Madi

It hurt so bad. I was so afraid. I just wanted this nightmare to end.

It was March 15th and I took my 2 1/2-year-old daughter outside to swing. It was a beautiful spring-like day and her laughter filled the entire backyard, in fact, it filled the whole neighborhood. I couldn’t help but stare at her and hurt with the love that I feel for her. You see, one month ago, I didn’t think I’d ever hear her laughter again.

It was February 5th when she woke up with diarrhea, no big deal — the flu. After her nap that day she had a temperature. Of course, my husband, Troy, was out of town on a wrestling trip, which always adds a little more stress. That night she woke up a couple of times to go potty and she had terrible stomach cramps. Cramps bad enough that she laid on the bathroom floor and wanted to sleep there, not wanting to move or be touched, but not crying — not once.

From the very beginning of this I was a wreck. Two weeks earlier my husband, Troy, was in the hospital with stomach cramps and bloody diarrhea; he had had E. coli O157:H7, one mean bug. During that time, my four-month-old son, Drew, also had had diarrhea for two weeks, but his tests for E. coli were negative both times. He also got very sick with some vomiting and fever — the flu, they told me. He seemed to be getting better on his own and since it had been two weeks since Troy had been sick, Madi couldn’t have E. coli. Seems like too much of a coincidence, doesn’t it? It was.

I had done research when Troy was in the hospital. I knew that this could be very dangerous for children because it could develop into a very serious, possibly deadly disease called Hemolytic Uremic Syndrome (HUS). A disease caused by the toxins of E. coli that in some children can cause kidney failure, blood problems, and possibly death. The good thing was that this was a rare disease, only 5% would develop HUS. Numbers, unfortunately, have never been our friend.

Back to Madi. Sunday and Monday were more of the same — diarrhea and fever. I was in constant contact with her pediatrician who knew all of the circumstances and had also treated Drew. He constantly reassured me that all we could do is watch her and support her, even if it was E. coli, and HUS wouldn’t show up until seven days after the E. coli. Watch and worry, that’s all we could do. She was drinking her juice well and playing some, so we were just hoping for it to go away soon. Monday night she began throwing up too. She still had terrible cramps and spent a lot of that night on the bathroom floor. Many times during the night she would be sitting on the toilet, sleeping on one of our shoulders, lifting her head only to occasionally throw up. It was a devastating sight, knowing there was nothing that we could do for her. By Tuesday morning, after basically being up all night, her symptoms had only seemed to have gotten worse and now we had no way to keep Tylenol in her for her fever either. We contemplated calling the doctor again at about 4 a.m., but waited a little longer for our deciding factor. It came about an hour later when she had blood in her stool. Probably from all the diarrhea the doctor said, but bring her in around 8 a.m. It was then that we checked into our first of many hospital rooms.

Still, I believed or hoped, that it was a bad flu bug. After all, E. coli usually didn’t involve a fever — and hers was really high. Yeah, she would be fine. They drew some blood and got her hooked up to an IV. A little dehydration, no big deal, this happens all of the time. I prayed more than once that day that this all go away soon. Seeing her this way was killing me. Daddy came soon and all of our family visited that day. Things didn’t change that day and eating and drinking were becoming a thing of the past. She couldn’t keep anything down, not even water, not even the sucker that the doctor brought in for her. Troy and I took care of her in the bathroom all night long. It hurt us so bad to see her sleeping on the toilet. I prayed so hard that night for it to go away, Please Lord, help my baby feel better.

Wednesday brought more of the same. We all watched and prayed for a sign that she was improving, hoping for a bite of banana or a Cheerio to stay down. It never did. Troy went to work for awhile that afternoon and that’s when I got the bad news: Madi had E. coli. I freaked, not that in the back of my mind I didn’t know, but now hearing it seemed so frightening. Especially since she was so sick and didn’t seem to be getting any better. Troy came quickly, along with our families and the doctor to assure us that we were doing everything we could for her. Supportive treatment, keep her hydrated, that was the key. We still knew that HUS was a possibility and that it wouldn’t show up until a week after her symptoms, but only 5%, no not us.

