Julie

All he could tell me was that as long as she was alive, we still had hope.

At the end of last summer, just before Labor Day, my wife (who was 6 months pregnant with our second child), Lynn, and I celebrated our 12th wedding anniversary with dinner and a show in New York City. The next day, we attended a family party in a church hall, and the day after that we visited friends and went out to a fine restaurant in their home town. You see, this was Labor Day weekend and we were having fun with our friends and family. Little did we know it would change our lives forever. That Monday — Labor Day — my wife began to feel a bit unwell, flu symptoms. She begged off yet another party invitation, a backyard barbeque, but I took Ben (our then-five-year old son). When we returned home, Lynn was feeling very poorly, and she called her OB/GYN. Since she had a regular appointment scheduled for Wednesday, it was decided we should wait.

The flu symptoms intensified on Tuesday, and when Lynn came home from work, she headed straight for bed and spent the entire evening there. She missed work the next day, but she dropped our son at his first day of kindergarten, and when I came home from work we all piled into the car and went to the doctor’s office. I was convinced she just had the flu, and I didn’t think we would be gone too long. When we arrived at the doctor’s office, it was nearly empty. I still remember sitting in there in those ubiquitous doctor’s office chairs, thinking that we would need to stop off on the way home for some flu remedy.

The doctor listened to the baby’s heartbeat, and felt for movement. What she heard and felt frightened her, but she hid her concern from Lynn. She asked us to go to the hospital, which was nearby, so they could run a few tests. So, off we all went.

At the hospital, I had to drop Lynn and Ben off at the curb and park the car. Lynn had already been entered into the admitting system by the time I returned, but it didn’t seem that anyone was in any hurry to have a doctor see her. I got a little annoyed, and tried to impress on the person behind the counter that the OB/GYN had indicated that this was a matter of some urgency. She simply shrugged.

We waited for what seemed like hours. As the afternoon dragged on to evening, Ben and I went to get dinner, while Lynn was moved to a special perinatal unit. When we returned Lynn was very upset and the faces of the doctors were grave. They were coming to the conclusion that something was seriously wrong. No fetal movement had been detected, and the baby’s heart was racing. A blood test was at the lab, but the attending physician was pretty sure he didn’t need to see the results. His experience told him that a serious and life-threatening infection had attacked Lynn, and he prepared us for the inevitable — the baby would have to be born that night. He explained to us that although a baby at 27 weeks had only 85% chance of survival, the baby inside the womb had no chance, and every hour threatened my wife even more. The operating room was being readied.

I called a friend to pick up Ben and my mother to stay with him overnight. By then the blood test had come back, and it confirmed the doctor’s instinctive diagnosis — white blood cells were twice their normal count. The doctor had saved a possibly crucial half-hour by beginning the preparations. The next few hours were an eternity. As quickly as an emergency can make hospitals move, it is never fast enough. Lynn was prepped and ready by midnight, and I was allowed to hold her and comfort her during the c-section. I remember the fear I had. They hadn’t told us the real odds against both mother and baby, but they didn’t have to. The number of doctors, med students and interns who piled into that operating room told us that this was something rare — and something bad.

When our daughter was born, she had an APGAR of 2. She was purple, and was intubated in the operating room. I saw them wheel her away in an isolette, and wished that I hadn’t, because I loved her the second I saw her. I was sure she wouldn’t live.

I stayed with my wife as they stitched her up and cleaned the room. The anesthesiologist, who had talked about football with Lynn during the procedure (to keep her mind off of what was happening) was very kind, and in a way which I find very difficult to explain now, made us both feel that everything was going to be alright.

I accompanied Lynn to the recovery room, knowing that I would have to leave her soon and go to be with our daughter (whom we had named Julia Patricia; we hadn’t chosen a boy’s name yet, figuring we had some months to decide, but this had been our choice the first time around, if Ben had been a girl), check on her condition and sign whatever release forms were necessary. But I waited with Lynn, afraid of what I might find when I got there.

We experienced a strange state of calm then. I think we both were confident that Lynn would be alright, and yet we were bracing ourselves for bad news. Maybe we both had a sense that this may be the last time we would ever be so calm again.

As soon as I was confident that Lynn was OK, I asked for directions to the Intensive Care Nursery (ICN). “Across the hall and down two flights in the elevator.” I knew that this hospital specialized as a neonatal care center, and that the facilities would be extraordinary, but I was completely unprepared for what I saw in the Intensive Care Nursery.

Not only had I never seen such a place, I never imagined a place like this existed outside of science fiction movies. The lights had been dimmed (I learned later that they were normally kept bright, twenty-four hours a day, except when specific procedures like ultrasounds were being performed, procedures which needed the lights lowered. Julie was undergoing these procedures at the moment I walked in) but there were machines with lights and sounds all over the room. And it was a big room. There were twenty to twenty-five babies there, all attached to monitors and many supplied with oxygen. The colorful lights and the bells assault the senses, and dazzle the eye. It struck me then as the bridge of a space ship. Over time, it became a second home to me, and lost most of its luster, but the first time I saw it, I couldn’t help feeling that if anybody could save her life, the people who worked here could. I walked straight in, and was promptly shouted at to put on a scrub gown and wash my hands. By the time I had done so, the doctor who was attending had been alerted to my presence. He came to me and struggled with what to say next.

He explained that Julia was very sick, and that they were treating various maladies (she had a serious infection and her lungs weren’t working too well), but that he wasn’t sure he could make any predictions about her survival. The definite feeling I got from him was that we shouldn’t count on it. No good doctor will give up without a fight, and I came to find that this particular doctor is very good. All he could tell me was that as long as she was alive, we still had hope.

