STOP is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:
Nancy is recognized as a leading proponent of improvement in both government and private food safety efforts since the death of her six-year old son Alex in 1993 from consumption of E. coli O157:H7-contaminated ground beef. Alex was her and her husband Tom’s only child. Nancy works in a volunteer capacity for STOP Foodborne Illness and has served as its president for over 10 years. She has done extensive advocacy work on behalf of the organization and has been featured in numerous magazine articles, newspaper articles, and television interviews in efforts to increase awareness about the risks of foodborne illness. Nancy serves on the United States Department of Agriculture’s National Advisory Committee on Meat and Poultry Inspection.
She has received numerous awards for her advocacy efforts. She has a B.S. degree in marketing from DePaul University and resides in Chicago where she works as a real estate broker for Koenig & Strey GMAC Real Estate.
Trabue is Vice President of Regulatory Affairs and Assistant General Counsel at the InterContinentalExchange, Inc. Prior to ICE, Trabue was Counsel to Walt Lukken, Chairman of the Commodity Futures Trading and Commission
Board Chair(CFTC). At the CFTC, Trabue as served as a trial attorney in the Division of Enforcement and as an attorney in the Division of Clearing and Intermediary Oversight. Prior to the CFTC, Trabue was in private practice, specializing in energy and gaming law. Trabue is a graduate of the University of Mississippi Law School and Washington and Lee University.
Prior to attending law school, Trabue served on the staff of Senator Thad Cochran.
Kathleen joined STOP in 2007 following her daughter Rylee’s recovery from kidney failure and other life-threatening illnesses caused by E. coli O157:H7-contaminated spinach. Since 2009, she has been an active volunteer food safety advocate; raising public awareness of foodborne illness through television and print interviews, speaking to culinary students and professionals about their role in food safety, and taking Rylee’s story, and the stories of other victims, to Capitol Hill in the effort to pass meaningful food safety legislation.
Kathleen holds a B.A. in History and Paralegal Studies from the University of San Diego.
Eric received his law degree and master’s degree in Environmental/Occupational Health from George Washington University. He has a B.S. in Philosophy from the University of Wisconsin-Madison. Currently he is Chief of Staff to Commissioner Michael V. Dunn at the Commodity Futures Trading Commission in D.C. Prior to working for the Commission, Eric was Deputy Chief Counsel for the U.S. Senate Agriculture, Nutrition, and Forestry Committee where he covered food safety, animal health, pesticide, dairy, research, commodity market and biotechnology issues for the Committee. Before working for the Committee, Eric was Acting Director for Scientific and Professional Affairs and a Health Policy Analyst for the American Public Health Association.
Eric lives in the Washington D.C. area.
As a former Marine and 20-year culinary veteran, Keith Norman brings a sense of discipline and order to everything he does, both in business and in the culinary world. Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals on one of the most important facets of the foodservice industry.
Chef Norman is Committee member for the Food Allergy Anaphylaxis Network. He has worked his way up the culinary ladder at Las Vegas properties including Bally’s, the Mirage, Treasure Island, Paris, MGM, Suncoast and South Point hotels and casinos. He is a certified professional food manager, certified HACCP manager, NEHA certified food trainer, NRA certified food safety trainer, a certified registered OSHA trainer and a master certified food executive. Chef Norman has trained through the FDA in the areas of foodborne illness investigation, special processes, agro-terrorism, and food systems disasters. He is a member of the Casino Management Association, International Food Safety Council, American Culinary Federation, Black Culinarian Association, and Nevada Food Safety Task Force.
Bridget Tinsley is the Manager of Global Food Programs for UL LLC. Bridget joined UL in May of 2011 and is responsible for numerous global initiatives, including validation/verification services, and business development. Prior to joining UL, Bridget conducted extensive research on antimicrobial solutions and delivery systems. Bridget was the project leader for the approval and adoption of Sanova ® in the meat, poultry and produce industry. Bridget was instrumental in the development of a commercial pathogen reduction solution and helped take a startup company to the point where it was acquired by an industry leader.
Following her service with Ecolab and prior to joining UL, Bridget was with DuPont Qualicon for seven years as a technical sales account manager. While at DuPont, Bridget received numerous honors and top sales achievement awards. In her role at DuPont, she has become a leading expert in the field of advanced microbiological testing technologies.
Bridget has her Masters of Science in Food Microbiology from Kansas State University. She lives in Laguna Niguel, CA.
Photo and Bio forthcoming.
George Wilson began his career in health care managing laboratories in clinical and research microbiology for the diagnostic testing of infectious disease agents in cancer patients at Wadley Institutes of Molecular Medicine in Dallas. He moved into industry with BD Diagnostics, manufacturer of microbiological diagnostic products near Baltimore, where he held management positions in Quality, Operations, Sales, and Marketing serving Health Care – Biotech – Pharmaceutical – Food – Water/Wastewater industries.
With over 35 years of experience in clinical and industrial microbiology he has built a solid business and technical foundation in infectious disease diagnostics. Since 2004, his focus has been in product and market development of microbiology products for environmental, food and water quality analysis. Through this experience he has developed subject matter expertise in; governmental regulations and recognized test methods standards used for the microbiological examination of dairy, food, environmental, and water samples.
George is recognized for his knowledge, expertise, and integrity from colleagues and clients he has worked with throughout his career. He has presented at various scientific symposia and workshops in academia, non – governmental organizations, and industry discussing food safety and water quality initiatives and test methodologies. In 2007, he presented at various symposia in Southeast Asia discussing Global Trends in Food Safety and Quality with emphasis on ISO 22000 Food Safety & Quality Management Systems and advancement of microbiological test methods for food and water quality.
He received his M.B.A. from the University of Phoenix and his B.S. Medical Technology at the University of Texas at Arlington. George is a Board Certified Medical Technologist by the American Society for Clinical Pathologists.
His area of focus today is dedicated to Food Safety & Quality working as an independent Advisor – Consultant with governmental regulatory agencies, non – governmental organizations, and industry for the prevention of foodborne illness. He is an active member of the IAFP (International Association for Food Protection) and CAPFA (Capital Area for Food Protection).
Honors and Publications
George lives in Timonium, MD