The Third Governor’s Conference on
Ensuring Food Safety:
E. coli O157:H7 – Progress and Challenges

Speaker's Biographies:

Rick Culbert
President Food Safety
Bioniche Life Sciences Inc.

 

Rick Culbert is president of the food safety division of Bioniche Life Sciences, a publically traded biopharmaceutical company based in Belleville, Ontario, Canada. Bioniche has been collaborating with the University of Nebraska Lincoln for several years on testing of an innovative cattle vaccine that reduces the public health risk caused by exposure to E. coli O157:H7. On October 27, 2008, Bioniche was pleased to introduce ECONICHE™, the world’s first fully licensed vaccine to reduce shedding of E.coli O157 by cattle.

This bacterium causes virtually no illness in cattle, yet they are regarded as the primary reservoir from which this infamous human pathogen originates.  Contamination resulting in human suffering and death can be far reaching as has been documented in outbreaks associated with; Jack-in-the Box hamburgers in 1993, Walkerton municipal water in 2000 and Salinas valley spinach in 2006.

Rick is a graduate of the University of Guelph’s Advanced Agricultural Leadership Program. He has served on the Advisory Council for the Veterinary Technology program at Ridgetown College and as Board Member for the Center for Rural Leadership.  Rick is also the current Chairman of the Canadian Animal Health Institute and has 20 years experience of serving on various committees, including Chair of Public Relations and the Health of the Industry Committee.

Prior to his food safety appointment, Rick was the President of Bioniche Animal Health Canada.  This position was the culmination of a career that started with a diploma in Animal Health Technology, followed by experience in veterinary practice, and then expanded on by various technical and marketing positions during the subsequent 28 years in the veterinary pharmaceutical and vaccine industry. 

Rick and his wife of 30 years have three university age children and a family home overlooking the beautiful Bay of Quinte. In the community, he has been active with minor sports teams in coaching, training and management capacities. His most recent coaching challenge however, has been in the form of a high energy Golden Retriever.

Rick feels honored to be invited to the Third Governors Conference on Ensuring Food Safety: E.coli O157:H7 – Progress and Challenges; and looks forward to contributing by sharing the Bioniche vision on pre-harvest control of E. coli O157:H7.

Dr. Koohmaraie
Chief Executive Officer of the Meat Division
IEH Laboratories and Consulting Group

Dr. Koohmaraie received his B.S. degree in Animal Science from Pahlavi University in Iran, M.S. degree from Texas A&M-Kingsville University in 1980 and Ph.D. degree in Animal Science with minors in Food Science and Food Microbiology from Oregon State University, Corvallis, Oregon in 1984.  From 1984 to 1987 he was a postdoctoral fellow at U.S. Meat Animal Research Center and Michigan State University.  In 1987, he returned to the U.S. Meat Animal Research Center.  From 1987 until 2008, Dr. Koohmaraie had various roles at the U.S. Meat Animal Research Center, as scientist, Research Leader (Department Head) and then Director of the Center.  As a scientist, he trained 34 students and postdoctoral fellows from several U.S. universities and five foreign countries.

As Director, he was responsible for directing research and operation of the Center.  The U.S. Meat Animal Research Center has 260 staff members, including 64 permanent and temporary scientists.  The 2007 operating budget for the U.S. Meat Animal Research Center is $23.8 million.  The U.S. Meat
Animal Research Center is one of the largest of over 100 laboratories of the Agricultural Research Service of the USDA.

Throughout his career, Dr. Koohmaraie has focused his research efforts on the biological mechanisms regulating meat tenderness.  Starting with the outbreak of E. coli O157:H7 in the Northwest Dr. Koohmaraie has been actively involved in leading and conducting research projects to help the meat industry reduce/eliminate E. coli O157:H7 from the red meat supply.  He works closely with the members of meat industry to design projects to address food safety problems relevant to the industry. The focal point of these projects has been the development of methodology to assess the prevalence as well as the sources of key foodborne pathogens and intervention strategies to reduce/eliminate these pathogens from the red meat supply. 

After 24 years as a USDA scientist, Dr. Koohmaraie joined IEH Laboratories and Consulting Group as its Chief Executive Officer of the Meat Division.  At IEH he continues his long standing efforts of working closely with the industry to help them produce the safest meat possible.

