Michigan State University has been working to advance the common good in uncommon ways for more than 150 years. One of the top research universities in the world, MSU focuses its vast resources on creating solutions to some of the world’s most pressing challenges, while providing life-changing opportunities to a diverse and inclusive academic community through more than 200 programs of study in 17 degree-granting colleges.

Michigan State University

New Row

Contact expert @[Full Name](fullname), @[Job Title](job_title) at @[Organization](organization) for media, speaking, professional opportunities and more.

@[Full Name](fullname) at @[Organization](organization) | Contact Form

Expert Inquiry

Open Sans

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

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

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

A risk assessment of dietary Ochratoxin a in the United States

Potential economic losses to the US corn industry from aflatoxin contamination

Public health impacts of foodborne mycotoxins

Perspective: Time to face the fungal threat

Global maize trade and food security: Implications from a social network model

Global risk assessment of aflatoxins in maize and peanuts: Are regulatory standards adequately protective?

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.

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

Google Scholar Citations

Livestock workers at higher risk for 'superbug' infection

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

safe-shopping-let-our-expert-answer-your-questions-about-long-lines-and-staying-safe-during-the-covid19-crisis

John A. Hannah Distinguished Professor

 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.


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

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.



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

College of Agriculture and Natural Resources researcher Felicia Wu was attracted to MSU’s blend of strong medical colleges and world-class agricultural research; she also discusses the importance of additional research funding. Read more: http://go.msu.edu/feliciawu  | #EmpowerMSU

Unique Strengths Work Together for Positive Change - Felicia Wu

Felicia Wu

Select Inquiry Type