Michigan State University is a leader in education, research and outreach in food safety, health and nutrition.

MSU AgBioResearch scientists, MSU Extension outreach specialists, and faculty in the MSU College of Agriculture and Natural Resources work to improve food safety while examining health and nutrition impacts for consumers.

Improving Food Safety for Immunocompromised Patients

Bradley Marks, chair and professor in the Michigan State University Department of Biosystems and Agricultural Engineering, and Ph.D. student Carly Gomez are researching ways to make fresh produce safe to eat for people with weakened immune systems.

The MSU Center for Research on Ingredient Safety (CRIS) uses expert knowledge to research, fact check, and supply the global community with the latest science-based information about the ingredients in our food and cosmetics.

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