Welcome to CRIS
The Center for Research on Ingredient Safety at Michigan State University (CRIS) is one of the few organizations in the world willing to tacklethe hard questions about ingredient safety in our everyday products.
Real-time Science – Microplastic & Nanoplastic
Plastics are part of our everyday life; we use them to ensure the foods and products we use are safer, more sustainable, and more convenient. As we’ve incorporated plastics into our…
Latest News
New Review – Seafood & Microplastics Safety
Microplastics have become a familiar part of conversations about pollution, plastics, and health. In recent years, many headlines have warned that eating seafood could expose us to plastic particles, which has led to some people’s increased concern about the safety of…
Everyday Toxicology – Metabolism
In this post, we look at metabolism to better understand how it’s used to determine ingredient safety.
Top Takeaways:
Metabolism is not about fat-burning or supplements. Metabolism in toxicology is about how the body processes and eliminates compounds.
Our bodies protect us…
In the news – Polyvinyl Alcohol
The weight of evidence: Why detergent-grade PVA is safe for people & the environment
Recently, we’ve seen folks in the go.msu.edu/cris-idea.
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Current Research
New Review – Seafood & Microplastics Safety
Microplastics have become a familiar part of conversations about pollution, plastics, and health. In recent years, many headlines have warned that eating seafood could expose us to plastic particles, which has led to some people’s increased concern about the safety of…
Preservative tBHQ
New research in part funded by CRIS, now live in Frontiers Immunology, discusses the preservative ingredient tBHQ. In this post, we look at tBHQ and its impact on immune systems.