EP 19: Bird Flu - Sorting Fact from Fiction
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI). The first instance of HPAI in 2022 was confirmed in a commercial turkey flock in Indiana on February 3 and since then, over 50 cases have been identified across 17 states, in both commercial and backyard flocks.
The records indicate that the current avian influenza outbreak is the largest we have seen since 2014–2015. Join host Bruce Perkin and guest speaker Yvonne Thaxton as they discuss what is avian influenza, can humans’ contract it, the biosecurity measures that are in place and more!
Guest Speaker
Dr. Yvonne Thaxton, PhD
Professor Emeritus and Director of the Center for Food Animal Wellbeing,
University of Arkansas
Dr. Yvonne Thaxton, PhD
Professor Emeritus and Director of the Center for Food Animal Wellbeing,
University of Arkansas
Yvonne Thaxton is a renowned expert in poultry science and is currently a Professor Emeritus and Director of the Center for Food Animal Wellbeing at the University of Arkansas. She earned her PhD in Poultry Pathology from Auburn University and is a speaker and advisor in the field of Poultry science and animal welfare.
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands-on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part-time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
Recent Sci Dish Episodes
EP 25: The EPA’s Recipe for Food Sustainability
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
EP 24: The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers.
EP 23: DEI’s Role in Supporting a Sustainable Food Ecosystem
Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.
EP 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health.
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Food Technology editors reported live from IFT FIRST: Annual Event and Expo. To follow are some of the highlights.
IFT FIRST: Continuing the Conversation
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