to help you avoid rookie moves.
Their cleaning and sanitizing solutions are built for real food safety, not just looking clean, but being clean.
✅ Remove visible soils
✅ Use the right product
✅ Get full contact time
✅ Don’t miss those hard-to-reach zones
✅ And DOCUMENT EVERYTHING (If it’s not written down… it didn’t happen!)
We’ve met the DeVere team at events, and trust us, they know their stuff AND they’re actually fun to hang out with (which is saying a lot for a chemical company).
If you’re in food service or manufacturing, check out deverechemical.com.
Because clean should actually mean clean.
Remember: Don’t eat poop! 💩
What happens when the FDA says, “Help us help you!” in the middle of recall chaos? You get an impromptu - and enlightening - episode featuring food recall expert Roger Hancock, CEO of Recall InfoLink.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine, together with Roger, dive into a recently released (and very quietly announced) FDA letter calling on the food industry to step up and collaborate on modernizing food recall systems - especially for products impacting babies and kids.
Spoiler alert: this episode is part policy analysis, part industry gossip, and part Roger being roped into a podcast live via a surprise call. You’re welcome.
In this episode:
💩 [01:07] Introducing Roger Hancock, CEO of Recall InfoLink
💩 [03:38] Roger breaks down the FDA’s 2025 recall modernization priority
💩 [05:55] FDA’s letter to industry leaders
💩 [08:00] When are you required to notify the FDA about a recall?
💩 [11:12] Is reporting to the FDA really that tedious? Roger spills the data
💩 [13:28] Recall communication protocols
💩 [16:12] Infant formula, foods intended for children, and allergens
💩 [17:32] The three pillars of every recall and why message delivery isn’t enough
💩 [21:14] Increasing the speed of recall classification
💩 [27:12] Recall processes, standardizing data, and AI
💩 [35:37] Modernizing data submissions
💩 [43:16] Why consumers never hear about recalls
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Take a look at the food safety news article we’re talking about today: FDA wants industry to suggest how to better use recalls for food safety
Behind the Scenes at the Food Safety Consortium with Rick Biros: Conference Culture, Compliance & Community | Episode 123
Alliance for Recall Ready Communities
Noteworthy quotes from this episode
“ The important part of recall, quite frankly, isn't the message. The important part about a recall is the action.” – Roger Hancock
“ There's a variety of potential outcomes for a defective product, but those three things are critical. Defective product, consumers that have purchased it, and instructions about what to do.” – Roger Hancock
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
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_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
Did you know sanitizing without cleaning is one of the most common food safety mistakes? 🤦♀️
DeVere Chemical is here to help you avoid rookie moves.
Their cleaning and sanitizing solutions are built for real food safety, not just looking clean, but being clean.
✅ Remove visible soils
✅ Use the right product
✅ Get full contact time
✅ Don’t miss those hard-to-reach zones
✅ And DOCUMENT EVERYTHING (If it’s not written down… it didn’t happen!)
We’ve met the DeVere team at events, and trust us, they know their stuff AND they’re actually fun to hang out with (which is saying a lot for a chemical company).
If you’re in food service or manufacturing, check out deverechemical.com.
Because clean should actually mean clean.
Remember: Don’t eat poop! 💩
The FDA just dropped a list of food safety "wins," and in this episode of Don’t Eat Poop!, our hosts Matt and Francine are here to break it down.
Spoiler: If you're hoping for action on salmonella-in-your-eggs or listeria-in-your-lunchmeat, you might want to lower your expectations. Matt and Francine dissect what the FDA is really prioritizing (hint: it’s not pathogen prevention), why “generally recognized as safe” might be due for a rebrand, and what Frank Yiannas had to say with his subtle-but-spicy LinkedIn post.