In recognition of his contributions to science and technology, Dr. Koohmaraie has received numerous National Awards including Agricultural Research Service's Scientist of the Year Award in 1992 and 2001; Agricultural Research Service's technology transfer awards in 2004 and 2008, USDA Secretary Award in 1995 and 2001; and Research Awards from the American Meat Science Association and the American Society of Animal Science. National Meat Association selected him as it Professional of the Year Award in 2005 stating "In recognition of your dedication and valuable service to the meat and poultry industry."  In 2005, he was the recipient of the American Meat Science Association "Signal Service Award" for "In recognition of devoted service and lasting contribution to the meat industry and the American Meat Science Association."

Dr. Koohmaraie has published over 400 scientific publications and has given over 250 invited talks to U.S. and International Organizations.

Kathleen Krantz
Vice President, Technical and Human Resources
16 years with Greater Omaha Packing Company

 

Kathleen Krantz has more than thirty years of management experience in the Food Processing industry.
As Vice President for Greater Omaha Packing Co., Inc, Kathleen is responsible for and oversees corporate regulatory compliance including food safety and quality, corporate policies and programs, insurance/risk management, benefits administration, employee relations, safety and security, and public and community relations.
Today, Greater Omaha Packing Co.,Inc, is one of the largest privately owned  beef processing companies in the United States with annual sales of $950,000,000. Headquartered in Omaha, NE, this 300,000 square foot facility is internationally recognized as a premier supplier of beef worldwide and is a symbol of food safety and quality for the industry.
Ms. Krantz serves as the 2009 co-chair of the American Meat Institute, Inspection Committee, a member of the American Meat Institute, Scientific Affairs Committee and the Research Policy Committee, and past chair of the American Meat Institute Human Resources Policy Committee, a trade organization for the meat industry.  Kathleen is the past chair of the Safe Practices Committee for the National Safety Council, Omaha Chapter.
Kathleen co-chaired the 2006 Institute of Career Advancement Needs (ICAN) Women’s Leadership Conference, and is a current Board Member of  ICAN.  Kathleen co-chaired the 2008 American Heart Association, Go Red For Women Event. She was named “Member Delegate of the Year” in 2005 by the Wellness Council of the Midlands.
Kathleen has conducted many workshops throughout her career which include Marketing Beef Products in Japan, Osaka Meat Purveyors Association, Osaka, Japan, and Women Doing Business in Japan – Tri-State Women’s Conference, and Health Care Partnerships-Centers for Disease Control, Atlanta, GA. She served on the Committee of the Department of Health and Human Services, Strategic Planning for Corporate Wellness programming, representing private industry.
Kathleen with her wonderful husband enjoys three children and seven grandchildren.  

James Marsden
Regent’s Distinguished Professor of Food Safety and Security
ASI

 

James Marsden joined the ASI faculty in 1994 as the Regent’s Distinguished Professor of Food Safety and Security. He has a 100 % research appointment. He also serves as the Associate Director of the Biosecurity Research Institute – located at KSU.
His research focus has been on the safety of food products. This work has included the control of E. coli O157:H7 in raw ground beef and other processed beef products and Listeria monocytogenes in processed meats. He also acts as the Senior Science Advisor for the North American Meat Science Association and has been involved in food safety training for the food industry. Dr. Marsden is the author of numerous publications and book chapters on food safety and quality and is the recipient of awards for research and teaching.
He serves on a number of Advisory Boards for companies that provide food safety technologies to the food industry and is a regular contributor to the television program –“World Business Review with Alexander Haig”. He has also appeared on numerous television news programs as a food safety expert.

He enjoys spending time with his wife and five children and two grandchildren. His hobbies include collecting rare books, music and theater.

 

Scott Goltry
Vice President of Food Safety and Inspection Services
AMI

 

Scott Goltry is the vice president of food safety and inspection services. In this role, Goltry provides oversight to members on current and proposed inspection issues, and is the staff liaison to the AMI Inspection Committee. He advises AMI members about current field-related FSIS inspection issues. He also coordinates the third-party audit harmonization initiative and food defense activities. 
Prior to joining AMI in 2008, he held jobs in quality assurance, food safety and regulatory fields at Cargill Beef, OhSe Foods, Land O’ Frost and Kayem Foods. Goltry received his Bachelor of Science in Agriculture from Kansas State University and a Masters of Science in Food Science and Nutrition from the University of Missouri.

He enjoys spending time with his wife and five children and two grandchildren. His hobbies include collecting rare books, music and theater.

