Welcome to the National Food Safety & Toxicology Center (NFSTC) at Michigan State University. As a research facility within a pioneer land-grant institution, the NFSTC takes great pride in the diversity and quality of research conducted by our faculty and students in the areas of food safety and toxicology. 

The NFSTC is comprised of faculty from 19 departments across Michigan State University from the:

• College of Veterinary Medicine
• College of Agriculture and Natural Resources
• College of Social Science
• College of Natural Science
• College of Human Medicine
• College of Osteopathic Medicine
• College of Communication Arts & Sciences

Our team includes toxicologists, microbiologists, epidemiologists, and social scientists working on basic and applied dimensions of food safety and toxicology, sharing their knowledge in collaborations across a full spectrum of disciplines within and beyond the university environment, including partnerships with government, industry, consumer representatives, and other key stakeholders working to increase the understanding of chemical and microbial hazards in foods.

FOOD SAFETY ALERT - Salmonella Outbreak and Tomatoes:

From the U.S. Food and Drug Administration: The Food and Drug Administration is alerting consumers nationwide that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, raw red Roma, or raw round red tomatoes are the cause. At this time, consumers should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home. (more)