Michigan State University (MSU) Online Food Safety Program is offering an Executive Education program, “Creating a Food Safety Culture,” scheduled for June 10-12, 2025. This event will bring together food safety professionals from around the globe to engage in discussions and workshops aimed at fostering a robust food safety culture
Continue Reading Michigan State University program to feature food safety leader Frank Yiannas
Michigan State University’s Online Master of Science (MS) in Food Safety Program (MSU OFS) is set to host an event June 11-13, 2024, featuring prominent figures in the field—Frank Yiannas and Bill Marler. The event aims to ignite conversations on tools, strategies, and behavior-based science essential for creating a robust
Continue Reading Food Safety experts Frank Yiannas, Bill Marler to headline Michigan State University event
Michigan State University is hosting a two-day Executive Education program to discuss how to Create a Food Safety Culture within the workplace June 13-15, 2023.
The program, “Creating a Food Safety Culture Executive Education,” will take place on campus and will bring food safety experts together to engage in meaningful
Continue Reading MSU to host an executive education program on how to create a food safety culture
Researchers at Michigan State University are working on a rapid testing cell phone method to detect bacteria on poultry that causes human illnesses such as infections from Salmonella and Campylobacter.
Led by Evangelyn Alocilja, a professor in the MSU Department of Biosystems and Agricultural Engineering, the research team’s work is
Continue Reading Researchers hope to develop rapid pathogen testing for poultry
According to a study from Michigan State University, microwaves, even those with a turntable inside, can cook unevenly and leave cold spots where harmful bacteria can survive.
It is important to remember that microwaves don’t kill bacteria unless the food is heated long enough. Microwave cooking can be uneven just
Continue Reading Make sure your microwave heats your food evenly
The World Health Organization (WHO) has appointed an American scientist, Felicia Wu, to its Foodborne Disease Epidemiology Reference Group (FERG).
Wu, Ph.D, is a John A. Hannah Distinguished Professor in the Michigan State University (MSU) departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics
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Continue Reading WHO appoints American scientist to its foodborne disease epidemiology group
STOP Foodborne Illness is now accepting applications for the Dave Theno Food Safety Fellowship, a partnership with the Michigan State University Online Food Safety Program.
“The Fellow will live and work in Chicago with Stop Foodborne Illness and complete a 12-credit Online Food Safety Certificate with Michigan State University,” according
Continue Reading Apply now for the Dave Theno Food Safety Fellowship
Public health officials have known for some time that Guillain-Barre Syndrome could be triggered by the foodborne Campylobacter jejuni, but a research team at Michigan State University only recently discovered how the pathogen commonly found in undercooked chicken leads to the paralyzing neuromuscular disorder.
Funded by the federal government’s National
Continue Reading Researchers discover how foodborne pathogen triggers GBS
As American consumers become increasingly concerned about the quality of their food, there’s been an enhanced focus on food safety in the academic and employment fields. Programs leading to degrees and certifications in food safety are growing, along with jobs handling quality assurance in the food industry and auditing producers
Continue Reading Help wanted: Job sites, academic programs focus on food safety
As it turns out, the food stores and restaurant chains promising to sell only cage-free eggs by some date in the future and egg producers have been doing their due diligence when it comes to the housing of laying hens. Recently released findings of the Laying Hen Housing Research Project
Continue Reading Hen housing tradeoffs: Food safety, workers and consumers
