The USDA NIFA SAS Center for Excellence on Low Moisture Food Safety uses a transdisciplinary, systems-based approach to reduce foodborne illnesses and product recalls linked to low-moisture foods.
Our multi-institutional team includes researchers from Michigan State University, Purdue University, Ohio State University, University of California-Davis, Washington State University, University of Arkansas, North Carolina State University, Illinois Institute of Technology, and the U.S. Food and Drug Administration (FDA). We are supported by funding from USDA NIFA AFRI grant 2020-68012-31822.
Featured In the News
-
BAC Fighter Betty Feng Teaches Food Safety to Underrepresented Communities
Published on May 24, 2022 by Partnership for Food Safety Education
-
Dr. Linda J. Harris is new AAAS Fellow
Published on January 26, 2022 by UC Davis
-
Home kitchen heat-treated flour doesn’t protect against foodborne illnesses, Purdue food scientist says
Published on April 6, 2021 by Purdue University
-
Food safety researcher elected to National Academy of Engineering
Published on February 17, 2021 by Washington State University
-
Consumer knowledge and behaviors regarding food safety risks associated with wheat flour
Published on November 19, 2020 by Journal of Food Protection
-
Evaluation of Hot-Air Drying To Inactivate Salmonella and Enterococcus faecium on Apple Pieces
Published on September 25, 2020 by Journal of Food Protection
-
Michigan school gets almost $10 million for low-moisture food pathogen research
Published on July 15, 2020
-
MSU Researchers Earn Grant Aimed at Reducing Pathogens in Low-Moisture Foods
Published on June 23, 2020 by Food Safety Magazine
-
MSU researcher awarded $9.8M to study low-moisture food safety
Published on June 23, 2020 by Michigan Farm News