Felicia Wu

John A. Hannah Distinguished Professor Michigan State University

  • East Lansing MI

Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health

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3 min

Safe shopping - Let our expert answer your questions about long lines and staying safe during the COVID-19 crisis

These are worrisome times, and as the public takes personal precautions – there are some aspects that may seem out of a person’s personal control. Shopping is one of these situations. Despite calls for social distancing and staying inside, the reality is Americans will need to venture out to shop, bank and carry on with some aspects of life during this outbreak. Dr. Felicia Wu is the John A. Hannah Distinguished Professor, Department of Food Science and Human Nutrition, Department of Agricultural, Food, and Resource Economics at Michigan State University.  In addition, Dr. Wu currently serves as an expert adviser to the Joint Food and Agriculture Organization (FAO)/WHO Expert Committee on Food Additives of the United Nation. She is an expert on food safety and has the answers to some popular questions being put forward by Americans. Question: Grocery stores are busy, and there are often long lines to get in and at check out. What are the risks? Dr Wu: No matter what, there are risks associated with going out into locations where many people may gather. The risks are that one could become infected with SARS-Cov-2 by standing near an infected person who is coughing or sneezing (this is the most likely route of transmission), or that one would touch a surface upon which an infected person coughed or sneezed recently. Question: How can seniors stay safe in this situation and can the risk be substantially reduced for the elderly and other vulnerable people? Dr Wu: The safest option, if it is possible, is to have more vulnerable individuals (elderly, immunocompromised, chronic heart and lung diseases) ask someone else who is not part of a vulnerable group to do the shopping for them. If that is not possible, then I do think it is a good idea for grocery stores to have dedicated hours that are for more vulnerable populations to shop – ones in which there will be fewer people, and where cleaning can take place beforehand. They need to consider the following: what hours those would be, and are those hours feasible for the elderly and others? Will they give instructions about how far people should stay away from each other? Will they wipe down counters and other surfaces beforehand? All these practices would help reduce risk. Question: And once home shopping, what to do then? Dr Wu: At home, the elderly and other vulnerable populations should be careful to thoroughly wash any produce meant to be eaten without cooking. Cooking food thoroughly is an excellent way to reduce risk of foodborne pathogens. And for those working in retail and in grocery stores? Question: Are there any sanitary recommendations for those who are cleaning these shopping areas? Dr Wu: The CDC has helpful resources about effective cleaning agents for coronavirus that includes cleaning, disinfecting, ensuring surfaces are safe, what materials to use and proper prevention at work and at home. Lastly, to the workers who are cleaning these shopping areas: We are grateful, and along with the recommended cleaning instructions above, these workers should wash their hands carefully beforehand and afterwards to ensure their own safety and the safety of others. Dr. Felicia Wu is an Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health and has been sought out by national media for her expertise on the topic. She is available to speak with media regarding food safety – simply click on her icon to arrange an interview today.

Felicia Wu

3 min

Coronavirus and food safety: DO NOT SHARE FOOD WITH OTHERS!

"It is crucial, even within families, to make sure not to share food that someone else directly bit into or drank," says Dr. Felicia Wu, the John A. Hannah Distinguished Professor, Department of Food Science and Human Nutrition, Department of Agricultural, Food, and Resource Economics at Michigan State University.  Dr. Wu also currently serves as an expert adviser to the Joint Food and Agriculture Organization (FAO)/WHO Expert Committee on Food Additives of the United Nations. “Even though COVID-19 (specifically SARS-CoV-2) is not typically airborne (therefore, you don’t have to worry about contracting it from breathing air unless an infected person coughed near you), it is droplet-borne. That is why someone infected with this virus and coughing, sneezing, or spitting close to you would increase your risk of becoming infected. For that same reason, although it sounds a bit disgusting to discuss, people transmit their saliva onto the food they eat and the beverages they drink, which may subsequently contain SARS-CoV-2 if they are infected. Therefore, no sharing even with your own family.” Dr. Wu was also able to provide some very important expert insight on what may be common questions that are being asked in the community. TAKEOUT: Is takeout safe during the coronavirus outbreak? What about raw foods and salads? And, what are some steps you can take to make takeout safer? Dr. Wu: Yes, it is generally safe to order and eat takeout food, if you can trust the overall safety practices of the restaurant. Cooked food is usually free of pathogenic microbes; the only danger is if food workers somehow coughed or otherwise transmitted infected droplets to the food after it was cooked and before it was packaged for takeout. There is some risk to raw, uncooked foods if anywhere along the handling chain, an individual who was infected with SARS-CoV-2 coughed or otherwise transmitted droplets onto the food. If there are concerns regarding food delivery, customers can inform the restaurant that they would prefer to have the delivery person put the food on their porch and ring the doorbell. GROCERY STORES: There are lots of people in stores and hands touching food. How can you keep produce safe? Does washing help? And how long can the virus last on a package or on a piece of produce? Dr. Wu: This is definitely a problem and has always been a problem (we’re only becoming more concerned about it now). It is entirely plausible for a sick person to rub their nose or their mouth, or cough or sneeze into their hands, and then use those same hands to touch fruit, vegetables, etc. in the grocery stores. I would recommend washing all produce intended for raw (uncooked) consumption at home (and wash your hands, too!) with soap and water. There is a considerable amount of uncertainty with how long coronavirus can survive on different surfaces, so absolutely, it is a good idea to disinfect jars or cans of food before putting them away at home. Again, wash your hands afterwards. Dr. Felicia Wu is an Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health and has been sought out by national media for her expertise on the topic. She is available to speak with media regarding food safety – simply click on her icon to arrange an interview today.