In this episode:
💩 [01:08] Introducing Don’t Eat Poop’s new sponsor
💩 [04:36] The FDA’s 100 Days of Embracing Gold-Standard Science, Transparency and Common Sense
💩 [06:00] Infant formula improvements
💩 [09:00] Titanium dioxide and other banned substances
💩 [10:03] GRAS reform: What “generally recognized as safe” really means
💩 [11:14] Nature food dyes
💩 [12:12] Defining “ultra-processed foods” is harder than you think
💩 [14:56] Frank Yiannas’s take on the FDA’s 100 Days
💩 [20:37] Using AI to help utilize big data
💩 [22:58] The drug side of the FDA gets 3x more attention than the food side
💩 [26:36] Two types of safety: what kills you now vs. what kills you slowly
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Take a look at the FDA’s 100 Days of Embracing Gold-Standard Science, Transparency and Common Sense here.
Listeria’s Lasting Damage: A Food Safety Wake-Up Call | Episode 122. Listen here.
Noteworthy quotes from this episode
“ The FDA should actually be renamed DAF. Drug administration and food. It's like food is an afterthought in the FDA.” – Matt Regusci
“ We need to think about the American consumers and keeping their food safe because we don't want them to die when they eat their food.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
This episode is sponsored by DeVere Chemical
Did you know sanitizing without cleaning is one of the most common food safety mistakes? 🤦♀️
DeVere Chemical is here to help you avoid rookie moves.
Their cleaning and sanitizing solutions are built for real food safety, not just looking clean, but being clean.
✅ Remove visible soils
✅ Use the right product
✅ Get full contact time
✅ Don’t miss those hard-to-reach zones
✅ And DOCUMENT EVERYTHING (If it’s not written down… it didn’t happen!)
We’ve met the DeVere team at events, and trust us, they know their stuff AND they’re actually fun to hang out with (which is saying a lot for a chemical company).
If you’re in food service or manufacturing, check out deverechemical.com.
Because clean should actually mean clean.
Remember: Don’t eat poop! 💩
In this jaw-dropping episode of Don’t Eat Poop!, our hosts Matt and Francine unpack a food safety scandal so grotesque it could make you ill just thinking about it. From a Kansas City steakhouse scandal involving literal food contamination for fetish content, to cringe-worthy confessions from food safety trainees, this episode hits every horrifying note in the foodservice handbook of “what not to do.”
Hold onto your lunch: this is the food safety podcast episode you wish was fiction.
In this episode:
💩 [02:28] The cult classic restaurant movie - Waiting
💩 [05:11] The case of Jace Hanson
💩 [10:36] Food contamination for Grindr clout
💩 [12:26] Confessions from a food safety trainee
💩 [17:17] How improper storage and poor practices shut down a high-end restaurant
💩 [22:18] The fallout: 380 complaints, 130 illnesses, and one closed restaurant
💩 [28:37] Why culture fit matters in food safety
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Take a look at the article we’re talking about in this episode: https://www.foodsafetynews.com/2025/07/man-in-kansas-pleads-guilty-to-contaminating-food-at-upscale-restaurant/
Noteworthy quotes from this episode
“ The Leawood police said that they eventually received 380 tips about food contamination from diners who ate at the restaurant. 380 in one month. So if you guys are ever curious about hiring practices and how important that is, it's very important.” – Matt Regusci
“Never did I think I’d read Food Safety News and Grindr in the same sentence.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
In this episode of Don’t Eat Poop! recorded on-site at the 2024 Food Safety Consortium, our hosts Matt and Francine sit down with Rick Biros, the mastermind behind the conference and publisher of Food Safety Tech.
From escalator woes to high-level discussions on FSMA 204 and food safety culture metrics, this episode captures the pulse of a post-pandemic industry ready to level up. Whether you're an industry vet or a newcomer, get ready for insights and a healthy dose of laughter.
In this episode:
💩 [01:41] Kicking things off with Rick Biros
💩 [04:30] The escalator strikes again! Why venue logistics matter
💩 [06:55] The value of a conference: education & networking
💩 [08:59] FSMA 204, listeria outbreaks, and why the food safety industry is “waking up”
💩 [11:06] Chemical testing rising
💩 [13:16] The AFFI partnership: how collaboration upgraded the agenda
💩 [17:17] Women in Food Safety Breakfast: growing stronger every year
💩 [19:37] What’s next for Food Safety Tech: more projects & purpose
💩 [22:12] Measuring food safety culture
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Visit: https://foodsafetytech.com/
Noteworthy quotes from this episode
“ We've not really been paying a lot of attention from a regulatory standpoint on chemical testing. That's been all Europe's big issues. Now with forever chemicals and a lot of the other issues, we're going to see an increase in the aspect of analytical testing that we've not seen in a long time in the food industry.” – Rick Biros
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Rick, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
When foodborne illness becomes a life sentence, who carries the burden?
