Food production: Safe food in today’s global food chain
What is Codex Alimentarius?
Spotlight on… safefood
Food safety: Basic rules
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
Why Do We Cook Our Food and What Happens When We Do?
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
From Farm to Fork: Food and the consumer, a shared responsibility
A safe approach to outdoor eating
Practical classes more effective than theory classes in teaching food safety risks to children
What is Food Safety?
Food safety tips for travellers
Consumption of raw milk poses a realistic and unnecessary health threat
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
EU SAFE FOODS project questions the current approach to food risk analysis
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
The World Health Organization exposes myths about foodborne disease
What happens when we cook food? Understanding acrylamide formation
Benefit and risk communication (FoodRisC)
Cooking with a grill, over an open flame, frying or smoking your food
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The safety of bottled water
EUFIC Forum n°1: Quo vadis food risk communication?
What to do if the freezer stops
Spotlight on… Polish National Food and Nutrition Institute