Kenneth Odza
Member
Stoel Rives LLP

 

Ken Odza is a member of the firm. His primary focus is on emerging issues in food liability. He has extensive experience with experts and regulators in responding to claims of food-borne illnesses, and he works with nationally and internationally renowned experts in microbiology, epidemiology, nephrology, neuroscience, veterinary medicine and food handling, to name a few. Ken is also involved in public policy issues regarding food. Ken is the principal author of one of the first blogs focusing exclusively food liability defense www.foodliabilitylaw.com. As a litigator, his efforts often involve defending claims by injured plaintiffs and prosecuting third-party claims against suppliers and their insurers. He has also defended and prosecuted a wide range of complex tort, environmental and civil rights cases.
Before becoming an attorney, Ken was a teacher and counselor at a wilderness school in Pennsylvania for severely emotionally and socially disturbed adolescents.
He received his J.D. from Cornell Law School, cum laude.

 

Michelle L. Rossman, M.S.

Director, Beef Safety Research

National Cattlemen’s Beef Association

Ms. Rossman is the Director, Beef Safety Research for the National Cattlemen’s Beef Association.  Enhancing the safety of U.S. beef products through a focused research program, effective communication initiatives and a unified vision is her focus.  She staffs the Beef Industry Food Safety Council which brings all sectors of the beef industry together to collaboratively address beef safety challenges.

Michelle’s experience in the meat industry includes work with Cargill Meat Solutions and Leachman Cattle Company.  She received a B.S. from the Pennsylvania State University and a M.S. in Meat Science from Colorado State University. 

She is active in several professional organizations including the International Association of Food Protection and the American Meat Science Association.
Michelle resides in Rochester, MN where her family owns a commercial cattle, swine and crop operation.

 

Elaine D. Berry, Ph.D.

Research Microbiologist

USDA, ARS, U.S. Meat Animal Research Center

Elaine Berry is a Research Microbiologist at the Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Nebraska, a research location administered by the Agricultural Research Service within the United States Department of Agriculture.  The overall objective of the Research Center is to develop scientific information and new technology to solve high priority problems for the U.S. beef, swine, and sheep industries.  She is the Lead Scientist for a research project focused on the prevention of pathogen transmission from animal manure to human food and water. 
Elaine received a B.S. and an M.S. in Food Science & Technology from the University of Nebraska (1988, 1990), and a Ph.D. in Food Science and Microbiology at North Carolina State University (1995).  She was a postdoctoral fellow at the U.S. Meat Animal Research Center from 1995 to 1997, prior to being hired as a scientist in 1997.  She is active in several professional organizations including the International Association of Food Protection, the American Society for Microbiology, and the American Society of Animal Science. 

 

Jim Wells

Research Microbiologist

USDA

Jim Wells is a research microbiologist with the USDA Agricultural Research Service and is stationed at the U.S. Meat Animal Research Center in Clay Center, Nebraska. He completed a BS in Agriculture-Major in Animal Sciences and a MS in Animal Sciences at UT-Knoxville. He continued his graduate work at Cornell with James Russell studying rumen microbiology and fiber digestion. After completing studies at Cornell, he worked with human gastrointestinal bacteria associated with human disease at Medical College of Virginia.  In 2002, Jim started his research in preharvest food safety at the U.S. Meat Animal Research Center and has been part of an ARS team of scientists identifying areas of preharvest animal production that may contribute to pathogen transmission to humans and working on interventions to control points of transmission.

 

Leonard Huskey
VP Quality Assurance, Beef and Pork 
JBS, formerly Swift & Co.

 

Mr. Huskey started his service at Swift 46 years (and 14 relocations) ago.  Early positions included product management, plant manager, director of business planning, director of marketing. Since 1988, he has been responsible for quality assurance and food safety. He received his BA from Rutgers University and his MBA in Production Management from Loyola University.  
Mr. Huskey is involved with National Pork Board, Pork Safety Committee, Pork Quality Solutions Team, American Meat Institute, Meat Inspection Committee, Animal Welfare Committee, and National Pork Producer's Association-Packer Processor Industry Council. He is the Chairman of ASTM Committee for Carcass Evaluation Standards.

