James. E. Rogers, Ph.D., is the Director of Food Safety Research and Testing at Consumer Reports. He is responsible for leading the food safety and sustainability operations of the organization, including food testing, data analysis, and risk and safety assessments.
Prior to joining Consumer Reports, James held various positions at the Department of Agriculture’s Food Safety and Inspection Service. This includes serving as the Designated Federal Official for the National Advisory Committee on Microbiological Criteria for Foods, a federal panel that provides impartial scientific advice to federal agencies to use in developing integrated food safety systems from farm to table and to ensure safety in domestic and imported foods. Additionally, James served as the Baseline Studies Director, where he revived the agency’s baseline surveys and led efforts to contract sample analysis for the various projects, served as a contracting officer’s representative. His efforts resulted in new web publications of survey results, the generation of new data and information provided to enable risk assessments and new performance standards for the food industry. Additionally, he led the development of new methods for the detection and enumeration of foodborne bacteria.
James held the position of Research Microbiologist for the U.S. Army at the Aberdeen Proving Grounds (Edgewood area site) in Edgewood, Md. He served as an adviser on bioterrorism agents for various domestic preparedness initiatives. Additionally, he was directly responsible for the design, equipping, and building of a BSL-3+ laboratory for the U.S. Army. James served as the lead scientist for the handling and analysis of unknown samples in this laboratory and the lead microbiologist in the training of BSL-3 workers for the safe operation of the laboratory. During his tenure at Edgewood, he instituted the first food safety and biowarfare agent detection program at the Department of Defense and developed new and innovative analytical methods for the detection of these targets in various food matrices.
James received his B.S. in medical microbiology and bacteriology from Ohio University in 1981, his master’s degree in microbiology from Miami (Ohio) University in 1983, and his doctorate in microbiology and immunology from the University of Michigan in 1993.