Woodenly, I signed some release papers, and went back up to the recovery room where Lynn was. In the elevator I decided that I, of course I, would have to tell Lynn the truth as I knew it, but that I was going to try to keep our hopes up at the same time. There would be plenty of time for grieving later, right now I wanted her to recover, and I thought that hope would keep her spirits higher.

As the hours passed in the recovery room, we both expected that any moment some nurse or doctor would come through the door with the inevitable bad news. Occasionally, I sneaked out to the phone in the corridor, to keep my mother and Lynn’s sister abreast of events.

Finally, they moved Lynn to a regular room. It was located on a ward specifically for mothers who have had difficult births. I recognized this as a mistake immediately. How could we pass all of those babies and new moms and dads everyday? They put Lynn in a room with a second bed, but they mercifully kept the bed empty during our entire stay. The other mothers had experienced difficult births, but nothing like our case, and Lynn would not have been able to handle it if she had been forced to sit there while a “lucky” mom had her comparatively healthy baby brought to her.

I shuttled back and forth between the room and the ICN. They were in separate parts of the hospital, so it was quite a trek. Older hospitals which have had many renovations and additions over the years can be quite a challenge to successful navigation, but I became an expert in that first day. Since we were in a Roman Catholic hospital, there was a chapel (no “contemplation rooms” here), which I passed on every trip. In a desire to find some answers to what was happening to us, I stopped in more than once over the next few days, but to no avail.

Julia was located in an incubator closest to the nurses’ station. This position was reserved for the sickest babies, so they could be more closely monitored. Julie stayed there for a long time — nearly a month, in fact.

The doctors told us that the first 24 hours were crucial, and they were right. When I finally went home sometime during the day, I lay down for a few hours sleep. I remembered that when our son was born, this first night had been special for me. I had come home sat in our living room, just basking in the glow of newly-minted parenthood. No such glow was there for me now. Just gut-wrenching, abysmal fear.

After a couple of hours I went back to the hospital, in what quickly became a monotonous twenty-minute trip. I stayed with Lynn until Ben came home from school, and then went to bring him to the hospital. God only knows what fears had been assaulting him, and we wanted to reassure him that Mom was OK. Lynn wanted badly to see his smile, too.

We were pulling into the hospital parking lot when my pager buzzed. It was the phone number for Lynn’s hospital line. I used my cell phone to call while I gave the keys to the parking attendant. Lynn was hysterical. “They’re saying she’s having an episode and we need to get there right away!” Neither of us knew what that word “episode” really meant, but we would soon find out.

I ran up to the maternity ward and walked into Lynn’s room to find her throwing things about. Another mother on the floor, who was being kept under close observation because she kept trying to escape from the hospital to have a cigarette, had thrown a fit because she couldn’t get her Prozac fast enough, and all of the nurses were engaged in chasing her down. No one could get a wheelchair to help Lynn to the ICN. She yelled at me to go to the ICN quickly, without her, and I complied knowing she would follow as soon as possible.

My heart now raced faster than my feet, because Lynn made it clear that what they had told her was pretty bad. I didn’t want my day-old daughter to die alone.

When I got to the ICN I saw that there were many people working furiously on Julie. The respiratory technician was trying to do two things at once and asked me to “bag her,” so I did, not knowing whether I was doing it right or not. I think he felt that it didn’t matter anyway. The attending doctor came over and someone else took over the bagging duties. He spoke quietly and told me to get Lynn. I told him that she was on her way. He said something like, “I hope she gets here soon.” Julie’s vital signs were very poor, and they were sure she was on her way out.

When Lynn arrived I gave her what information I had, and we watched the nurses and technicians work. We were asked if we wanted a priest, and at first we said, “No.” You see, neither of us is what you might call a “practicing Catholic” anymore, although we were both raised that way. In fact, I am a committed atheist. But then something happened. We looked at each other with tears in our eyes and knew that we wanted to give Julie whatever help she might need. I asked a nurse standing nearby to call a priest, and she moved quickly. The nurses also surrounded us with moveable hospital curtains, but I’ve never been completely sure why. To give us privacy in this terrible moment, or to protect other parents from direct contact with our seemingly inevitable grief?

The priest came, and he was disappointing. I had hoped for someone inspiring, who would speak to us gently and give us hope and solace, but he was short and dumpy, spoke English only haltingly, and wore faded blue jeans. He performed the ancient (and to me, still useless) ritual, and departed. A nun who had been standing with us, Sister Barbara, came over and put her arms around our shoulders. Her simple gesture of heartfelt empathy touched us. It would mean so much over the next few weeks.

Julie’s vitals began to rise. She had made it this time. This episode, the closest call we had, shook us for a long time. I never left the house without a pager and a cell phone, I never wanted to be out of reach. For months afterward, every time the phone rang, every time the pager buzzed, I assumed that it was bad news. My palms would sweat and my heart would begin to pound.

After Julie stabilized, we remembered that Ben and my mom were downstairs in the hospital lobby. I said I would go down and that Lynn should compose herself. I can only imagine what our faces must of seemed like to them, streaked with tears and pale as sheets. I’ve never asked.

The next day, I was at home with my mom when the phone rang. Of course, I jumped at it. It was Lynn, hysterical again. I assumed it was bad news, and it was. Not the news I expected, I guess, but news which would change our lives almost as completely as if it had been.

After Lynn calmed down, she told me that they had identified the infection which had caused her to get sick. Listeria. I’d never heard of it before. Lynn told me that it came from something she had eaten, and I realized that she was blaming herself. She was sobbing, and she told me that it was her fault. I told her that I would be right there, and jumped in the car and sped to the hospital. I was afraid of what I might find when I got there. Lynn was so upset, distraught, I didn’t know what she’d do. When I got there we talked about it again, but she quickly became inconsolable. She was filled with self-blame and anguish. I tried to tell her that blaming herself for something like this was like blaming a passenger in a car blindsided at an intersection, but she was too upset to listen.

