Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) and director of the Institute for Food Safety and Health (IFSH). 

Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association. 

Before that, he served at the U.S. Food and Drug Administration’s (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics.

Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia.

Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award. 

Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board. 

In this episode of Food Safety Matters, we speak to Bob Brackett about:

• The impetus behind starting IIT
• IIT's collaborative research practices
• His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus
• The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients
• New technologies being used in food safety: high-pressure, pulse light, and cool plasma
• IIT's Biocontaminant Pilot Plant
• Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak
• Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility
• IIT's work with NOROCORE and norovirus interventions
• What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs
• The most innovative developments to come out of IIT
• IIT's top goals moving forward
• His advice to food safety graduate students

Related Content and Resources:
Illinois Institute of Technology 
Institute for Food Safety and Health 

News Mentioned in This Episode:
Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector 
FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology 
FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology 
Safe Food for Canadians Regulations Announced for 2019 
Pre-Cut Fruit Causes Multistate Salmonella Outbreak; FDA Outbreak Updates 
CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal 
FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak 
Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award

Bob Ferguson's Food Safety Insights Articles 
Listeria: An Important Focus of Environmental Monitoring (June/July 2018)
Sanitation Verification for Allergen Control (April/May 2018)
Testing and Sanitation for Allergen Control (February/March 2018) 
Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018)
The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017)
A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017)
What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017)
The Drivers of Differences in Food Safety Testing Practices (April/May 2017)
A Look at the Microbiology Testing Market (February/March 2017)

Sponsored by:

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Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).

Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024.

Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation.

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems.

Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef.

Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East.

Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace. 

Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders.