Dr. Ewen C Todd

Okemos, Michigan

General Specialty

Food Safety
Hotel, Food and Restaurant
Risk Management

Specialty Focus

Food & Drug
Food Borne Illness
Food Poisoning
Food Safety
Hotel and Restaurant
Public Health
Tourism and Travel Industry

Primary Areas of Expertise

Epidemiology & Public Health

Food & Drug

Ewen C. D. Todd is President of Ewen Todd Consulting LLC and former Director of the National Food Safety and Toxicology Center (NFSTC) and Professor at Michigan State University (MSU). At the NSFTC he coordinated research in microbiology, toxicology, epidemiology, risk assessment, social science, and policy in the area of food safety, distance education programs, and outreach in the community. Before that he was in the Bureau of Microbial Hazards, Health Products and Food Branch, Health Canada, Ottawa where he was a research scientist for 33 years working on methods development for pathogens in foods, foodborne disease investigation and reporting, costs and surveillance of disease, illnesses caused by seafood toxins, and risk assessment of foodborne pathogens. Over many years, he has been an expert witness in over 35 cases, working for both plaintiff and defendant.

Dr. Ewen Todd is a Food Safety Expert with over 55 years of knowledge and experience in general food safety and Food Microbiology Issues. Specifically, he has extensive experience in the reporting and surveillance of Foodborne Disease, as well as development of analytical methods for identifying foodborne pathogens. As a result of his work with the industry and his knowledge of foodborne disease, Dr. Todd has influenced research programs and regulatory approaches taken by the Health Protection Branch of Health Canada. In the US, he held the position of Director of the National Food Safety and Toxicology Center and the Food Safety Policy Center at Michigan State University.

He is a leader in microbial research, foodborne disease surveillance, costing of outbreaks, food safety policy, seafood toxins, standard-setting, risk assessment, risk management, and risk communication. He has worked in numerous countries educating and training, and collaborating to set up surveillance systems, food safety policies, regulations, and HACCP and other control strategies, including China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, and Europe, as well as Canada and the USA. He is also familiar with food defense and food fraud issues, and waterborne disease. He is familiar with the US and Canadian food industry, both foodservice and food processing, HACCP, disease investigation, food, and food equipment contamination.

Since leaving the Canadian government and entering academia and as a consultant, he has been an expert witness in 35 cases in both the U.S. and Canada where foodborne illnesses have occurred. He has testified on the behalf of plaintiffs who suffered from E. coli O157:H7, Campylobacter, Salmonella, ciguatoxin fish poisoning, yeast, and unknown agents.


Areas of Expertise:

  • General Food Safety and Spoilage Issues
  • HACCP and GHP Systems
  • Standards for Poultry
  • Listeria Monocytogenes in Soft Cheeses
  • Standards for Poultry
  • Seafood Toxins
  • Food Workers
  • Investigation of Foodborne and Waterborne Illnesses
  • Foodborne Disease Surveillance Systems
  • Risk Assessment, Risk Management and Risk Governance
  • Safety of Aquaculture Systems
  • Norovirus in Elder Care and Other Facilities
  • Salmonella and Shigella in Schools and Child Care Centers
  • Salmonella in Tahini and Other Oil-based Foods
  • Escherichia coli O157:H7 in Leafy Greens
  • Staphylococcus aureus in Cheese, Clostridium botulinum in Canned or Preserved Food and Native American / Inuit Fermented Food
  • Listeria monocytogenes in Deli Meats and Soft Cheeses
  • Controlling Listeria monocytogenes in Ready-to-eat Foods
  • Hydrophobic Grid Membrane Filter Systems


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