None of the medical professionals could tell us anything about Listeria. They’d not seen many cases of it, and hadn’t really read much either. Someone told us that it could come in Mexican cheeses, but one doctor disparaged that (in fact, it can). But everyone agreed that Lynn was not at fault, that this was a freak accident that could happen to any one, without warning.

I responded in my usual way: I did internet research. I found out some information which frightened me, particularly that a fairly large portion of the expectant mothers who contract Listeriosis die, and that Lynn could have been one of them. In our protected society, we don’t expect healthy people to die from food poisoning, but 1,800 do each year (or so I found out).

I also found out that Listeria is killed by pasteurization, but not by normal cooking. It can be found anywhere, from fresh produce to deli meats and unpasteurized cheeses, but is often found in processed foods, like potato salad or hot dogs. It is not detectable to the naked eye, nor can it be smelled. It doesn’t have a great impact on most healthy adults, but can be fatal to expectant mothers and their unborn children, the very young and very old, and people with compromised immune systems. I also found out that the incubation period is suspected to be from 3 to 70 days long, which makes it very difficult to track down the source after symptoms show up. The county health department where we live notified us of two food recalls for Listeria after the fact. Either could have been the source, or some other source is entirely possible. We have no idea if Lynn got sick from food she ate Labor Day weekend, or at a Fourth of July party, and we never will. We’ll never know who did this to our baby.

Lynn was treated with antibiotics and released a week after Julie’s birth. In fact, she says that she felt better the minute she was c-sectioned. Apparently, the Listeria bug attacks the placenta. It had already done a number on Lynn’s, according to the doctor who was there. Two weeks after the Julie was born, Lynn was pretty much recovered. Physically, that is. The emotional scars will take much longer, perhaps some of them will always cause suffering. Part of her still (and perhaps always will) blames herself. And Julie’s ordeal was just beginning.

For three weeks the doctors in the ICN would not tell us whether Julie would live or die. A cautious lot when it comes to predictions, they said that while she seemed to be doing well, so much could still happen that they would not want to get our hopes up.

We asked them in a different way, “When will you stop telling us that we have a very sick baby?” They recognized this ruse for what it was, and answered, “Soon, maybe.”

She had transfusions, a chest tube inserted, a feeding tube inserted, a “central line” inserted, to allow them to transfuse her and administer medications without an IV. Neuroultrasounds, bililights, blood workups, pulse-ox monitors, desats, all of these terms became part of our daily vocabulary. And so did one other: Intraventricular hemorrhage.

At some point in the first 48 hours of her life, blood vessels in Julie’s brain began to bleed uncontrollably. The blood leaked out of the open spaces in her brain — the ventricles — into the gray matter. Blood in the brain will cause cells to die and cysts to form. I asked the doctor who told me all of this news whether there was a chance she would be unaffected by it and he flatly told me, “No, there isn’t.” Gross and fine motor skills would likely be impacted; cognitive abilities, sight, hearing, all of these things could also be involved.

This blow nearly crushed us. Again, something we didn’t even know existed was changing our lives forever. And again, the doctors could not tell us anything concrete about her prognosis. “Only time will tell,” was the only answer they could give.

Another condition caused by bleeding in the brain is hydrocephalus. This is a swelling of the ventricles caused by the blockage of a duct which draws off cerebral spinal fluid. If the ventricles continue to fill with CSF, with no way to relieve the pressure, the brain begins to compress, and further damage can occur. Breathing and heart rate are affected, in babies, the head size increases dramatically, then more brain cell loss, and finally death. As recently as a few decades ago, children with hydrocephalus routinely died, and Julie would have too, except for procedures which are comparatively new, which allow surgeons to insert a tube into the ventricle and draw off the CSF, first into a syringe through a spot on the head, and later, permanently, through a tube called a shunt, into the body.

This all sounds nightmarish enough, but the worst part is that the equipment easily becomes infected, requiring two more surgeries, one to take out the hardware and another to reimplant it after the infection is cured. Although neurosurgeons are nonchalant about it (they are a ballsy bunch), it is still brain surgery. Julie had five of them by the time she was four months old.

Two bouts with meningitis; hundreds of IV sticks, many in her head because the nurses could no longer find veins in her arms and legs to use; thousands of apneas (a pause in breathing) and bradycardias (a slowing of the heart beat); six or seven transfusions; and a bout of blood in her stool, which mystified her doctors and was probably caused by a sensitivity to milk products. All of these things happened to Julia before she even came home. Then she came home, only to go back one week later because of an infection of her shunt. She stayed 18 more days and came home again two days before New Years Eve, 1997.

Since she has come home for good (we hope) she has become a beautiful baby, who smiles constantly, can talk up a storm (10 words at the age of 15 months), eats like a monster, loves her brother, her dog and her parents (in that order), but who has been challenged by her injuries. Her right hand has seen a lag in its motor skills, and she still cannot sit up at the age of 18 months. Her sight and her hearing are fine, but no one can assure us that she will ever walk. Through excellent and intensive physical therapy, Julie has made steady but slow progress on every front, and we are hopeful about all of these things. But so much has been taken from her (and us) through no fault of her own; this is a burden we will live with for the rest of our days.

This story tells of why we wish to do whatever we can to fight for safe tables. What has happened to us happened, and there is nothing we can do to turn back the clock. But if we can help protect others from facing the same horrors our family has, we will get something good out of something evil. What happened to us should never happen to anyone, as long as it is in our power to stop it. We are dedicated to making that hope a reality.