That day brought us more bad news. She had pneumonia setting in. She had to go down for a chest x-ray, which got her very upset. She hated to be messed with, not to mention we had to visit the bathroom several times for her diarrhea while we were there. She started breathing treatments that day. She was so irritable that even those were heartbreaking. There were so many times that as soon as the nurses would walk in she would say that she had to go potty, just to escape them. She was also refusing Tylenol because it would make her throw up, so I backed her and refused it too. She sat with a temp. of 102° that day.

By Thursday we were all feeling very exhausted with little or no sleep at night. Drew was staying with Troy’s mom and I was missing him, so I had planned to go visit him that day. I was afraid that I’d give him the bad germs so I showered-up early that afternoon and left the hospital for the first time in two days. What I thought was going to be an escape from the stress, turned out to bring me more. He had a terrible cold and had had diarrhea all day. I tried to show him happiness, which I’m sure I didn’t do very well, but we played for awhile, then I headed back to the hospital with a stool sample from him. The doctor, being concerned with Madi too, told us to bring him in for observation that night. We were pretty sure that he had already had E. coli for two weeks but hadn’t gotten quite as sick. Now he also had bronchiolitis. They started breathing treatments on him right away and put him in the tent. Madi was so very sick and irritable that she wanted Troy and I there at all times so Troy’s mom had to stay in with Drew that night. I didn’t even get to be with him for his blood draw or chest x-ray. I told Troy’s mom that night to try to handle it, I didn’t want to hear him cry and not be able to help. Since he was across the hall, we kept both doors closed for the night. We were still afraid to give one of them something that they might not already have had. I thought I was at my all time low that night. All of our family was there, parents, brothers, my aunt; everyone was so concerned. At that point, I lost it! I ran to the chapel to pray for my babies but it was locked. I dropped to my knees sobbing. It hurt so bad. I was so afraid. I just wanted this nightmare to end.

When I had finally gathered myself, I went back into Madi’s room where she was throwing up bright-green bile. I freaked once more knowing that this couldn’t be normal. The doctors and nurses told me it was normal for a child that had been sick this long. Well, would she ever get better? Stop throwing up? Having diarrhea? Would she ever eat again? I was so scared. Guess what? Unbelievably, it got worse.

Troy and I started talking to the doctor about transferring to Blank Children’s Hospital. Not because we didn’t trust our doctor, but so we could be where the specialists were, just in case. A few hours later, our decision was made for us. Madi started peeing blood. At that point, we all wanted to be sure. We talked to the doctor at midnight that night and he told us we would transfer first thing in the morning. He reassured us that her blood work that morning was fine so she didn’t have HUS yet, it was probably just a urinary tract infection from all of the diarrhea. No matter what, we were doing all we could for her, supportive treatment is the only thing you can do for both of these diseases. That made me feel a little better, but we were still going to transfer, just in case. Troy slept a little that night. I didn’t sleep at all. Our families were all there by 6 a.m. that morning to just sit and stare at her. She was very sick still, nothing changing. Drew was also still the same. The doctor asked us if we wanted to transfer Drew, but we figured that he’d be out in a day so we left him with his grandparents, and we went alone. By 10 o’clock, we were strapping her on the ambulance bed ready to head to Des Moines. She was thrilled at getting to go for a ride, even though she knew we were only going to another hospital. She had been asking to go home for three days now. We were worried about her diarrhea on the way, but she slept the whole hour and a half, she hadn’t had an accident in her pants yet; what a champ! They let me ride with her, I was so thankful. I couldn’t help but stare at her pale body, sleeping so peacefully. She looked so pretty, but not my perky girl, I was so scared.

Blank Children’s Hospital was a bright place and the staff seemed very organized and friendly. Madi seemed a little better that afternoon. She perked up some and even laughed once, that was so good to see. We were all in better spirits when we called our family to check on Drew; yes, everything was going to be OK. They came in to get Madi’s blood and take another chest x-ray; she hated that. As a matter of fact, she refused to get in her bed after that because she was afraid they would mess with her. So she spent the afternoon and night in the rocking chair or on the cold, hard floor. As the evening approached, my body started to feel weird. I could hardly move, I got the chills and I was burning up. Madi was back to her listless self and moved very little, watching movies and sleeping. I was lying in her bed, exhaustion taking over; I was so afraid I was getting the dirty bug now. How would I take care of her? Of Drew? Lord, please don’t let me get sick now.