In this gut-wrenching episode of Don’t Eat Poop!, our hosts Matt and Francine share the devastating story of John Trahar - a once-vibrant entrepreneur now reduced to a shadow of himself after a listeria infection caused bacterial meningitis. It's not just about pathogens and paperwork; it's about people. This episode puts a very real, very human face on why preventing foodborne illness isn't optional.
In this episode:
💩 [05:20] Introduction to Bill Marler
💩 [05:57] Listeria strikes again: backstory on the Mexico potato connection
💩 [07:54] The devastating effects of listeria
💩 [14:32] What bacterial meningitis means for a human body
💩 [19:00] John’s wife’s emotional reality
💩 [22:10] Family fallout: Impact on their teenage son and family business
💩 [28:43] Where's the FDA? Lingering questions about traceback and accountability
💩 [30:51] Why storytelling matters in food safety culture
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out Bill Marler’s blog: https://www.marlerblog.com/
The case that we’re talking about today: https://www.marlerblog.com/case-news/a-tragic-listeria-illness-and-the-search-for-the-cause/
Noteworthy quotes from this episode
“ Dying from listeria is probably one of the worst ways to die. [...] It's perpetual pain.” – Matt Regusci
“ I wouldn’t want to live with listeria. I would prefer to die.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren’t just petty - they were potentially deadly.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney’s restaurant menus.
From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.
In this episode:
💩 [05:19] A fired Disney employee hacks into Disney’s menus
💩 [09:12] From paternity leave to felony charges
💩 [11:44] How allergen tampering crosses a deadly line
💩 [14:21] Trying to understand the motives behind the menu hacking
💩 [16:41] Software security failures and food safety
💩 [21:24] Who should have access to menu allergens?
💩 [24:06] Understanding the severity of allergen tampering
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Find the past episode on hacking and food safety here: Some Growing Food Safety Threats That Most Don’t Think About But Can Gravely Affect Your Facility | Episode 116
Noteworthy quotes from this episode
“ I don't think they would've thrown the book at him as much as they did until he started jacking with allergens because that's changing it from a bad prank [...] to manslaughter.” – Matt Regusci
“ I understand being angry, but the things that he did went beyond hurting the company. [...] Some of them could have killed people.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
Is your wheat toast a weapon waiting to happen?
In this eye-opening episode of the Don't Eat Poop!, our hosts Francine and Matt unpack a disturbing real-world threat: the smuggling of a biological weapon-grade fungus into the U.S. food system.
From fusarium head blight to potential global famine, they connect the dots between agroterrorism, supply chain vulnerabilities, and why food safety professionals need to think like defense strategists. It’s not paranoia, it’s preparedness.
In this episode:
💩 [04:38] Francine and Matt recap their global webinar on the future of food safety
💩 [05:11] Bioterrorism: Why internal threats are often more dangerous than external ones
💩 [06:55] The case of the Chinese doctoral students smuggling fusarium head blight (FHB) into U.S. labs
💩 [08:52] A breakdown of FHB’s economic and food security impact
💩 [13:37] Global catastrophe potential: How disrupting the Western Hemisphere’s grain supply could trigger a worldwide famine
💩 [17:25] Could bioterrorism reverse decades of food production efficiency?
💩 [22:55] What food producers and processors can (and can’t) do
💩 [31:50] Why training and trust alone won’t cut it
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out this past episode on food terrorism: Some Growing Food Safety Threats That Most Don’t Think About But Can Gravely Affect Your Facility | Episode 116
Noteworthy quotes from this episode
“ I don't think we have to have a nuclear war in order to kill every human being in the United States. A bioterrorist war would do it,” – Matt Regusci
“ I truly believed that everybody just operated to the best of their ability and cared about what they served and how they served it. It was so eye-opening for me when I became an inspector and realized that that was not the case.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
When your cucumbers keep ending up on outbreak lists, it’s time to ask: what the actual food safety fail is going on?