Copyright 1999 by author: Dan (Julie’s father)

Julie

Location:

New Jersey

Sources:

Undetermined

Disease/Disorder:

Listeria

40 Under 40 | Class of 2026

Jadé Giordani

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40 Under 40 | Class of 2026

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40 Under 40 | Class of 2026

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40 Under 40 | Class of 2026

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40 Under 40 | Class of 2026

Stephanie Russell

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40 Under 40 | Class of 2026

Shawnil
Guiles-Pelcastre

Shawnil serves as FS and Compliance CAPA Manager at Sara Lee Frozen Bakery, where she leads complex customer complaint and CAPA investigations, strengthens root cause analysis, and uses digital tools to turn food safety data into preventive action.

As a food safety and quality leader, Shawnil has more than 15 years of experience advancing compliance, corrective action, and continuous improvement across food manufacturing and certification.

Previously, as Senior SQF Practitioner for The Cheesecake Factory Bakery, Shawnil directed multi-site food safety programs and developed systems that strengthened accountability, visibility, and cross-functional collaboration. In her career, she completed more than 400 certification audits across GMP, HACCP, FSMA, SQF, BRCGS, and Costco requirements.

She currently holds dual SQF credentials as a Certified SQF Auditor and Certified SQF Practitioner and was an early adopter of the SQF Practitioner certification program.

Shawnil founded SGP Food Safety Solutions, and holds an MBA and a bachelor’s degree in Biological Sciences and is completing a Master of Food Safety at Michigan State University. .

40 Under 40 | Class of 2026

Shanice McGuffin

Shanice is a food safety leader and applied researcher with seven years of experience advancing pathogen reduction strategies in poultry. She holds Bachelor of Science and Master of Science degrees in Animal and Veterinary Sciences from Clemson University.

As the FSQA Applied Research Manager at Pilgrim’s Pride Corporation, Ms. McGuffin led research across live production and processing. She designed and executed research trials, conducted microbial risk assessments, and translated scientific findings into recommendations. Her work addressed Salmonella reduction, pre-harvest interventions, antimicrobial resistance, and emerging risks.

Shanice is passionate about advancing food safety through collaboration among industry, academia, and government. She managed a pilot project that contributed to USDA’s decision to exclude Salmonella vaccine subtypes from the Salmonella Performance Standard, removing a barrier to vaccine use in broilers.

She proposed a pre-harvest approach for Salmonella Enteritidis at the National Poultry Improvement Plan conference and has presented at the International Production and Processing Expo and the International Association for Food Protection. Through these efforts, Ms. McGuffin shares knowledge and advances food safety practices across the poultry industry.

40 Under 40 | Class of 2026

Savana
Everhart Nunn

Savana is Director of Food Safety and Scientific Affairs at the American Frozen Food Institute (AFFI), where she develops industry guidance, training programs, and collaborative initiatives that help frozen food manufacturers. As a food microbiologist, Savana is dedicated to translating complex science into practical solutions that protect public health by addressing emerging challenges including environmental monitoring, Listeria control, and enteric virus risk management. Most recently, she led an international food safety training program focused on enteric virus prevention in the frozen berry supply chain.

Prior to joining AFFI, Savana worked with Cooperative Extension to strengthen consumer and retail food safety education. Her accomplishments include developing training on the FDA Food Traceability Rule and delivering retail food safety curricula that were adopted and shared across multiple states.

Savana holds a Ph.D. in One Health Sciences (Texas Tech University) and an M.S. in Food Science (North Carolina State University). She is an active member of IAFP and CFP and helped revitalize the Carolinas Association for Food Protection, where she currently serves as President-Elect. .

40 Under 40 | Class of 2026

Santoshi Muriki

Lakshmi Santoshi Muriki is the Food Safety & Quality Assurance Manager at Affiliated Foods, Inc., a wholesale grocery cooperative based in Amarillo, Texas. She oversees food safety compliance across more than 1,000 suppliers and serves as the primary regulatory liaison to the FDA, USDA, and Texas DSHS.

She holds an MS in Food Science & Nutrition from the University of Central Oklahoma and a BS in Food Science from Osmania University, and is certified in PCQI, SQF Level 3, FSSC 22000, ISO 22000, BRCGS, and HACCP, with FSPCA Lead Instructor Approved Candidate status.

Ms. Santoshi developed a risk-tiered supplier compliance model that reduced manual follow-up by 60%, accelerated supplier onboarding by 50%, and achieved 100% critical-document compliance. She has authored two forthcoming peer-reviewed articles in Food Protection Trends and contributes regularly to trade publications including Food Safety Magazine, Food Safety Tech, and FSMA Radar.

With more than a decade of FSQA experience spanning global manufacturing and U.S. wholesale grocery distribution, she is recognized as an emerging thought leader in predictive, data-driven food safety strategy.

40 Under 40 | Class of 2026

Rashelly Bland

Rashelly is the Food Safety Manager for the Virginia Department of Agriculture and Consumer Services Food Safety Program. She manages a statewide regulatory program that inspects and permits over 13,000 retail and manufactured food establishments throughout the Commonwealth.

Additionally, Ms. Bland manages the Food Safety Program’s Integrated Food Safety System initiatives such as the Manufactured Food Regulatory Program Standards Cooperative Agreement, Human Food Contract, and Domestic Mutual Reliance Partnership Agreement with the U.S. Food and Drug Administration (FDA).

She completed the International Food Protection Training Institute's Fellowship in Food Protection and presented her research project, Assessment of Inspector Confidence in Conducting Manufactured Food Inspections in Virginia, at the 2023 Association of Food and Drug Officials (AFDO) Annual Educational Conference in Norfolk, VA.

