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. One in three travellers fall ill because of contaminated food and water, most often suffering from travellers’ diarrhoea (TD). Casualty rate may go up to 80% for those staying in high-risk destinations within Asia, Africa and Latin America. But don’t panic: you can prevent food- or water-borne illness provided that you take certain precautionary measures.

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.

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.

Refrigerator storage is an important way of keeping food safe. The cool temperature helps to keep the food fresh and slow the growth of most harmful microbes. At the same time, it does not change the characteristics of the food.

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. E. coli O157:H7 has been found in unpasteurised juices, listeria in cabbage. If you respect some basic good hygiene rules, you can enjoy a wide variety of fresh fruits and vegetables.

Summer is the season of travelling and vacations. It is also the season of "Tourista", an illness which, though confused with the stomach flu, which may be caused by contaminated food and drink. You can reduce the risk of sickness spoiling your holidays by taking some simple precautions.

Eating is now perceived to be a dangerous business. As more and more news about food scares hit the headlines, we feel that the list of foods that could make us sick gets longer. Public health statistics show a rise in foodborne diseases caused by microorganisms. We are also told that these diseases are under-reported.

Most people hate to throw out food that has not been eaten at the end of a meal. At the same time, improper handling and storage of leftovers is one of the most common causes of food poisoning in the home. However, with care, it is possible to avoid both waste and illness.

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.

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.

Recent research carried out throughout the European Union revealed that 11% of the foodstuffs monitored by national authorities did not comply with food legislation. The same research also revealed that 21% of the two million points of sale (shops, hotels, restaurants, wholesalers) did not conform to the appropriate hygiene rules.