Tim Stubbs

Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He heads the Innovation Center's Food Safety Committee and also coordinates and funds dairy foods and food safety research projects at universities. Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine.

Articles

ARTICLES

baby formula

How to Improve Salmonella Controls to Create an Effective Cronobacter Control Strategy

Salmonella control strategies are foundational to maintaining safe food manufacturing environments, but those programs must be taken to the next level to ensure that powders are free from Cronobacter
Innovation Center for U.S. Dairy's Food Safety Committee Tim Stubbs
October 14, 2024

Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical ready-to-eat (RTE) dry powder plant striving to eliminate Cronobacter in its environment.


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