Media contact: Lynsey Mukomel, 517-290-1734

MDARD Advises Consumers and Michigan Food Industry of Potentially Harmful, Unapproved Ingredients in Some Food Products

LANSING, Mich. – The Michigan Department of Agriculture and Rural Development (MDARD) reminds consumers to check product labels for unapproved ingredients amid a rise in the availability of foods and dietary supplements containing potentially harmful psychotropic or psychoactive substances.

“Psychoactive or psychotropic substances, when added to foods or dietary supplements and consumed, can affect mental processes like perception, consciousness, cognition or mood and emotions and are not legal to use as food ingredients,” said Tim Slawinski, MDARD Bureau of Food Safety and Animal Health director. “Many food products claiming to contain these and similar ingredients may be inaccurately labeled and could produce unexpected or potentially harmful side effects.”

Unapproved ingredients include psychotropic and/or psychoactive mushrooms like psylocibin and A. muscaria, cannabis-based ingredients, non-noble forms of kava, kratom and other potentially harmful ingredients. Potential side effects of consuming these types of unapproved ingredients could include liver toxicity, seizures, elevated blood pressure and heart rates, reduction in motor skills and hallucinations.  Foods containing these ingredients are considered adulterated according to the Michigan Food Law and the federal Food, Drug and Cosmetic Act (Sec 402(f)(1)(B)). Dietary supplements are defined as food under the Michigan Food Law.

Many consumable products containing these unapproved ingredients have entered the market in recent years. However, these products are unlawful and cannot be legally sold or produced in Michigan or cross state lines.  These ingredients have not satisfied the criteria necessary for being listed on the generally recognized as safety (GRAS) list for use. Consumable products containing any form of these unapproved ingredients are suspected of adulteration and therefore are not allowed in the manufacturing, holding, distribution or sale of food in Michigan.

Outside of the marijuana regulations, any substance that will be added to food, drink or animal feed (including dietary supplements) must first be approved by the U.S. Food and Drug Administration (FDA) for that intended use. There is no legal path for manufacturing, selling or holding food products containing other psychoactive or psychotropic food additives in Michigan.

If you have questions, please contact the MDARD Human Food Division at [email protected].

Media contact: Lynsey Mukomel, 517-290-1734

MDARD Helps Keep Tulip Time Blooming

Pre-Festival Inspections Root Out Invasive Pests and Plant Diseases

LANSING, Mich. – Inspectors at the Michigan Department of Agriculture and Rural Development (MDARD) and their partners at the City of Holland have been working tirelessly to ensure a pleasant and pest-free Tulip Time.

Each spring, hundreds of thousands of visitors descend on Holland to admire stunning floral displays throughout the city’s parks and gardens. MDARD plays a crucial behind-the-scenes role to ensure the health and safety of tulip bulbs before they’re planted — and to protect Michiganders and the natural resources we cherish.

“MDARD and the City of Holland have been working quietly and efficiently to ensure a safe and successful Tulip Time,” said MDARD Director Tim Boring. “Verifying that imported tulip bulbs are free of plant pests and diseases is just one example of MDARD working behind the scenes to benefit Michiganders. We’re proud to help sustain this great state tradition for generations to come.”

Preparations for Tulip Time begin months in advance. In early September, shipments of bulbs sourced from the Netherlands begin their journey to Michigan. After the bulbs arrive at port in Pennsylvania, they are transported overnight to Holland. At that point, MDARD steps in to ensure the tulips are disease and pest-free.

“We want to ensure that the tulip bulbs visitors take home after the festival are healthy and pest-free,” said MDARD Plant Health Inspector Thomas Jepsen, Jr. “MDARD inspections help prevent the spread of harmful pests and plant diseases – protecting not just public displays, but also home landscapes and gardens.”

MDARD inspectors conduct a thorough visual inspection of the imported tulip bulbs, looking for signs of rot, soft spots, mites and fungal infections. If the inspectors detect any health, safety, or environmental concerns, they restrict the planting of those bulbs or require treatment before planting proceeds.

“We’re planting 648,000 tulips this year, all by hand,” said Jamie Scott, Deputy Director of Parks and Cemeteries at the City of Holland. “The fact that MDARD could come in and inspect our tulips and make sure we’re providing a product that is not detrimental to the environment is incredible.”

Whether planting a few bulbs in a home garden or hundreds of thousands of bulbs in a major display, maintaining pest-free green spaces is essential to ecological health and the integrity of the food system. MDARD performs inspections for a variety of plants shipped to nurseries and greenhouses across the state, working directly with the horticulture industry to protect against the serious economic and environmental threats posed by invasive species and plant diseases.

Watch MDARD inspectors and City of Holland personnel prep for Tulip Time.

Learn more about the Tulip Time Festival, which will take place from May 2 – May 11.

Read about MDARD’s Plant Health Program.

Media contact: Lynsey Mukomel, 517-290-1734

Celebrate Earth Day the Right Way with Helpful Tips from MDARD

LANSING, Mich. – In celebration of Earth Day today, the Michigan Department of Agriculture and Rural Development (MDARD) is offering Michiganders tips to improve the health of their gardens, their lawns and the broader environment.