Around 7 p.m., our phone rang. It was the doctor in Fort Dodge. He called to tell us that Drew had a positive E. coli test. I could feel my heart pounding in my head as I shivered uncontrollably. “Send him here.” What else could we do at that point? I was sick and absolutely terrified that this would never end. Right after our call, the doctors came in. I was still lying in Madi’s bed, unable to move, feeling lifeless and emotionless. They began to talk, my head was spinning. They told us that Madi had HUS. Her kidney and blood levels didn’t look very good, but all they could do was watch her and hope that her kidneys didn’t shut down. If they did, we would do dialysis but there was no cure or medicine to help her. Ninety percent of kids with HUS recover with no long-term effects. All we could see was the other ten percent, but when we asked about that percent, they wouldn’t even answer us. My God, I’m going to lose my baby, my buddy, my life! I couldn’t move or even respond to them at that point, my body had shut down.

The phone rang shortly after that. It was our parents telling us that they were on their way with Drew. Emotionless, I broke the news to them, devastating everyone. They came in to take Madi to insert a catheter in her bladder so they could monitor her urine output. I couldn’t move, Troy volunteered to go. She was so weak and lifeless when they came back she only laid in her rocker and slept more. I was still lying on the bed when our families began to arrive. They hardly recognized me, my limp body, my patchy face; we were all terrified.

I finally got enough energy to go visit Drew who was aways down the hall. As I walked in they were talking about some pink in his diaper. I turned right back around and ran, screaming down the hallway. I was so afraid that I was going to lose one, maybe both of my babies. My mom, brother, and some nurses followed me. I dropped to my knees and cried and screamed. I began to lose faith in life, in the Lord; what was I going to do? I finally calmed down and they took me in a room to rest. I did sleep for a couple of hours. As I returned to Madi’s room around 2 a.m., Madi was sleeping on the floor and Troy on her bed. His mom was in there with him. He jumped up to greet me and ask me how I could leave him. I felt so bad because I knew he too was terrified, but I had to, I just had to. I went in to take a shower and gain some more strength.

That morning we woke up to snow. Madi even asked to see it, she loved the snow. Her flu symptoms were slowing down but she was so pale and her lab results came back very bad. We all spent a lot of time that morning crying. We carefully watched her urine bag, which began to show very little urine. We were so hoping that her kidneys would come around on their own, but that wasn’t likely now. Troy was beginning to break down often along with everyone else. Madi would look at us and say, “I feel better”, which of course made us cry harder. It was just like her to want to please everyone. She was so sick, unable to even lift her head to play with her dollhouse. I kept reminding her of all of the things we had to do when we got home — ride her new bike, play hide-and-seek, go to the park. I couldn’t imagine life without her. Troy and I went to the chapel and cried and prayed that morning. She had brought us so much happiness, please don’t take her from us.

Saturday lasted forever. The kidney doctors finally showed up around 3 p.m. They informed us that it was likely that she would go into surgery the next day to get her dialysis catheter put in. Her kidneys were not going to turn around. We asked one doctor if she would be OK through the night because she was so very sick. “I hope so,” was his answer. Those words stung: he “hoped so”. I had never been so scared in my whole life.

Drew was still down the hall. Troy and I visited him briefly, wearing gowns and gloves, just to be sure we wouldn’t make one of them more sick. We would talk to him and cuddle him, but taking care of him was too much for us now, that had become our mothers’ job. Madi cried for us often and since she was so irritable, we didn’t make her wait. We were so afraid it could be our last day with her.

Troy and I had decided to take turns sleeping in another room that night so we could be rested for surgery. I went first and missed my 2 a.m. shift. I woke up at 4 a.m. and ran into Madi’s room. Troy greeted me by saying that I had missed my shift, but he was glad I slept, he knew I needed it. Madi had slept better, her flu symptoms were slowing way down. She slept a lot, too much. She moved from the rocker to the floor early that morning. I spent a lot of time curled up next to her, holding her and praying. The surgeon was in early that morning and said that she would be going down to surgery soon.