In this episode of Don’t Eat Poop!, our hosts Matt and Francine dig into the repeat salmonella outbreaks linked to Bedner Growers - and why the phrase “voluntary recall” should still raise your eyebrows.
They dissect how the contamination trail is traced, what might really be behind recurring farm-based outbreaks, and why cross-contamination is everyone’s problem. Whether you're running a farm, a food service kitchen, or just trying to avoid the “poop” in your produce, this one’s a wake-up call.
In this episode:
💩 [03:02] The shift from consumer ignorance to awareness of food safety
💩 [05:32] Bedner Growers: One salmonella outbreak is bad–two is a pattern
💩 [08:02] How tracebacks work
💩 [12:35] Epidemiology 101: What did you eat... a week ago?
💩 [17:16] Farming and food safety: Where does Salmonella come from?
💩 [20:59] Most farms don’t survive a salmonella outbreak
💩 [25:54] Ripple effects: How one farm’s mistake can tank a whole commodity
💩 [32:24] Lessons from Jack in the Box, Chipotle, and other infamous outbreaks
💩 [35:35] Food safety and insurance companies
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Food Safety News article our hosts are talking about, Bedner cucumbers are back, making people sick once again.
Noteworthy quotes from this episode
“ You can't taste [salmonella], you can't see it, you can't smell it. It's invisible to the naked eye, but not invisible to the human body system.” – Matt Regusci
“All foodborne illnesses are preventable. You get them from eating something that's contaminated. Are we ever going to eliminate all of them? No. But they're all preventable.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
In this raw and eye-opening episode of Don’t Eat Poop!, our hosts Matt and Francine tackle one of the deadliest (and most misunderstood) topics in the food industry: food allergies.
Prompted by a tragic case of a mislabeled cookie causing a grandmother’s death, they break down how simple labeling mistakes and casual attitudes toward allergens can have lethal consequences. From cross-contact catastrophes to faux allergy fibbers, this episode dives deep into the real-life implications of allergy mismanagement in both food service and retail.
Whether you're managing a restaurant kitchen, hosting kids at summer camp, or buying cookies at a supermarket, this one’s a must-listen for anyone serious about food safety compliance.
In this episode:
💩 [02:53] Mislabeling leads to a fatal peanut allergy reaction
💩 [05:00] Why labeling systems fail and how POS errors put lives at risk
💩 [05:59] Fake allergy claims and their dangerous consequences
💩 [08:38] The allergy vs. intolerance debate
💩 [13:41] When an NBC announcer had to leave the Kentucky Derby due to allergen exposure on live TV
💩 [15:54] Carrying your EpiPen with you everywhere you go
💩 [20:16] Brazilian nuts can be toxic in high quantities
💩 [23:15] The dangers of cross-contamination
💩 [26:08] Why even lettuce needs label clarity
💩 [29:47] Anaphylaxis as a special need
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Food Safety News article our hosts are talking about, Family sues Safeway after mislabeled cookie causes grandmother’s death.
Take a look at the last allergen episode, Diving Back Into Food Allergies: Important Data, Recent Deaths, and Hidden Dangers | Episode 58
Noteworthy quotes from this episode
“ When people say that they're allergic, it desensitizes people to the real fact that people who are actually allergic to this are carrying an EpiPen and this could kill them from anaphylactic shock.” – Matt Regusci
“ There are a million reasons as to why people don't take [food allergies] as seriously as they should, but none of that negates how serious it is. People die.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
🧤 THIS EPISODE IS SPONSORED BY Eagle Protect! 🧤
Protect your kitchen with Eagle Protect’s reliable, tested gloves.
Delta Zero Verified Gloves: more information
Glove Best Practice Guidelines to prevent direct and cross-contamination. Glove selection, colors, where to dispense, how to use effectively etc.
Glove Audit: Solve your glove-related issues and improve your food safety practices. Get personalized feedback on how to mitigate these risks.
For more glove safety tips, visit EagleProtect.com!
In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.
They kick things off with a recent incident at Erewhon’s luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.
The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.