“This Earth Day, MDARD invites all Michiganders to join us in protecting the natural resources that make our state a great place to live,” said MDARD Director Tim Boring. “Small but meaningful actions like planting a variety of species and using pesticides and fertilizer responsibly can help ensure a more sustainable future for Michigan.”

Regenerative practices are some of the best methods to build healthy soil and maximize water retention in lawns and gardens. More specifically, homeowners and gardeners can:

• Maximize biodiversity – Planting a variety of plants can provide food and habitat for local wildlife, attract pollinators and other helpful insects and reduce the need for pesticides by keeping pests in check.
• Maintain living roots – Choosing perennial plants that grow back every year promotes soil health and reduces the need for replanting.
• Keep soil covered and undisturbed – Using mulching materials can preserve moisture and prevent excessive tilling.

Although pesticides and fertilizer can help maintain lawns and gardens, improper use can contaminate water and damage the environment. Michiganders who use these tools should:

• Test the soil – Using too much fertilizer can harm plants and contaminate water. Soil and plant tissue testing can help determine whether and which fertilizer should be applied.
• Read labels carefully – Always follow the application rates, timing and safety instructions printed on the product label.
• Use alternatives to pesticides – Instead of using only pesticides, adopt integrated pest management practices such as removing food sources or shelter and addressing points of entry into spaces where pests are not wanted.
• Only apply when it’s dry – Applying pesticides or fertilizer before a rainstorm increases the risk of runoff, which can pollute water sources.
• Practice safe disposal – Never pour unused chemicals in the trash or down the drain. Visit MDARD’s Clean Sweep website and contact your local waste facility for safe disposal guidance.

For more information about improving soil health, planting native species and safe pesticides and fertilizer use, visit www.michigan.gov/mdard or follow MDARD on Facebook, Instagram or X.

Media contact: Lynsey Mukomel, 517-290-1734

INVITE: Making it in Michigan Trade Show Provides Opportunity to Support Small Businesses

LANSING, Mich. – Next month, Michiganders can support small businesses at the 16^th annual Making It In Michigan (MIIM) event.

The trade show will take place May 7, 2025 11 a.m. – 3:30 p.m. at the Lansing Center and is free to attend. It’s part of the larger MIIM conference hosted by the Michigan State University (MSU) Product Center and sponsored by the Michigan Department of Agriculture and Rural Development.

The trade show will feature 155 vendors with quality food, beverage, and agricultural products made in Michigan, by Michigan small business owners. Members of the public are encouraged to walk around the show, interact with the various food vendors and booth exhibitors, and enjoy opportunities to support small business.

For updates and details on the trade show, visit the MSU Product Center Facebook page.

Media contact: Lynsey Mukomel, 517-290-1734

MDARD Shares Food Safety Reminders for Spring Holiday Celebrations

LANSING, Mich. — Spring is a season of rebirth and celebrating, including the celebration of Easter and Passover and the food-centered traditions they bring. As Michiganders prepare to celebrate, the Michigan Department of Agriculture and Rural Development (MDARD) reminds hosts to keep food safety in mind as they cook for their families and friends.

Taking a few simple precautions to keep your food safe and your guests happy and healthy can ensure a successful celebration.

• Wash Hands Frequently: Handwashing is one of the most important steps to preventing foodborne illness. Research shows that handwashing lowers the rates of certain respiratory and gastrointestinal infections up to 23 and 48 percent, respectively. Hands should be thoroughly washed with soap and warm, running water before, during, and after preparing foods; after using the restroom or blowing your nose; and after returning to the kitchen if you have to leave during food preparation.
• Clean and Separate: Start with a clean kitchen by washing all surfaces and utensils and use separate cutting boards for raw meats and other foods.
• Eggs: Hard boiled eggs should not be left at room temperature. Instead, refrigerate them until ready to serve. Cook all egg dishes until firm and set. If you plan to consume painted or dyed eggs, make sure to use food-grade dye. If you use real eggs in an Easter egg hunt, these should not be consumed after the hunt.
• Meats: Ham, brisket, lamb, and poultry are classic supper entrees. Keep in mind that various meats require different techniques of preparation. Use a food thermometer to ensure the meat is thoroughly cooked to a safe minimum internal temperature. Plan ahead to allow enough time for meat to thaw safely and cook thoroughly before serving. Follow thawing and cooking instructions on the label.
• Side Dishes: The rule of thumb for side dishes is “keep hot foods hot and cold foods cold”. Bacteria grow most rapidly in the “danger zone” range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. If possible, place cooked hot foods in chafing dishes, preheated steam tables, warming trays, or slow cookers. Place cold foods in containers on ice. Never keep foods, whether served hot or cold, out of the refrigerator for more than two hours.
• Leftovers: If food has not been left at room temperature for more than two hours, leftovers can be safely refrigerated or frozen to be enjoyed later. Store leftover food in small, shallow containers in the refrigerator or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Leftovers should be consumed within four days. If you want to keep leftovers longer, freeze them within that four-day period. Frozen food stays safe indefinitely, though the quality may decrease over time. If you store leftovers in the freezer, they will be of best quality within two to six months. Always reheat leftovers to an internal temperature of 165°F, using a food thermometer.

For more tips and resources regarding food safety, visit www.foodsafety.gov or www.Michigan.gov/foodsafety.