National Center for Food Safety and Toxicology at Michigan State University


FSRC Home → About Us → Who We Are → Institutions → National Food Safety & Toxicology Center at Michigan State University National Food Safety & Toxicology Center at Michigan State University Overview Objectives Background Vision Contact Overview The National Food Safety & Toxicology Center is committed to reducing food-related disease globally through research, education, and outreach. This is achieved by fostering collaborations across a full spectrum of relevant disciplines within and beyond the university, and through building partnerships with public health officials, food producers and retailers, consumers, and other key stakeholders. Disciplines such as microbiology, toxicology, epidemiology, pre-harvest food safety, risk assessment, communication, and social science are part of the center’s wide research scope that will lead to increasing multidisciplinary approaches to tackling major food safety issues. Objectives The Center is primarily committed to: Ensuring the safety of all types of food (including products that are conventional, organic, imported, irradiated, bioengineered, and others) Addressing food safety-related issues in all forms (including water quality) and at all stages of food production, from pre-harvest to final preparation and consumption Focusing efforts upon the areas of greatest need, with primary emphasis on cutting-edge research Being involved in food safety activities at local, national, and international levels Conducting activities in the following areas: Basic and applied research in a broad array of food safety issues aimed at a better understanding of the impact of pathogens and chemicals on human health and of the social processes that produce food-safety related behaviors Service to the community and industry, including problem solving to address specific food safety issues and preventing illness Education for food safety scientists, professionals, policy makers, and others who carry responsibility for ensuring the safety of the food supply Providing leadership in the area of food safety, involving stakeholders in meaningful ways, and operating in a multidisciplinary manner Preserving and building upon the core land grant mission and the capacities afforded to the Center by virtue of its association with Michigan State University. Background In early 1998, the NFSTC opened its doors in a state-of-the-art research facility to provide long- and short-term solutions for foodborne problems, as a result of the State’s uncertainty in its ability to address major food safety concerns that started with the PPB crisis affecting the dairy industry in Michigan many years earlier. To accomplish this goal, the center gradually brought together more than 10 staff members and 50 faculty with expertise in preharvest food safety, epidemiology, toxicology, microbiology, food law, risk assessment and communications, sociology, education and outreach and policy development. Some are housed in the building and others across campus. In just five years, the Center has established itself as a vital national food safety resource through its many accomplishments. A newly created external board of advisors will oversee the Center’s five-year strategic plan for expanded growth, ground-breaking research and educational programs. The Center’s signature research areas plan to include research on mechanisms of pathogenicity and toxicity of E. coli O157:H7, Campylobacter, Listeria monocytogenes, Salmonella, food-related allergies, and foodborne toxicants. Vision As the center celebrates its 5-year anniversary, its leadership has been looking at the challenge of understanding the mechanism of how toxins and pathogens produce foodborne illnesses and the means of reducing these nationally and globally, through the implementation of the newly published Strategic Plan for the next 5 years. We are seeking to develop the center in specific ways: Establishing the Center’s reputation for excellence in basic and applied research in targeted areas Strengthening the Center’s food safety education program for professionals Developing an international food safety focus within the Center Engaging the Center’s external stakeholders Attracting, developing and maintaining a diverse and high quality faculty within the Center Ensuring the most effective use of space resources to fulfill the Center’s priorities Creating sufficient budgetary resources to enable the Center to become increasingly self-sustaining Creating effective governance mechanisms to provide operational and strategic guidance for the Center. Contact Dr. Ewen C. D. Todd (toddewen@cvm.msu.edu) Director National Food Safety and Toxicology Center 165 Food Safety and Toxicology Building Michigan State University East Lansing, MI 48824-1314 (517) 432-3100 Phone (517) 432-2310 Fax