Ms. Bland is also the President for the Association of Food and Drug Officials of the Southern States (AFDOSS), an AFDO regional affiliate that supports the protection of public health through the collaboration and professional development of its membership that includes regulatory agencies, industry partners, and academic partners.

40 Under 40 | Class of 2026

Rabia Farheen

Rabia Farheen S is a Ph.D. candidate in Food Science at the University of Illinois Urbana-Champaign, where she is a Kathryn V. Burns Memorial Doctoral Fellow in Dr. Yi-Cheng Wang's lab. Her doctoral research develops light-based sanitization technologies that achieve 99.999% of microbial elimination in liquid foods, fresh produce, and microbial biofilms. She has since co-founded C-Safe Technologies to commercialize this sanitization platform, validating market need through more than 50 customer interviews via the Illinois I-Corps program.

Rabia earned her M.S. in Food Science from the University of Massachusetts Amherst, where her research on plant-based yogurt safety — testing pathogens including E. coli O157:H7 and Listeria monocytogenes — produced three first-author publications.

She is a Preventive Controls Qualified Individual (PCQI) and has held food safety and quality assurance scientist roles at Blount Fine Foods and International Flavors & Fragrances. A dedicated mentor and educator, she has trained more than 20 students in laboratory instrumentation and received a Top Teaching Assistant Award for her work with undergraduates.

40 Under 40 | Class of 2026

Priscila Angeles

Priscila is the Food Safety, Quality, and Regulatory Manager for Cargill's Prepared Foods facility in Round Rock, Texas. Since joining Cargill in 2015, Priscila has built a diverse career spanning prepared foods, case-ready meats, grinds, and egg products, serving in leadership roles across the United States and Mexico.

A graduate of Michigan State University with a degree in Food Science, she has spent more than a decade advancing food safety, developing high-performing teams, and driving continuous improvement across complex food manufacturing operations. She has led food safety and quality system improvements, regulatory initiatives, major business transitions, and export programs to Mexico, helping ensure compliance while supporting operational excellence. Her accomplishments include supporting the startup and integration of case-ready operations in Monterrey, Mexico, and leading the FSQR organization through the acquisition and transformation of the Round Rock facility.

She is also Lean Six Sigma Yellow Belt certified, bringing a continuous improvement mindset to operational and food safety challenges.

Passionate about creating opportunities for others, Priscila has served on Cargill's Protein Hispanic & Latino Council, supporting inclusion, professional development, and community engagement. Recognized with Cargill's 2025 Power of Protein Award, Priscila is inspiring the next generation of industry leaders through her collaborative leadership style, bilingual communication skills, and commitment to strengthening food safety culture. .

40 Under 40 | Class of 2026

Maryella Vargas

Maryella is Operations and Quality Coordinator at BCFoods Brazil, a multinational company specializing in the spice industry. From her first days as a food science student, Maryella understood that behind every flavor and ingredient is a world of scientists working to make food safe, enjoyable, and feasible to produce.

Through her experience as both an analyst and, today, a coordinator, she has developed a strong sense of ownership and problem-solving, grounded in the belief that quality is non-negotiable in the food industry.

After several years pursuing her master’s degree and working in food safety and quality, she remains passionate about translating food safety knowledge into practical insights that help people make better nutritional choices and support meaningful innovation across the food industry.

As the industry evolves, colorants are increasingly being replaced by natural extracts, vegan alternatives are gaining momentum, and innovative proteins such as mycoproteins are emerging. Maryella wants to be part of this transformation, helping ensure that food safety remains the foundation that allows technical innovation to move forward—because creating the food of the future should never mean compromising its safety.

40 Under 40 | Class of 2026

Luyao Ma

Luyao is an Assistant Professor in the Departments of Food Science and Technology and Biological and Ecological Engineering at Oregon State University, where she leads an AI4Food research program focused on smarter food safety. Her work integrates artificial intelligence (AI), optical sensing, microbiology, and engineering to develop tools for pathogen detection, antimicrobial-resistance surveillance, sanitation verification, and processing hygiene.

Recent work includes AI-enabled rapid detection of live bacteria in complex food samples and low-cost assays for near-real-time assessment of sanitizer efficacy during produce washing. She also leads and collaborates on federally funded projects addressing microbial spoilage, pathogen persistence, and targeted sanitation.

Active in the food safety community, she has organized AI-focused symposia at meetings of the International Association for Food Protection and the American Chemical Society.

Luyao earned her Ph.D. and M.S. in Food Science from the University of British Columbia and a B.Eng. in Food Science and Engineering from Zhejiang University. She was a NSERC Postdoctoral Fellow at UC Davis and was affiliated with the AI Institute for Next Generation Food Systems.

40 Under 40 | Class of 2026

Laura Ford

Laura is an Epidemiologist with the National Antimicrobial Resistance Monitoring System (NARMS) team in the Enteric Diseases Epidemiology Branch at the U.S. Centers for Disease Control and Prevention (CDC). Through her work, she has advanced understanding of antimicrobial-resistant foodborne pathogens.

Laura holds a PhD in Epidemiology from the Australian National University, focusing her research on public health surveillance and outbreak investigation of Salmonella. At CDC, Laura has made substantial contributions to food safety through the characterization and investigation of antimicrobial-resistant foodborne enteric bacteria that cause significant illness in the United States. Her recent efforts have brought together genomic, epidemiologic, and regulatory data to shed light on a widespread food safety threat and guide prevention strategies.

