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