Good hygiene practices

Every day people all over the world get sick from diseases caused by consuming unsafe food and water. Correct food hygiene practices can prevent the spread of foodborne illness and are necessary to ensure the safety of food from the farm to the fork.


Safe food storage at home

31 March 2017

Keeping our food fresh for longer helps us to avoid getting sick, benefits the environment, and saves us money. But where and for how long can we store different types of food? What needs to be chilled and what not? Most pre-packed food labels provide storage instructions, but what is best to do after opening? The storage tips below can help us prevent food spoilage and reduce food waste.


Television chefs could do more to teach viewers about safe food handling

20 September 2016

Researchers from Kansas State University (USA) and Tennessee State University (USA) have found that the majority of television cooking shows featuring celebrity chefs around the world demonstrate unsafe food handling practices...


Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people

20 May 2014

Research revealed that food safety was not a priority for most households and in some cases ‘lay’ or ‘common sense’ knowledge took precedence over expert advice.


Practical classes more effective than theory classes in teaching food safety risks to children

29 January 2014

A team of researchers from a variety of Italian universities investigated methods of effectively communicating food safety risks to children. The researchers conducted a study in primary schools to evaluate children’s understanding...


Food safety tips for travellers

13 November 2007

For many Europeans the Autumn and Winter seasons are the ideal periods to explore more exotic holiday destinations, but travellers should be cautious, especially if they intend to visit developing countries...


From Farm to Fork: Food and the consumer, a shared responsibility

16 December 2006

Information to ensure the safety of food has never been greater. The consumer needs to protect himself against food-borne diseases...


Chilling out: Freezing foods for quality and safety

01 March 2002

Frozen vegetables and herbs, ready-to-heat meals and gourmet ice cream - the variety of frozen foods in supermarkets has grown markedly since the introduction of frozen food in the 1930's. In this article Food Today looks at the process of freezing and its role in helping to preserve foods and provide convenience and variety.


Containing microbiological cross-contamination

01 June 2001

Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent...


The safety of fresh fruits and vegetables

01 September 2000

A diet rich in fresh fruits and vegetables is important to maintaining good health. However, fresh produce can sometimes be a source of foodborne illness.


What to do if the freezer stops

01 December 1999

The freezer plays an important role in household management. If it stops working, several steps should be taken to prevent food safety problems and unpleasant odours.


A safe approach to outdoor eating

01 May 1999

The warm weather is on its way, and with it comes the time for barbecuing, picnicking and outdoor activities. But as the temperature rises, so does the activity of bacteria which may spoil your foods.


Food safety: Basic rules

01 March 1998

Recent research carried out throughout the European Union revealed that 11% of the foodstuffs monitored by national authorities did not comply with food legislation.