Laura has led work informing national policy, publishing and communicating a landmark CDC analysis of Salmonella outbreaks associated with frozen not-ready-to-eat breaded, stuffed chicken products. Beyond her technical contributions, she is committed to strengthening food safety through mentorship and service.

40 Under 40 | Class of 2026

Kelsey Leinweber

Kelsey is a Senior Director of Operations Food Safety & Quality at TreeHouse Foods, where she leads enterprise food safety and quality initiatives across a multi-site manufacturing network.

With more than 10 years of experience in the food industry, she has built a reputation for strengthening food safety culture, developing high-performing teams and translating complex food safety requirements into practical solutions that improve compliance, reduce risk and drive sustainable business results. A recognized leader in food safety culture and continuous improvement, Kelsey is known for connecting frontline execution with strategic business objectives, helping teams at every level understand their role in protecting consumers and advancing food safety performance.

She developed TreeHouse Foods' Program Element Assessment framework, a food safety maturity model that helps manufacturing sites evaluate, prioritize and continuously improve their food safety systems. Through strong partnerships with operations, engineering, regulatory and plant teams, she has led initiatives that strengthened quality systems, improved compliance and supported sites through significant operational challenges.

Beyond her technical contributions, Kelsey is passionate about mentorship, leadership development and advancing food safety culture across the industry.

40 Under 40 | Class of 2026

Ellen Ciarimboli

Ellen is Director of Retail Compliance and Food Protection for Hy-Vee, leading initiatives focused on protecting consumers, strengthening operational compliance, and developing practical solutions that support food safety at scale.

As a food safety and retail compliance leader with more than 14 years of experience advancing food safety practices across the retail industry, Ellen has championed collaboration between retailers, regulators, academia, and industry partners to address emerging food safety challenges and improve public health outcomes. Her work includes developing innovative food safety and compliance tools, strengthening allergen and labeling controls, supporting local food producers, and advocating for clear, effective regulations.

Ellen is actively engaged in the food safety community through the Conference for Food Protection and the Iowa Food Protection Task Force, where she contributes industry perspective and helps advance meaningful, science-based approaches to food safety.

40 Under 40 | Class of 2026

Casey Lynn Gallimore

Casey serves as the senior director of regulatory policy at the Meat Institute where she provides analysis and expertise on a variety of topics including food safety, processing, animal welfare, and cybersecurity.

Prior to joining the Meat Institute, Casey spent seven years in the food industry in food safety, quality assurance, and regulatory compliance roles. She has worked in FDA and USDA regulated facilities ranging from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter.

Casey Gallimore earned her Bachelor of Science in Biology from Truman State University, with minors in Chemistry and Justice Systems.

40 Under 40 | Class of 2026

Ashlee-Rose Ferguson

Ashlee-Rose is passionate about animal and human food safety, integrity, and improving their awareness, understanding, food safety culture, and One Health. Working with the Washington State Department of Agriculture’s Animal Feed Program as their Program Manager, her current priority is advancing alignment amongst state and federal partners for better, more proactive outcomes in public health, consumer protection, and orderly commerce.

She also serves as the Secretary-Treasurer and Finance Committee Chair for the Association of American Feed Control Officials (AAFCO), a Board Liaison for Association of Food & Drug Officials (AFDO), and Liaison for Animal Food Regulatory Program Standards (AFRPS).

Ashlee-Rose obtained a Bachelor of Science from SUNY: College of Environmental Science & Forestry at Syracuse (NY) University. She went on to gain valuable public and environmental health experience with: Washington State Department of Health, Clemson University, and South Carolina Department of Health & Environmental Control.

She has her Registered Sanitarian credential and is a graduate of the International Food Protection Training Institute (IFPTI) Fellowship in Food Protection where her research focused on refrigerated and frozen pet food.

40 Under 40 | Class of 2026

Vishal Manjunatha

Vishal is an R&D Food Scientist at McKee Foods Corporation, integrating food safety, quality, and regulatory compliance into the development and commercialization of baked goods and snacks. He brings over seven years of experience in food and dairy microbiology, pathogen mitigation, and product innovation.

He earned his doctorate in Food, Nutrition, and Packaging Sciences from Clemson University and his master’s in food science from Drexel University. His research explored cold plasma treatments for produce safety and evaluated black cumin, kefir, and bacteriophages as antibiotic alternatives in poultry, examining their effects on Clostridium perfringens infections and the gut microbiome. His scholarly contributions include peer-reviewed articles, book chapters, and presentations at national and international meetings.

Active in the food science community, Vishal serves in national and regional leadership roles within the Institute of Food Technologists (IFT) and Phi Tau Sigma, supporting professional education, student engagement, and collaboration between academia and industry.

Recognized for teaching, mentorship, and leadership, Vishal combines food safety expertise with product innovation and a commitment to developing future food science professionals.

40 Under 40 | Class of 2026

Stephen Fiore

Stephen is the Founder and Principal Consultant of Safe Food, LLC, with more than 14 years of experience advancing food safety through auditing, consulting, training, and industry leadership. Through Safe Food, Stephen supports food manufacturers, distributors, packaging operations, and animal feed manufacturers across North America in developing practical, sustainable food safety systems.

He holds a BS from Salem State University and maintains certifications across food safety and food science disciplines. Stephen has conducted hundreds of food safety audits and helped organizations implement programs aligned with GFSI standards, HACCP, and FSMA.

Stephen focuses on developing people as well as programs. He mentors food safety professionals, coaches’ management teams, and trains frontline employees to understand the “why” behind food safety requirements. Beyond audit readiness, he emphasizes food safety culture, risk management, and continuous improvement.

In 2025, Stephen was recognized as Auditor of the Year by a global certification body for his commitment to auditing excellence and integrity. He also shares accessible food safety education through social media to help consumers better understand everyday food safety risks.

