Markus Lipp's guest appearances

Markus Lipp

Food Safety Matters

The AME Food Testing Show

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Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety. Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany. In this episode of Food Safety Matters, we speak with Dr. Lipp [19:11] about:  The ways in which a country’s regulatory capacity and traditional cuisine determines its unique food safety challenges and priorities Some of the pressing chemical and microbiological hazards that are affecting food systems around the world The rippling effects of climate change, such as increased aflatoxin contamination, and how a nation’s economic stability and geography relate to its climate resilience The balance between food safety and food security, including conflicting factors The importance of recognizing the boundaries of global food systems and collectively working to ensure food safety goals by engaging in nuanced discussions about such boundaries Reaching consumers through effective risk communication that considers the personal and emotional nature of food Why it is difficult to clearly define “food fraud,” and why international collaboration is important to combatting fraud in an increasingly complex, global food system FAO and the World Health Organization’s (WHO’s) joint work to achieve their overlapping goals, such as developing food safety standards through the Codex Alimentarius Commission.  News and Resources: FSIS Reports 75 Percent Reduction of Salmonella in Poultry [2:28] Senate Mandates FDA to Ensure Infant Formula Safety, Supply [7:48] FSIS Releases HACCP Model for Raw, Liquid Egg Products [10:38] FDA Issues Final Guidance on Systems Recognition Arrangements [11:09] GFSI Exclusive Interview: FAO Food Safety Head Talks Collaboration, Sustainability FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud Sponsored by: ActiveSense We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety. Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany. In this episode of Food Safety Matters, we speak with Dr. Lipp [19:11] about: <ul> <li>The ways in which a country’s regulatory capacity and traditional cuisine determines its unique food safety challenges and priorities</li> <li>Some of the pressing chemical and microbiological hazards that are affecting food systems around the world</li> <li>The rippling effects of climate change, such as increased aflatoxin contamination, and how a nation’s economic stability and geography relate to its climate resilience</li> <li>The balance between food safety and food security, including conflicting factors</li> <li>The importance of recognizing the boundaries of global food systems and collectively working to ensure food safety goals by engaging in nuanced discussions about such boundaries</li> <li>Reaching consumers through effective risk communication that considers the personal and emotional nature of food</li> <li>Why it is difficult to clearly define “food fraud,” and why international collaboration is important to combatting fraud in an increasingly complex, global food system</li> <li>FAO and the World Health Organization’s (WHO’s) joint work to achieve their overlapping goals, such as developing food safety standards through the Codex Alimentarius Commission.</li> </ul> News and Resources: <a href="https://www.food-safety.com/articles/7848-fsis-reports-75-percent-reduction-of-salmonella-in-poultry" rel="noopener nofollow" target="_blank">FSIS Reports 75 Percent Reduction of Salmonella in Poultry</a> [2:28] <a href="https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply" rel="noopener nofollow" target="_blank">Senate Mandates FDA to Ensure Infant Formula Safety, Supply</a> [7:48] <a href="https://www.food-safety.com/articles/7834-fsis-releases-haccp-model-for-raw-liquid-egg-products" rel="noopener nofollow" target="_blank">FSIS Releases HACCP Model for Raw, Liquid Egg Products</a> [10:38] <a href="https://www.food-safety.com/articles/7832-fda-issues-final-guidance-on-systems-recognition-arrangements" rel="noopener nofollow" target="_blank">FDA Issues Final Guidance on Systems Recognition Arrangements</a> [11:09] <a href="https://www.food-safety.com/articles/7625-gfsi-exclusive-interview-fao-food-safety-head-talks-collaboration-sustainability" rel="noopener nofollow" target="_blank">GFSI Exclusive Interview: FAO Food Safety Head Talks Collaboration, Sustainability</a> <a href="https://www.food-safety.com/articles/7672-fao-publishes-paper-on-regulatory-strategies-to-counter-food-fraud" rel="noopener nofollow" target="_blank">FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud</a> Sponsored by: <a href="https://www.activesense.com/article-library/delivering-stronger-brand-protection-with-smart-pest-management-technology.html" rel="noopener nofollow" target="_blank">ActiveSense</a> We Want to Hear from You! Please send us your questions and suggestions to <a href="mailto:podcast@foodsafetymagazine.com" rel="noopener">podcast@food-safety.com</a>

Ep. 122. Dr. Markus Lipp: Food Safety, Food Security, and Climate Change

Food fraud: USP’s Food Fraud Database Markus Lipp, Ph.D., Senior Director for Food Standards, U.S. Pharmacopeia. Dr. Markus Lipp is the Senior Director for Food Standards at the U.S. Pharmacopeia. USP is a non-profit scientific organization that sets standards for the identity, quality and purity of pharmaceuticals, food ingredients and dietary supplements. USP publishes quality standards for food ingredients in the Food Chemicals Codex; and for dietary supplements in the Dietary Supplements Compendium. Prior to this position, Dr. Lipp worked as the Director for Science and Research at the International Bottled Water Association and as the Global Lead for Detection Methods and Reference Materials relevant to genetically modified organisms at Monsanto Co’s headquarters in St. Louis, MO. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe, Germany. Agenda: 1. Introduction. 2. What is food fraud? 3. Is there a systematic compilation of food fraud scholarly and media articles? 4. What is the U.S. Pharmacopeia? 5. What is the U.S. Pharmacopeia database repository for ingredient fraud reports? 6. What are the risks and trends for economically motivated adulteration, authenticity, fraud, or counterfeiting of food ingredients? 7. Is there a susceptibility or vulnerability of individual ingredients to fraud? 8. Does the database include a library of detection methods reported in peer-reviewed scientific journals? 9. An extract of the information in the database is also published in the Food Chemicals Codex. 10. Article in Journal of Food Science regarding USP’s Food Ingredients Fraud Database. 11. Conclusion. Contact: Markus Lipp, Ph.D. Senior Director for Food Standards U.S. Pharmacopeia 301-230-6366mxl@usp.org

Food fraud: USP’s Food Fraud Database Markus Lipp, Ph.D., Senior Director for Food Standards, U.S. Pharmacopeia. Dr. Markus Lipp is the Senior Director for Food Standards at the U.S. Pharmacopeia. USP is a non-profit scientific organization that sets standards for the identity, quality and purity of pharmaceuticals, food ingredients and dietary supplements. USP publishes quality standards for food ingredients in the Food Chemicals Codex; and for dietary supplements in the Dietary Supplements Compendium. Prior to this position, Dr. Lipp worked as the Director for Science and Research at the International Bottled Water Association and as the Global Lead for Detection Methods and Reference Materials relevant to genetically modified organisms at Monsanto Co’s headquarters in St. Louis, MO. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe, Germany. Agenda: 1. Introduction. 2. What is food fraud? 3. Is there a systematic compilation of food fraud scholarly and media articles? 4. What is the U.S. Pharmacopeia? 5. What is the U.S. Pharmacopeia database repository for ingredient fraud reports? 6. What are the risks and trends for economically motivated adulteration, authenticity, fraud, or counterfeiting of food ingredients? 7. Is there a susceptibility or vulnerability of individual ingredients to fraud? 8. Does the database include a library of detection methods reported in peer-reviewed scientific journals? 9. An extract of the information in the database is also published in the Food Chemicals Codex. 10. Article in Journal of Food Science regarding USP’s Food Ingredients Fraud Database. 11. Conclusion. Contact: Markus Lipp, Ph.D. Senior Director for Food Standards U.S. Pharmacopeia 301-230-6366 mxl@usp.org