Consumption of raw milk poses a realistic and unnecessary health threat
Influenza A(H1N1) virus (Q&A)
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
What Are The Most Common Foodborne Viruses?
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
Naturally occurring endocrine active substances (Q&A)
What Are Food Safety Risk Assessments and Why Are They Used?
FoodRisC: Conceptualising food risk and benefit
Differences in social media and traditional media in reporting a food crisis
The safety of bottled water
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Learning from the past: Researchers develop a model for food risk communication
Absolute Risk vs. Relative Risk: What’s the difference?
EFSA opinion on acrylamide
Difference Between Correlation and Causation (Infographic)
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
Contaminants in fish: Weighing up the risks
EFSA’s opinion on bisphenol A: No health risk to consumers
Difference Between Hazard and Risk (Infographic)
Avian Influenza: Is it safe to eat poultry meat and eggs?
Is social media a potential resource for communicating food risk information?
The challenges of communicating food risk
Practical classes more effective than theory classes in teaching food safety risks to children
How to communicate food risk? A handbook for professionals
Benefit and risk communication (FoodRisC)
Assessment of the risk to humans posed by exposure to low levels of chemicals
The FoodRisC e-resource centre
2- and 3-MCPD and Their Esters in Vegetable Oils
Proactive social media strategies can enable positive engagement
2017 Fipronil contaminated eggs - Things to know