40 Under 40 | Class of 2026

Stefan Keeler

Stefan is the Manager of AFCO's Quality Action Team (QAT), AFCO’s premier team of field deployment experts for the Food and Beverage industry’s cleaning & sanitation applications, as well as microbial mitigation.

Stefan has worked with numerous companies directly solving microbial opportunities and helping optimize their food safety antimicrobial and sanitation program challenges.

In addition to his QAT responsibilities, Stefan acts as AFCO’s North American Subject Matter Expert for AFCO’s newest product offering, PRISM, the patented color changing soil detection thin coat chemical cleaner. He is excited to bring this chemistry system to the market to help sanitation teams perform enhanced training and optimize soil removal and sanitation efficiencies.

In previous roles, Stefan has been the FSQA manager of a Plant of the Year award recipient, a founding member of Fortrex’s FAST Group, and was part of the QA management team that developed an industry-leading multi-hurdle intervention program after the largest ground turkey recall on record.

In his free time, Stefan enjoys spending time outdoors, and raising his two daughters with his wife.

40 Under 40 | Class of 2026

Shivam Panwar

Shivam is a Manager, Food Safety at PepsiCo R&D, supporting beverage and foods innovation across India, Middle East and North Africa.

With more than eight years of experience in food safety, quality assurance, and research and development, Shivam specializes in science-based food safety assessments, designing sanitation protocols and validation of thermal processing technologies, including retort, frying, popping, aseptic, and hot-fill systems etc.

In his current role, he leads thermal and sanitation validation, food manufacturing processes risk assessments that enable innovation while ensuring consumer safety and operational excellence. He partners with cross-functional teams, manufacturing sites, and global food safety experts building capability in thermal processing, sanitation, and risk management through training, coaching, and collaborative problem-solving.

In his previous role, Shivam strengthened food safety and quality systems across dairy and nutrition operations through managing HACCP, FSSC 22000, sanitation, and risk-based programs. A strong advocate for innovation, he is also a co-inventor on a patent for a biopolymer-based electrospun oxygen indicator for dairy packaging.

40 Under 40 | Class of 2026

Robert Breauzu

Robert is a public health communication professional committed to disseminating scientific information in clear, understandable ways that meet the needs of a variety of audiences.

While working as a health communicator in Center for Disease Control and Prevention’s (CDC) Division of Foodborne, Waterborne, and Environmental Diseases, he has helped share important information about foodborne outbreaks (including recent outbreaks of infant botulism linked to powdered infant formula), concerning bacterial strains (including a number of persisting Salmonella strains with resistance to key antibiotics used to treat serious infections), and the latest scientific studies and surveillance reports on bacteria transmitted commonly through food.

For the past eight years, Robert has used the knowledge he gained from his studies at the University of Georgia – where he obtained a bachelor's degree in biology and psychology and a master's degree in public health – and the experience gained from working alongside CDC's dedicated staff and their partners to ensure that people throughout the country, healthcare providers, public health professionals, and industry leaders have the information they need to prevent foodborne illnesses.

40 Under 40 | Class of 2026

Praveen Kosuri

Praveen is a Postdoctoral Research Associate at the University of Connecticut specializing in food safety microbiology, antimicrobial interventions, and poultry and produce safety. His research focuses on controlling foodborne pathogens, including Salmonella and Listeria, through probiotics, postbiotics, aerated water, and other practical intervention strategies.

His work has included poultry processing, table eggs, dairy processing environments, fresh produce, and biofilm control, with an emphasis on translating laboratory findings into scalable food safety applications.

Praveen has presented his research at national scientific meetings, including the International Association for Food Protection, where he received a Student Travel Scholarship and delivered a podium presentation on postbiotic and aerated-water strategies for reducing Salmonella biofilms.

He also has experience in proteomics, microbial challenge studies, and food safety validation. With training in veterinary medicine, microbiology, and food safety research, Praveen brings a multidisciplinary perspective to developing practical approaches that improve microbial safety across animal and food production systems.

40 Under 40 | Class of 2026

Kendall Vela

Kendall serves as the Retail Food Safety Operations Manager for the Texas Department of State Health Services, where he oversees the team responsible for policy development, compliance enforcement, and stakeholder support for the Retail Food Program.

A dedicated leader in regulatory food safety, Kendall has spearheaded major rule projects tied to legislative initiatives and new program implementations. His extensive background includes serving as a state standardization and training officer, as well as collaborating with the Texas Rapid Response Team to coordinate outbreak and emergency responses.

An accomplished speaker and educator, Kendall regularly designs and delivers training sessions for regulatory, industry, and public stakeholders. Notably, he has presented on cottage food laws and building strong regulatory-industry relationships at the Association of Food and Drug Officials (AFDO) annual education conference.

Kendall is a Registered Sanitarian that holds a Bachelor of Science in Public Health from the University of Texas at Austin and a Master of Public Health in Epidemiology from UTHealth.

40 Under 40 | Class of 2026

Jack Burnett

Jack is a food safety scientist at Vikan North America, where he serves as the company's food safety subject matter expert for customers industry wide. His path to Vikan began with his master's research at Purdue University on the prevalence and persistence of Listeria monocytogenes and Salmonella in retail produce environments, which led to a six-year run at Diversey Holdings.

During his final three years at Diversey, he completed his PhD at Purdue, examining L. monocytogenes persistence in retail deli environments—work that shaped a career-long conviction: Listeria control is fundamentally a mechanical action problem, not a chemistry problem.

He has published in the Journal of Food Protection, Food Control, and Comprehensive Reviews in Food Science and Food Safety, including a 2025 systematic review and meta-analysis on L. monocytogenes community associations and a 2026 open-access mini-review introducing the Secondary Colonizer Hypothesis.