When she woke up that morning her eyes were almost swollen shut and her ears were draining all over her pillow. We cried every time we looked at her, so afraid for what today might bring. They finally came to get her around noon. I can’t even explain my feelings, my fear. We all walked down with her. She was so quiet and listless. I was clutching the teddy with the big cross around his neck and Madi had her Barney and Bop. She was so strong. Our whole family went down to watch her wheeled into surgery. She didn’t cry, only asked for a pillow. By now, all of our tears were gone and we knew that this was a necessary step to getting her better. Would it work? We hoped so. Troy and I went to the chapel to pray and then joined the rest of our family in the waiting room.

A couple of hours had passed when the surgeon finally came in and told us that the surgery had gone well. He was a very confident doctor and assured us that he thought she’d be OK. He said that her tissues were soaked, dripping from all of the fluid in her little body, and he was sure that the dialysis would be started right away. We were relieved, but still not sure what would happen next. A short while later, she was asking for Mommy and Daddy. We were so glad to just see her. She was very groggy, in and out. We followed her up to her new room in the intensive care. They needed some time in there with her to get her all hooked up so we waited in the hall with our families. A short time later we were able to see her again, tired and listless once again. It was so hard to see her hooked up to all of the tubes and machines. They explained how the machine would fill her up every two hours, the fluid would sit in her tummy, then drain. It seemed so scary, but once again, a necessary step to recovery.

She slept a lot at first, so we took turns visiting Drew. Troy was afraid to leave Madi’s side, so I tried to see Drew more. He was still having diarrhea and a bad cold but didn’t seem to be getting any worse. I think they kept him a little longer for our convenience, for that I’m so thankful. We needed to all be there together now.

We spent our three days in ICU watching the dialysis machine carefully, praying it wouldn’t clog and send her back into surgery. The second day it did clog. The dialysis nurses had tried everything and we were prepared to go back to surgery. The surgeon came and fixed it without going back in — thank goodness! It set her back though, she was off dialysis for five hours that day. They hooked her up to an old-time gravity machine. This one really made us nervous because it would fill her with too much liquid if hers didn’t drain all the way out. Now Troy and I really felt responsible, we were the ones in there all the time. We couldn’t chance the nurses being too busy to catch it. It was that Monday, February 14, that she got her first blood transfusion with another to follow on Tuesday. What a sight, to see that dark-red blood pumping into my little baby. Her hemoglobin was at 5 when it should have been 12, so needless to say it was necessary.

She still spent a lot of time sleeping and watching movies. We spent a lot of time looking at her and talking to her and praying. When she was awake she was usually very irritable and asking for something to drink. They would only let her have 4 oz. of liquid in 8 hours because of all of the fluid already in her body. She hadn’t been able to keep liquid in for so long and now that she wanted it, she couldn’t have it, it was heartbreaking. Her lips were terribly dry and her body still puffy. Troy wrote her a poem during one of the times he wouldn’t leave her. It amazed us all, but she was his everything — his Bear. They let Drew leave on Tuesday. He went with our parents to the Ronald McDonald House across the street. He was still very much the same but holding steady.

By the third day, they were ready to move us to the pediatric floor. A positive but scary step for all of us. The nurses down there would have to learn the dialysis machine each shift, what a pain. Troy and I quickly became experts and basically took care of it ourselves. Sometimes we would have to roll her to get it to drain or unkink the tube. She still hated to be messed with and often had a lot of pain with the drains and fills. Sometimes her drains would have blood in them, that always made us nervous, but they would reassure us that she was still OK.

Later that day Madi told us she had to go potty. Go potty! I yelled for everyone, we got her the chair and she went! Everyone celebrated, she was glad to make everyone so happy. The doctors wouldn’t let us get too excited, it didn’t mean anything YET. She continued to go over the next few days and her creatinine levels were creeping down. Her blood, however, was still being destroyed by the disease. On Thursday, February 17, she had her third blood transfusion. She was beginning to be awake more often and playing some in her bed. They were allowing her a little more to drink but she still wasn’t eating. They had her on total nutrition in her IV, since she hadn’t eaten in two weeks. By Sunday, seven days after her surgery, they began decreasing the dialysis to every four hours. She got to go for a wagon ride that day around the halls. That made all of us very happy! By Monday, February 21, they decreased it to every eight hours and by Tuesday they took her off completely. Another positive, but scary step for us. Our family all took turns going back and forth between the McDonald House and the hospital. Drew was getting better and became my daily escape. I would visit him whenever I could but still didn’t take care of him very much. We were still needed at the hospital each night, but we didn’t let him forget us. It hurt my heart each time I left; I missed him so much!