Felicia Wu

Media

Biography

Dr. Felicia Wu is the John A. Hannah Distinguished Professor of Food Science & Human Nutrition and Agricultural, Food, & Resource Economics. Her research examines the national and global burden of foodborne disease, how improved nutrition can counteract the harmful effects of toxins, and how cost-effective strategies can improve food safety in the United States and worldwide. Recently, her work has expanded to examine the risk of antimicrobial resistance from antibiotic use in livestock production, and how we can curb these risks. For her research on the impact of aflatoxin regulations on global liver cancer, Dr. Wu was awarded a US National Institutes of Health (NIH) EUREKA Award. She was commissioned by the World Health Organization (WHO) to estimate the global burden of disease caused by aflatoxin and arsenic in food, and co-authored the WHO 2015 report on the Global Burden of Foodborne Disease.

Currently, Dr. Wu serves as an expert advisor to the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the United Nations. She is an area editor for three journals: Risk Analysis, World Mycotoxin Journal, and Archives of Environmental and Occupational Health. Recently, she served on the US National Academy of Sciences (NAS) panel on the future of animal sciences research for global food security. Currently, she serves as an invited reviewer for the Intergovernmental Panel on Climate Change (IPCC: 2007 Nobel Peace Laureate) Sixth Assessment Report. She has also been selected to serve on the MSU Presidential Search Committee. Dr. Wu earned her A.B. and S.M. in Applied Mathematics and Medical Sciences at Harvard University, and her PhD in Engineering and Public Policy at Carnegie Mellon University.

Industry Expertise

Health Care - Providers
Health and Wellness
Education/Learning
Research
Agriculture and Farming
Health Care - Facilities

Areas of Expertise

Social Network Models of Food Trade
Immunotoxicology
Social Network Modeling
Public Health
Environmental Health
Risk Assessment
Food Safety
Toxicology
Global Health
Economics
Foodborne Mycotoxins
In Utero Exposure to Dietary Toxins
Antibiotic Resistance

Education

Carnegie Mellon University

Ph.D.

Harvard University

A.B.

News

Livestock workers at higher risk for 'superbug' infection

HealthDay  online

2021-02-08

Livestock workers have an elevated risk of getting infected with dangerous, antibiotic-resistant "superbug" bacteria, a new study shows. Researchers from Michigan State University expected that finding when studying those risks by reviewing 15 years of published literature. They just didn't expect the risks to be as high as what their research uncovered. "This is a bit of a wakeup call," said Felicia Wu. She is a professor in the departments of food science and human nutrition and agricultural, food and resource economics at Michigan State. "I don't think there was much awareness that swine workers are at such high risk, for example. Or that large animal vets are also at extremely high risk," Wu said in a university news release.

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'Do not eat this cereal': As Honey Smacks outbreak expands, recalled cereal still sold in stores

Yahoo Lifestyle  online

'Salmonella is usually linked to things like raw meat and dairy products, so it’s a little confusing for it to show up in a dry cereal. This isn’t common at all, but it happens, Felicia Wu, a professor in the Department of Food Science and Human Nutrition at Michigan State University, tells Yahoo Lifestyle. “Typically, American breakfast cereals are considered dry products, thus not considered a source of bacterial contamination,” she says...'

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Journal Articles

Exposure to aflatoxin and fumonisin in children at risk for growth impairment in rural Tanzania

Environmental International

Felicia Wu, et al.

2018

Growth impairment is a major public health issue for children in Tanzania. The question remains as to whether dietary mycotoxins play a role in compromising children's growth. We examined children's exposures to dietary aflatoxin and fumonisin and potential impacts on growth in 114 children under 36 months of age in Haydom, Tanzania. Plasma samples collected from the children at 24 months of age (N = 60) were analyzed for aflatoxin B1-lysine (AFB1-lys) adducts, and urine samples collected between 24 and 36 months of age (N = 94) were analyzed for urinary fumonisin B1 (UFB1).

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Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania

PLOS One

Felicia Wu, et al.

2017

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination. However, reports on aflatoxin contamination in sunflower seeds and cakes are scarce.

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Aflatoxin exposure during the first 36 months of life was not associated with impaired growth in Nepalese children: An extension of the MAL-ED study

PLOS One

Felicia Wu, et al.

2017

Exposure to aflatoxin, a mycotoxin common in many foods, has been associated with child growth impairment in sub-Saharan Africa. To improve our understanding of growth impairment in relation to aflatoxin and other risk factors, we assessed biospecimens collected in Nepalese children at 15, 24, and 36 months of age for aflatoxin exposure.

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