Is social media a potential resource for communicating food risk information?
Learning from the past: Researchers develop a model for food risk communication
The FoodRisC e-resource centre
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Benefit and risk communication (FoodRisC)
Differences in social media and traditional media in reporting a food crisis
Reporting of dietary advice in UK national newspapers found to be unsatisfactory
How to communicate food risk? A handbook for professionals
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Naturally occurring endocrine active substances (Q&A)
What Are The Most Common Foodborne Viruses?
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
Influenza A(H1N1) virus (Q&A)
The World Health Organization exposes myths about foodborne disease
2017 Fipronil contaminated eggs - Things to know
The safety of bottled water
EFSA opinion on acrylamide
Toolbox to improve communication between actors in the food innovation process (CONNECT4ACTION)
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
‘Making the most of social media for dietitians’: EUFIC training at EFAD 40th anniversary conference
EFSA’s opinion on bisphenol A: No health risk to consumers
FoodRisC: Conceptualising food risk and benefit
Avian Influenza: Is it safe to eat poultry meat and eggs?
What Are Food Safety Risk Assessments and Why Are They Used?
Climate change: Possible implications for food safety?
Practical classes more effective than theory classes in teaching food safety risks to children
Absolute Risk vs. Relative Risk: What’s the difference?
Contaminants in fish: Weighing up the risks
Assessment of the risk to humans posed by exposure to low levels of chemicals
Difference Between Correlation and Causation (Infographic)
Sharing best practices between dietitians working across Europe (DIETS)
Consumption of raw milk poses a realistic and unnecessary health threat
Difference Between Hazard and Risk (Infographic)
2- and 3-MCPD and Their Esters in Vegetable Oils
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Improving communication during the food innovation process (CONNECT4ACTION)
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The challenges of communicating food risk