Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies.

Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics. 

In this episode of Food Safety Matters, we speak to Steve Taylor about:

• Why the number of food allergen recalls in the U.S. appears to be climbing
• How U.S. regulations continue to lag behind in terms of setting allergy thresholds
• The discrepancy between consumer allergy management and the U.S. healthcare system
• The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S.
• Why allergy avoidance is not always the best treatment for consumers with perceived food allergies
• Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research
• His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska
• Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling
• The correlation between gluten-free foods and food allergens
• Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients

Related Content:
A Look Back at 2016 Recalls
Report from the National Academies of Sciences, Engineering, and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens (Feb/March 2017)
Steve Taylor, Ph.D., Receives Food Safety Magazine's Distinguished Service Award (2013)
Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard (Dec. 2011/Jan. 2012)
Ensuring the Safety and Quality of Fried Foods (June/July 2007)
Bakeries Rise to Food Safety and Defense Challenges (Aug/Sep 2006)

News Mentioned in This Episode
Food Safety Pioneer Dave Theno Dies at 66
Bernard and Bennett to Receive Food Safety Magazine's Distinguished Service Award
3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier
Clemson Studies Stress Responses of Foodborne Illness and the Impact on Food Safety
New EU-China-Safe Project to Focus on Food Fraud 
EU Commissioner for Health and Food Safety Dr. Vytenis Andriukaitis Speaks with Food Safety Magazine

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Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. 

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.