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On this episode of Voices of the Valley, Joelle Mosso, Chief Science Officer of Eurofins U.S., discusses her expertise in microbiology and food science and how it relates to food safety.

Mosso shares her thoughts on the complexities and challenges of working with a rapidly evolving biological environment. When asked about how food safety has changed over time, Mosso said, \\u201cIn respect to what has changed [in food safety], it's that whole comment of 'Everything is safe until it\\u2019s not.' In food safety, we have to recognize that just because we haven\\u2019t seen something before doesn\\u2019t mean it\\u2019s not a risk\\u2026 Food safety is dynamic, and I think that\\u2019s one of the things that makes food safety really, really hard to handle.\\u201d

The discussion shifts toward the benefits and limitations of testing. Mosso notes that the value of data collected from testing is in the utilization of the information in a proactive food safety strategy: \\u201cTests don\\u2019t solve problems. I can have the best tests in the world, it\\u2019s not going to solve it. So [it\\u2019s] what you do with that information that solves something.\\u201d

For Mosso, adaptability is key when it comes to the science behind food safety. \\u201cI think that\\u2019s the thing with food safety - or anything with science and research - is that we are always understanding and finding new information, and some of it sometimes invalidates something we were completely sure on before,\\u201d she says. \\u201cI think that\\u2019s where food safety is: Recognizing on the day-to-day how to apply a food safety program to continually improve it to make it a safer and safer product.\\u201d