Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. ​Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. Keith was previously interviewed for Episode 37 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Keith [14:30] about: The history of Henry Fenton, the Fenton reaction, and the Fenton reagent The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc. Applying hydroxyl radicals to fresh produce including spinach and other leafy greens The advanced oxidation process (AOP) and why it's so problematic with tomatoes  How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective The George Weston Seeding Innovation Program Why washing is so problematic in preventing cross-contamination in leafy greens What matters to food companies when it comes to AOP AOP's use with meat and fish The current pandemic, N95 masks, and how food recalls have been affected News Mentioned in This Episode FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50] Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com