Wednesday was a great day. Madi was sitting up, laughing, eating, they were talking about having us out by the weekend. Her kidneys were OK, they assumed with no damage and she was holding down food.

Then we were struck with more bad luck. Thursday she started throwing up again with a high fever and stomach pains. I was terrified! I was so sick for her to have to go through this again. The doctors were worried about an infection in her body since she still had the catheter in her tummy and the central line in. They found out that it was a urinary tract infection and started her on antibiotics right away. That was good news: something treatable. A few days later, Troy, Drew, and his mom went home, but Troy came back almost every night. I felt so lonely when they left, knowing that I wouldn’t see Drew daily made me terribly sad.

Well, once again we were on the road to recovery. They took out her dialysis catheter and told us that her kidneys were fine. A miracle, she was my tough cookie. Only one more time did she go through more fever and diarrhea, which postponed our leaving another week. Even though she still had her central line in, they would often have to poke her to take her blood to be sure there wasn’t a blood infection. She hated that and it broke my heart to put her through anything else. They found out that this time she had an intestinal infection from one of the antibiotics. It was beginning to feel like it would never end. One day she couldn’t have food, the next they were wanting her to eat. Her poor little body couldn’t make up it’s mind. There were so many times that she would want to eat and drink so bad in this last week but her body just wouldn’t keep it in, it was so very sad! With this infection her white blood cells also began to plummet. They were ready to call in the blood doctors, but my little tough cookie turned things around on her own once again! They gave her more antibiotics. As this infection cleared up, things got better.

She finally got out of bed and played. She walked like a newborn colt at first and was extremely weak, but began to show signs of our old Madi. It was Thursday, March 2, when they told us she needed another blood transfusion, this would be her fourth one. Her body just wasn’t making enough red blood cells yet. We were all hoping that this would be the final one to jump start that blood again. She began to play in the hall, flirting with the nurses, capturing their hearts with her true beauty. We would go to the play room too, she loved that. My baby was getting better!

It was Monday, March 6, when the doctor came in and told us that her blood levels were climbing steadily and snuck in the magic question — “Are you ready to go home?” Wow, I was beginning to believe it would never happen. I was frozen, terrified at the thought of taking care of her by myself, but glad for her to be better. That night Troy came back and we went across the street to the Ronald McDonald House for a couple of days. Not only for my comfort, but she still had her central line in, and she couldn’t get it out until Wednesday.

I had dreamt of the day we would walk out those hospital doors and now we had. It felt so good. Madison was so excited to get into our car and go for that short little ride. She had been through hell. She had battled many things and won, she was Mommy’s tough cookie — she still calls herself that today.

It has been over a month since we’ve been home. Madi still has some emotional scars. She talks about the hospitals and doctors and tubes a lot. She also gets tummy aches now and then, which are probably normal but they scare both her and I. She had nightmares at first and had to sleep with us, but that’s OK now. And, of course, her physical scars on her abdomen and chest which will always be her badges of honor and bravery. I, on the other hand, still have plenty of nightmares and scars. I guess when a mother sees her child near death, they may never completely go away. We have all learned a lot and hope that with time, all will be healed — forever!

Copyright 2001 by author: Shawn (Madison’s mother)

Madi

Location:

Iowa

Sources:

Undetermined

Disease/Disorder:

E. coli, HUS

40 Under 40 | Class of 2026

Jadé Giordani

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With a Master of Science in Food Safety from Michigan State University and a bachelor’s in chemistry and Black World Studies from Ohio Wesleyan, she has built a career grounded in strong technical knowledge and continuous learning. Her accomplishments include leading an applied research project measuring and improving food safety culture using a questionnaire shared with employees in 50+ restaurants across 6 states.

