Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill’s Pet Nutrition. She has also held key Food Safety and Quality positions across various industries. She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo.
Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety.
In this BONUS episode of Food Safety Matters, we speak to Michele Sayles, Ph.D. and Vik Dutta, Ph.D. about:
Sponsored by:
bioMerieux
Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles
Ma and D’lima: How FDA Enforces Allergen Requirements and Recalls to Ensure Food Safety
Ep. 156. Lise Korsten: Food Safety Considerations, From Post-Harvest Interventions to Future Challenges
Ep. 155. Dr. Barbara Masters: Food Safety Regulatory Policy—More Than One Side to the Story
Ep. 154: Guzzle, Ham, Lewis, Pierce: 30th Anniversary and Ongoing Implementation of FDA's Food Code
Saunier and Eisenbeiser: Why Every Month is Food Safety Education Month
Ep. 153: Dr. Darin Detwiler: Reflections on Netflix's Poisoned and 30 Years of Food Safety Advocacy
Ep. 152. Dr. Kris de Smet: Managing Food Safety in the EU and Beyond
Ep. 151. Pierce, Morales, and Quam: Behavioral Science of Food Safety in Small-Scale Retail Foodservice
Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More
Ep. 149. Dr. Steven Lyon: Food Safety Innovation, Stewardship, and Culture at Chick-Fil-A
Ep. 148. Tracy Fink: IFT’s Research, Resources, and Reach
Ep. 147. Angela Fernandez: Achieving FSMA 204 Compliance With GS1 Standards
Waldrop and Coffman: Stakeholder Collaboration is Key to Advancing Culture
Elanco: Addressing USDA's Top Salmonella Serotype KPIs in Poultry
Ep. 146. Live from the 2023 Food Safety Summit—Part 2
Ep. 145. Live from the 2023 Food Safety Summit—Part 1
Ep. 144. Dr. Angela Anandappa: Advancing the Science and Practice of Sanitation
MilliporeSigma: Small Steps, Big Impacts—Understanding Risks and Regulations for Infant Food Safety
Ep. 143. Frank Yiannas: The Time to Take Bold Food Safety Action is Now
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