EFSA opinion on acrylamide
What happens when we cook food? Understanding acrylamide formation
The World Health Organization exposes myths about foodborne disease
Naturally occurring endocrine active substances (Q&A)
Assessment of the risk to humans posed by exposure to low levels of chemicals
Contaminants in fish: Weighing up the risks
2- and 3-MCPD and Their Esters in Vegetable Oils
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
Learning from the past: Researchers develop a model for food risk communication
Why Do We Cook Our Food and What Happens When We Do?
Difference Between Correlation and Causation (Infographic)
A safe approach to outdoor eating
Cooking with a grill, over an open flame, frying or smoking your food
Difference Between Hazard and Risk (Infographic)
EFSA’s opinion on bisphenol A: No health risk to consumers
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
What Are The Most Common Foodborne Viruses?
The challenges of communicating food risk
Is social media a potential resource for communicating food risk information?
The safety of fresh fruits and vegetables
Avian Influenza: Is it safe to eat poultry meat and eggs?
The safety of bottled water
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
What is antibiotic resistance and how does it spread? (Infographic)
How to communicate food risk? A handbook for professionals
Practical classes more effective than theory classes in teaching food safety risks to children
Benefit and risk communication (FoodRisC)
What to do if the freezer stops
The FoodRisC e-resource centre
Influenza A(H1N1) virus (Q&A)
How Does Freezing Preserve Food and Maintain Quality?
2017 Fipronil contaminated eggs - Things to know
Proactive social media strategies can enable positive engagement
Can cooking skills be the key to health?
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
FoodRisC: Conceptualising food risk and benefit
The Importance of Food Labelling
Consumption of raw milk poses a realistic and unnecessary health threat
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Television chefs could do more to teach viewers about safe food handling
Climate change: Possible implications for food safety?
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Food shelf life and its importance for consumers
From Farm to Fork: Food and the consumer, a shared responsibility
Food safety: Basic rules
What are food safety risk assessments and why are they used?
Differences in social media and traditional media in reporting a food crisis
Food safety tips for travellers
Absolute Risk vs. Relative Risk: What’s the difference?