In this episode:
💩 [04:07] The cockroach violation at Erewhon’s luxury tonic bar in Santa Monica
💩 [07:59] Francine’s craziest cockroach story
💩 [09:03] What happens when you spray a bad cockroach infestation
💩 [13:17] What it takes for the health department to reopen a restaurant
💩 [16:34] The psychological effect of inspecting a bad cockroach infestation
💩 [18:44] Taking food safety seriously
💩 [20:35] A fill factor
💩 [21:59] What they found at Erewhon’s luxury tonic bar in Santa Monica
💩 [23:05] Where there’s one cockroach, there are thousands
💩 [24:49] Consumer reaction to the Erewhon cockroach violation
💩 [27:20] The need for weekly pest control
💩 [28:44] The expectations of Erewhon’s luxury tonic bar customers
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Check out the Food Safety News article our hosts are talking about, Cockroach violation shuts down Erewhon’s luxury tonic bar in Santa Monica.
Noteworthy quotes from this episode
“If you're paying 20 bucks for a smoothie or a tonic, you probably don't want cockroaches as the added ingredient.” – Matt Regusci
“[Cockroaches] were inside the milkshake machine. They were everywhere. [...] This does not happen overnight. It took a while for it to get this bad.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
🧤 THIS EPISODE IS SPONSORED BY Eagle Protect! 🧤
Protect your kitchen with Eagle Protect’s reliable, tested gloves.
Delta Zero Verified Gloves: more information
Glove Best Practice Guidelines to prevent direct and cross-contamination. Glove selection, colors, where to dispense, how to use effectively etc.
Glove Audit: Solve your glove-related issues and improve your food safety practices. Get personalized feedback on how to mitigate these risks.
For more glove safety tips, visit EagleProtect.com!
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some growing threats to food safety: cyber attacks, food terrorism, and food fraud.
For some time, these were associated with external threats, as was the case with JBS's Russian ransomware attack, which stopped 30% of the American meat supply back in 2021, and the lead-laced-cinnamon fraud that came from Ecuador and led to the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.
But today, our hosts are bringing you a very serious case of a cyber attack by someone on the inside, with dangerous consequences for both consumers and workers at a poultry processing facility.
So, stay tuned to know all about these growing threats and how to protect your facility from them.
In this episode:
💩 [04:05] What makes our hosts successful in the food compliance world
💩 [05:23] The food industry must prepare for food terrorism and fraud
💩 [07:17] The South Carolina chicken plant sabotage case
💩 [08:26] The bad side of the current level of automation in meat-packing plants
💩 [10:05] What the saboteur accomplished and the questions that elicited
💩 [12:08] A disgruntled insider’s access and the importance of changing codes
💩 [16:07] Having no past criminal records doesn't mean much
💩 [17:32] Chemical risks in poultry processing
💩 [20:41] Cybersecurity: A growing threat to food safety
💩 [23:55] Listen to your IT people, they're trying to protect you from this
💩 [26:25] The points in the system where food can be tampered with
💩 [29:50] The need for good food defense plans
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Catch up with our decaf coffee episode, What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111.
In case you're curious, these are the Alani Nu Energy Drinks marketed to women.
Check out the Food Safety News article our hosts are talking about, South Carolina chicken plant sabotage case exposes food safety gap.
Watch Matt and Francine's global webinar for NEMIS, Ensuring Food Safety Worldwide: Tackling Challenges and Paving the Way for a Safer Future.
Catch up with our funny take on Dr. Darin's article, When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110.
Noteworthy quotes from this episode
“This case exposes a blind spot in food safety: the vulnerability of digitized processing systems to insider attacks. While efficient, these systems are susceptible to sabotage, especially by former employees with lingering access.” – Matt Regusci
“ Companies need to start watching out for this type of behavior [food terrorism] because it's going to happen. It's just a matter of time till this type of behavior starts to happen. It's on the forefront and it's not just [in] manufacturing and processing [but in] restaurants as well.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
We'd love to hear from you!
📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
📕 Check out Francine's book Who Watches the Kitchen? on Amazon!
🎙️ BE A GUEST ON DON’T EAT POOP!
Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.
_______
Produced by Ideablossoms