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Nalini Mahabir

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40 Under 40 | Class of 2026

Grishma Prabhukhot

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40 Under 40 | Class of 2026

Himabindu Gazula

Himabindu (Bindu) is a Senior Innovation Food Safety & Quality Advisor at Starbucks Coffee Company, where she leads food safety, quality, and risk management initiatives for innovative beverage, food, bakery, and frozen products across North America.

With more than 10 years of experience spanning industry and research, Bindu specializes in food safety systems, microbiological risk assessment, supplier quality management, process validation, and new product commercialization. Holding graduate degrees from Tennessee State University and the University of Georgia, Bindu brings together a multidisciplinary academic foundation in agricultural, plant, and food sciences. As a food safety scientist and industry leader, she combines technical expertise with practical business applications, partnering with cross-functional teams, suppliers, and manufacturing facilities to successfully launch innovative products while ensuring the highest standards of consumer safety and product quality.

Beyond her corporate role, Bindu is an active contributor to the food science community as a journal reviewer, editorial contributor, invited industry speaker, and volunteer leader. She serves as a Board Member and National Co-Chair of the Starbucks Women's Impact Network and is committed to advancing professional development, mentorship, and food safety excellence across the industry.

40 Under 40 | Class of 2026

Jannese Covington

Jannese is the Environmental Health Program Manager for the Jefferson County Department of Health in Alabama, where she leads the Food & Lodging Protection Division and oversees a team of approximately 35 environmental health professionals.

She directs a multi-million-dollar regulatory program responsible for retail food safety, lodging establishment oversight, and public health protection initiatives across Alabama's most populous county. Jannese played a pivotal leadership role in food safety operations for The World Games 2022, in Birmingham, coordinating food safety planning, inspections, permitting, industry education, and interagency collaboration for an international event hosting thousands of athletes and visitors.

She has led efforts to advance conformance with the FDA Voluntary National Retail Food Regulatory Program Standards, secured multiple federal grant awards to strengthen program capacity, and championed technology modernization initiatives that improved regulatory efficiency and data-driven decision-making.

Beginning her career as an Environmental Health Specialist, Ms. Covington has built extensive experience in regulatory compliance, food safety education, and program management. She holds a Master of Public Health from the University of Alabama at Birmingham.

40 Under 40 | Class of 2026

Julia Fukuba

Julia is a Ph.D. candidate in Food Science at the University of Massachusetts Amherst, working under the guidance of Dr. Matthew Moore and Prof. Amanda Kinchla.

Julia’s research advances food safety through applied studies addressing microbial and viral hazards in food systems. Her work evaluates critical process parameters in fermented foods to generate validation data that supports small and medium-scale processors in developing FSMA-compliant food safety plans. Additionally she investigates how norovirus may develop enhanced recalcitrance to commonly used disinfectants due to improper sanitation practices.

Julia earned her B.S. in Biochemistry & Molecular Biology with a minor in Food Science from UMass Amherst.

Beyond research, Julia has served as the International and Affiliate Representative for the IAFP Student Professional Development Group and currently serves as President of the UMass Phi Tau Sigma Chapter, where she promotes professional development and engagement among food science students. Her contributions have been recognized through the IAFP 2026 Student Travel Scholarship and the UMass STEM Leadership Fellowship.

40 Under 40 | Class of 2026

Stephanie Russell

Stephanie is a product and business leader who spent five years building and leading Trust20, a digital food safety training and compliance business serving more than 175,000 learners nationwide.

As General Manager, she led the business from an early idea through national growth, helping foodservice organizations better equip their teams with the knowledge and tools to keep people safe. Stephanie led the development and launch of accredited food handler, food manager, allergen, and alcohol safety training while expanding Trust20’s role beyond required education. She led webinars, developed practical resources, and created thought leadership to help operators understand emerging food safety challenges and build a culture that prioritizes food safety throughout their organizations.

Stephanie brought her human centered design background to food safety education, rethinking how training could better serve today’s workforce. Prioritizing experiences that were approachable, accessible, relevant, and actionable, Stephanie was designing for different learning styles, generations, backgrounds, and levels of industry experience. Her goal was to move beyond traditional compliance training and create learning experiences that people could understand, retain, and apply in their everyday work. .

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.