Jack is a frequent conference presenter and familiar voice in the food safety regulatory and auditing community. He sees this recognition as validation that rigorous science belongs on the plant floor, not in the journal.

40 Under 40 | Class of 2026

Dharamdeo Singh

Dharamdeo is a food safety researcher and educator whose work focuses on understanding and controlling microbial hazards across food systems. He is currently a PhD candidate in Food Science at the University of Guelph, where his research investigates the survival, persistence, and recovery of Salmonella in low-moisture foods. By integrating predictive microbiology, whole-genome sequencing, bioinformatics, and phenotypic analysis, his work aims to strengthen microbial risk assessment and support the development of more effective food safety interventions.

His broader research experience includes developing data-driven tools and analytical workflows for food safety and public health applications, with an emphasis on translating complex biological data into practical evidence for decision-making. He also contributes to graduate education in genomic data analysis for food safety.

Beyond research, Dharamdeo is actively engaged in the Canadian food protection community and serves as a Board Director with both the Ontario Food Protection Association and the Canadian Institute of Food Science and Technology.

His work is driven by a commitment to advancing science-based approaches that strengthen food safety practices and protect public health.

40 Under 40 | Class of 2026

Chenhao (Luke) Qian

Luke is a postdoctoral associate at Cornell University and co-founder of FLX Food Safety Intelligence Group. His work focuses on developing and deploying risk assessment tools, predictive models, and agentic AI to support food safety and quality decision-making, particularly in dairy and fresh produce. He has contributed to collaborative industry projects that generate data-driven insights for pre-harvest and post-harvest produce safety.

Beyond his research, Luke works to strengthen open science and workforce development in food safety. He established and maintains Food AI Nexus, a centralized public repository for food safety datasets; organizes IAFP student competitions on AI benchmarking to help train future multidisciplinary food safety scientists; and maintains the Salmonella Serovar Wiki, an open reference resource for the food safety community.

He earned his Ph.D. in Food Science from Cornell, with minors in epidemiology and data science. His work bridges food microbiology, data science, and AI to make food safety decision tools more accessible, rigorous, and practical.

40 Under 40 | Class of 2026

Brandon Mallinckrodt

Brandon started his food safety career working part time in a Prairie Farms Dairy facility quality lab in 2018 where he was responsible for day to day quality testing and assisting the Quality Manager. At the same time, he was attending the University of Missouri-Columbia for degrees in Food Science and Nutrition and Agribusiness Management.

After graduating in 2020, he started as a Manufactured Food Inspector with the State of Missouri where he worked with food manufacturers to ensure compliance and educate on food safety risk. He has taken on advanced inspection work including preventive controls for human food and acidified foods.

He has helped train multiple peers in basic and advanced inspection work. Brandon feels honored to work for the State and help ensure that we all have access to safe food.

40 Under 40 | Class of 2026

Alex Pierce

Alex is a proven leader in Food Safety and Quality Assurance with more than 16 years of leadership experience across food manufacturing operations, quality assurance, regulatory compliance, and continuous improvement. Currently, Alex is a senior manager of supplier quality management at Nestlé USA. In this role he is responsible for partnering with companies across the food industry to ensure compliance and food safety within his organization’s supply chain.

Throughout his career, Alex has delivered measurable improvements in food safety performance with a focus on foreign body elimination, validated cleaning programs, reductions in consumer complaints, and the implementation of robust compliance programs. As a Quality Manager, he has led ISO 9001 and FSSC 22000 certification initiatives, built problem-solving capability, and achieved substantial reductions in foreign material defects.

His experience and expertise spans FDA and USDA regulations, FSMA, HACCP, and GFSI systems, with extensive experience leading regulatory responses, crisis management, food safety initiatives, and food safety culture development across global manufacturing operations.

40 Under 40 | Class of 2026

Abigail Brown

Abigail is a food safety and quality leader with more than 13 years of experience advancing consumer protection and strengthening food safety systems across the food industry. As an R&D Principal Scientist at PepsiCo, she provides global technical leadership in sanitation, hygienic design, contamination prevention, and food safety risk management across complex manufacturing and innovation environments.

Throughout her career, Abigail has been recognized for translating food safety science, regulatory requirements, and industry best practices into practical, scalable solutions that strengthen both operations and governance. Her expertise spans global food safety and sanitation standards, risk-based ingredient and process assessments, contamination prevention strategies, supplier and manufacturing risk management, and digital transformation initiatives that improve consistency, efficiency, and decision making.

Abigail is passionate about proactive prevention, embedding food safety into equipment, processes, and emerging technologies from the earliest stages of development. With a forward-looking perspective and a strong passion for elevating food safety culture, Abigail is helping shape a future where safer food isn't simply the goal—it's built into the way the industry operates.

40 Under 40 | Class of 2025

Alexandra Belias

Alexandra is the Food Safety Director – Southeast at Fresh Express, where she is responsible for the east coast agricultural operations food safety program, environmental monitoring, and provides corporate food safety and quality oversight for the Columbia, SC facility.

Prior to working at Fresh Express, Alexandra was the Food Safety Director of Agricultural Operations at McEntire Produce. She volunteers her time as a member of the Center for Produce Safety Technical Committee and as a steering committee member for the International Fresh Produce Association Food Safety Council.

Alexandra received her Ph.D. in Food Science with minors in microbiology and epidemiology from Cornell University under Martin Wiedmann and Renata Ivanek. During graduate school, she modeled pathogen die-off and presence in the pre-harvest produce environment and assisted companies in improving their Listeria environmental monitoring programs.