Research from recent doctoral graduate Xarviera Appling (PhD ’18) studied the effect of food safety management practices on inspection risk factor violations in 546 routine restaurant inspections.
The method developed by Assistant Professor Silvia Balbo may help researchers uncover the genetic chemistry leading to cancer development, which has broad applications ranging from understanding how toxins are affecting DNA in the body to developing tools to improve outcomes of chemotherapy.
A commentary by Associate Professor Irina Stepanov underscored how toxicity and other IQOS health data are mostly available through studies conducted by the manufacturer, and that independent, academic research into the product is needed to accurately inform and protect the public.
Professor Michael Osterholm will lead research to improve the health care supply system’s ability to maintain a steady and adequate levels of critical medicines and supplies worldwide.
The Upper Midwest Agricultural Safety and Health Center (UMASH) at the School of Public Health works with numerous partners to address stress in farmers, farm workers, and their families.
A study by PhD student Melanie Firestone suggests that public disclosure of restaurant inspection results at the point of service can drive a reduction in the burden of foodborne illness.
Researcher and Associate Professor Irina Stepanov found that while e-cigarettes contain virtually no N-nitrosonornicotine (NNN) — a chemical that can cause oral cavity and esophageal cancer — the chemical can form in an e-cigarette user’s body when they take in nicotine through e-cigarettes.
A new study from Assistant Professor Hyun Kim compared the health of 9/11 emergency responders to a national survey of people and found that they are at dramatically higher risk for developing asthma.
Professor Michael Osterholm will combat biological threats by working with priority countries on infectious disease preparedness and antimicrobial stewardship.
Research from PhD student Yang Liu recommends that temperature advisories include information about the potential harm to people with cardiovascular, respiratory, and renal diseases.
A study by recent graduate Mary Kosuth (’17) found that 81 percent of tap water samples — and all tested brands of salt and beer — contained microplastic particles.
A new article by PhD student Melanie Firestone discusses using root cause analysis during foodborne illness outbreaks and how to communicate their findings to a broad food safety audience.