An ongoing Center for Produce Safety-funded study is investigating the factors contributing to the persistence of a reoccurring, emerging, and persisting (REP) Escherichia coli O157:H7 subtype associated with leafy greens foodborne illness outbreaks, with the goal of developing a risk assessment tool for growers.
MSU says the program is ideal for early to mid-career professionals working in regulatory affairs, quality assurance, food safety, product development, or policy.
Michigan State University’s (MSU’s) Online Food Safety Program is hosting an in-person, three-day workshop, titled, “Creating a Food Safety Culture” on June 10–12, 2025.
In this episode of Food Safety Matters, we speak to Dr. Takashi Nakamura, Vice President of Food Safety at Fresh Del Monte, about the company’s food safety initiatives, from supplier approval and grower engagement to environmental monitoring, traceability, and beyond.
New research from the College of Veterinary Medicine at Michigan State University (MSU) finds that dairy producers overtreat cows diagnosed with non-severe cases of clinical mastitis, which is a possible threat to human health.
Using whole genome sequencing (WGS), a recent study led by Michigan State University (MSU) has demonstrated widespread antimicrobial resistance (AMR) among foodborne Campylobacter jejuni in the state, and the ability to trace the origins of specific strains.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA’s NIFA) has granted a Michigan State University (MSU) research team $611,000 to explore the uptake of toxic heavy metals in food crops, with the goal of providing a guide containing mitigation strategies and decision-making resources for growers and policymakers.
On June 13–15, 2023 Michigan State University’s (MSU’s) Online Food Safety Program will host an executive education workshop, titled, “Creating a Food Safety Culture.”
A transdisciplinary team of researchers, educators, and extension experts led by Michigan State University (MSU) has received a $10 million grant from the U.S. Department of Agriculture (USDA) to create safer, more stable food systems.
