Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
What Are The Most Common Foodborne Viruses?
The safety of bottled water
Influenza A(H1N1) virus (Q&A)
Climate change: Possible implications for food safety?
What is antibiotic resistance and how does it spread? (Infographic)
Benefit and risk communication (FoodRisC)
Practical classes more effective than theory classes in teaching food safety risks to children
Milk and yoghurt (Infographic)
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
Difference Between Hazard and Risk (Infographic)
Spotlight on… Polish National Food and Nutrition Institute
The challenges of communicating food risk
Differences in social media and traditional media in reporting a food crisis
Spotlight on… safefood
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Learning from the past: Researchers develop a model for food risk communication
Food production 2/3: Safe food in today’s global food chain
Naturally occurring endocrine active substances (Q&A)
What to do if the freezer stops
How to communicate food risk? A handbook for professionals
EFSA opinion on acrylamide
What is Codex Alimentarius?
The FoodRisC e-resource centre
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
EUFIC Forum n°1: Quo vadis food risk communication?
FoodRisC: Conceptualising food risk and benefit
EFSA’s opinion on bisphenol A: No health risk to consumers
2017 Fipronil contaminated eggs - Things to know
Avian Influenza: Is it safe to eat poultry meat and eggs?
Food safety tips for travellers
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Is social media a potential resource for communicating food risk information?
Food safety: Basic rules
What is Food Safety?
EU SAFE FOODS project questions the current approach to food risk analysis
From Farm to Fork: Food and the consumer, a shared responsibility
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Why Do We Cook Our Food and What Happens When We Do?
HACCP and GHP: Standards in Food Industry
A safe approach to outdoor eating
2- and 3-MCPD and Their Esters in Vegetable Oils
What happens when we cook food? Understanding acrylamide formation
Absolute Risk vs. Relative Risk: What’s the difference?
Assessment of the risk to humans posed by exposure to low levels of chemicals
What are food safety risk assessments and why are they used?
Cooking with a grill, over an open flame, frying or smoking your food
Difference Between Correlation and Causation (Infographic)
Proactive social media strategies can enable positive engagement
Contaminants in fish: Weighing up the risks