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 11: The Challenge of Water
Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them.
Related Content
Poisoned Calls for a Bigger Conversation on Food Safety
Former FDA Deputy Commissioner Frank Yiannas discusses what the Netflix documentary Poisoned got right—and what it missed—about modern food safety.
Food Safety: A Quick Take on the Past 30 Years and a Look at What's Ahead
A conversation with IFT's senior food safety and traceability scientist Sara Bratager
IFT Honors 2023 Class of Fellows
A collection of quotes from the 2023 Fellows from the 2023 IFT FIRST Annual Event and Expo.
Baking in Innovation
A look at five key focus areas in the bakery category, which has performed well in the past year.
Greek Yogurt in Pizza Dough Cottage Cheese Snacks Natural Sugar Substitutes
A column describing three new consumer products available for purchase.
Digital Exclusives
Yes NOVA Is Flawed But It Can Not Be Ignored
Job Ubbink and Allen Levine posit that the NOVA food classification system is flawed, but it draws attention to the fact that many processed foods are not healthfully formulated.
In Defense of Ultra Processed Foods
Not all diets comprised of processed and ultra-processed foods are unhealthy, IFT forum presenters point out.
The Missing Ingredient in FDA's Proposed Rule
Dietitian Linn Steward suggests that that the FDA’s healthy labeling guidance is too restrictive and does not serve consumers well.
Healthy Growth for Hybrid Beverages
Creative crossovers are reinvigorating traditional beverage category segments and inspiring new product categories.