Kerri B. Harris

Kerri B. Harris is the President/CEO of the International HACCP Alliance, Director of the Center for Food Safety, and Associate Professor in the Animal Science Department at Texas A&M University.  She assisted with standardizing HACCP training programs, and helped develop the train-the-trainer course and the accreditation program for HACCP training providers.  She has published multiple refereed journal articles and other publications, coauthored two book chapters, and presented at multiple national meetings.  She is responsible for team teaching a HACCP course for graduate/undergraduate students and for coordinating various HACCP and food safety industry training programs. She has received several awards, including the 2003 Professional Award from the National Meat Association, the Vice Chancellor’s Award in Excellence for Beef Safety Research Team Award in January 2005, and the Harry L. Rudnick 2005 “Educator of the Year” Award from the North American Meat Processors Association.  

Jennifer Williams

Jennifer Williams is a Senior HACCP/ SSOP Specialist for Tyson Foods. Her primary area of responsibilities is providing assistance to executive, corporate and plant team members in understanding and meeting regulatory requirements within the beef/ pork slaughter and case ready operations. She advises on current FSIS inspection related plant issues and industry situations. She, together with the Food Safety and Quality Assurance team, coordinates audit activities, food safety training, food safety program and food safety implementation efforts within the plants and corporate systems.

Jennifer joined IBP/ Tyson Fresh Meats in 2001, she has held jobs in quality assurance, food safety and regulatory for Tyson Foods and Hormel Foods. Williams received her Bachelor of Science in Biology from Graceland University.

She enjoys spending time with her husband and four children, two boys and two girls ranging in age from 21 to 2. Jennifer likes to cook, enjoys gardening and crafting and spending time with her parents on their farm in South Central Iowa.

Dr. Kumpost, FSIS, USDA

Dr. Kumpost received his DVM degree from the University of Minnesota and has been in private practice for 30 years.  Dr. Kumpost joined FSIS in 2003.  He has worked as an IIC in a large 2 shift Beef slaughter establishment, received his EIAO training in 2004 and became a full time EIAO in 2005.  Was team leader for the first Incident Investigation Team (IIT) assessment performed in the U.S. in 2006.  He has assisted in the development of the current Food Safety Assessment (FSA) Tools used to currently conduct FSAs for FSIS.

Lisa Olson
Cargill Meat Solutions

Lisa Olson is a Director of Technical Services for Cargill Meat Solutions in Wichita, Kansas.  She is responsible for food safety and quality management systems and processes in four North American ground beef processing facilities.  In addition, Lisa oversees food safety matters of beef raw material suppliers and co-manufacturers.   She was instrumental in enhancing the Cargill Meat Solutions Beef Supplier Program and in developing Cargill’s E. coli O157:H7 verification testing program for frozen ground beef products. 
Lisa started her career with Cargill in 2000 as a Food Microbiology Lab Manager for Cargill Kitchen Solutions (formerly Sunny Fresh Foods).  She earned her Bachelors and Masters Degrees in Molecular Biology from the University of Wyoming. 

 

Daniel L Englejohn, Ph.D.
Deputy Assistant Administrator
Office of Policy and Program Development
Food Safety and Inspection Service
U. S. Department of Agriculture

September 2002 to Present – Engeljohn serves in the Senior Executive Service at USDA in the policy office of the Department’s public health regulatory agency. He oversees the risk management activities associated with meat, poultry, and processed egg products and leads the strategic planning efforts involving the development of food safety regulations. Engeljohn represents FSIS on the National Advisory Committee on Microbiological Criteria for Foods and is the FSIS spokesperson on food irradiation issues. In addition, he serves as an adjunct assistant professor of nutrition on the graduate faculty at Howard University and teaches both undergraduate and graduate courses on human nutrition. July 1979 to September 2002 – Engeljohn served as both a Meat Marketing Specialist and a Food Technologist in the meat grading and food safety programs at USDA.

 

Dr. Rodney Moxley

Dr. Rodney Moxley is a veterinary pathologist and Professor in the Department of Veterinary and Biomedical Sciences at the University of Nebraska-Lincoln.  He obtained his DVM in 1978 and his PhD in Pathology in 1983, both from the University of Missouri-Columbia.  Dr. Moxley’s research focus is on enterohemorrhagic E. coli (EHEC) especially E. coli O157:H7 in cattle and animal models, and also enterotoxigenic E. coli (ETEC) of swine.  His research has addressed intervention strategies for use in field against E. coli O157:H7 in cattle, and studies of the functions of virulence factors in the pathogenesis of EHEC and ETEC infections in gnotobiotic piglet and calf models.